• Chestnut and Armagnac Souffle
    with Bittersweet Chocolate Sauce

    December 2, 2008

    Posted in: The Recipes, Uncategorized

    I must admit that none of the creative genius behind this soufflé is mine. It’s a recipe from Bon Appetit magazine (to which I am subscribed, yes. Go ahead and laugh!) that I amended only slightly. Also, I halved the recipe when I made it, for who on god’s green earth has a 14 cup soufflé dish? I’m not done with it though. I have a theory that it would fare better baked in individual ramekins, and that a certain magical flavor is missing that I shall ferret out in due time. For the moment, it is still delicious, and I urge you all to try. Bonne chance!!!

    mare_chestnut_armagnac_souffle_v

    Ingredients:

    For Soufflé:

    • 1 7.25- to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts, or 1/2 pound of whole fresh chestnuts that you’ll steam yourself. This is what I did, and it was amazing.
    • 2 tablespoons water
    • 3 tablespoons unsalted butter, room temperature, divided
    • 1/4 cup sugar (for coating soufflé dish) plus 14 tablespoons sugar, divided
    • 2 cups whole milk, divided
    • 4 large egg yolks
    • 3 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 2 tablespoons Armagnac, Cognac, or other brandy
    • 1 teaspoon vanilla extract
    • 1 cup egg whites (about 8 large)
    • 1/8 teaspoon cream of tartar

    For Bittersweet Chocolate Sauce:

    • 6 oz bittersweet chocolate, chopped
    • 1 1/2 tablespoons unsalted butter
    • 1/3 cup heavy whipping cream
    • 4 tablespoons Armagnac, Cognac, or other brandy
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt

    Procedure:

    For Bittersweet Chocolate Sauce:

    * You can either make this ahead of time and reheat just before serving, or prepare it as the soufflé bakes.

    1. Combine chocolate and butter in medium metal bowl. Place bowl over saucepan of simmering water; stir until melted and smooth. Remove from over water.
    2. Bring cream to simmer in small saucepan; gently stir into chocolate. Add Armagnac, vanilla, and salt and stir to blend.
    3. Serve very warm.

    For Soufflé:

    1. Blend chestnuts, 2 tablespoons water, and 1 tablespoon butter in processor until paste forms. Transfer mixture to small bowl. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
    2. Coat inside of 14-cup soufflé dish (about 8 1/4 inches wide and 3 3/4 inches deep) with remaining 2 tablespoons butter. Sprinkle dish with 1/4 cup sugar and tilt to coat bottom and sides evenly.
    3. Whisk 1/4 cup milk, egg yolks, 4 tablespoons sugar, cornstarch, and salt in medium bowl to blend. Bring remaining 1 3/4 cups milk and 4 tablespoons sugar to simmer in heavy large saucepan. Gradually whisk hot milk mixture into yolk mixture. Return custard to same pan. Stir over medium heat until custard thickens and boils, about 3 minutes. Remove from heat. Add chestnut paste, Armagnac, and vanilla and whisk to blend well (some small pieces of chestnut paste will remain). DO AHEAD Soufflé base can be made 2 hours ahead. Press plastic wrap onto surface; let stand at room temperature.
    4. Position rack just below center of oven and preheat to 400°F. Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold whites into soufflé base in 3 additions. Transfer batter to prepared dish.
    5. Bake soufflé until puffed and just firm to touch in center, about 50 minutes (when I halved la recette, I baked it for 30 minutes.) Serve immediately with sauce.

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