Chocolate Soufflé Tart

Chocolate Soufflé Tart
parischezsharon.com/2024/05/chocolate-souffle-tart-2.html
21 May 2024
21 May 2024
Recently, we visited our friend, the pastry chef Pierre-Jean Quinonero in southern France, at
the luxurious Grand-Hôtel du Cap-Ferrat. In addition to the recipes we filmed with Quinonero,
the pastry chef agreed to share with me his recipe for one of the most exquisite desserts
served at the hotel – Chocolate Soufflé Tart.
1/21
2/21
3/21
4/21
But before the recipe, it’s crucial to read the short guide I wrote about the most significant
differences between fondant, “half-baked,” and soufflé. These are different products made
from different ingredients in different proportions, and many of us tend to confuse them on a
daily basis. It’s not uncommon for me to see on a menu or hear from a waiter recommending
“chocolate soufflé” when they actually mean a microwaved chocolate cake.
5/21
6/21
7/21
8/21
Chocolate soufflé is a dessert rich in whipped egg whites, very delicate, and full of air (hence
its name). Due to its airy nature, just a few seconds after leaving the oven, it collapses, so it
needs to be eaten immediately. This is also why few restaurants serve it.
9/21
10/21
The main characteristic of the soufflé is its airy texture, resulting in a uniform and cloud-like
consistency. In my opinion, the idea of adding additional textures to this cloud-like dessert is
fantastic, making the dessert less monotonous in terms of textures and more interesting and
delightful.
11/21
12/21
13/21
14/21
So, what’s better than a combination of tart and soufflé? A cocoa shortcrust pastry with a
delicate layer of praliné, a delicate chocolate biscuit, and chilled chocolate sauce. A
wonderful combination of textures, flavors, and temperatures.
15/21
16/21
Yes, the dessert consists of several stages, but each one is straightforward to execute, and if
you work systematically and prepare all the stages in advance, the serving stage will be easy
to perform and so delicious! Pay attention because you need to weigh all the ingredients,
there is great importance in accuracy if you want to achieve the perfect result.
17/21
18/21
Chocolate Soufflé Tart
6 individual tarts
Ingredients
Cocoa Shortcrust Pastry:
115g flour
50g confectioners’ sugar
15g ground almonds
15g cocoa powder
Pinch of salt
75g butter, cold, cubed
30g egg
Hazelnut Praliné: recipe inside
Chocolate Sauce Insert:

90g boiling water
55g dark chocolate 70%, chopped
3g cocoa powder
10g light brown sugar
30g hazelnut paste
Chocolate Biscuit:
70g egg whites
80g white sugar (divided into 40+40)
50g egg yolks
25g cocoa powder
Chocolate Soufflé:
115g dark chocolate 70%, chopped
225g egg whites
35g white sugar
For the assembly:

60g roasted hazelnuts , chopped
chocolate flakes/cocoa nibs
Preparation
1. Cocoa Shortcrust Pastry: In a food processor, pulse together all the pastry ingredients
except the egg until a sandy texture is achieved.
2. Add the egg and continue to mix just until a dough begins to form, it’s preferable to work
19/21
with the dough as little as possible.
3. Shape the dough into a ball and roll it between two sheets of baking paper to a thickness
of 3 mm. Chill in the refrigerator overnight.
4. Chocolate Sauce Insert: Mix together the chocolate, cocoa, and sugar with the boiling
water. Once the chocolate is melted, add the hazelnut paste and mix until a uniform mass is
obtained.
5. Pour the mixture into a 6-Cavity disc silicone baking mold with a diameter of 5 cm. Place
in the freezer until the mixture is completely frozen, then remove from the silicone mold and
store in an airtight container. Take out about 15 minutes before assembly.
6. Chocolate Biscuit: Line a square 20×20 cm baking pan with parchment paper, preheat the
oven to 180 degrees Celsius.
7. Whip the egg whites and gradually add 40 grams of sugar, whip until a stable foam is
formed (not too stiff).
8. In a separate bowl, whip the egg yolks with 40 grams of sugar. Add the cocoa and mix
until a uniform mass is obtained.
9. Transfer one-third of the whipped egg whites to the cocoa and egg yolk mixture and fold
until a lighter, airy mass is obtained. Gently fold in the remaining whipped egg whites until a
uniform mass is obtained.
10. Spread the biscuit mixture onto the lined baking pan and bake for about 8 minutes, until
the biscuit is set.
11. Remove from the oven, immediately flip onto a parchment-lined surface, peel off the
baking paper from the biscuit. Let cool slightly and cut out 5 cm diameter circles, store in an
airtight container until assembly.
Baking and Assembly

12. Preheat the oven to 160 degrees Celsius and line a large oven tray with baking paper.
Grease the outer bottoms of fluted tart molds with a 10 cm diameter, or a fluted brioche mold
with a 10 cm diameter bottom (see picture).
13. Remove the shortcrust pastry from the refrigerator and cut out circles with a diameter of
11-12 cm approximately.
14. Place each shortcrust pastry circle on the bottom of a tart mold and gently press the
dough onto the folds of the mold, creating a kind of flower with the dough pressed against
the outer bottom of the mold (see picture).
15. Arrange the tart molds on the oven tray with the molds upside down and the shortcrust
pastry facing upwards, bake for about 15-17 minutes until the crust is dry and baked.
Remove from the oven, carefully remove the crusts from the molds, flip them to the “correct”
side, and cool on a wire rack.
16. Chocolate Soufflé: Melt the chocolate over a double boiler. Remove from heat source
and set aside, keeping the chocolate warm.
17. Whip the egg whites and gradually add the sugar. Whip until a stable foam is formed.
18. Transfer one-third of the whipped egg whites to the melted chocolate and fold to obtain a
lighter, airy mass. Gently fold in the remaining whipped egg whites until a uniform mass is
20/21
obtained. Transfer to a piping bag with a very wide piping tip (4 cm diameter). Alternatively,
you can work without a piping tip by cutting the bag to a very wide opening.
19. Just before serving: Preheat the oven to 180 degrees Celsius, place the crust on a
parchment-lined baking sheet.
20. Pipe a thin layer of praliné onto the bottom of the crust, place a chocolate biscuit circle in
the center, and top it with a disk of chocolate sauce insert. Sprinkle some chopped roasted
nuts around the biscuit.
21. Pipe the chocolate soufflé in a way that creates a kind of mound covering the entire
bottom and layers we built earlier. It’s recommended to work with a single long squeeze with
the piping bag. See the desired shape in the picture.
22. Bake for about 4 minutes, remove from the oven, sprinkle with some chocolate
flakes/cocoa nibs, and serve immediately. You can serve with a scoop of ice cream on the
side.
Bon-Appétit
Sharon
4 Comments
Recipes
21/21

Chocolate Soufflé Tart

Uploaded by

Copyright:

Available Formats

Chocolate Soufflé Tart

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chocolate Soufflé Tart

Uploaded by

Copyright:

Available Formats

Chocolate Soufflé Tart

Hazelnut Praliné: recipe inside

Chocolate Sauce Insert:

For the assembly:

Baking and Assembly

You might also like