Chocolate Souffle Bread Pudding with Red Wine Strawberries
|SOUFFLE BREAD PUDDING|
|1/2 c||granulated sugar|
|1 1/4 c||white bread crumbs (fresh bread)|
|3/4 c||heavy whipping cream|
|6 Tbsp||unsalted butter|
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|1 tsp||vanilla bean paste|
|1 c||bitter sweet chocolate chips|
|RED WINE STRAWBERRIED|
|1 1/2 c||red wine reduced by half|
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|1 Tbsp||cracked black pepper|
|1 c||heavy whipping cream|
|2 Tbsp||powdered sugar|
|GOLD CHOCOLATE FEATHER|
|chocolate candy melts|
|gold luster dust|
IPP - week 5 June 7
These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.
Over a double boiler, melt the chocolate, butter and the heavy cream until it is smooth and warm.
In a food processor, finely chop the fresh bread into crumbs.
Proceed to separate the egg yolks and the whites.
In separate bowl, whip the egg yolks with 1/4 of the sugar until it is light and fluffy.
In a separate bowl, whip the egg whites and the remaining sugar till soft peaks have formed.
Mix the chocolate mixture into the egg yolks, then fold in the bread crumbs, then gently fold in the whipped egg whites.
Prepare your soufflé cups by spraying them with vegetable spray and then coating with sugar.
Fill the soufflé ramekins with the soufflé mix and then bake in a 320F oven in a water bath for 15-25 minutes.
Remove them from the oven and let cool 20 minutes.
In a 1 quart stockpot, bring the red wine to a simmer and reduce by half.
In a separate stockpot bring the sugar, water, pepper, and one pint of the cut strawberries to a boil.
In a mixing bowl, cut the remaining one pint of strawberries and place them in the bowl. When the sugar pot has come to a boil, strain this over the strawberries in the bowl (disguard the boiled berries). Now add the reduced red wine and cover the strawberries air tight and let sit for 30 minutes.
Whip the cream to stiff peaks and then add the powdered sugar. Pipe as desired or drop by teaspoonfuls.
Melt the chocolate according to the directions and drop my spoonfulls on to a parchment lined sheet pan.
With your finger, swipe the chocolate three times to resemble a feather. When the chocolate is set, dust the feathers with the gold dust.
Un-mold the soufflé and place it in your favorite serving dishes.
Top it off with a dollop of sweet cream and then pour the red wine strawberries around the soufflé.
Then place the gold chocolate feather garnish on the sweet cream and serve.