Pistachio Souffles With Soft Chocolate Centers Recipes

PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS

Steps:

• Prepare ganache: Place cream in a heavy-bottomed saucepan and bring to a boil. Place chocolate in a medium bowl. Pour cream over chocolate and stir until chocolate is melted. Transfer to freezer until frozen, about 1 1/2 hours. Using an ice cream scoop, evenly divide chocolate into 6 portions, place portions on a plate or small baking sheet, and return to freezer.
• Prepare the molds: Butter six 1-cup aluminum dariole molds; coat with grated chocolate. Refrigerate until ready to use.
• Prepare creme patissiere: Combine milk, vanilla bean, and seeds in a medium saucepan and bring to a boil. Remove vanilla bean and discard. Whisk in pistachio paste.
• In a large bowl, whisk together granulated sugar, egg yolks, flour, and cornstarch. Slowly add a quarter of the milk mixture to the egg mixture, whisking constantly. Slowly whisk the egg mixture into the remaining milk mixture. Place saucepan over medium heat, and cook, whisking until thick and smooth, about 2 minutes. Place 1/4 cup creme patissiere in a medium bowl, whisk until completely cooled, and set aside. Reserve remaining creme patissiere for another use.
• Preheat oven to 350 degrees. Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Continue beating while slowly adding superfine sugar. Beat until shiny stiff peaks form.
• Fold 1/4 of the meringue into the creme patissiere. Continue folding in meringue in 3 batches. Spoon mixture into prepared molds filling about 3/4 full. Place 1 cube of frozen ganache in the center and continue filling molds with batter until completely full. Bake until souffles rise, 6 to 8 minutes.
• Using an immersion blender, froth creme anglaise. Divide creme anglaise evenly between 6 warm serving bowls. Invert each souffle into the center of the bowl; serve immediately.

PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS

Steps:

• Prepare ganache: Place cream in a heavy-bottomed saucepan and bring to a boil. Place chocolate in a medium bowl. Pour cream over chocolate and stir until chocolate is melted. Transfer to freezer until frozen, about 1 1/2 hours. Using an ice cream scoop, evenly divide chocolate into 6 portions, place portions on a plate or small baking sheet, and return to freezer.
• Prepare the molds: Butter six 1-cup aluminum dariole molds; coat with grated chocolate. Refrigerate until ready to use.
• Prepare creme patissiere: Combine milk, vanilla bean, and seeds in a medium saucepan and bring to a boil. Remove vanilla bean and discard. Whisk in pistachio paste.
• In a large bowl, whisk together granulated sugar, egg yolks, flour, and cornstarch. Slowly add a quarter of the milk mixture to the egg mixture, whisking constantly. Slowly whisk the egg mixture into the remaining milk mixture. Place saucepan over medium heat, and cook, whisking until thick and smooth, about 2 minutes. Place 1/4 cup creme patissiere in a medium bowl, whisk until completely cooled, and set aside. Reserve remaining creme patissiere for another use.
• Preheat oven to 350°. Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Continue beating while slowly adding superfine sugar. Beat until shiny stiff peaks form.
• Fold one quarter of the meringue into the creme patissiere. Continue folding in meringue in 3 batches. Spoon mixture into prepared molds filling about three-quarters full. Place 1 cube of frozen ganache in the center and continue filling molds with batter until completely full. Bake until souffles rise, 6 to 8 minutes.
• Using an immersion blender, froth creme anglaise. Divide creme anglaise evenly between 6 warm serving bowls. Invert each souffle into the center of the bowl; serve immediately.
• ***Creme Anglaise***.
• Prepare an ice-water bath; set aside.
• Combine milk, vanilla seeds, and cream in a medium heavy-bottomed saucepan; bring to a boil over medium-high heat.
• In a medium bowl, whisk together egg yolks and sugar until pale and thickened. Remove milk mixture from heat, and while whisking the yolk mixture, slowly add milk. When thoroughly combined, transfer the mixture back to the saucepan. Cook, stirring until mixture coats the back of a spoon, 3 to 6 minutes.
• Strain mixture through a fine sieve into a medium bowl set over the ice-water bath. Continue stirring mixture until cooled. Creme anglaise may be stored in a covered container in the refrigerator for up to 4 days.

WARM CHOCOLATE SOUFFLES WITH PISTACHIO ICE CREAM

Steps:

• Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes or custard cups. Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl; cool.
• Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry.
• Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites. Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
• Bake soufflés until edges are set but tester inserted into center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight. Serve immediately with Pistachio Ice Cream.