Monday November 5th, 6:00pm
Rhode Island Room, JWU Harborview
1150 Narragansett Blvd. Cranston RI 02828
Special Guest: Tab Volpe
Head Pastry Chef at No. 9 Park Group
Tab spoke on how culinary competitions influenced his career and prepared a cooking demo of chocolate souffle
Chocolate Souffle
Tab Volpe No.9 Park
Yield approximately 15 4 oz souffle
Set convection oven at 365 degrees F
Butter 85g
Flour 85g
Kosher salt 12g
Combine and kneed together to make a beurre manie
Whole milk 475g
Sugar 187g
Combine and bring to a simmer. Add beurre manie all at once and whisk to incorporate, continue to cook while whisking continuously for 3 minutes, until milk thickens .
Chocolate of your choice 337g (chopped into ½ inch pieces)
Add chocolate to hot milk mixture, blend together the heat from the milk mixture will melt the chocolate
Egg yolks 170g
Once all the chocolate has melted, add egg yolks and blend to incorporate
Egg whites 280g
Sugar 56g
Combine egg whites and sugar and whip to soft peak, fold 1/3 if the whites into chocolate mixture and mix just until all the whites are incorporated, then add the remaining 2/3 and mix until all the whites are incorporated.
Butter 100g more if needed
Sugar 100g more if needed
To prep the ramequins liberally butter the entire inside surface of the ramequin, then coat with sugar, pour out excess sugar
Scoop 4 oz into each 4 oz ramequins this will fill them to the top do not try to clean the rims or adjust the fill.
Bake 12-15 minutes until souffles rise and batter is set.
This base can be made and scooped for service, or stored in a batch covered to prevent a shin from forming. It is not recommended to store overnight.
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