The secret to a bold, intense chocolate soufflé is a high proportion of chocolate and the use of beaten egg yolks instead of the usual béchamel or pastry cream.
When made correctly, soufflés are the ultimate dessert. Their billowing tops look dramatic, and their texture is melt-in-your-mouth creamy and light. But preparing this temperamental dessert at home c...
To whip a small amount of cream, don’t haul out the standing mixer. A little elbow grease and the right whisk will get the job done just fine.
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, richer, more stable dessert that takes only minutes to prepare.
How do souffles get their dramatic rise?
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