Ingredient!
1/2 cup plus 1 tablespoon sugar
5 tablespoons all-purpose flour
1/4 teaspoon of salt
5 grams of white chocolate
3 large egg yolks
6 large proteins
1/4 teaspoon cream cake
1 teaspoon vanilla extract
1 measuring butter
Preparation!
How to make a white chocolate souffle
Preheat the oven to 375 degrees. Butter a large souffle dish and sprinkle 1/4 cup of granulated sugar on top. Mix the salt, all-purpose flour and the remaining 1/4 cup plus 1 tablespoon sugar set the mixture aside.
Melt the pieces of white chocolate in a heat-resistant bowl or double boiler over hardly any hot water and stir the chocolate constantly to prevent them from burning.
Once the chocolate has melted, remove the bowl from the heat and stir in the egg yolks until the mixture is well combined.
In a separate bowl, beat the egg whites with the cream of tartar at medium speed until they maintain soft, shiny spikes. Continue to beat the proteins at high speed
Carefully stir 1/3 of the egg whites into the chocolate mixture and then carefully fold in the remaining beaten egg whites. The chocolate mixture must be uniformly colored and light and sparkling, without protein-white stripes or marbling.
Spoon the soufflé mixture into the prepared dish and let it rest covered for a maximum of 30 minutes or bake immediately for 25 to 30 minutes until the soufflé has risen with a crispy exterior.