Chocolate Souffles With Peanut Butter Centers
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Whole Milk1 large
Egg1 large
Egg Yolk1 cup
Sugar1 tbsp
Cornstarch1 tbsp
All-Purpose Flour5 tbsps
Unsalted Butter5 large
Egg Yolk7 tbsps
Water2 tbsps
Unsweetened Cocoa Powder4 large
Egg White1 tsp
Cream Of TartarDirections:
1
For peanut butter pastry cream: Bring milk and half and half to simmer in heavy medium saucepan
2
Whisk egg and egg yolk in medium bowl
3
Add sugar, cornstarch, and flour to eggs; whisk to blend
4
Gradually whisk hot milk mixture into egg mixture, then return to same saucepan
5
Bring to boil over medium-high heat, whisking constantly
6
Boil 1 minute, whisking constantly
7
Remove from heat
8
Whisk peanut butter into hot pastry cream
9
Strain into medium bowl
10
Season with salt
11
Place plastic wrap directly onto surface of pastry cream
12
Chill until cold, at least 3 hours
13
DO AHEAD Can be made 1 day ahead
14
Keep refrigerated
15
Bring milk and half and half to simmer in heavy medium saucepan
16
Whisk egg and egg yolk in medium bowl
17
Add sugar, cornstarch, and flour to eggs; whisk to blend
18
Gradually whisk hot milk mixture into egg mixture, then return to same saucepan
19
Bring to boil over medium-high heat, whisking constantly
20
Boil 1 minute, whisking constantly
21
Remove from heat
22
Whisk peanut butter into hot pastry cream
23
Strain into medium bowl
24
Season with salt
25
Place plastic wrap directly onto surface of pastry cream
26
Chill until cold, at least 3 hours
27
DO AHEAD Can be made 1 day ahead
28
Keep refrigerated
29
For chocolate soufflés: Place chocolate and butter in large heat-resistant bowl
30
Set bowl over saucepan of simmering water; stir until mixture is smooth
31
Remove from heat; cover
32
Whisk yolks, 7 tablespoons water, milk, and cocoa in medium bowl until cocoa dissolves
33
Using electric mixer, beat whites, cream of tartar, and salt in large bowl until frothy
34
With mixer running, gradually add sugar to egg white mixture; beat until shiny peaks form, about 3 minutes
35
Add yolk mixture to white mixture; fold (there may be a small amount of liquid that will not blend in)
36
Fold half of egg mixture into warm (not hot) chocolate mixture
37
Fold in remaining egg mixture
38
DO AHEAD Can be made 1 day ahead
39
Place plastic wrap directly onto surface of soufflé mixture; chill
40
Preheat oven to 350°F
41
Butter and sugar eight 3/4-cup ramekins or custard cups
42
Fill halfway with souffl mixture
43
Spoon rounded tablespoon peanut butter pastry cream into center of each
44
Spoon remaining souffl mixture atop pastry cream to cover and fill ramekins
45
Bake until soufflés rise about 1 inch above dish and are almost set in center, about 24 minutes
46
Serve immediately
47
Place chocolate and butter in large heat-resistant bowl
48
Set bowl over saucepan of simmering water; stir until mixture is smooth
49
Remove from heat; cover
50
Whisk yolks, 7 tablespoons water, milk, and cocoa in medium bowl until cocoa dissolves
51
Using electric mixer, beat whites, cream of tartar, and salt in large bowl until frothy
52
With mixer running, gradually add sugar to egg white mixture; beat until shiny peaks form, about 3 minutes
53
Add yolk mixture to white mixture; fold (there may be a small amount of liquid that will not blend in)
54
Fold half of egg mixture into warm (not hot) chocolate mixture
55
Fold in remaining egg mixture
56
DO AHEAD Can be made 1 day ahead
57
Place plastic wrap directly onto surface of soufflé mixture; chill
58
Preheat oven to 350°F
59
Butter and sugar eight 3/4-cup ramekins or custard cups
60
Fill halfway with souffl mixture
61
Spoon rounded tablespoon peanut butter pastry cream into center of each
62
Spoon remaining souffl mixture atop pastry cream to cover and fill ramekins
63
Bake until soufflés rise about 1 inch above dish and are almost set in center, about 24 minutes
64
Serve immediately