Chocolate Souffle

[WahyuWibie]

Hey it's undercooked!



[1Deminator]

In the word's of Gordon Ramsay "Piss Off!"

[paigefanatic90]

yah what he made is not a souffle

[StraightJacketRED]

0:41 I feel like he wanted to say "Stupid Proof, that means you..."

[chooey8]

it looks raw inside

[geraldinebacalso]

I like eating chocolates but it makes my throat sore out of tonsilitis.

[SarahAKalghamdi]

looks eggy

[Diiiiiiiiiima10]

learn from my mistake: DO NO PUT THE CHOCOLATE WHILE IT IS HOT.

[baranakin2]

@Diiiiiiiiiima10 Hmmm delicious scramble eggs :D

[flipinfin]

he for got the milk flour and he didn't even a use a pot dookie

[mako316]

thats NOT  a souffle

[BieberNerdd]

very important to lick your fingers, hahaa.

[MissLolanmila]

That souffle is way undercooked.

[KyleeLovesJB]

@brandonpringle16 12 minutes

[dwtltl]

375 degrees for ~15 min

[eyck11]

where is the exact recipe?

[Asheth]

No. It's very important to NOT lick your fingers. It's called sanitation! Don't listen to this guy... he's crazy. you want germs from your saliva getting into the finished product? It could get someone SICK!

[ZOMGOMGLOL]

I tried this...

It's impossible to get the whites to stiffen and the yolks to turn pale without a electric beater

And the souffle is much too sweet for my taste... maybe next time ill put less sugar and try it again

[warden9876]

Voilà, there is réchauffé soufflé for you.

[hoursloth]

oh god.. he. is. soooo. messy!!!! must look away!!

[lokagrin]

no offense but it looks alot undercooked

[cuteycake]

it looked a bit undercooked no? is it supposed to be that way

[redsoxfan80296]

how many eggs do you use?? 3?? but seperated?

[thinkerg2]

in which temperature do we bake them and for how much time?

[rbnn]

Two other things I did, that I read in other recipes: (1) I ran a spatula around the top 1/4'' between the batter and the souffle dish - supposedly this helps the souffle to rise; and (2) in beating the egg whites, I used a slower speed, and gradually increased the speed, of the electric whisk - I did not just beat them at the top speed, and this method seemed to increase the volume of the whites a bit, perhaps.

[rbnn]

fourth time's the charm, this one turned out very well.

I used less than 2 oz chocolate though, about 1.5 oz. of Valrhona bittersweet, and about 1/4 cup of sugar or less, not 1/3 cup. I used a 1qt souffle dish (in my last message, when I wrote 4qt, i meant 1 qt) and cooked for 17 minutes at 375. It turned out very well. Maybe I would cut down the cook time just a little next time.

[rbnn]

third time, it's better. I cooked it for 15 minutes, in a 4qt souffle dish (last time I was undercooking it). It's quite good. Still, I want it to be even fluffier and airier. I had a souffle once at Chez Panisse that was even fluffier.

[rbnn]

I've made this twice. The first time, I doubled the portions and used a 2 quart ramekin. But I think I left it in the oven too long, and it came out tasting like cake and not like souffle. The second time, I used a 1 quart ramekin and cooked for 8 minutes, but it was completely uncooked except at the sides - tasted like warmed up batter mostly. Also, it was much too chocolatey the second time (Valhrona bittersweet). I guess Also, the batter only filled half the ramekin, and didn't rise much.

[rbnn]

Is it really necessary to use cream of tartar? I don't have any and I have seen recipes without it. Anyway if you don't use cream of tartar, what do you change?

[aggelosmor]

please if anybody knows......... HELP....i cooked the soufle and it was delicius... but the soufles that we didn't eat i take it into the freege and then i cooked in microwave but then the soufle is not soft and wet inside????why????

sorry for my bad english.

[LovageLP]

how much sugar?

[LovageLP]

PLEASE reply back, what did he say after 'pinch of salt'?

[kuratiks]

@LovageLP a pinch of cream of tartar

[LovageLP]

looks absolutely delicious, i'm gonna make it for my exam :D What temperature is suitable for a gas oven?

[mrlimpy788]

this guy's a douche

[hawk45653]

You dont need to use cream of tar-tar

[punia604]

can anyone tell me what kind of "good quality" chocolate i can use as i am new to baking such desserts

[lushbeautiful]

@punia604 you can use any semi-sweet or un-sweet chocolate if you want, so don't listen to this guy plus his souffle was not done so well.

[35805]

@brandonpringle16 375 F for 15-20mins

[scobla]

@abirtawfique1 Depending on your oven size and model it should be 375F (10-15 min) for a soft crust, and 430F (7-10 min) for a hard crust.

[Flowerpowernluv]

I would say if you cut corners, it is not authentic any more. You say it's done the easy way, not the traditional way? I will go and see what else is on here. I am looking for traditional. Lots of other people get into theis short cut stuff. That's alright for them.

[QueLindaLV]

What's the ingredients and measurements?

[tahnolikessharing]

I watched this video about four times, just to make sure I got everything down right. Then, I successfully made my first chocolate soufflé!

I have a KitchenAid mixer, so I had to transfer the yolks to another bowl so I wouldn't get any fat into the whites, which was a little annoying. But just some advice for anybody that has a KitchenAid mixer, or something of the sort, you can use a regular whisk instead of an electric mixer. It's a lot of muscle, but it made my whites perfect.

[DanteRevere]

*Slimy egg yolk slung everywhere*

"Hahaha, oh my, it's just like that cruise I took."

[hootypatootie]

Salmonella! 2:15

[beaniez1989]

just thought i should leave a tip, being a pastry chef myself with coating the ramakin in butter and sugar, not only does it do what he says but it also makes the souffle rise straight as well instead of being lopsided, also the technical term for what he is doing with the egg yolks in making them go yellow is called a sabayon which basically doubles in size when you mix the sugar in, be careful if you leave the sugar and yolk together with out being wiped as it is known to scramble.

[EarTipper]

He doesn't say what temp to cook this on, but I just tried it at 375 and it seemed to work out really well. Don't know I have never made it before so nothing to compare it to. The top had a super thin crust that cracked easily, middle seemed cooked throughout, however it remained extremely moist. It was quite good.

[hattaboys]

You dont mix the egg-white with the egg-yellow directly.

You first have to make the egg-white fluffy,

then gently fold it into the mixture

of chocolate+egg-yellow+sugar.

[Thesadsadgame]

wow, The New York Times should hire me. I know how to make a REAL souffle. This is a joke...

[SinnFein4ever]

@Thesadsadgame

You have a point.

One of the most basic elements of demonstrating a recipe, is telling the audience what temperature to cook it at (and on what scale [Farenheight, Celcius..ect.]).

Also, he should have listed all of the ingredients at the beginning.

Including the fact that you need ramikins (or somthing similar) to bake them in.

[thecoco89]

0:27 LOLLLLLLLLLLLLLLLLLLLLL

[houchi69]

how self-centered is this guy???

the intro is just spelling American EGO everywhere...

[crayola342]

@houchi69 wow, shut up. he's just kidding around. get a sense of humor.

[SinnFein4ever]

@crayola342

There's no need to be nasty.

He/she is entitled to his/her opinion.

[crayola342]

@SinnFein4ever and i'm entitled to mine, even if it is nasty. :)

[SinnFein4ever]

@crayola342

True, but there was no need to insult him/her just because he/she has a different one from yours.

[madmoocowproductions]

how much chocolate?

[montclair1989]

you never change direction when you are adding egg whites into a mixture..it loses its fluffyness that you actually want especially in a soufle...thats what most people dont understand on how to add egg whites. they have to be added in a single directed motion. that could have ruined the whole souffle

[barraclough0205]

guy seems like an asshole but damb he can cook

[TammyWammy1000]

Good luck next time on not getting your fingers chopped off by poking it into the bowl while whisking.

[gershomjr]

hey:) what is the baking temp and time?

[montclair1989]

@gershomjr baking temp for chocolate souffle is usually around 200+ celcius and for only 6-8 minutes

[carldas]

Just tell me where your cooking so I can avoid you. Love the technique of licking your fingers. YIKES

[ddmm12407]

what is the cooking temp and time for these? thank you

[gershomjr]

@ddmm12407 i need to find out too! lol! this looks really good! :)

[thefoytoy]

haha very important to lick your fingers. what a legend!

[123videomaster123]

how much sugar did you put in the first bowl

[Evi1M4chine]

Hey, why is your picture distorted by a wrong aspect ratio? I thought you were professionals! Or are you blind?

[mzflo007]

Great made souffle yesterday wonderful. But had mixture left over can it be froozen and used again.

[cordlieb]

High quality PULEASE!

[animegirl3000]

that was @ FlipSnipeZ and to anyone whos egg white didn't whip properly. :)

[amesguy515]

Chill bowl and beaters also.

[colino9mam]

what did he put on the whites? 3:19???

[30mate]

cream of tartar...i dont know what that is

[ArtemisL]

a pinch of salt and cream of tartar

[bazizculerful]

it's cream of tartar. it stabilizes the protein in egg whites which makes the whites fluff better when you beat them.

[tynadiaaaaa]

@bazizculerful what wil happen if we dont put the cream in?

[emmayarde]

@colino9mam a kind of salt

[pinballfight]

salt

[OzorioWill]

INCREDIBLE SOUFFLE!! I'll do this recipe 2 my family, here in Brazil!!!

Incredible recipe, incredible this man!!!!

[attoman02150]

as you can see he didnt let the souffle cook long enough it was too raw in the middle. i made the same recipe and it wasnt even the soft inside

[FlipSnipeZ]

!!!!!!!!!! i hate how my egg whites never turn past the froth, bulllll shhiiiiit

[JJboy1992]

Your not beating hard enough. or you have yolk in it.

[animegirl3000]

There are a lot of reasons why it wont whip properly.

1. You accidentally put yolk in it.

2. You held the egg whites (the oil on your fingers was transmitted onto the egg whites)

3. You didn't use cream of tartar.

4. Your container was wet when you whipped the egg white.

It's a general rule to use absolutely clean utensils and containers when whipping egg whites and NEVER put fats into the mixture.

I hope that helps. :)

[Evi1M4chine]

@animegirl3000: My utensils were not absolutely cleaned after the egg yolk. And jet the egg whites did whip insanely. 100 ml became 800 ml. ^^

I used a normal electric agitator at the highest setting, until it was stable to hold it upside down over your head. :)

[cliffcox66]

@animegirl3000 +1. Exactly right diagnosis if non peaking issues of egg whites.

[ryanakron]

@animegirl3000

he did use cream of tarter

the container wasn't wet

hurrrrr

[lusivideo]

foolproof and you don't even know how not to spread cream all over the place while you whisk the yolks :)

[lavvy2585]

eww I didnt know the middle was so soft it looks raw to me. I am going to pass on this one.

[lukagerm]

There's nothing wrong with a soft centre and it'll be cooked enough for any salmonella (if there is any) to be destroyed.

[lavvy2585]

I was saying that I didnt imagine it would be so soft on the inside since it is so fluffy. I wasnt talking about the salmonella aspect although it is something to think about. I have never seen it in real life because no restaraunt ever has it on the menu

[gr5640]

Mark, no disrespect, but isn't it a tad too wet, your souffle? And why these huge dishes instead of the classic ramekins?

[blitzkriegxgirl]

FOOOOOOD!

[iuonasadrian]

nice...ty

[todzilla28]

no kidding! time and temp are kind of essential to this..

[mannu911]

WHAT!? No flour? No butter?

Well alright, if you say so...

[triggerhappyfreak]

it doesnt turn out too bad without flour. flour just adds gluten and structure. without it the souffle comes out more fluffy. although u gotta be careful cause it collapses a lot easier

[JC85cap]

HELP!!! what did he add after the salt???? 3:20

[bobospirit]

that's cream of tartar

[JC85cap]

Ok, thank you!!!!

[aquibashams]

@JC85cap

Cream of TarTar.

[DemiTrusdale]

i think he said 'cream of tartar"

[leechumfun]

should check out gordon ramsay's way of doing it, and u'll never look at this again

[mihombredarmo]

hello, I am a Spanish chef and would like to know the exact ingredients of the recipe and cooking time in oven

thank you very much

[russrunnintings]

what a prat, please learn to cook before posting half baked shite like this, typical american ignorance.

[jenniexpark]

what do you bake at. he didnt ever say that

[Blondencrazee]

Did he just call me a fool?

[Blondencrazee]

44 Seconds in!

[aragornuo]

MEIN SOUFFLE!!

[RisingScience]

this guy's such a noob.

[MrPakkiz]

he didnt tell how mouch egg whites

[ruggerz03]

3 egg whites...

[drowsy123]

"seperate 3 eggs"

ffs, there are one yolk, and one white per egg right?

So fuck what's 3x1?

[jenniexpark]

3 egg whites

[omniscient01200]

Im surprised he didn't say anything about the bowl..

[bluzzzylover]

omg whats turn off the lights thing for?

[wmaher2]

Thanks alot.... They worked! Had no creme of tartar so I used a few drops of white vinegar.

[cha0tic]

Whenever I make chocolate souffle, it doesnt come out fluffy like that, what went wrong? Is it the materials I used? Or is it the amount of time/tempurature I baked it in?

[omniscient01200]

Use a glass or metal bowl because plastic tends to absorb greese and other stuff. (Think the never ending orange post spaghetti plastic bowl). Be careful when you beat the eggs and watch dont take your eyes off of them and if you are new try using a wisk. It takes longer but you have more control. Start off slowly then build up speed using larger strokes utill the whites are no longer clear. Use room temp. eggs and a balloon whisk. Thats really all I can think of.

[cha0tic]

I use a ramekin though. I use a hand mixer but I never overbeat the egg whites.

I use cream of tartar, sugar, chocolate, 3 eggs and some butter.

[waterwingit13]

if its not comming out fluffy it's probably because you aren't mixing enough. i believe it's the air content that makes it fluffy.

[superstarofmusic]

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmm

[flitterific]

Does he thinks that he is funny? -.-

Booring....and never ever lick your fingers while cooking! And in case you use your hands, put on gloves (thats what professionalists say) though you should try not to use bare hands...

[iwellkillu]

your right

[riging123]

add a list of matirials pleas

[WhiteWolfFang]

wow... they almost look the same as the one I made today.

[kittdekat1]

my god that looks good....i am trying them today .. wish me luck.Lol

[HopesKitchen]

Hi,

I'm a 7 year old chef and I made orange souffle on my youtube show today. I did add flour.

Chef Hope

[m0xalis]

guys,usually there is no flour in suffle recipes..

[elyontravels]

thanks

[BAHATVA]

lol

[elyontravels]

you missed the flour .. how did it rise with out it ?

[kurupi]

its because of egg white, you see that you have to mix kindly whem its join the egg white with the yolk chocolate. and to say that's i know flour don't rise things, what does its ferment.

[8ballasnow]

lol I must've missed the flour, can I use brown sugar instead of white and duck eggs instead of hen?

[kamal10928]

u suck j/j

[broodm]

brown sugar has molasses and molasses tend to make the sugar sticky which would make the product stick and moist.

i'm not sure about duckeggs, but you can use duckshit if you like

[angelasings]

Lovely ... well done. I will make this soon. I'm wondering if it's possible to use whole wheat flour to substitute for white flour in souffle recipes????

[kurupi]

he didn't use flour

[kurupi]

if he use its just a little but the flour isn't the principal in the recipe its the white eggs

[N64zz]

hahahaha