Chocolate soufflé with caramelised pears Recipe

A light and fluffy chocolate souffle with a heart of caramelised pear.

  • Preparation
  • Cooking time
  • Rest time
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(12 votes) 4.6/5
Pour people
  • Semi-skimmed milk : 200 ml
  • Corn starch : 10 g
  • Dark chocolate : 200 g
  • Egg yolk(s) : 2 whole
  • Egg white(s) : 5 whole
  • Caster sugar : 35 g
  • Part two of the recipe
  • Unsalted butter : 10 g
  • Pear(s) : 1 whole
  • Double cream : 100 ml
  • Icing sugar : 105 g
  • ETAPE 1

    Pre-heat the oven to 240'c.
    Prepare the pears: peel and quarter the fruits.

  • ETAPE 2

    Place the icing sugar in a non-stick pan and begin to caramelise over a medium to high heat. Once golden brown, add the cream and butter. Mix gently then add the pear quarters. Remove from the heat and set aside.

  • ETAPE 3

    For the soufflés:

  • ETAPE 4

    Grease your ramekins with butter - start at the base of the ramekin and grease the sides using an upwards motion - this will help the soufflés to rise!

  • ETAPE 5

    Bring the milk to boiling point and whisk in the cornflour until you have a thick, smooth paste. Then mix in the egg yolks and remove the pan from the heat.

  • ETAPE 6

    Melt the chocolate over a pan of simmering water. Add the melted chocolate to the milk and egg mixture and combine well.

  • ETAPE 7

    Whisk the egg whites with the sugar until you have stiff peaks then combine with the chocolate mixture.

  • ETAPE 8

    Place the caramelised pears in the base of a ramekin and cover with the chocolate-egg white mixture. Cook in the oven for 8-10 minutes and serve immediately.
    Note: If you prefer, you can serve the pears on a plate alongside the soufflé rather than in the base of the ramekin.

Chef's tip

«Serve your souffles immediately to ensure that they are still well risen!»

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