Shulas Steak House Chocolate Souffle Recipe

Shulas Steak House Chocolate Souffle

Ingredients

Stage 1
• Flour (1 oz.)
• Cornstarch (1 oz)
• Sugar (6 oz.)
• Whole Eggs (3 each)
• Egg Yolks (6 each)
Stage 2
• Half and Half (1 qt.)
Stage 3
• Chocolate, 64% Noel (12 oz.)
• Egg Yolks (6 each)
Stage 4
• Egg Whites (12 oz.)
• White Sugar (2 oz.)

Instructions

Base Mix
1. Place Stage 1 ingredients in stainless steel bowl and mix well with whip to dissolve any lumps.
2. Set aside.
3. Bring half & half (Stage 2 ingredient) to a boil
4. Slowly add the hot half and half to the egg mixture (Stage 1 ingredients) stirring constantly. Once combined return to sauce pot and place back on stove. Cook on stovetop stirring constantly and bring to a boil; remove from heat.
5. In a separate bowl combine the chocolate and yolks (Stage 3 ingredients).
6. Slowly add the hot pastry cream mixture to the chocolate and egg yolks, continue stirring until the chocolate is completely melted and mixture is smooth.
7. Cool mixture to approximately 120 degrees before attempting to add the whipped egg whites.
Souffle
8. Place egg whites and sugar (Stage 4 ingredients) in separate mixing bowl .
9. Beat at medium speed for approximately 5-7 minutes until stiff peaks form, being careful not to over mix
10. Fold the whipped egg whites into the chocolate mixture in 2 parts: Half of the mixture to loosen/lighten the base and the remaining gently fold in lightly making sure to incorporate well.
11. With a pastry brush, coat souffle dish with whole butter.
12. Place 1 TBL of sugar in souffle dish, coat and discard excess sugar.
13. Ladle souffle mix into souffle dish, gently tap dish on hard surface to remove / disperse excess air pockets.
14. Place in 375 degree convection oven for 15-16 minutes or until done.
15. NOTE: 3 oz. base plus 6 oz. whipped egg whites = 1 Souffle