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Like many people perhaps, I have an unabashed fascination with Julia Child. As I mentioned in this week’s Petit Plaisir, Julia Child’s approach to cooking reveals her sincere passion for French food, the quality ingredients, the no fuss-presentation, and most importantly, ensuring absolutely delicious flavor.
And it was the sixth season of The Great British Baking Show airing on PBS in which the technical challenge was to bake a soufflé au chocolat or chocolate soufflé that I began to want to make my own. Having only made pop-overs which only resemble a chocolate soufflé in the aspect of the beautiful rise and more light-weight texture, I was eager to try my very own Soufflé au Chocolat. But I must admit, due to the fact that I had never ate one or watched someone cook it, I was intimidated. But why? How had I conjured the idea that this was a difficult dish? The key in this false fear was that I simply didn’t know what it involved. Could I do it? Was there a special trick? The trick, if you will call it that, was to follow Julia Child’s recipe and all will be just fine.
Key Things to Remember:
- The soufflé will indeed fall quickly when you take it out, so have your guests ready so they can see it in all its glory.
- Putting either tin foil or parchment around the entire edge and securing with either string or tape and rising 3 inches above the dish is crucial to helping keep rising and not falling over the dish.
- Have fun. It’s really not that hard. Julia’s instructions (which I have pretty much wrote as she did –
- I note the exceptions), are very helpful.
- If you want to put into smaller ramekins for individual servings, take it out of the oven about 10 minutes sooner.
Soufflé au Chocolat
~adapted from Julia Child’s Mastering the Art of French Cooking (p. 619)
yields: 6-8 servings
Utensils:
- a double boiler or a glass/metal bowl to set atop a small saucepan (for mixing the chocolate and coffee)
- A 2 to 2 1/2-quart soufflé dish (similar to above image)
- 2-quart saucepan
- whisk
~TSLL FRENCH WEEK posts so far in 2016 (#tsllfrenchweek):
~What I’ve Learned Since French Class, So Far: Part Trois
~Style Inspiration: French Street Style
~How to Be Chic with Fiona Ferris (podcast)
~10 Fantastique French-Inspired Blogs
~Why Not . . . Be Fascinated by the French Culture?
~Find more TSLL Recipes here.
I used to make it when my children were home. I substitute Grand Marnier for the vanilla. Cheese soufflés are done the same but with different ingredients. Both are relatively easy and I never had either fall!
A cheese soufflé is next on my list!
This has been on my to-do list for a while. As soon as the weather cools and I can stand to light the oven, I will do it. Chocolate and cheese. It will be an excuse to go hunting for a good soufflé dish.