Perfect Chocolate Souffle French Guy Cooking
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Date: 2020-05-11
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Comments and reviews: 10
architektura204
thank you Alex. Twice I made the souffle following your recipe and it is absolutely delicious and easy to make. I use very fresh eggs from our chickens and a good baker's chocolate. However, although it rises perfectly in the oven, it does collapse when cooling off. Is there a trick to prevent the souffle collapsing? thank you again for making this wonderful video.
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thank you Alex. Twice I made the souffle following your recipe and it is absolutely delicious and easy to make. I use very fresh eggs from our chickens and a good baker's chocolate. However, although it rises perfectly in the oven, it does collapse when cooling off. Is there a trick to prevent the souffle collapsing? thank you again for making this wonderful video.
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gustavlp
That was WAY too much sugar, holy crap. I thought the first table spoon was more than enough, but then he added 5 more, and then he coated the inside of the ramekins with sugar as well, followed by even more sugar on top of the finished souffle. My god. O_o
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That was WAY too much sugar, holy crap. I thought the first table spoon was more than enough, but then he added 5 more, and then he coated the inside of the ramekins with sugar as well, followed by even more sugar on top of the finished souffle. My god. O_o
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briškica
You have an amazing accent, and i like listening to you. and I tried some of your recepies and they were brilliant. I do a lot of finger food at work and I needed something new and I watched your videos about it and thanks!
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You have an amazing accent, and i like listening to you. and I tried some of your recepies and they were brilliant. I do a lot of finger food at work and I needed something new and I watched your videos about it and thanks!
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Benoit
I would add 1/3 of the blanc monte pic mou to the chocolate mixture for lighter texture making it easier to mix afterwards, since plier with the spatula efficiently is not given to everyone so big risk of failing recipe.
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I would add 1/3 of the blanc monte pic mou to the chocolate mixture for lighter texture making it easier to mix afterwards, since plier with the spatula efficiently is not given to everyone so big risk of failing recipe.
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Peter
The accent sounds rather artificial. Also, his English grammar is too perfect and he often throws in words that are very unusual for a second language English speaker. I suppose it does add some charm to the video.
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The accent sounds rather artificial. Also, his English grammar is too perfect and he often throws in words that are very unusual for a second language English speaker. I suppose it does add some charm to the video.
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homegrowntwinkie
I swear Alex needs his own show. Dude's a mad scientist, an absolute genius, when it comes to food, cooking, finding the best methods, teaching, etc. He is one of a kind.
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I swear Alex needs his own show. Dude's a mad scientist, an absolute genius, when it comes to food, cooking, finding the best methods, teaching, etc. He is one of a kind.
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bird271828
Speaking English with a French accent sounds nice. But speaking French with an English accent doesn't sound nice. I like his accent. I also like how he explains things.
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Speaking English with a French accent sounds nice. But speaking French with an English accent doesn't sound nice. I like his accent. I also like how he explains things.
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Mariana
So, I am afraid of the corn starch taste. Do you think it could work if i just use butter or heavy cream instead of the milk with the starch? Or maybe add flour instead?
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So, I am afraid of the corn starch taste. Do you think it could work if i just use butter or heavy cream instead of the milk with the starch? Or maybe add flour instead?
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リー雪見
I tried this recipe, and it was perfect. I did need to keep the souffle in the oven for extra time to get the texture I wanted. I guess that was the oven's problem.
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I tried this recipe, and it was perfect. I did need to keep the souffle in the oven for extra time to get the texture I wanted. I guess that was the oven's problem.
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tanluwils
You explained all the steps very clearly and kept it simple. Excellent. Can you explain briefly why you use corn starch? Can I get by without it? Thanks!
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You explained all the steps very clearly and kept it simple. Excellent. Can you explain briefly why you use corn starch? Can I get by without it? Thanks!
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