Ingredients (serves 6)
For the soufflé:
- 250 ml of whole milk
- 60 g of butter
- 75gof ne our
- 5 whole eggs
- 150 g of gianduja chocolate
- 150 g of mono-origin Madagascar dark chocolate
- 150 g white chocolate
- 150 g of granulated sugar
For the sauce:
- 250 ml of whole milk
- 2 egg yolks
- 20 g of corn starch
- 75 g of granulated sugar
- 1 Tahitian vanilla bean pod
For the molds:
- 40 g of butter
- 50 g of hazelnut meal
- 60 g of granulated sugar
Prepare the souf é: pour the milk
in a small saucepan and bring it to a simmer. In the meantime, put the butter and the our in a bowl and work the ingredients into a ball, then add it to the boiling milk and stir with a whisk until it melts. Be careful not to make lumps. After a while substitute the whisk with a wooden spoon and continue to stir over medium heat for 5 minutes.
Pour the mixture into the bowl of your stand mixer and work it using the at beater (leaf-shaped attachment).
Separate the yolks and the whites, keeping both. Add the yolks to the other ingredients one at a time and continue working them until the mixture cools completely.
Divide it into two equal parts and put them in separate bowls. In one bowl add the dark chocolate, after having melted it in a bain marie.
In the other bowl add the milk chocolate, previously melted as well. Stir for one minute. Mount the egg whites until they are nice and rm. Divide them into two equal parts and add them to the two chocolate mixtures, then incorporate them with a spatula, working from bottom to top. Take six souf é molds and butter the bottom and the sides. Mix the hazelnut meal with the sugar and then use the mixture to coat the inside of the molds, tapping them gently to get rid of the excess amount. Put them in the fridge for at least 5 minutes to let the butter set. Fill two pastry bags with the chocolate mixtures and ll each mold using both types of chocolate. Cut the gianduja chocolate into big chunks and place one at the center of each mold. Bake for 30 minutes at 180°C without ever opening the oven door.
Prepare the sauce: make a slit in the vanilla pod and open it lengthwise, then scrape out the seeds. Pour the milk in a saucepan, add the open vanilla pod along with the seeds and bring to a simmer. In the meantime, beat the egg yolks with the sugar until you get a light-colored mousse- like mixture. Add the corn starch as you stir, then add the boiling milk. Pour the mixture in a saucepan and bring it to 85°C.
Plate the dish: once the souflés are ready, serve them immediately with the warm sauce.
There is no doubt that chocolate rules in this recipe, and in many different forms: Recioto della Valpolicella will go well with the intense fragrances without being overpowered by them.