Best François Payards Chocolate Upside Down Soufflés Recipes

CHOCOLATE SOUFFLéS FOR TWO

Steps:

• For the chocolate soufflés: Set an oven rack in the center of the oven and preheat to 375 degrees F. Brush two 6- or 8-ounce ramekins with 1 tablespoon of the butter, then coat with 2 tablespoons of the sugar.
• Bring a small pot or saucepan filled with 1 to 2 inches of water to a simmer over medium-low heat. In a small heatproof bowl, combine the dark chocolate and remaining 1 tablespoon of butter. Place the bowl on top of the pot and cook, stirring frequently, until the mixture is melted. Remove from the heat and set aside.
• Separate the eggs and put the whites into a medium bowl. Add the egg yolks and vanilla to the chocolate mixture and whisk well to incorporate.
• Add the remaining 3 tablespoons of sugar, cream of tartar and salt to the medium bowl with the egg whites and whip to medium-stiff peaks with an electric hand mixer.
• Gently fold the whipped egg whites into the chocolate mixture, mixing until incorporated, but trying not to overmix, which can deflate the egg whites.
• Gently divide the mixture between the prepared ramekins. Transfer to a baking sheet and bake until the soufflés rise about 1 inch over the top edge of the ramekin, about 30 minutes. Try not to open the oven door - use your oven light to check their progress.
• While the soufflés bake, make the raspberry coulis.
• For the raspberry coulis: In a small saucepan, stir together the raspberries and sugar and cook over medium heat until the berries completely break down, 5 to 7 minutes. Strain the coulis to remove the seeds and reserve.
• Serve the soufflés immediately with the raspberry coulis.

CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
• In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
• Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
• In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
• Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

FRANçOIS PAYARD'S CHOCOLATE UPSIDE-DOWN SOUFFLéS

Steps:

• Preheat oven to 375 degrees. Butter 8 4-ounce soufflé cups or ceramic ramekins and dust them with enough sugar to completely coat bottoms and sides.
• Melt 1 1/2 sticks butter over medium heat. Remove from heat and add the chocolate pieces. Stir with a whisk until the chocolate is melted and smooth. Set aside.
• Beat the egg yolks at medium speed with a mixer, gradually adding 1/3 cup sugar. Beat until thick and pale yellow, about 5 or 6 minutes. Pour in the butter and chocolate mixture and mix at low speed just until blended, making sure the chocolate mixture is well incorporated.
• Beat the egg whites in a separate bowl until foamy and add the lemon juice. Continue beating until soft peaks form. Add the remaining tablespoon of sugar and beat until peaks are stiff and shiny. Stir 1/4 of the egg whites into the chocolate mixture. Gently fold in the rest and spoon into prepared cups. Set the cups in a baking pan.
• Place the pan in the oven and pour in boiling water until it reaches 1 inch up the sides of the cups. Bake 10 to 15 minutes or until the top is firm and a knife inserted near the center comes out almost clean. Remove the pan from the oven and the cups from the pan. Let soufflés sit for 2 minutes.
• Turn the cups upside down onto individual dessert plates and unmold soufflés. Top with whipped cream or vanilla ice cream.