Traditional recipes

Chocolate puff

Chocolate puff

I dedicate this recipe to all those who declare themselves addicted to chocolate.

  • 1 orange
  • 1 can of sour cream
  • 1 cane sugar cough
  • 250 g grated chocolate
  • 4 separate eggs

Servings: 12

Preparation time: less than 15 minutes

RECIPE PREPARATION Chocolate Puff:

First we beat the egg whites.

Then put the cream in a saucepan and add the orange juice and peel. Let them boil. During this time we mix the composition. After it boils, put the pan aside on the fire and add the grated chocolate. Mix well until the chocolate melts. Then add the sugar and mix a little more. We integrate the yolks in the composition. Then add the beaten egg whites and mix lightly. Pour into molds and put in the freezer until we want to bake the soufflés - maybe stay in the freezer for a few days. Put the soufflé in the oven directly from the freezer. Bake for 20 minutes at 180 ° C. Yammy !!

Good appetite!


(1) Heat the milk with the sugar until it melts. Turn off the heat and add the butter and stir again until the butter melts.

(2) Move the mixture into a cleaner, larger bowl and add the diced chocolate. Mix well with a whisk until the chocolate melts and we obtain a fine and creamy composition.

(3) Add the yolks one by one and incorporate them well before adding the other.

(4) Add the flour and cocoa and incorporate them lightly until you get a homogeneous composition.

(5) Grease the ramekin bowls well with butter and cover them with white sugar. Preheat the oven to 190C.

(6) Beat the egg whites with a pinch of salt. Put whipped egg whites over the chocolate composition and lightly incorporate them with a spatula. It is very important to incorporate them easily so as not to destroy the aerated structure of the egg whites and thus keep as much air in the composition as possible.

(7) We pour the composition of soufflés in bowls. We do not fill them completely and leave at least 0.5 cm to the top edge of the bowl so as to leave space for them to grow.

(8) We put the ramekin bowls on a tray (being easier to handle this way when removing them from the oven) and put them in the oven for about 13 minutes. In the end, when they are cooked enough, they will protrude at least 1 cm out of the bowl, and the soufflé will have a cohesive consistency on the entire outer surface. We can lightly touch it with our finger on it, make sure it is baked and not yet liquid.


Recipe of the day: Chocolate puff

If you want to get out of the monotony and change the classic cake recipes that you have in the kitchen, we propose a fluffy and decadent dessert that will surely impress your loved ones. Serve it with the hot chocolate sauce and your guests will ask for another portion.

Although it seems difficult to achieve, we assure you that you do not have to be a professional to succeed.

Necessary ingredients:

FOR HOT CHOCOLATE SAUCE

  • 142ml sm & acircnt & acircnă grasa (35%)
  • 25g caster sugar
  • 100g of dark chocolate (70% cocoa), broken & icircn pieces
  • 25g of butter
  • melted butter, for greased
  • 50g caster sugar, plus 2 tablespoons extra
  • 175g of dark chocolate (70% cocoa), broken & icircn pieces
  • 2 tablespoons sm & acircnt & acircnă very fat (45-60%)
  • 4 yolks
  • 5 egg whites
  • powdered sugar, for serving

Method of preparation
1. Heat the oven to 220 ° C / gas 7 and place a tray on top of the oven. For the sauce, heat the cream and add the sugar until it reaches the boiling point. Remove from the heat, add the chocolate and butter mixture, stirring constantly, then keep warm.

2. Grease 6 ramekin 150ml jars with butter, sprinkle a little sugar on them and remove the excess. Melt the chocolate together with the sour cream. After the mixture has cooled, add the yolks. Separately, beat the egg whites until they harden, then gradually add the sugar with a spoon, stirring constantly until the foam returns to a firm consistency. Incorporate gradually, in slow motion, by inverting, mix the chocolate with the sour cream, using a whisk or a spoon.

3. Work quickly and pour the obtained composition into the ramekin vessels. Carefully wipe the edges of the bowl and run your thumb over the outline of each bowl. Change the oven temperature to 200 ° C / gas 6. Place the ramekin dishes on the pan and bake the composition for 8-10 minutes until it rises, but keeps a slight shake. Do not open the oven door too early as there is a risk of collapse (it is lost from the visual effect).

4. Once the soufflés are ready, sprinkle powdered sugar on top. Serve with chocolate sauce.


Chocolate puff

five large eggs, plus three more egg whites, a pinch of salt, six tablespoons of powdered sugar, two tablespoons of flour, 250 ml of milk, 100 grams of dark chocolate, two or three tablespoons of rum (original, not essence, or other alcohol - cognac, vodka).

Grease four small, thick-walled shapes and line them with caster sugar. Put the yolks in a saucepan and rub them with a pinch of salt. Add powdered sugar and beat well with the mixer. Add the flour, stirring slowly.
In another bowl, put the milk on the fire and heat it to support the finger. Pour the warm milk slowly over the dough, stirring constantly. Add the grated chocolate through the finest or melted grater and the alcohol. Beat all the egg whites separately, very well, and incorporate them into the chocolate dough. Pour the cream into molds and bake for 20-25 minutes. Serve immediately powdered with sugar, in the form in which it was baked. The soufflé has in the middle an area where the dough liquefies and looks like melted chocolate, which pours when you "attack" it with a teaspoon. A delight!


Recipe of the day: Chocolate puff

If you want to get out of the monotony and change the classic cake recipes that you have in the kitchen, we propose a fluffy and decadent dessert that will surely impress your loved ones. Serve it with the hot chocolate sauce and your guests will ask for another portion.

Although it seems difficult to achieve, we assure you that you do not have to be a professional to succeed.

Necessary ingredients:

FOR HOT CHOCOLATE SAUCE

  • 142ml sm & acircnt & acircnă grasa (35%)
  • 25g caster sugar
  • 100g of dark chocolate (70% cocoa), broken & icircn pieces
  • 25g of butter
  • melted butter, for greased
  • 50g caster sugar, plus 2 tablespoons extra
  • 175g of dark chocolate (70% cocoa), broken & icircn pieces
  • 2 tablespoons sm & acircnt & acircnă very fat (45-60%)
  • 4 yolks
  • 5 egg whites
  • powdered sugar, for serving

Method of preparation
1. Heat the oven to 220 ° C / gas 7 and place a tray on top of the oven. For the sauce, heat the cream and add the sugar until it reaches the boiling point. Remove from the heat, add the chocolate and butter mixture, stirring constantly, then keep warm.

2. Grease 6 ramekin 150ml jars with butter, sprinkle a little sugar on them and remove the excess. Melt the chocolate together with sm & acircnt & acircna la bain marie. After the mixture has cooled, add the yolks. Separately, beat the egg whites until they harden, then gradually add the sugar with a spoon, stirring constantly until the foam returns to a firm consistency. Incorporate gradually, in slow motion, by inverting, mix the chocolate with the sour cream, using a whisk or a spoon.

3. Work quickly and pour the obtained composition into the ramekin vessels. Carefully wipe the edges of the bowl and run your thumb over the outline of each bowl. Change the oven temperature to 200 ° C / gas 6. Place the ramekin dishes on the pan and bake the composition for 8-10 minutes until it rises, but keeps a slight shake. Do not open the oven door too early because there is a risk of collapse (it is lost from the visual effect).

4. Once the soufflés are ready, sprinkle powdered sugar on top. Serve with chocolate sauce.


White chocolate soufflé

We are often left with egg whites.
Either we prepare something salty or something sweet, we try to use them.
Today's breath is phenomenally good! You won't believe me so I invite you to try it.

ingredients
2 eggs
a tablespoon of flour
two tablespoons of starch
180 ml of milk, plus 20 ml.
a vanilla pod
100 gr white chocolate
5 egg whites
a tablespoon of sugar + 3 tablespoons for mixing the egg whites

Grate the chocolate on a large grater.
Boil the milk in a saucepan together with a split vanilla pod.
Separate the egg whites from the yolk (I'm talking about the two eggs). Mix the yolk with the flour, starch and a tablespoon of sugar. Dilute everything with the remaining 20 ml of milk and add to the vanilla milk when it starts to boil.
Stir quickly with a whisk to prevent lumps and cook for a minute (it will thicken).
Hot pour the mixture over the chocolate and mix until smooth.
Cover and let cool.

Preheat the oven and grease the soufflé forms with butter and cover them with caster sugar.

Mix the egg whites (2 + 5) and gradually add the three tablespoons of sugar. Mix for about 5 minutes.
When the vanilla mixture has cooled, remove the pod and add 1/3 of the amount of egg whites.
Homogenize then add the rest of the egg whites, incorporating it lightly.
Fill the forms and level with a knife.
Put them in the preheated oven for 10 minutes at 160 degrees then raise the temperature to 180 degrees and leave for another 10 minutes.
Serve with ice cream, or without.


Chocolate puff

In a thick saucepan, melt the chocolate and butter over low heat. In a bowl, combine the flour, 1/3 cup sugar and salt. Add the milk and mix in the melted chocolate. Keep on the right heat, stirring, until it thickens and bubbles. Reduce heat and simmer for another 2 minutes. Take it off the fire.

Beat the yolks. Mix well with a small amount of hot filling and pour everything back into the pan, stirring constantly. Add the essences.

Beat the egg whites at maximum speed, gradually adding the rest of the sugar until the foam grows strong. With a spatula, mix a quarter of the egg white in the chocolate mixture, until no white marks remain, then incorporate the rest of the egg whites. Pour the composition into a pre-greased bowl. Place the bowl in a larger tray with water, up to 3 cm high. Bake at 160 ° C for 1 hour, or until a knife stuck in the center comes out clean.

For the topping, beat the cream in a cooled bowl until it starts to thicken. Add powdered sugar and beat the vanilla until it forms soft ridges. Serve the soufflé hot, with a drizzle of topping. It can be sprinkled with cocoa or cinnamon, according to taste.


White chocolate soufflé

We are often left with egg whites.
Either we prepare something salty or something sweet, we try to use them.
Today's breath is phenomenally good! You won't believe me so I invite you to try it.

ingredients
2 eggs
a tablespoon of flour
two tablespoons of starch
180 ml of milk, plus 20 ml.
a vanilla pod
100 gr white chocolate
5 egg whites
a tablespoon of sugar + 3 tablespoons for mixing the egg whites

Grate the chocolate on a large grater.
Boil the milk in a saucepan together with a split vanilla pod.
Separate the egg whites from the yolk (I'm talking about the two eggs). Mix the yolk with the flour, starch and a tablespoon of sugar. Dilute everything with the remaining 20 ml of milk and add to the vanilla milk when it starts to boil.
Stir quickly with a whisk to prevent lumps and cook for a minute (it will thicken).
Hot pour the mixture over the chocolate and mix until smooth.
Cover and let cool.

Preheat the oven and grease the soufflé forms with butter and cover them with caster sugar.

Mix the egg whites (2 + 5) and gradually add the three tablespoons of sugar. Mix for about 5 minutes.
When the vanilla mixture has cooled, remove the pod and add 1/3 of the amount of egg whites.
Homogenize then add the rest of the egg whites, incorporating it lightly.
Fill the forms and level with a knife.
Put them in the preheated oven for 10 minutes at 160 degrees then raise the temperature to 180 degrees and leave for another 10 minutes.
Serve with ice cream, or without.


Chocolate puff

In a thick saucepan, melt the chocolate and butter over low heat. In a bowl, combine the flour, 1/3 cup sugar and salt. Add the milk and mix in the melted chocolate. Keep on the right heat, stirring, until it thickens and bubbles. Reduce heat and simmer for another 2 minutes. Take it off the fire.

Beat the yolks. Mix well with a small amount of hot filling and pour everything back into the pan, stirring constantly. Add the essences.

Beat the egg whites at maximum speed, gradually adding the rest of the sugar until the foam grows strong. With a spatula, mix a quarter of the egg white in the chocolate mixture, until no white marks remain, then incorporate the rest of the egg whites. Pour the composition into a pre-greased bowl. Place the bowl in a larger tray with water, up to 3 cm high. Bake at 160 ° C for 1 hour, or until a knife stuck in the center comes out clean.

For the topping, beat the cream in a cooled bowl until it starts to thicken. Add powdered sugar and beat the vanilla until it forms soft ridges. Serve the soufflé hot, with a drizzle of topping. It can be sprinkled with cocoa or cinnamon, according to taste.


(1) Heat the milk with the sugar until it melts. Turn off the heat and add the butter and stir again until the butter melts.

(2) Move the mixture into a cleaner, larger bowl and add the diced chocolate. Mix well with a whisk until the chocolate melts and we obtain a fine and creamy composition.

(3) Add the yolks one by one and incorporate them well before adding the other.

(4) Add the flour and cocoa and incorporate them lightly until you get a homogeneous composition.

(5) Grease the ramekin bowls well with butter and cover them with white sugar. Preheat the oven to 190C.

(6) Beat the egg whites with a pinch of salt. Put whipped egg whites over the chocolate composition and incorporate them lightly with a spatula. It is very important to incorporate them easily so as not to destroy the aerated structure of the egg whites and thus keep as much air in the composition as possible.

(7) We pour the composition of soufflés in bowls. We do not fill them completely and leave at least 0.5 cm to the top edge of the bowl so as to leave space for them to grow.

(8) We put the ramekin bowls on a tray (being easier to handle this way when removing them from the oven) and put them in the oven for about 13 minutes. In the end, when they are cooked enough, they will protrude at least 1 cm out of the bowl, and the soufflé will have a cohesive consistency on the entire outer surface. We can tap lightly with our finger on it, make sure it is baked and not yet liquid.


Chocolate puff

In a thick saucepan, melt the chocolate and butter over low heat. In a bowl, combine the flour, 1/3 cup sugar and salt. Add the milk and mix in the melted chocolate. Keep on the right heat, stirring, until it thickens and bubbles. Reduce heat and simmer for another 2 minutes. Take it off the fire.

Beat the yolks. Mix well with a small amount of hot filling and pour everything back into the pan, stirring constantly. Add the essences.

Beat the egg whites at maximum speed, gradually adding the rest of the sugar until the foam grows strong. With a spatula, mix a quarter of the egg white in the chocolate mixture, until no white marks remain, then incorporate the rest of the egg whites. Pour the composition into a pre-greased bowl. Place the bowl in a larger tray with water, up to 3 cm high. Bake at 160 ° C for 1 hour, or until a knife stuck in the center comes out clean.

For the topping, beat the cream in a cooled bowl until it starts to thicken. Add powdered sugar and beat the vanilla until it forms soft ridges. Serve the soufflé hot, with a drizzle of topping. It can be sprinkled with cocoa or cinnamon, according to taste.