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Claire Makes Individual Chocolate Soufflés | From the Test Kitchen | Bon Appétit
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- เผยแพร่เมื่อ 7 ก.พ. 2017
- Instead of making our own crème anglaise, Claire uses melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
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Claire Makes Individual Chocolate Soufflés | From the Test Kitchen | Bon Appétit
I like watching these older videos bc it’s refreshing to see Claire not frustrated while baking lmao
Is she frustrated a lot ?
Tanisha Nightingale in the gourmet makes series? Almost constantly.
@@tanishanightingale lol do you watch BA?
The Left called. They said, "you are welcome. There will be no new videos. "
the BA style has changed SO much in the past 2 years
If this video came out today it would be 4 times longer.
Nicolas Sardella not even an exaggeration.
20 minutes? 40 more like
And we would LOVE IT
5 mins minimum
Thought the same thing and I agree...we would love it!
Ah yes, naive Claire before the trauma of gourmet makes.
I know I'm mean, but I want her to temper the chocolate again 🙃🤗
Chocolate Soufflés
Ingredients:
6 oz dark chocolate (high quality preferred)
2 tbsp brewed coffee
1 tbsp butter
2 tsp vanilla extract
3 eggs yolks
5 egg whites
1 tsp kosher salt
7 tbsp sugar
1 cup melted vanilla ice cream
Instructions:
1. Preheat oven to 425 F.
2. Combine chocolate, butter, and coffee in bowl.
3. Use a water bath (half inch of simmering water) to melt the ingredients.
4. While mixed ingredients are melting, use a pastry brush to butter the ramekins. Coat the bottom, and sides using upward strokes. This will help the soufflés rise evenly. Make sure to butter the ramekin lip as well.
5. Coat the inside of the buttered ramekin with sugar and tap out the excess.
6. Once the melted mixture is smooth, add vanilla extract and three egg yolks. Gently mix to combine.
7. While the melted mixture is cooling, beat egg whites on low to break up egg whites.
8. Add kosher salt to beaten egg whites and increase speed slightly.
9. Once you have achieved soft peaks with the beaten egg whites, add sugar and increase speed to high.
10. Once egg whites are stiff and glossy (not dry), fold in one third of egg white mixture into melted mixture using big strokes.
11. Once combined, fold in the rest using similar strokes.
12. Fill the ramekins with final mixture. Over fill them and use a straight edge to level off the top. Use a quick motion to do this.
13. Lightly sprinkle sugar on top for texture.
14. Run your thumb around edge of ramekin to ensure an even rise.
15. Place filled ramekins into oven on baking sheet and reduce oven temperature to 400 F. Bake for 13 to 15 minutes.
Eating:
1. Place spoon into center.
2. Pour ice cream into hole.
3. Enjoy!
No flour?
@@cataldi4986 Its a soufflé, not a cake, it doesnt have flour :D
I reccomend 1/2 tsp of salt instead. 1 tsp was too salty (at least to my taste)
Matheus Marques when I do a soufflé I still start off with a roux
OmnomnomFoooood yeah kosher salt is less dense and less "salty" than table salt, so you need to use more of it. I don't know why they never clarify that you cannot just use the same amount of normal salt in these shows
If your breakfast is chocolate souflee you're doing something right
Innit
Those soufflés have risen more than my grades ever will in maths
bts in your area that’s the truth!
ok mood
Stop justifying ignorance. Read some books.
That’s impossible aren’t u Asian
@@Indiligence Ok, "lack of consistent work and effort" :/
Claire is my fave! I want her to do way more cooking videos. She explains everything so well and isn't condescending or overly bubbly/smarmy.
Molly is just happy
Molly was nice! Very pleasant. Her Eggs Benedict deserved more love
Molly is precious wth are you on
Christine overly bubbly is fine. Its more annoying when too many cast members are like in because it can feel too forced (looking at you Tasty). But the current cast dynamics feel so natural and realistic. They all balance each other nicely
Team Sohla
So glad BA got rid of the annoying background music.
Sooo loud and hard to hear the video
Who else loves Claire so much that you watch her other videos now besides the gourmet chef series?
Karla me!!!
Karla wow what a like-baiter literally everyone who sees this is watching the video, so they like Claire.
@@amitbiswokarma2856 lol this is late, but there's an article on Claire for 'In the gloss magazine' and New York magazine TH-cam interview with Claire and there's a video called Claire in the kitchen video where you can learn more about Claire
ok this video is iconic and now my mouth is watering
WATCHING IT 🤤🤤🤤
Mine too lol
I love this lady
Maren Anderson I get a feeling she's trying so hard and I appreciate that
Let's love her together.
pritom saikia Find someone else to love cuz, she mine.
Can u tell me abt her prsonal life
Anything at all
I m writing my project on her, plss
@@amitbiswokarma2856 i feel like that's a little creepy. I love this girl as much as the next guy should but...yea...back off
I love how she didn't make this seem daunting at all. Most people act like you need magical powers to make successful souffles.
Her hair is GORGEOUS!
Is it just me or does Claire look absolutely gorgeous in this video, like she is radiating beauty?
yeah!! I mean she's always gorgeous but she's ESPECIALLY beautiful here..man I'd love to look like her
*tips hat*
M’ Lady
@@connersuxx I am the woman lover 69, I will always respecc wahmen, *tips my triple fedora* M'lady
CooL ToasteR r/niceguys
glad they binned the music
the contrast of the old videos and the new ones are so comical like no way you would see claire on a recent video with that happy preppy background music. i just love it.
Know this is old but I just made these - my first time ever trying any kind of souffle and it came out PERFECTLY. I couldn't believe how high they rose and how amazing they were. A little melted Ben & Jerry's Vanilla and wow, it was amazing!!!
brad and claire make this channel
how you doin vinchenzo
And Carla
And Carla
aNDY
And Vinny...and Carla.....and Andy......and Molly......and Chris.......
i wish after every video that they would provide the link to direct us to the bon appetite website for the recipe... i looked for the chocolate souffle and it directs me to it but it does not provide the recipe, only because i would like to print it out and keep it in my recipes binder to try and bake. either way great video a fan for many years now and i always subscribe to your magazine, you guys are amazing!!!
She's my faaaavorite💕
Jesus Claire, those souffles are almost as tall as Brad, but not as sweet.
Nathan Nerling oh gawd I can't stop laughing. This made my day.
I read this in Brad's voice
Nathan Nerling omg this is so cute 😂
I made this today to serve with an ice cream i made the other day. I didn’t have ramekins, so I just used oven safe mugs. It worked so well! It was a big hit and I’ll definitely be making it again!
Something about a KitchenAid mixer, and baking. sights and sounds of home.😎
I tried this recipe, my first time ever trying to make soufflés. I was so happy when they started to rise, and they were absolutely delicious. What a great recipe, thanks Claire.
Claire's cooking, Vinny's filming, and Brad's in the back! The gang's all here, folks. 😎
I ran out of new Claire videos so now I’m watching old ones 😊
I made these last night, and 3 out of 4 turned out so perfect! Light and fluffy on the inside and held their shape the whole time my family was devouring them. The mess-up domed like a muffin and it seemed like the inside wasn't as cooked as the others. Still happy with the results though. ♥️
Claire! You are so awesome! And you inspire me to get a little more 'professional' in my cooking and baking! Thanks for all you do!! ♡
Damn remember when BA recipe videos were 5 minutes long instead of 18
Saka souffle is definitely one of my guilty pleasures
Saka souffle?
I would like it to be know that I attempted these souffles and for the very first time in my short lifetime of baking every step went perfectly and it was delicious! I was not aware it was possible to bake without having a mental breakdown, yet here we are. Thank god for Claire!
Gr8 job! Claire is sure a wonder that makes baking seem doable .
i have never seen Claire so calm
I love the slow camera pan from side to side towards the end, it just makes the video much much more professional
Claire has become my favorite chef... just love her
The dudes thirsting after Claire in the comments amuse me lol
I love the 'wow!' at 3.14. Even her colleagues are impressed!
If you fail and it doesnt rise just say you made single serve brownies lol
Any day that BA uploads an episode with Claire is a good day!
she's so pretty and smart
I love all Claire videos.
Watching the old ‘From The Test Kitchen’ videos, I have come to realise that the editors only use the outtakes now
Like, I still believe souffles are hella hard, but because Claire thinks I can do it... I believe in the Claire that believes in me!
Totally going to use a KitchenAid stand mixer to beat the egg whites because last time i made this recipe with a hand mixer and it was a work out lol
I've tried this recipe and added salted caramel. It was fricken amazingggg
How did you add the salted caramel?
@@deirdremcmahon5211 when you're pouring the batter stop half way and pour it in, then continue. It over flowed a bit because of the added volume so make sure to add a bit less than usual 😊😋
@@xXMAPLEPROX Sounds incredible! Thanks for your reply
@@deirdremcmahon5211 you're welcome :)
she’s so put together
Super moist and creamy😍 chocolate!!
Love me some Claire always!!! Claire can do no wrong!!
its so weird watching claire on this calm relax background music
Okay, this looks wonderful! I do have a question, for anyone to answer of course, what’s the difference when others use milk and a little flour in a skillet. They then add a little cream of tartar and mix it all into the chocolate.
2:10 At this point it looks like Claires hair
Love me some saka souffle.
We miss you clair , thank you for soufflés i will make it for my family tonight, we love you ❤️
Looks like a great dessert for people who are gluten free.
Hey Claire! You keep using baine-marie to melt chocolate because you say is a gente source of heat. But the bottom of the bowl isn’t touching the water, so you are using vapor wich heats sooooo much more tan water wich also can raise it’s temperature above 100 C, and unpressurized water can’t. I went to cooking school, i have a degree, and they teach us to do it like you do, but also phisics. So, hope you read this. Love your videos, i never miss them!
I really enjoy watching her cooking and baking videos. Does such a great job!
I love and prefer watching Claire cook/bake! How does the soufflé rise though? There’s no baking powder or soda so what ingredient makes it rise? Egg whites?
The eggs and egg whites help but also air in the egg whites expands when it gets hot, so that pushes the soufflé up and out
Love 💕 chocolate 🍫
I feel like I’m watching a movie, and the background music is excellent. Love you Claire
I made this and it was AMAZING. Perfect chocolate soufflés my first try!! thanks claire!
Claire is the best
They don't use music like this in their videos anymore and I'm very glad they made that choice
Almost 3 years ago, this recipe was made. I might try it for Valentine's day this year!
everyone on BA are amazing and ily all 💕
“Perfect for Valentine’s Day”
Me: “You mean Loner day?”
I love Claire
I made these and they were the best chocolate soufflés I ever had. 10/10 would recommend.
Seeing Claire cook and not just frustratingly copy commercial items is where it's at. Just end the Gourmet version and let her bake. :)
you make it look really easy!! im gonna try it in a mug in my dorm toaster oven this valentine.
Claire is the best of Bon Appétit !!!
"Flat top. Straight sides"
Same
I made this right after watching the video. Amazing thanks Claire
in LOVE with claire
Perfect for Valentine's Day?
There's one lucky person out there somewhere...
I’m at the point now where I will basically watch anything with Claire in it! 😂
Uhg the cuteness
Claire is a queeeeen
made the recipe. very salty! but looked beautiful. trying again with only 1/4 tsp this time instead of a whole tsp.
Cliff Hires She was probably using kosher salt, which is much rougher than table salt. That's why table salt is saltier than kosher salt.
More specifically kosher salt has larger particles. If a recipe calls for kosher salt and you only have table salt cut it in half. If you have a digital food scale you can confirm this by weighing the same amount, i.e. 1/4 cup, of each. You should find that the table salt weighs twice as much because the individual particles are more densely packed.
Can you taste the coffee?
@@benb6478 Usually adding things like coffee or espresso is simply to add more flavor complexity to the chocolate. The coffee itself isn't noticeable, but it helps to bring out a deep, rich, more luxurious cocoa flavor that you don't get to experience with plain chocolate.
living the dream claire!! chocolate for breakfast 10 year old you is so excited right now lol
So this is what BA was before it became reality TV
put the buttered and sugar coated mold in the freezer to chill otherwise as the mixture start to rise it will sometimes stick to the sides of mold .and come out with rough edges .
Molten dark chocolate + coconut as you like when you like
i want that apron ahhh
I made this and just realised there's a similar desert in my country called Watallapam made with kithul jaggery instead of sugar
I love Claire sm 💕
Nice descriptions and how to know- good job.
i love the techniques
Isn't there seven ingrediants?
-Chocolate
-Butter
-Coffee
-Vanilla Extract
-Eggs (seperated)
-Salt
-Sugar
Hailey Roberts I’ve noticed a lot of people don’t count salt as an “ingredient”. I mean, I get it if the salt is for seasoning at the end, maybe u don’t count it because it’s not “necessary” (u use it to taste). But if it’s a measured ingredient added to a mixture, I think it loses its “seasoning” status and moves into ingredient territory.
wow, I need to try this recipe and the techniques!
How long ahead of time can you prepare the batter before pouring it into the ramekin? can it be refrigerated for a few hours first?
I love the new cinematography
This was so serious two years ago but honestly I love what they are doing now
Temper the egg yokes with a little warm chocolate before you add them to the main bowl of chocolate. Unless you want scrambled eggs , I powered through and the end result was still delicious. Can’t wait to see how much better they will be next time!
I'm going to try this! It looks easier than what I thought it would like, thanks!
Made this at home and tastes amaaazing 😍😍
Claire is my fave to watch cook 🤤🤤 Followed by Carla ♥️♥️
Imma try this today and I'm 11 so when I do it I'll update you guys on how it is
it's been a month how is it
Two months
8 months
i love gourmet makes but when i see how upbeat and happy Claire is doing normal baking, it makes me think that we should free her
Dang that looks so good!
I'm on a low carb diet and I'm so happy to see that this recipe is really simple. I'm going to sub the sugar for Truvia and I believe I should get the same results. Looks delicious!
Yeah, don't add the coffee
Rinzler yea use hot chocolate
You might want to not do this. Truvia does not behave like sugar when baked.
gross.... just eat carbs
Rinzler Swerve will be better or plain old erythritol. I'm going to try it when I go Keto because I've been making traditional chocolate souffles since I was 11. Carbs and sugar are definitely not friends to my autoimmune condition.