The upthrust on a brownie in water is equal to the weight of water displaced. For the brownie not to sink the brownie must displace its own weight of water.
Dear Titli, your videos are always such a joy to watch, I find you absolutely hilarious! Thank you for making me a brilliant cook and keep making your great videos!
The "classic" Julia Child recipe uses milk, flour and butter to thicken the base and although it results in a very light soufflé it is not very stable. The cornstarch/beaten egg base gives a more stable structure to the soufflé and the results are more reproducible too.
Titli's I love your recipe and I am going to use it for new years eve tomorrow but I am not sure how many people it serves. Thank you anyway for the amazing recipe your the boss.
I rarely LOL, and cookery is amusing but not a laughing matter to me. However, you get me every time. And that last comment... I sprayed water out on my computer screen. Worth it tho. Thanks for the brilliant recipe!
STIFF!? Hah, another great video...I'm learning too quickly. You are an awesome teacher with humor comparable to Mrs. Doubtfire. Thank you for the videos.
Hi Titli, can this recipe be adapted to make any other souffle, like pear or banana? Obviously the amount of the chocolate would be substituted with fruit puree like poached pear puree or mashed bananas, but I'd like to know if the scientific properties of chocolate play a very important role in stability of the souffle. help?
Maybe you're thinking of chocolatre fondant. But this is exactly what a chocolate souffle is supposed to look like, look it up. There are many ppl/recipes who call chocolate fondant or molten lava cakes a "souffle", but the original souffle is just what Titli is showing.
Titlis Busy Kitchen I can't wait to make this over the weekend! Would you get the same results if you make the batter and store it in the fridge until after dinner? I would like to have them warm after dinner. Advice?
I would make the batter just before dinner, pour into the ramekins, get the oven on, then sit down to dinner. Pop them in the oven as you're clearing the table :-)
Actually its electrical rod oven. it has two rods one above and one at bottom for heating and only one grill for keeping the stuff. its kind of Small old oven.
Hi Titli, Id I put chocolate sqaures in the middle of these before baking, do you think it would ruin the recipe..I just thought it would nice to have melting centres??. Or is that a pants idea lol..
hmm Some people use cocoa powder instead of sugar while buttering the raimcan, what do you think is better, and what does each action do differently than the other?
would they still be successful if you prepared the mixture and left in fridge before guests arrived for dinner. Then as you are approaching desert - pour mixture into ramekins and cook? Will the preparation in advance affect the air ??
Titli, I love this recipe but, folding the chocolate/butter(really thick) and the egg mix (very light/fluffy) together takes alot of folding. I am pretty sure alot of the air is lost. What am I doing wrong? If I thinned out the chocolate butter a little before folding, would I be ruining the souffle?
I had my first souffle yesterday and I didn't like it....I actually just don't like sweets except for ice cream. I do love to cook and want to try this recipe. I have a question though. the one I had was gooey in the middle like a lava cake...I was told that's what it supposed to be like. Is this recipe like that too? Can't see it from the video
I laughed like crazy when u said " giv it a good beating w a wooden spoon " hahahaa private joke .lol ur the best titli love ur videos.an recipes tsmfs
Hi.... I always watch your videos. I love your ideas and recipes. I'm starting to record videos as well. Here in Brazil. You make your recordings to help someone? one professional videographer? Which program you use to edit videos? Thank you! I will be grateful if you answer me. Eusa
I was near tears when I saw the Closed Captioning. Thank you! I am hearing Impaired but I enjoy your videos so much. Hope to see more videos with CC.
"all the appeal of a chocolate diaphragm!" Bwahahahaaaaa! I'm dying over here! You've got a serious "Mrs. Doubtfire" thing going... Love it!
Stiff?!
That face. That has made my day. 😂 That is PRICELESS!
The upthrust on a brownie in water is equal to the weight of water displaced. For the brownie not to sink the brownie must displace its own weight of water.
"A chocolate diaphragm"...that was too funny, Thanks for your video, I will give this recipe a try.
I made the recipe and it was awesome, really, it's like a taste of heaven, delicious! thank you very much for sharing!
I didn't even get to the first minute of the video and I stopped to say: you are gorgeous
Dear Titli, your videos are always such a joy to watch, I find you absolutely hilarious! Thank you for making me a brilliant cook and keep making your great videos!
HAHAHAH YOU'RE HILARIOUS! YOU MAKE WATCHING RECIPES ENJOYABLE BAAHHA
You can use either. I like the extra bit of sweetness from the sugar.
As with all you recipes, this is quick and simple and tastes great.
Thank you Titli. I hope you make some videos soon
The "classic" Julia Child recipe uses milk, flour and butter to thicken the base and although it results in a very light soufflé it is not very stable. The cornstarch/beaten egg base gives a more stable structure to the soufflé and the results are more reproducible too.
You are so funny and clear at explaining :) loved it! what are the words you said at the beginning and end?
"Give it a good beating with a wooden spoon." I know that all too well. hah but great video ! i love it!
These look delicious. I've never attempted a souffle, but I just may give this recipe a try. Thanks for sharing this.
Stiff???
Shiny! Shiny! Shiny!
Your so hilarious! 😂 just love it 😍
wow, this is such a useful trick!! I put this video in second place amongst all of yours, after the beans on toast episode (saved my life)
I was having a terrible day, but your last remark made me laugh and I feel better. Thanks, Titli!
Titli's I love your recipe and I am going to use it for new years eve tomorrow but I am not sure how many people it serves. Thank you anyway for the amazing recipe your the boss.
You could certainly try it!
Internal diameter: 83mm
External diameter:92mm
Internal height: 49mm
External height: 53mm
Total volume: 265cm²
I rarely LOL, and cookery is amusing but not a laughing matter to me. However, you get me every time. And that last comment... I sprayed water out on my computer screen. Worth it tho. Thanks for the brilliant recipe!
Sure!
Stiff? That look. Priceless
hahaha
i love you enthusiasm and your videos... keep it up!!
For some reason I forgot the souffle existed and your video reminded me to make one, it was a delight :)
Love your personality! Gonna try the souffle too!
Yes.
I like the way when you say Shiny the word 3 times...very entertaining!
Should I pick 6 oz remekin or 10 oz remekin?
Looks very yummy! Can't wait to try it myself!!
I enjoy watching you cooking ,, love your channel a lot .
‘Chocolate diaphragm’
Always a last minute twist from the Titli!
I just love this, I found about it just this week and I was very excited you made a video about it. :)
thanks for the recipe, mines came out wonderful and delicious...
Love the fact that you said "Al Salam Alaikum" Loved you already
I'd love one of those right now! Do you think it is the cornstarch that prevents it from falling?
STIFF!? Hah, another great video...I'm learning too quickly. You are an awesome teacher with humor comparable to Mrs. Doubtfire. Thank you for the videos.
Hi Titli, can this recipe be adapted to make any other souffle, like pear or banana? Obviously the amount of the chocolate would be substituted with fruit puree like poached pear puree or mashed bananas, but I'd like to know if the scientific properties of chocolate play a very important role in stability of the souffle. help?
Nice recipe! You recommend to bake at 200C, is it a fan oven or conventional oven?
Love your videos and can not wait to try your recipes!
Maybe you're thinking of chocolatre fondant. But this is exactly what a chocolate souffle is supposed to look like, look it up. There are many ppl/recipes who call chocolate fondant or molten lava cakes a "souffle", but the original souffle is just what Titli is showing.
I just love the way she talks
You are going to have 50000 subscribers soon! Keep on the good work!
I love you titli and all your recipes.
Ms Titli you are a riot XD. I will definitely have to try this one.
Titlis Busy Kitchen I can't wait to make this over the weekend! Would you get the same results if you make the batter and store it in the fridge until after dinner? I would like to have them warm after dinner. Advice?
I would make the batter just before dinner, pour into the ramekins, get the oven on, then sit down to dinner. Pop them in the oven as you're clearing the table :-)
Titlis Busy Kitchen thank you so much for getting back to me! I will be sure to do that!
You can get them online
I love your recipes and most of all I love your sense of humor. Keep up the great work. Chocolate diaphragm too funny. God bless
Just found this video and I love it. You're so cute Titli, thank you for your advice!
i will try to do this. thank you for you sharing :)
Yum looks delicious defo need to make
Actually its electrical rod oven. it has two rods one above and one at bottom for heating and only one grill for keeping the stuff. its kind of Small old oven.
mmm, looks like the best souffle ever.
Is it the corn floor that prevents it from falling?
Hi Titli, Id I put chocolate sqaures in the middle of these before baking, do you think it would ruin the recipe..I just thought it would nice to have melting centres??. Or is that a pants idea lol..
hmm Some people use cocoa powder instead of sugar while buttering the raimcan, what do you think is better, and what does each action do differently than the other?
Mayonnaise, bearnaise or hollandaise sauce. Simply yum as they also have masses of butter.
Mrs. Doubtfire cooking channel??
Don't mind my comment, but, in the kitchen I work in, when you add flour, it's a cake, no longer a souffle, you want to clarify this mam? :)
she kinda reminds me of ms.doubtfire.... anyone else?
the whole time i kept thinking that lol.
Very nice & very easy ♥
I'm still laughing over the chocolate diaphragm comment. :-) thank you Ms Titliw! Great recipe, too!
would they still be successful if you prepared the mixture and left in fridge before guests arrived for dinner. Then as you are approaching desert - pour mixture into ramekins and cook? Will the preparation in advance affect the air ??
As long as you don't leave it too long (i.e. several hours!) it should be OK
Titli, I love this recipe but, folding the chocolate/butter(really thick) and the
egg mix (very light/fluffy) together takes alot of folding. I am pretty sure alot
of the air is lost. What am I doing wrong? If I thinned out the chocolate butter
a little before folding, would I be ruining the souffle?
Matthew Clark Maybe thin the choc/butter mix a little with a little butter.
If I want it to be more like a lava cake it would be ok to take the souffle out in 7 or 8 minutes?
amazing video as always, Titli! :D
Can we substitute pineapple instead of chocolate? What rack of otg to keep them for baking?
i just want to ask if it still has a melted chocolate in the middle or is it just a lightly baked cake?
No, it doesn't have melted chocolate in the middle. But this does... th-cam.com/video/rnxQhMQsl34/w-d-xo.html
Of course I trust your methods Titli, but I'm interested to know what it is that makes these souffléa stand where others have fallen :)
You sure are a jolly one. Keep up the good spirit. There is much need for it.
Hi, my oven is kinda small n only fits 2 ramekins (d: 10cm). Is it ok if I delay baking the remaining dough until the first batch done?
Thank you~
Merci pour cette recette
Wow I love how dry she is with her humor lol she's not in your face with 'LAUGH NOW' plus this looks delicious.
تسلمين يا تيتلي نيهان يا ملحك هههههه عاد عشقي هالسوفليه
A CHOCOLATE DIAPHRAGM.... That has to be some of the most disgustingly amazing imagery ever.
thanks titli after this video i hope it works this time
i love your high english...
Can you be my grandma 😂😂😂
“The only thing that will make a souffle fall is if it knows you're afraid of it.”
― James Beard
I had my first souffle yesterday and I didn't like it....I actually just don't like sweets except for ice cream. I do love to cook and want to try this recipe. I have a question though. the one I had was gooey in the middle like a lava cake...I was told that's what it supposed to be like. Is this recipe like that too? Can't see it from the video
Ah! I understand. The temperature and time should be the same.
It should be OK in the fridge.
Thank you for the recept souffle
Instead of Corn Flour can I use normal flour?
P.S. : I love you! You're a sweety just like my grandmother ( not offensive )
Make a video on how to make chocolate fondant
Please
I wonder how you made the chocolate diaphragms for the comparison between your recipe and the other one.
I laughed like crazy when u said " giv it a good beating w a wooden spoon " hahahaa private joke .lol ur the best titli love ur videos.an recipes tsmfs
I love your voice, and I thank you for recipe !!!
I made it and it turned out really well : )
I don't have granulated sugar, can white sugar be a substitute?
Hi....
I always watch your videos. I love your ideas and recipes.
I'm starting to record videos as well. Here in Brazil.
You make your recordings to help someone? one professional videographer?
Which program you use to edit videos?
Thank you! I will be grateful if you answer me.
Eusa
Eusa Maciel I do everything myself and use Sony Vegas Pro to edit my videos.
Lovely!
you made so many scrunchy sounds with your beaters and chocolate blocks. I love all you vids and I have subscribed.thanks by the way are you muslim?
Thank you..! Your video really helping me :)
do you use Kerrygold Irish butter?
Chocolate diaphragm had me laughing. Is that why the Easter Bunny keeps laying those eggs?
Thanks Titli
Yum! Wow! Should be making this soon!!! :)
By "flavouring" I mean extract or essence. If I say "extract" people ask if they can use essence, and vice versa!
Titli how many centimeters are your ramekins? I'm thinking of making this recipe :)
They are 9cm across.