Chocolate-Caramel Souffles

  1. To make the pastry cream, spread the 1/2 cup (100 g) granulated sugar in an even layer in a medium heavy-bottomed saucepan and cook over medium heat without stirring until the sugar begins to melt around the edges.
  2. Using a heatproof utensil, slowly drag the liquified sugar to the center and stir gently until all the sugar is melted.
  3. Continue to cook, stirring infrequently, until the caramel turns dark amber in color and begins to foam a bit.
  4. Remove from the heat and gradually stir in the milk.
  5. The caramel will bubble up vigorously, then the bubbling will subside.
  6. If the caramel seizes into a hardened mass, whisk the mixture over low heat until most of the caramel is dissolved.
  7. Dont worry about any small chunks; theyll dissolve later.
  8. Sift the flour into the caramel mixture, then whisk to break up any lumps.
  9. Cook over medium heat, stirring frequently, until thickened.
  10. In a small bowl, whisk the egg yolks, then gradually whisk in a small amount of the hot thickened caramel mixture.
  11. Scrape the yolk mixture into the saucepan.
  12. Bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan, and cook until thickened to the consistency of mayonnaise.
  13. Press the pastry cream through a mesh strainer set over a large bowl, then whisk in the vanilla and salt.
  14. Measure out 1/2 cup (125 g) of the pastry cream and reserve it in a large bowl.
  15. Let cool completely.
  16. Cover remaining pastry cream, refrigerate, and reserve for another use.
  17. To make the souffles, preheat the oven to 400F (200C).
  18. Butter four 4-ounce (125-ml) ramekins or souffle molds.
  19. Pour some granulated sugar into each and tilt the ramekin to coat the sides; gently tap out any excess.
  20. Set the ramekins on a baking sheet.
  21. In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy.
  22. Increase the speed to high, gradually add the 2 tablespoons (30 g) granulated sugar, and continue whisking until the whites form shiny, stiff peaks.
  23. Fold one-quarter of the whipped egg whites into the reserved pastry cream, then gently fold in the chocolate chunks or chips.
  24. Fold in the remaining whites, taking care not to deflate them.
  25. A few streaks of egg whites are preferable to an overfolded and deflated souffle mixture.
  26. Divide the souffle mixture evenly among the prepared ramekins, filling them just to the rims, then sprinkle with a generous dusting of granulated sugar.
  27. Run your thumb around inner edge of each ramekin, through the souffle mixture, making a shallow, even channel as you go.
  28. This will allow the souffles to bake up with nice crowns.
  29. Bake until the tops are browned and the souffles quiver softly when gently nudged, about 9 minutes.
  30. Serve the souffles right away dusted with powdered sugar.
  31. Quickly split open at the table, the souffles are great with very cold creme anglaise (page 237) poured into them, or with a scoop of Vanilla Ice Cream (page 143) or Chocolate Gelato (page 146) melting in the center.
  32. The caramel pastry cream can be made up to 3 days in advance and refrigerated.
  33. In lieu of topping each souffle with powdered sugar before serving, scatter a few granules of good sea salt, such as fleur de sel, over the top of each souffle before baking.
  34. The delicate flakes add a whisper of salty crunch to contrast against the warm caramel and melting chunks of chocolate.

sugar, milk, flour, egg yolks, vanilla, salt, egg whites, sugar, bittersweet, powdered sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-caramel-souffles-379582 (may not work)

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