Chocolate Soufflés with Espresso Creme Anglaise
An original baking recipe designed and shared by a fellow home pastry chef.
Ingredients
- Granulated Sugar - 3½ oz
- Instant Espresso Powder - 1⅝ oz
- Coffee - 8½ oz
- Egg yolk - 3 oz
- Heavy Cream - 8¼ oz
- Vanilla Bean - 1
- Semisweet Chocolate - 6 oz
- Heavy Cream - 1 oz
- Vanilla Extract - 1/8 oz
- Granulated Sugar - 3½ oz
- Salt - 1/8 oz
- Egg yolk - 4½ oz
- Granulated Sugar - 1/2 oz
- Egg white - 6⅜ oz
Servings
8 soufflés sDirections
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