François Payards Chocolate Upside Down Soufflés Recipes

CHOCOLATE SOUFFLES

Steps:

• Preheat the oven to 350 degrees F.
• Butter 6 ramekins or 1 large souffle dish and coat with granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar. Heat the chocolate and butter in a glass bowl over simmering water in a double boiler, until blended, stirring occasionally. When blended, remove the bowl from the double boiler.
• Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form. Add the 1/3 cup granulated sugar gradually, beating constantly until stiff peaks form. In a small bowl, whisk the egg yolks until slightly paler in color. Add the whisked egg yolks to the melted chocolate mixture, then fold in the egg whites.
• Spoon or pipe the chocolate mixture into the prepared ramekins and arrange them on a baking sheet. Carefully put them in the middle of the oven and bake until the souffles are risen and cooked, about 18 to 25 minutes Remove the souffles from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the souffles. Enjoy!
• Other serving suggestions: lightly sweetened whipped cream or a dusting of powdered sugar or cocoa powder.
• Cook's Note: To help the souffles rise evenly, run the tip of your thumb around the inside edge of the ramekins before baking.

FORGOTTEN CHOCOLATE SOUFFLE

Steps:

• Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup souffle dish or casserole.
• Melt the chocolate and butter in a large bowl set over a pan of barely simmering water, stirring frequently. (Or in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth.) Cool completely.
• Scrape the seeds from the vanilla bean into the cooled mixture and add salt and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour.
• Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, a little at a time, beating until the whites hold stiff glossy peaks.
• Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, then fold in the remaining whites gently but thoroughly. Pour the batter into the souffle dish, spreading it evenly.
• Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it. Serve the souffle warm.

FRANçOIS PAYARD'S CHOCOLATE UPSIDE-DOWN SOUFFLéS

Steps:

• Preheat oven to 375 degrees. Butter 8 4-ounce soufflé cups or ceramic ramekins and dust them with enough sugar to completely coat bottoms and sides.
• Melt 1 1/2 sticks butter over medium heat. Remove from heat and add the chocolate pieces. Stir with a whisk until the chocolate is melted and smooth. Set aside.
• Beat the egg yolks at medium speed with a mixer, gradually adding 1/3 cup sugar. Beat until thick and pale yellow, about 5 or 6 minutes. Pour in the butter and chocolate mixture and mix at low speed just until blended, making sure the chocolate mixture is well incorporated.
• Beat the egg whites in a separate bowl until foamy and add the lemon juice. Continue beating until soft peaks form. Add the remaining tablespoon of sugar and beat until peaks are stiff and shiny. Stir 1/4 of the egg whites into the chocolate mixture. Gently fold in the rest and spoon into prepared cups. Set the cups in a baking pan.
• Place the pan in the oven and pour in boiling water until it reaches 1 inch up the sides of the cups. Bake 10 to 15 minutes or until the top is firm and a knife inserted near the center comes out almost clean. Remove the pan from the oven and the cups from the pan. Let soufflés sit for 2 minutes.
• Turn the cups upside down onto individual dessert plates and unmold soufflés. Top with whipped cream or vanilla ice cream.

FROZEN MINI CHOCOLATE MOUSSE SOUFFLéS

Steps:

• In a medium bowl, whisk together the milk, cocoa powder, and vanilla until the cocoa powder is incorporated. Set aside.
• In a large mixing bowl, whisk together the water and powdered egg whites. Let stand for 2 to 3 minutes, or until the egg whites are rehydrated. Using an electric mixer on medium-low speed, beat until foamy. Increase the speed to medium high and continue beating until the mixture forms stiff peaks.
• Pour the milk mixture over the egg whites. Fold in with a rubber scraper.
• Fold in the whipped topping. Ladle the mixture into eight 6-ounce glass or ceramic custard cups. Cover the custard cups and place on a tray if desired. Freeze for 4 hours, or until the soufflés are firm. The soufflés will keep in the freezer for up to one month.
• Nutrition information
• (Per serving)
• Calories: 176
• Total fat: 0.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 3mg
• Sodium: 85mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugars: 32g
• Protein: 6g
• Calcium: 129mg
• Potassium: 346mg
• Dietary Exchanges
• 1/2 fat-free milk
• 2 other carbohydrate

INDIVIDUAL UPSIDE-DOWN GOAT CHEESE SOUFFLES

Steps:

• Preheat an oven to 175 degrees C (350 degrees F).
• In a small bowl, combine the walnuts and 2 teaspoons of flour. Generously butter 6 ramekins. Sprinkle some of the nut mixture into each ramekin, tipping so that the nuts stick to the bottom and sides. Discard any excess.
• In a small saucepan, melt the butter and add the remaining flour. Cook 3 minutes over medium heat then add the milk. Bring to a boil, stirring constantly, cook 2 minutes, remove from heat and let cool in the pan.
• Add the Paillot de chevre cheese, egg yolks, salt and pepper and stir well. Set aside on the counter.
• In a bowl, beat the egg whites until almost stiff. Delicately fold one third at a time into the cheese mixture.
• Divide the mixture among the 6 ramekins. Cook in a bain-marie (hot water bath) in the middle of the oven for about 25 minutes. Carefully remove the whole pan from the oven and leave the ramekins in the bain-marie for 15 minutes.
• Run a sharp knife around the edge of each souffle and gently unmold upside-down onto a parchment-lined baking sheet. Refrigerate.*
• Before serving, preheat the oven to 210 degrees C (425 degrees F). Place the souffles in the middle of the oven and heat until they puff up, about 10 minutes. Serve on a bed of gourmet lettuce that has been tossed with the vinaigrette of your choice.

FRANCOIS PAYARD'S PASTRY CREAM (CREME PATISSIERE)

Steps:

• In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.
• In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.
• Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.
• Remove the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.

INDIVIDUAL UPSIDE-DOWN GOAT CHEESE SOUFFLES

Steps:

• Preheat an oven to 175 degrees C (350 degrees F).
• In a small bowl, combine the walnuts and 2 teaspoons of flour. Generously butter 6 ramekins. Sprinkle some of the nut mixture into each ramekin, tipping so that the nuts stick to the bottom and sides. Discard any excess.
• In a small saucepan, melt the butter and add the remaining flour. Cook 3 minutes over medium heat then add the milk. Bring to a boil, stirring constantly, cook 2 minutes, remove from heat and let cool in the pan.
• Add the Paillot de chevre cheese, egg yolks, salt and pepper and stir well. Set aside on the counter.
• In a bowl, beat the egg whites until almost stiff. Delicately fold one third at a time into the cheese mixture.
• Divide the mixture among the 6 ramekins. Cook in a bain-marie (hot water bath) in the middle of the oven for about 25 minutes. Carefully remove the whole pan from the oven and leave the ramekins in the bain-marie for 15 minutes.
• Run a sharp knife around the edge of each souffle and gently unmold upside-down onto a parchment-lined baking sheet. Refrigerate.*
• Before serving, preheat the oven to 210 degrees C (425 degrees F). Place the souffles in the middle of the oven and heat until they puff up, about 10 minutes. Serve on a bed of gourmet lettuce that has been tossed with the vinaigrette of your choice.