I am determined this fall. Seriously, my determination knows no bounds.
I will run farther, faster and longer to burn off the taste testing that I will have to put myself through just to successfully accomplish the one thing that screams baking prowess. French baking prowess. Souffle. Souffle'! (That is an accent - people. How do I make that tilde over the "e" again? Anyone?)
Sweet, molten, fluffy, puffy - Chocolate Souffle.
Then pumpkin souffle , white chocolate souffle, caramel souffle, toffee souffle and maybe something crazy like Guinness souffle. You just watch and wait. Sweet Peaks is getting something warm and gooey and delicious. Consider it a new friend to our creamy scoops of addicting ice cream. Hello friends! Let me present a vehicle for a scoop of chilled loveliness. A partner through which ice cream will float to creme anglaise and delight your wildest fall fancy.
Let's go back to the basics and straight to the internet for my first dive into chocolate souffle. Epicurious.com provided me with a variety of recipes involving toppings, flavors, bells and whistles. I skimmed and scanned and even watched a YouTube video and read transcripts from Alton Brown's molten chocolate cake episode on the food network. I save Bon Appetite magazines in my kitchen and discovered their milk chocolate souffle recipe from last year complete with a prep school section on the correct folding of egg whites into chocolate. Brilliant! I held my first chocolate experiment and Sam cursed me for making him eat mini chocolate delight after chocolate delight. It is all in the name of Sweet Peaks, I tell him. I actually did alright for my first try.
When you first bake something and it works the next step is to try it again and hope for the same results. This would of course be logical but I am always a little cavalier when it comes to baking and all cooking for that matter. I haven't learned my lesson just ask Sam how I make our Ginger Ice Cream. Actually, don't - it's magic! I like to throw caution to the wind. I tend to say if this amount of milk worked then why not more? or more sugar? or how about we add hot sauce! Any true baker will tell you, "Not going to fly honey, or rise, or turn golden brown or win over any cookie lover".
No. Wait! Not this time. Souffle is serious business. I need serious help in my test kitchen.
I need Julia.
I just happen to have "Mastering the Art of French Cooking" on my bed stand. What took me so long? I have read the book "My life in France" and I have seen the movie "Julie and Julia". There is a whole section on souffle in Julia Child's cookbook, two if you count the section on savory souffles. Oh, cheese! I now feel armed with the necessary tools for souffle making. Just don't tell Julia that I plan on making these ahead of time and freezing them for customers to take-and-bake. Shhhh... we don't want to tempt her to roll over in her grave!
Off to the kitchen with melting chocolate and whipping egg whites! Sam...you better run an extra mile at the gym today.