© L’évadé
Chocolate soufflé
For chocolate lovers, here's an easy 25-minute recipe for chocolate soufflé from chef Rémi Poulain.
This recipe by Rémi Poulain, chef at L'Évadé restaurant in Paris 9e, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves: 4
- Preparation time : 10 min
- Cooking time: 15 min
Ingredients for Rémi Poulain's chocolate soufflé
- 225 g 70% chocolate
- 75 g butter
- 7 egg whites
- 80 g sugar
For the mold lining
- 50 g softened butter
- 50 g caster sugar
Steps for Rémi Poulain's chocolate soufflé
- Molds: Start by lining the ramekins with the butter using a pastry brush. Sweeten the ramekins, then tap them to remove any excess sugar. Set aside in a cool place.
- To make the soufflé: Melt the butter and chocolate in a bain-marie. Beat the egg whites until stiff with half the sugar, then pour in the rest of the sugar as you go (be careful not to overbeat them). Fold the stiffly beaten egg whites into the chocolate in two stages, the first gently with a whisk, the second with a maryse.
- Soufflés: Fill the ramekins to the top of the tin. Bake at 170°C for 8 to 10 min. Serve immediately with vanilla ice cream or vanilla whipped cream.
Has this recipe inspired you to discover Rémi Poulain's cuisine? Read the Gault&Millau review of L'Évadé.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
These recipes might interest you
Fermented beans and hemp cookies, cheese ice cream
In this recipe by chef Guillaume Winterstein, piglet is presented as a roast loin, saddle as porchetta and leg as a knuckle of ham.
Saint-pierre, fennel, banyuls, nantais butter
In this recipe, chef Alexandre Juton accompanies saint-pierre with fennel purée and confit, and a beurre nantais sauce.
Fermented beans and hemp cookies, cheese ice cream
A fan of fermentation, chef Antoine Huguenin shares his recipe for fermented beans and a cookie made from hemp seeds.
