Tour Italy with Chef Walter 2022
Buongiorno amici:
On the 28th of February, we celebrate “Souffle Day.” I honestly had no idea it existed, and I’ll propose it today since I missed my column then. This recipe has been around my kitchens for a long time, and my mother was not very versed in making it because she defined it as “annoying.” During the 1970 s, every white table cloth restaurant in America featured the classic chocolate souffle on their menus. Then a period of silence with the advent of creative plated desserts, today a slow return to the mainstream traditional sweets across the restaurant scene. As the fall approaches, a return to a warm and humble treat comforts the heart.
What is a souffle?
A soufflé is a cake that is made with egg yolks and beaten egg whites. The eggs are combined with other ingredients for flavor and lightly baked until the elements rise to the traditional risen shape. The word soufflé comes from the French word souffle, translated as “to blow up.” Since a soufflé is a puffed-up dessert, the term describes it well. Soufflés can be either savory or sweet. For our February 28 national day, we’ll be learning more about the chocolate soufflé. The soufflé has been around for centuries! In 1792 Vincent La Chapelle perfected a recipe for the soufflé that blended both sweet and savory ingredients.
The word soufflé first appeared in English in The French Cook, by Louis Ude, in 1813.
By the mid-1800s Marie-Antoine Carême had perfected the chocolate soufflé. At the time, she was cooking for the newly rich in Paris, where she cooked her soufflés in updated ovens heated by air drafts rather than coal.
Some curious facts
Brush up on your knowledge of the chocolate soufflé with these soufflé facts. Some may surprise you!
· The flavor of the soufflé comes from the base, and the egg whites make the dessert puff up.
· Soufflé bakers will often puncture the top of their creations to add delicious sauces to them.
· Antoine Beauvilliers showed us how to make a soufflé in his book called “L’Art du Cuisinier.”
· In 1954, the movie Sabrina showed Audrey Hepburn, criticized by a culinary school master chef for her poor attempts at making a soufflé. The reason? – She forgot to turn on the oven!
· Most people think of a soufflé as a complicated dessert, but it requires simple ingredients and minimal effort in the kitchen.
· Every soufflé will eventually collapse because of the cool air outside the oven. For this reason, be sure your guests are ready (with spoons!) as you carry the soufflé to the table to serve.
· Individual ramekins are traditionall used for the soufflés.
· Chocolate Soufflé Day is not the only national day about soufflés. For example, May 18th is also known as National Cheese Soufflé Day.
· {Trusted Source Always the Holiday}.
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Elda’s Chocolate souffles {Makes 6}
Ingredients:
Sugar granulated
Two large organic egg yolks
One tablespoon of sugar + one
1/4 cup unsweetened cocoa powder
Four sizeable organic egg whites
Seven tablespoons of sugar
Procedure
Preheat the oven to 375F. Butter six 1/2 -cup souffle cups. Line the bottom with buttered parchment paper rounds cut neatly with a scissor. Sprinkle the inside of the cups with sugar, and shake off the excess.
Beat the yolks with one tablespoon plus one teaspoon of sugar in a medium metal bowl until pale in color and with a thick consistency.
Add the cocoa powder until well incorporated and smooth. Beat the egg whites in a cold metal bowl to soft peaks. Gradually add seven tablespoons of sugar and beat until stiff but not dry.
Whisk half of the whites into the cocoa mixture. Fold in the remaining whites in languid strokes, avoiding the whites from deflating. Pour the souffle mixture into the prepared cups. Place the souffles on a cookie sheet, and bake until puffed and the center visibly set. It will take about 15 minutes in a well-calibrated oven. Serve immediately, or you will run the risk of deflation. A luscious chocolate sauce spiked with a hint of Amaretto liqueur will provide an additional level of flavor.
{Chocolate Souffle Image Attribution via Sale e Pepe}
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