Out of the oven and onto the runway, Raf Simons first couture collection for Dior with its soufflé-inspired poufs (ok 50s inspired) had us reaching for our spatulas. Those elegant Sabrina-esque 3/4 skirts emerging from tiny, waspish waists … it’s the Noughties retake on Christian Dior’s 1952 New Look and how we swoon!
Equally French, elegant and classic is Le Soufflé. We eat them as often as we can (and way too often!). A simple Roquefort and Parmigiano Reggiano Soufflé and green salad for lunch. A Sweet Potato Soufflé for dinner and a Raspberry Soufflé for dessert. Not all on the same day obviously.
The fact is, unlike a couture gown, the soufflé is surprisingly easy to whip together. We are not mathematical, but we do know this very chic equation off by heart:
Base (béchamel + egg yolks + flavour additions) + beaten egg whites = Soufflé
Need more tips? Read this old blog of mine I wrote after discovering just how easy peasy it is to cook soufflés via my mother-in-law who is Queen of Le Kitchen.
In the meantime, I shall whip up on a red lip, a waft of Miss Dior and tackle this chic little thing … thank you Mr Simons for le inspiration!
Milk Chocolate Soufflés with Nougat Whip
- 12 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
- 1/2 cup heavy whipping cream
- 2 large egg yolks
- Pinch of salt
- 6 large egg whites, room temperature
- 2 tablespoons sugar
- 1 large egg white, room temperature
- 1 1/2 tablespoons honey
- 1/3 cup chilled heavy whipping cream
- 1 tablespoon amaretto or other almond liqueur
- 1/4 cup whole almonds, toasted, chopped
Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.
Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. (For step-by-step photos, see our How to Prepare Chocolate Soufflés Slideshow.)
- DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
- 8 3/4-cup soufflé dishes