Recette Soufflé CONFECTION 80%

Chocolate soufflé

Made with Confection 80%

An original L’École Valrhona recipe

1 step

Makes 10 soufflés

Recipe Step by Step


CONFECTION 80% Soufflé

300 g Whole milk
20 g Cornstarch
230 g CONFECTION 80%*
60 g Egg yolks
200 g Egg whites
80 g Sugar
890 g Total weight

Mix a small portion of the cold milk with the cornstarch.
Set aside.
Heat the remaining milk to 185/195 °F (85/90 °C).
Combine some of the hot milk with the milk and starch mixture.
Put everything back in the pan and bring to a boil.
Whisk in the chocolate, then add the egg yolks and mix.
Whip the egg whites until soft peaks form, adding all the sugar in one go at the start.
Incorporate this into your first mixture.
Pour into ramekins coated in butter and sugar and bake at 375 °F (190 °C) for 7/9 minutes, depending on size.

*Same amount for Equateur 80%, Ghana 80%, Madagascar 80%, République Dominicaine 80%.