chocolate soufle
- Thread starter veruca&violet'smom
- Start date
SueEllen
<font color=red>Proud Iced Tea Snob<br><font color
- Joined
- Sep 20, 1999
- Messages
- 6,829
Even though I really liked the soufle in Palo--I LOVED the soufle (in hmmm, I think it was Lumiere's) that had the orange flavored chocolate sauce (think grand marnier here) in it. I thought that one was to DIE for. We had that on both the Wonder and Magic, but I really don't remember the restaurant. I liked that one better than the one at Palo, but the one at Palo was delicious.
Sue Ellen
Sue Ellen
disneyfan551
Focusing on the FIGHT and not the FRIGHT! 🟠🙏
- Joined
- Jan 17, 2002
- Messages
- 4,210
PAGirl...do a search on the Recipe board and you should be able to find a recipe for Palo choc. soufle! 
motherhen17404
Mouseketeer
- Joined
- Nov 24, 2001
- Messages
- 419
This is not the Polo recipe, but it is good. I tried to find the Polo recipe after our cruise and had no luck, but this one is close. DH said he could drink the Caramel Sauce just by it's self! I have also posted a Creme Brulee recipe that I think is better than the one served on board. Enjoy!
CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE
This recipe works best with Valrhona, Callebaut, or Lindt chocolate. The rich, slightly dense soufflés are made even more decadent when topped with the creamy caramel.
1/4 cup sugar plus additional for coating ramekins
8 ounces fine-quality bittersweet chocolate (not unsweetened)
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons heavy cream
4 large egg yolks
7 large egg whites
1/4 teaspoon cream of tartar
Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
Preheat oven to 375°F.
Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
Top soufflés with sauce and serve immediately.
Serves 6.
CREAMY CARAMEL SAUCE
3/4 cup sugar
1/4 cup water
6 tablespoons light corn syrup
1/2 cup heavy cream
1/2 teaspoon vanilla
In a heavy saucepan simmer sugar, water, corn syrup, and a pinch salt, stirring, until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute. Cool sauce to room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room temperature before serving.
Makes about 3/4 cup.
Crème Brulée
16 egg yolks
4 whole eggs
1 pound sugar
2 vanilla beans
1 quart milk
1 quart heavy cream (I use ½ quart half and half and ½ quart heavy cream)
fresh raspberries and mint leaves for garnish
granulated sugar for crust
Serves 10
Pre-heat oven to 325° F. In a large mixing bowl, combine the eggs, egg yolks and sugar and mix well using a whisk.
In a large saucepan combine the vanilla beans, cream and milk and bring them to a boil. Pour the boiling liquid over the egg/sugar batter and mix well. Strain the mixture through a sieve and fill 10 ramekins 3/4 full. Place the custard cups in a large oven proof baking dish(es) and fill the baking dish with hot water to 3/4 of the way up the sides of the ramekins (this helps the custard to cook more evenly). Bake for about 30 minutes or until a small sharp knife inserted into the custard come out clean. Remove custards from the oven, then refrigerate until completely chilled.
There are two methods for making the burnt sugar crust. The first and easiest is to use a small blowtorch. The second uses no special equipment, just the broiler in your oven. Spoon a small thin layer of sugar evenly over the surface of the custard. This layer should 1/8 ¼ inch thick and it should be even with no spots thicker or thinner than others. Use your fingers to smooth the layer of sugar.
If using a blowtorch, simply use the flame to quickly caramelize the layer of sugar. If using the broiler, place the custard cups about 8 inches below the heat source. Leave the door open slightly so that you can watch the cups. Do not leave, for the sugar will caramelize very quickly (usually in about a minute or two). Broil until the sugar is completely melted.
Cool to room temperature and chill until ready to serve. Garnish with fresh raspberries and fresh mint leaves.
CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE
This recipe works best with Valrhona, Callebaut, or Lindt chocolate. The rich, slightly dense soufflés are made even more decadent when topped with the creamy caramel.
1/4 cup sugar plus additional for coating ramekins
8 ounces fine-quality bittersweet chocolate (not unsweetened)
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons heavy cream
4 large egg yolks
7 large egg whites
1/4 teaspoon cream of tartar
Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
Preheat oven to 375°F.
Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
Top soufflés with sauce and serve immediately.
Serves 6.
CREAMY CARAMEL SAUCE
3/4 cup sugar
1/4 cup water
6 tablespoons light corn syrup
1/2 cup heavy cream
1/2 teaspoon vanilla
In a heavy saucepan simmer sugar, water, corn syrup, and a pinch salt, stirring, until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute. Cool sauce to room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room temperature before serving.
Makes about 3/4 cup.
Crème Brulée
16 egg yolks
4 whole eggs
1 pound sugar
2 vanilla beans
1 quart milk
1 quart heavy cream (I use ½ quart half and half and ½ quart heavy cream)
fresh raspberries and mint leaves for garnish
granulated sugar for crust
Serves 10
Pre-heat oven to 325° F. In a large mixing bowl, combine the eggs, egg yolks and sugar and mix well using a whisk.
In a large saucepan combine the vanilla beans, cream and milk and bring them to a boil. Pour the boiling liquid over the egg/sugar batter and mix well. Strain the mixture through a sieve and fill 10 ramekins 3/4 full. Place the custard cups in a large oven proof baking dish(es) and fill the baking dish with hot water to 3/4 of the way up the sides of the ramekins (this helps the custard to cook more evenly). Bake for about 30 minutes or until a small sharp knife inserted into the custard come out clean. Remove custards from the oven, then refrigerate until completely chilled.
There are two methods for making the burnt sugar crust. The first and easiest is to use a small blowtorch. The second uses no special equipment, just the broiler in your oven. Spoon a small thin layer of sugar evenly over the surface of the custard. This layer should 1/8 ¼ inch thick and it should be even with no spots thicker or thinner than others. Use your fingers to smooth the layer of sugar.
If using a blowtorch, simply use the flame to quickly caramelize the layer of sugar. If using the broiler, place the custard cups about 8 inches below the heat source. Leave the door open slightly so that you can watch the cups. Do not leave, for the sugar will caramelize very quickly (usually in about a minute or two). Broil until the sugar is completely melted.
Cool to room temperature and chill until ready to serve. Garnish with fresh raspberries and fresh mint leaves.
Northwoods
DVC - Wilderness Lodge
- Joined
- May 6, 2001
- Messages
- 292
We ate at Palo on the March 15 cruise. We did not order the souffle until dessert time. I wasn't sure I wanted one but the waitress insisted that I try it. Since I thought it would be too sweet she only put the cream sauce in mine, but put both the cream and the chocolate in my hubbie's. It was wonderful - but couldn't eat it all - considering they brought 4 other desserts to try also. I like the idea of going up just for dessert and drinks - then I could really enjoy it.
pal2pluto
Has a hidden stash of Trentino Moscato!
- Joined
- Jan 29, 2002
- Messages
- 602
PAGirl.......I'm coming your way to do Panera Bread today!!! We have one opening in Carlisle soon, but not soon enough!
I got an easy and super version I got from someone here on the DIS...............it's made in a crock pot! My DH thought I was nuts until he tried it:
18 1/2 pkg. chocolate cake mix
3.9 pkg. instant choc. pudding mix
2 cups sour cream
4 eggs
1 cup water
3/4 cup oil
1 cup semisweet choc. chips
whipped cream, or ice cream
Combine cake mix, pudding mix, sour cream, eggs, water and oil in electric mixer bowl. Beat on Medium for 2 minutes. Stir in choc. chips
Pour into greased slow cooker. Cover and cook on Low 6-7 hours, or High 3-4 hours, or until toothpick inserted near center comes out with moist crumbs....other than that, don't peek!
Serve with whipped cream or ice cream.....
unbelievably yummy!!!
I got an easy and super version I got from someone here on the DIS...............it's made in a crock pot! My DH thought I was nuts until he tried it:
18 1/2 pkg. chocolate cake mix
3.9 pkg. instant choc. pudding mix
2 cups sour cream
4 eggs
1 cup water
3/4 cup oil
1 cup semisweet choc. chips
whipped cream, or ice cream
Combine cake mix, pudding mix, sour cream, eggs, water and oil in electric mixer bowl. Beat on Medium for 2 minutes. Stir in choc. chips
Pour into greased slow cooker. Cover and cook on Low 6-7 hours, or High 3-4 hours, or until toothpick inserted near center comes out with moist crumbs....other than that, don't peek!
Serve with whipped cream or ice cream.....
unbelievably yummy!!!
Pal2Pluto - That sounds easy...I'll have to try it. My DH is going to think I'm crazy if I keep making all these wonderful chocolate desserts! I'm a true choc-o-holic!!!
Enjoy Panera! I love their soup and that great french bread!!! Yummy!
Enjoy Panera! I love their soup and that great french bread!!! Yummy!
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