Souffle Secrets Top Chefs Never Tell You | Mastering The Techniques of Fine Cooking

Succeed with cooking souffle every time by understanding the how`s and why`s

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#souffle_recipe#souffle _cheesecake#chocolate_souffle#chocolate_souffle recipe#chocolate_souffle _cake _recipe

Souffle history chemistry and all the How`s and why`s explained three different ways through three different techniques by a Michelin star chef

Once you watched this video you will know everything there is to know about how to successfully cook souffle`s and know every secret there is to know to suceed with souffle`s every time.

I demystify souffle cooking techniques for you and show you every tip and trick as used by the worlds best chefs.

The goal is to help You Understand Cooking Techniques and Chemistry In ingredients you to succeed with souffle every time in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen

Check out my other video on How to cook
Mashed Potato Secrets Top Chefs Never Tell You | Mastering The Techniques of Fine Cooking
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AL`A MINUTE SOUFFLE CREME CHEESE
200 gm crème cheese
Zest of ½ lemon
2 egg yolks
3 egg whites
70 gm sugar
Fruit compote on the bottom of the mold optional

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PARTIALLY REENFORCED BITTER CHOCOLATE SOUFFLE
Orange jam for the bottom of souffle molds
360 gm bitter chocolate (70 or 80 percent cacao content
600 gm egg white (egg white need to be at very warm room temperature if too cold it can set the chocolate during mixing and your souffle will not be smooth)
220 gm sugar


REENFORCED CHOCOLTE SOUFFLE
Ingredients pastry cream
100 ml milk
5 egg yolks
80 gm sugar
50 gm corn flour

300ml milk
1 Tbsp Vanilla essence optional
60 gm 100 percent chocolate or unsweetened cacao powder

10 egg whites
100gm sugar
Butter to grease molds