A Sweet Souffle From Michel’s

Sam Choy
By Sam Choy
Wednesday - January 31, 2007
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Here’s an early Valentine’s Day treat from executive chef Eberhard “Hardy” Kintscher of Michel’s Restaurant.

MICHEL’S CHOCOLATE SOUFFLE

For Dough:

* 6 egg yolks
* 2 ounces sugar
* 3 ounces flour
* 3 ounces milk
* 2 tablespoons cocoa powder
* 1 tablespoon vanilla extract
* 2 tablespoons Kona coffee liqueur
* 6 egg whites
* 4 1/2 tablespoons sugar


Mix egg yolks and 2 ounces sugar with vanilla extract and flour until smooth. Bring milk to a slow boil; reduce to medium heat. Add egg mixture with a wooden spoon until mixture thickens (4-6 minutes). Transfer dough to a mixing bowl with a dough paddle (if available). Work with mixer for an additional 10 minutes to ensure a lump-free, cooled dough. When the dough is at room temperature, beat the egg whites until they begin to stiffen. Add the sugar slowly and keep beating until the egg whites are stiff but still a little soft. It’s called “soft peak” in the professional kitchen.

With a whisk, slowly add the cocoa powder and coffee liqueur into flour dough. Gently whisk in the egg whites, one spoon at a time, until half of the whites remain. Be sure there are no lumps in the dough; keep working the whisk, then using a rubber spatula gently fold in the remaining egg whites. Using a rubber spatula will prevent the remaining egg whites from breaking. This will result in a more impressive, higher souffle.


To Prepare Souffle:

* 2 tablespoons soft butter
* 1/3 cup granulated sugar

Take a pastry brush and butter four 4-ounce ramekins or oven-proof dishes. Sprinkle generously with sugar and fill in with the soufflé mix. Bake at 375 degrees in a convection oven for 18-20 minutes or in a conventional oven for about 25-30 minutes. Serve hot from the oven sprinkled with powdered sugar, along with ice cream or vanilla sauce.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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