Ingredient!
1/2 cup plus 1 tablespoon sugar
5 tablespoons of flour
1/4 teaspoon salt
5 ounces of white chocolate
3 large egg yolks
6 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 scoop of butter
Preparation!
Here’s how to make a white chocolate souffle
Preheat oven to 375 degrees. Grease a large souffle bowl and sprinkle with 1/4 cup granulate, set aside the prepared bowl. Stir together the salted, all-consuming flour and remaining 1/4 cup plus 1 tablespoon sugar to set the mixture aside.
Melt the white chocolate pieces in a heat-resistant bowl or double boiler over almost simmering water, stirring the chocolate constantly to avoid burning it.
Once the chocolate has melted, remove the bowl from heat and stir in egg yolks until the mixture is thoroughly combined.
In a separate bowl, beat the egg whites with cream of tartar at medium high speed until they hold soft smooth peaks. Continue beating the egg whites at high speed, add the vanilla, and then gradually add the salt-flour-sugar combination until the egg whites hold stiff smooth peaks.
Gently stir 1/3 of the egg whites into the chocolate mixture and then gently fold the remaining whipped egg whites. The chocolate mixture should be evenly colored and light and bubbly without egg white stripes or marbling.
Put the soufflé mixture in the prepared bowl and let it rest for up to 30 minutes or bake immediately for 25 to 30 minutes until the soufflé has risen with a crusty exterior.