Chocolate Soufflé by Lincoln Carson

TAOP Staff /

Veteran pastry chef and now chef-owner Lincoln Carson of restaurant Bon Temps, Los Angeles, CA teaches us how to make his airy Chocolate Soufflé with Génépy & Chartreuse Gelato. Watch now and see the recipe below as he gives us easy, step-by-step tips that’s guaranteed to make this dessert a success.

Prepping Ramekin

Tools
8qty 12oz Tall Ramekins
Pastry Brush
Large bowlIngredients
Whole Milk Butter
Large Crystal Sugar
Instructions
Using a pastry brush that’s only used for butter, brush up and down the sides of the ramekins.
Coat the inside the ramekin with large grain sugar and don’t tap out the sugar.

Melting Chocolate

Tools
Microwave
Spatula
Microwavable BowlIngredients
490g Valrhona Illanka 63% Chocolate
40g Génépy
Instructions
Using the microwave, heat the chocolate gradually and stir.
Continue to do this until chocolate has melted and set aside.

Béchamel

Tools
Whisk
Pot
StoveIngredients
450g Whole Milk
2g Salt
60g All Purpose Flour
Instructions
Pour the milk into the pot over medium heat.
Whisk in flour slowly to avoid large clumps.
Continue to stir until base is thick.

Folding Chocolate + Béchamel

Ingredients
Melted Chocolate
Béchamel
40g Genepy Liqueur
106g Egg Yolks
Instructions
Add a 1/3 of the béchamel base into the melted chocolate and stir gently.
It’s normal if it looks broken, just continue to add gradually and stir
Once folded, transfer to a large mixing bowl to cool down
Once it’s cooled down, add Génépy Liqueur to base and add the egg yolks in phases

Meringue

Tools
Electric stand mixerIngredients
318g Egg Whites
150g Sugar
Instructions
Thip the egg whites at medium speed to create small air cells
Once it’s foamy, gently add in the sugar
The meringue is done when it has the appearance of shaving cream

Fold Meringue to Base

Tools
Spatula
Instructions
Using a spatula, mix the meringue in gradually using a straight up and down motion, and up the sides to fold everything together
Be gentle and try to maintain as much volume as possible

Transfer to Ramekins

Tools
Ladle
Prepared Ramekins
Instructions
Using a ladle, gently fill each of the prepared ramekins to the top.
Make sure the edges of the ramekins are clean to prevent soufflé from deflating.
Don’t tap the soufflé as they will even out in the oven.

Baking the Soufflés

Tools
Oven
Instructions
Oven should be preheated to 375° F or 390° F for Home Ovens
Space the soufflés out evenly so they get the same amount of heat
Bake for 12 minutes