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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |