The Escoffier way

In his 1903 worldwide known book, « Le Guide Culinaire » , August Escoffier (1846-1935) simplifies and modernizes Marie-Antoine Carême precepts. He therefore has defined modern french haute cuisine for at least a century.

His chocolate soufflé, though, isnt’t the one us sweet-toothed blessed are used to.

Recipe for a 4 servings chocolate soufflé with creamy appareil, the Escoffier way :

  • 100 ml of milk
  • 1/2 vanilla pod
  • 30g bitter chocolate
  • 35g of sugar
  • 20g of starch
  • 10g unsalted butter
  • 2 egg yolks
  • 3 firmly whipped eggs whites
  1. Boil milk, vanilla pod and sugar together.
  2. Add chocolate slowly, stirring continuously.
  3. Mix starch in a little milk and add to the mix.
  4. Let cook for 2 minutes then take it off the stove.
  5. Add butter, egg yolks and then whipped egg whites.

Soufflés have to be poured into buttered and sugar coated timbales. Cooking is done in a moderately hot oven, slowly : 5 minutes at 220°C then 15 minutes at 200°C.
If you so wish, you may pour a little powdered sugar on top of your soufflé to get it caramelized 2 minutes before cooking is over.
August adds then « Decor is optional, and in any case, it musn’t be over-done. ».
So, forget edible glitter.

Forget edible glitter.

And remember the one and only mandatory rule as far as soufflés are concerned : soufflé waits for no one !


credit : Photo by Krista McPhee on Unsplash

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