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RECIPES
70
Individual Chocolate Soufflés
Soufflé-Small Soufflé Dish
Cooking Guide Default Mode and Temperature: Surround Bake/350˚
Suggested Time: 14-16 minutes
Tips: Use (6) 4-ounce ceramic dishes. Use rack position 2.
Path to reach this function: DACOR GUIDE-BAKERY-SOUFFLES-#1 Soufflés in Small Ceramic Dish
Types of Soufflés: This cooking guide function is best for homemade soufflés, either sweet or savory.
1 Tablespoon butter, softened
1
⁄
3
cup granulated sugar plus additional for sprinkling
5 oz chopped bittersweet chocolate (not unsweetened)
3 large egg yolks at room temperature
6 large egg whites
Special equipment: (6) 6 ounce glass or ceramic soufflé dish
Adjust oven rack to position 2. In Dacor Guide, select Small Soufflés. Allow oven to preheat. Generously butter soufflé dish and
sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl
from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add
1
⁄3 cup
sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1
cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon evenly into soufflé dishes and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly).
Place in oven and set timer for 14-16 minutes. Bake until puffed and crusted on top but still jiggly in center. Serve immediately.
After Baking: Serve at once as soufflés begin to deflate. The soufflé should be puffed and browned lightly on top, while moist
inside.
Serves 6.
RECIPES
71
Spinach Soufflé with Shallots and Smoked Cheddar
Soufflé-Large Soufflé Dish
Cooking Guide Default Mode and Temperature: Surround Bake/350˚
Suggested Time: 40-45 minutes
Tips: Use 2
1
⁄2 quart ceramic soufflé dish. Use rack position 2.
Path to reach this function: DACOR GUIDE-BAKERY-SOUFFLES-#2 Soufflés in Large Ceramic Dish
Types of Soufflés: This cooking guide function is best for homemade soufflés, either sweet or savory.
2
1
⁄
2
cups whole milk
5 Tablespoons butter
1
⁄
4
cup all purpose flour
4 large eggs, separated
1 cup chopped shallots
1 (6 ounce) bag fresh spinach
2 cups shredded smoked cheddar
3
⁄
4
teaspoon salt
1
⁄
2
teaspoon ground black pepper
1
⁄
2
teaspoon ground nutmeg
Adjust oven rack to position 2. Allow oven to preheat. In Dacor Guide, select Soufflés in Large Dish. Allow oven to preheat.
Butter then flour a large, 2
1
⁄2 quart ceramic soufflé baking dish. In a medium saucepan, scald milk. Remove from heat. In another
medium saucepan, melt 5 Tablespoons butter. Add flour and stir for about 3 minutes. Gradually whisk in scalded milk. Increase heat
to medium and continue to whisk until mixture is smooth. Remove sauce from heat. Whisk in yolks, one at a time. Cool slightly.
Melt 1 Tablespoon of butter in a large sauté pan over medium heat. Add shallots and sauté until tender. Transfer to a large bowl. Mix
in flour base, fresh chopped spinach, and grated smoked cheddar. Season with salt, pepper, and nutmeg.
In a large electric mixer, beat egg whites until stiff peaks form. Fold whites into spinach mixture. Pour into prepared baking dish and
set timer for 40-45 minutes or until puffed and set. Do not open the oven to check the soufflé until
3
⁄4 of the baking time has lapsed.
Opening the oven door sooner may cause the soufflé to fall.
Serves 8.
Variations: Soufflés can be either sweet or savory. Any fresh fruit, chocolate, or spice can be added for a sweet soufflé; any
sautéed and cooled vegetable, cheeses, or fresh herbs can be added for a savory soufflé.
After Baking: Serve immediately – a soufflé has the tendency to fall or deflate. Slice into wedges or spoon onto a plate. The soufflé
should be puffed and browned lightly on top, while moist inside.