Daniel Bouluds Chocolate SoufflÉ Recipes

CHOCOLATE SOUFFLé

Steps:

• Prepare ramekins: Brush ramekin with butter to evenly coat the entire interior, from the bottom of the ramekin to the top of the rim. Add a few tablespoons of sugar to the ramekin, then spin the ramekin around to coat the bottom and the walls, pouring the excess into a mixing bowl. (The sugar coating provides a rough surface for the soufflé to adhere to as it bakes, allowing for a taller rise.) Repeat with other ramekins. Chill until ready to use.
• Preheat the oven to 375 F. Prepare a double boiler: Add enough water to a 1-quart saucepan to fill halfway, and bring to a simmer. Fit a heatproof glass bowl snugly on top of the saucepan, making sure the bottom of the bowl isn't touching the surface of the water. Add chocolate to the bowl and allow it to melt, stirring occasionally. Meanwhile, in a small bowl whisk together the milk and cornstarch. Pour mixture into a small saucepan over low heat and whisk; once the mixture is simmering, continue to whisk until thickened, about 1 minute. When the chocolate has melted, remove the bowl from the saucepan. Slowly add the milk-cornstarch mixture into the melted chocolate, whisking constantly, until it's thoroughly combined. Add egg yolks and whisk until thoroughly combined and shiny. Set aside.
• In a stand mixer fitted with the whisk attachment, add egg whites and a pinch of salt. Starting on low then coming up to medium speed, whip until soft peaks form; then continue whipping as you slowly add the sugar in a steady stream. Once medium peaks form, 1-2 minutes later, turn the motor off and remove whisk. Finish whisking by hand to form medium-stiff peaks. (This prevents the machine from over-whipping, which can cause the soufflé to fall.)
• Use a rubber spatula to stir ⅓ of the whipped whites into the chocolate mixture. Then very gently fold in the rest of the egg whites, being careful not to overmix; the goal is to make sure the egg whites retain their airiness. When the chocolate and egg whites are just mixed, fill each ramekin to the rim. Run the tip of your thumb around the inner rim of the ramekin to wipe off the butter and sugar from the top ¼ inch. This prevents the soufflé from sticking to the rim as it bakes, allowing it to rise straight up.Place ramekins on a rimmed baking sheet lined with parchment paper, then into the oven. Bake until the soufflés have risen about ½-1 inch above the rim, 7-9 minutes.
• When soufflés have fully risen, remove from oven. Dust with powdered sugar, if using. Shape quenelles of unsweetened whipped cream (optional): Pass about a tablespoon of whipped cream back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Make a small opening in the top of the soufflé and nestle the quenelle into the hole. Serve immediately. (Note: Soufflés will fall quickly as they cool, so work quickly once they are out of the oven!)

DANIEL BOULUD'S CHOCOLATE SOUFFLÉ

Steps:

• Position rack on lower third of the oven and preheat to 385°F. Coat the insides of 6 six-ounce ramekins with the butter, then sprinkle with 2 T sugar, shaking out excess. In a medium bowl, whisk the remaining ¼ cup sugar with the 4 egg yolks until light and pale, about 2 minutes. Gradually whisk in the cornstarch, flour, and cocoa powder (add a bit of milk if the mixture gets too thick to stir) until smooth. In a medium saucepan, bring the milk to a simmer. Gradually whisk milk into the chocolate mix, and then return the mixture to the saucepan. Bring to a simmer, whisking constantly, until the mixture is very thick and smooth, about 2 to 3 minutes. Transfer to a large bowl and cover with plastic wrap, pressing wrap onto the surface. Set on top of the oven to keep warm. Beat the 9 egg whites and lemon juice with an electric mixer fitted with a whip until soft peaks form. Gradually add confectioners' sugar and continue to whip until whites form stiff, glossy peaks. Remove wrap from chocolate and whisk in ¼ of the egg whites until smooth. Using a rubber spatula, gently fold clementine zest and remaining whites into chocolate mixture until no streaks remain but the batter is still light and fluffy. Divide batter among ramekins and lightly tap the bottom of each until batter settles. Level off the top of each soufflé with a small knife, then run the tip of your thumb around the inner edge of each ramekin, creating a shallow indentation. Place ramekins on a baking sheet, and bake 15 to 20 minutes or until soufflés rise and set (centers should be a bit jiggly). While soufflés are baking, make clementine cream: In a medium bowl, combine cheese, confectioners' sugar, and marmalade, then stir in diced clementine and juice. When soufflés are done, remove them from the oven, and dust with cocoa powder (if using). Poke a hole in the center of each soufflé with a spoon, and fill with a spoonful of clementine cream. Serve immediately.

DANIEL BOULUD'S CHICKEN TAGINE RECIPE

Steps:

• PREPARATION Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool. Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil. Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes, and score an X on their bottoms. Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water as well. Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals. Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken. Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock, and simmer until reduced by 1/3. Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous. Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.