Hello to you nours
it is jl i hope you are well
I hope you had a good day
We find this evening for a new video on CuisineGeek
We are going to prepare chocolate soufflés from the great French chef Cyril Lignac
and before going to the realization of the recipe do not forget that all the ingredients are marked in descriptive video
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go it's gone we go to the kitchen
so first step we but our oven preheating at 180 °
Then we come to butter our reel from the bottom up with melted butter using a brush
This allows the soufflé to be well inflated during cooking
We now come to line the mussels with sugar
So do this over a container to collect the sugar
Once you have finished reserving the mussels
third step we heat water in a pan
we put down a salad bowl
and we pour 250g of dark chocolate which we melt
So of course you can do this step with a microwave
once melted add 50g of butter in pieces
and there we mix the whole to melt the butter
and here the butter is melted we reserve aside
then we but 8 egg whites in a salad bowl and mix with an electric whisk
When the whites froth well, add part of the 80g of sugar and continue to whisk
and there I add the rest of the 80g of sugar and I mount the whites until I have a bird's beak
So here we have the bird's beak, I can add 3 egg yolks, and I add a few electric whips
and there I remove the whip and I reserve
fifth step, I pour the chocolate into a large bowl
I add the white whites
and I mix it gently with a maryse
it's ready on will be able to fill our molds
So to fill the molds, I pass the preparation in a pocket
and here I come to fill all the molds
and with a spatula even out the preparation
and here I run my finger to allow the soufflé to go up well
I'll show you from above, just turn well with your nail
which allows the top to be well inflated
and above all it is important to remember to clean your molds well
and here it goes the soufflé leave in the oven for 10 to 12 minutes at 180 °
and the fifth step, we will put 100g of sugar in a pan that we will leave caramelized
once in caramel, add 50 g of puffed rice
and there I mix
here it is mix, I remove from the heat
and we put it on a sheet of baking paper
and let it cool aside
come on it goes on going to the tasting,
they are really very good the soufflés
it's really super tasty, we feel like seeing a chocolate mousse
good, here are the nours, you know how to make a homemade chocolate soufflé from the great french chef Cyril Lignac
I personally found this very tasty
and in addition I am happy because it holds well when cooked
This was a recipe that I wanted to offer you
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go I leave you and I wish you a pleasant evening, heart on gluttony, chao
