Winter Choco soufflé
Intermediate level
CHOCO SOUFFLE' |
1.000 g |
eggs |
700g |
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% |
400g |
JOYPASTE RHUMBA |
80g |
water |
100 g |
FRUTTIDOR ARANCIA |
400g |
JOYPASTE CANNELLA |
15g |
BIANCANEVE |
- Rhum small-pie:
Ingredients
1.000 g
eggs
700g
80g
Preparation
Melt the chocolate in the micro-wave oven. Mix in a planetary mixer equipped with paddle or by hand with a whisk CHOCO-SOUFFLÉ and eggs, add the melted chocolate, the JOYPASTE and mix until a smooth paste. Deposit the obtained mixture in aluminium single-portion moulds which have been previously greased (85-90 g each mould). Place in refrigerator for 15-20 min. and bake for 8-9 min. at 230-240°C in traditional ovens and at 200-220°C in thermo-ventilated ones.
- Rhum small-pie:
Ingredients
Preparation
Melt the chocolate in the micro-wave oven. Mix in a planetary mixer equipped with paddle or by hand with a whisk CHOCO-SOUFFLÉ and eggs, add the melted chocolate, the JOYPASTE and mix until a smooth paste. Deposit the obtained mixture in aluminium single-portion moulds which have been previously greased (85-90 g each mould). Place in refrigerator for 15-20 min. and bake for 8-9 min. at 230-240°C in traditional ovens and at 200-220°C in thermo-ventilated ones.
