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Chocolate Soufflé (Soufflé au Chocolat)
First make the Pastry Cream (Crème Pâtissière), a custard also used for tarts, cakes and to fill cream puffs, eclairs and napoleons.
Whisk 6 egg yolks and 1/4 c. superfine sugar until pale and creamy.
Sift in 1/4 c. cornstarch and 1 T. flour, mix well.
Heat 2 1/4 c. milk, 1/4 c. superfine sugar, and 2 tsp. vanilla extract to a boil.
Slowly add the milk to the egg yolk mixture, stirring continuously.
Pour the pastry cream into a clean sauce pan, boil for 2 minutes while stirring, whisk in 1 T. butter. Remove from heat.
Heather Prepared the Soufflés
Beat 12 egg whites until peaks form, then gradually add 3 T. superfine sugar.
Meanwhile, add 3/4 c. unsweetened cocoa powder, 3 T. Kahlua coffee liqueur, and 3 oz. melted semi-sweet chocolate to the warm pastry cream.
Whisk half the egg whites into the chocolate pastry cream, then fold in the remainder. Pour into six 8 oz. souffle dishes that have been brushed with melted butter and dusted with superfine sugar, shake out excess sugar. Run your thumb around the inside rim of the dish to help the souffle rise without sticking.
Preheat the oven and a baking tray to 375. Place the souffle dishes on the hot tray, then bake for 15 -18 minutes. Dust with powdered sugar and serve immediately.
This recipe was inspired by The Food of France, A Journey for Food Lovers by Maria Villegas and Sarah Randell