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Soufflé au chocolat
Un soufflé au chocolat léger et aérien, réalisé avec du chocolat de couverture, une crème pâtissière enrichie de fécule de maïs et des blancs d'œuf montés en neige. Idéal pour impressionner vos invités sans trop de complications.
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Cost Breakdown
Critical Success Points
- • Cuisson de la crème sans brûler le lait
- • Incorporation du chocolat à température adéquate (≈40 °C)
- • Monter les blancs d'œuf en neige ferme et sans impuretés
- • Incorporation délicate des blancs pour ne pas perdre les bulles d'air
- • Cuisson au four sans ouvrir la porte
Safety Warnings
- • Manipuler le lait chaud – risque de brûlure
- • Le four atteint 210 °C – attention aux brûlures
- • Les blancs d'œuf crus peuvent contenir des salmonelles – utiliser des œufs frais et propres
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