Soufflé & Soufflé Glacé

Soufflé & Soufflé Glacé

Most people think of a puffy, warm, rich, chocolate explosion when they think of souffle. While this is the most traditional way to make souffle, there is also frozen souffle or Soufflé Glacé. We made both versions in class, using a similar plating style. Souffle comes from the french word "souffler" which means to "blow up." In hot souffles, the "blow up" happens due to the combination for the eggs whites and custard. Souffle's must be  baked in a water bath, in a deck oven with complete temperature control and most of the heat coming from the bottom.

Frozen souffle's are simply a mousse or bombe mixture frozen in ramekins. To achieve height you must line a ramekin with acitate. The frozen souffle is than poured into the top of the acetate and frozen. When the acitate is peeled off, the frozen souffle sits well above the rim of the ramekin.

Production: 
Chocolate Souffle
Ingredents: 1 1/2 lbs semisweet chocolate;1 qt heavy whipping cream; 1/3 cup liquor; 4 eggs; 8 yolks; 2/3 c sugar; 1/4 tsp vanilla

Process: Heat 1 1/4 cups of the heavy cream and combine it with the chocolate to make ganache. Gradually add liquor. Whip the eggs and yolks in mixer with sugar. Fold in the ganache and
vanilla. Whip up the rest of the cream and fold it in to the chocolate mixture. Cool the mixture, fill the ramekins lined high with acitate then freeze.

Plating: 
Souffles should be served immediately after coming out of the oven. The longer they are out, the more height they will use. If serving this in a restaurant, have the server pick the hot souffle last and serve immediately. This souffle was dusted with powdered sugar, punctured on the top, then filled with a Grand Marnier creme anglaise. An orange segment was added for height and decoration. orange zest and chocolate shavings were added to the bottom of the plate to add additional color and decoration.  

Production:
Chocolate Souffle Glace
Ingredients: 8oz sugar; 2 oz water; 4 oz egg whites; 6oz melted dark chocolate; 12 oz heavy cream.

Process: Use the sugar, water and egg whites to make an Italian meringue. Meanwhile, melt the chocolate and cool (but don't let it seize). Fold the chocolate into the Italian meringue once it has cooled. Next, whip the cream to soft peak and fold it into to the chocolate mixture. Fill the ramekins to the very top of the acetate and freeze overnight. Remove the acetate band before serving.

Plating: I used a similar plate format for the frozen souffle as I did for the hot souffle.  If these were BOTH on the menu (which would be unlikely) I would have given the frozen souffle different components (e/g berries, or different liquors). This souffle glace is topped with Grand Marnier soaked oranges, orange curd, a dollop of whip cream and a chocolate tuile.