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Professional
Chocolate Soufflé & Verbena Iced Milk
Made with Taïnori 64%
Recipe calculated for environ 20 desserts
3 stepsRecipe Step by Step
Step01
Moist Lime Macaroons
250g PATE D'AMANDE 55% 3
5KG
100g egg whites
2 zest
Remove the zest from the limes and chop finely. Using a mixer fitted with a flat beater, loosen the almond paste with the egg whites to obtain an even mixture and then add the zest. Next, aerate the mixture for around 10 minutes. Pipe this mixture with a pastry bag. Bake at about 170°C.
Step02
Taïnori Chocolate Soufflé
300g milk
20g corn flour
320g TAINORI 64%
60g egg yolk
100g caster sugar
200g egg whites
Melt the chocolate. Mix a small amount of the cold milk with the corn flour. Pour into the remaining milk and bring the mixture to a boil. Pour onto the melted chocolate and whisk until smooth. When the chocolate pastry cream is at 50°C, add the egg yolks. At the same time, beat together the egg whites and the caster sugar until soft peaks from. Add a little of the beaten egg whites to the first mixture. Using a spatula, smooth and finish mixing with the remainder of the egg whites. Pipe. VARIATIONS: in place of 320 g TAÏNORI COUVERTURE, use 315 g ALPACO 66% COUVERTURE, or 305 g NYANGO 68% COUVERTURE, or 220 g of P 125 COEUR DE GUANAJA for the same recipe.
Step03
Iced Milk Verbena
500g whole milk
40g caster sugar
60g inverted sugar
1
5g stabilizer 64G
10g fresh lemon verbena
Mix the caster sugar with the stabilizer. Bring the milk to a boil and add the verbena leaves (without the branches). Infuse covered for 15 minutes and then pass through a sieve. Add the sugars and bring to a boil. Pour into PacoJet bowls and deep-freeze. Churn when ready.
Assembly and finishing
Using a pastry bag fitted with a 10 mm nozzle, pipe a 16 g macaroon directly into the bottom of a soup plate. Lightly sprinkle the powdered sugar and then clean the plate with a damp sponge. Bake at 170°C for about 8 minutes. Make the chocolate soufflé mixture. Using a pastry bag fitted with a smooth nozzle, pipe about 50 g of the soufflé mixture into the plate. Place in the refrigerator for noon or evening service. When ordered, remove the plate from the refrigerator for a few minutes before placing in the oven, in order to avoid heat shock and breaking the place. Lightly sprinkle with powdered sugar and clean the plate. Bake for about 5 minutes at 185°C. Immediately place in a bowl of iced milk verbena.