- 250g milk
- 2 orange zests
- 35g flour
- 40g butter
- 100g egg yolks
- 12g sugar
- 75g Dark Chocolate Callebaut Origine Ecuador
- 150g egg whites
- 50g caster sugar
- 1g pudding powder
- 12g maize starch
CHOCOLATE ORANGE SOUFFLÉ
Ingredients
Method
Bring to the boil and leave to infuse; 250g milk, 2 orange zests
Mix. 35g flour, 40g butter
Mix and add. 100g egg yolks, 12g sugar
Mix together and add to the previous mixture;
75g Dark Chocolate Callebaut Origine Ecuador, 150g egg whites, 50g caster sugar, 1g pudding powder, 12g maize starch
Bake for 5 minutes at 200°C and serve immediately.
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