Frozen Mexican Chocolate Soufflés with Warm Berliners

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Ingredients

Components

Method

Assembly

  1. Line 10 stainless steel tubes or PVC pipes 10 cm / 4 in by 3.75 cm / 1.5 in diameter with acetate.
  2. Pipe the soufflé base into the prepared tubes. Even out the top with an offset spatula. Place in the freezer until hardened.
  3. Prepare a spraying area. Melt the chocolate spray to 38°C / 100°F and load the compressor.
  4. Once hardened, remove the frozen soufflés from the tubes. Remove the acetate from each soufflé. Place them on a sheet pan lying down and spray them immediately. Refreeze.
  5. Pour the melted chocolate into a parchment paper cone (cornet).
  6. Drizzle a very thin stream of chocolate on top of the frozen soufflés.
  7. Reserve frozen in an airtight container until needed.
  8. Heat the fryer to 185°C / 365°F.
  9. Proof the Berliner pieces in a very warm place (on top of a hot oven, for example) for 7 minutes, or until doubled in size.
  10. Fry until golden brown, about 1 minute.
  11. While the Berliner fries, remove a frozen soufflé from the freezer and put on a plate. Lean a chocolate garnish on the soufflé.
  12. Toss the fried Berliner in superfine sugar as soon as it comes out of the fryer.
  13. Place the Berliner next to the frozen soufflé and serve immediately.

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