I would like to wish all family and friends, a HAPPY NEW YEAR. A very sincere THANK YOU to all readers and fan who continue to come and read my humble postings.
Last year, Sandra ate at Palo, an adults-only restaurant on Disney Wonder Cruise, she raved about the Chocolate Souffle and when we ate at Palo in Disney Fantasy, i can understand her raving. Now I can chime my own praises and am so inspired that i have to bake them. I found the recipe for Chocolate Souffle from Palo Disney Cruise Line and followed the method to the tee. It was magical, the souffles turned out airy, rich with creamy center and this complex confection rounded out our dinner with perfection. My family an friends have not stop talking about this chocolate souffle. They commented that i was really inspired cos i even made the cookie spoon which Palo used to garnish. I do regret that i did not make any chocolate sauce to go along with the vanilla sauce. Well, will make chocolate sauce the next time around and will remember to sprinkle confectioner's sugar before serving(Was so excited to take the pic for posting that i totally forgot about the confectioner's sugar, thinking that the souffle will deflate, but it did not, it held high and made me brimming with pride)
Recipe from Palo Disney Cruise Line
Yield: 6 servings
3 tbsp butter,
6 tbsp sugar,
1 cup milk
3 tbsp all-purpose flour
3 tbsp Dutch-processed cocoa(i used natural)
2 oz. (2/3 cup) semisweet or bittersweet chocolate, melted (i used 1 oz semisweet and 1 oz unsweetened)
4 eggs, separated
Butter for greasing the souffle cups
Sugar for dusting the souffle cups
Preheat over to 350ºF.
Set a full kettle of water on to boil.
Butter six 4-oz. souffle cups and coat with sugar; set aside.
Bring milk to boil in small saucepan.
Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for one minute.
Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for five minutes, then stir in egg yolks.
Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tbsp at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
Pour the batter into prepared cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups.
Bake for 20 minutes.
Serve immediately with warm vanilla sauce and lime sherbet.
1 1/4 cups heavy cream
1/4 vanila bean split lengthwise)
2 egg yolks
3 tbsp sugar
Bring 1 1/4 cups heavy cream and 1/4 vanilla bean (split lengthwise) to a low boil in saucepan over medium heat.
Combine 3 tbsp sugar and 2 egg yolks.
Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes
1/2 cup butter, softened
1 cup confectioners' sugar
4 egg whites
1/2 tsp vanilla extract
1 cup cake flour
|In a bowl cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.|
|Lower the speed and add the flour (or flour cocoa mixture) mix until just combined. Do not overmix. Cover and chill for at least 1 hour.|
|.||Preheat oven to 325 degrees F (165 degrees C).|
|Cut a spoon pattern in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. |
Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the spoon pattern of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
|.||Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. |
Remove from the oven and while still hot, remove them from the pan and place them on a cake rack , allow to sit a few minutes to harden and cool. Store in an airtight container.