Wolfgang Puck's Chocolate Souffle Bread Pudding By Wolfgang Puck St. Paul Pioneer Press
Yes, making most traditional souffle recipes can seem like risky business; you might experience that horrible sinking feeling. But the version I share with you here is a tried-and-true Austrian recipe that's a blends the usual airy souffle and a bread pudding. Unlike that latter home-style dessert, however, the bread in this recipe is soaked in cream and then processed along with butter, egg yolks, ground almonds, sugar and melted chocolate until smoothly pureed. Folded together with the beaten egg whites, it gives the souffle more substance and stability. So, although the dessert rises a bit, it will have the smooth, rich, satisfying texture of true comfort food. Makes 6 ( 1/2-cup) servings. Pudding: 4 slices egg bread, such as challah or brioche, about 2 1/2 ounces total 6 tablespoons heavy cream 3 ounces bittersweet chocolate, cut into small pieces 1/4 cup plus 1 1/2 tablespoons unsalted butter, at room temperature 3 large eggs, separated 6 tablespoons finely ground almonds 1/2 cup sugar, divided use Whipped cream: 1 cup heavy cream, well chilled 2 tablespoons sugar To prepare oven, souffle cups: Preheat oven to 350 degrees. Butter 6 individual 1/2-cup souffle cups or ramekins. To soak bread: Put bread in mixing bowl. Add 6 tablespoons cream. Let stand at room temperature for 30 minutes. To melt chocolate: Put 2 inches of water in medium saucepan. Bring to a boil. Reduce heat to a simmer. Put chocolate in heatproof -------------------------------------------------------------------------------- mixing bowl large enough to rest inside rim of saucepan without touching water below. Set bowl over simmering water. Heat, stirring constantly, until chocolate melts. Remove bowl from heat. Set aside at room temperature. Cool slightly. To make chocolate mixture: Meanwhile, put butter in food processor fitted with stainless-steel blade. Process until butter is light, fluffy and pale. Add egg yolks, almonds, 1/4 cup sugar, soaked bread and melted chocolate. Process until thoroughly combined and smooth. Transfer to mixing bowl. To beat egg whites: In another bowl, using clean beaters on hand-held electric mixer or stand mixer, beat egg whites until they form soft peaks that droop slightly when beaters are lifted out. On medium speed, gradually beat in remaining 1/4 cup sugar. Beat until egg whites are stiff and shiny. Using rubber spatula, gently fold egg whites in 2 batches into chocolate mixture until only a few streaks of white remain. To bake pudding: Bring teakettle of water to a boil. Spoon mixture into prepared ramekins. Place clean kitchen towel in bottom of baking pan. Place filled ramekins on top of towel, spaced evenly apart. Slide out rack of preheated oven. Place pan on shelf. Carefully pour boiling water into pan to come half-way up sides of ramekins. Loosely cover ramekins with sheet of buttered aluminum foil, placing it buttered side down. Carefully slide rack back into oven. Close oven. Bake for 45 to 50 minutes or until puddings are set. To make whipped cream: Put 1 cup cream and 2 tablespoons sugar into mixing bowl. Using clean beaters, whip cream and sugar until mixture has thickened barely enough to be spoonable. Cover with plastic wrap. Refrigerate. To serve: Carefully remove puddings, 1 at a time, from water bath. Using potholder, carefully invert pudding onto serving plate to unmold or serve in ramekin on plate. Spoon some whipped cream on or around each pudding. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
