Mint and Chocolate Chip Soufflé

I think it’s only fitting that we tackle the ever finicky soufflé as our last dessert prepared at Le Cordon Bleu. This particular combination of flavors doesn’t strike me as authentically French, but hey, it has chocolate so I won’t complain. The batter or appareil de base for the soufflé is a mixture of two…

Hot Souffle with Cointreau

Souffle Chaud au Cointreau, or Hot Souffle with the orange-flavored liqueur Cointreau. The techniques involved in making this souffle were to prepare pastry cream, meringue, and chemisage. For the pastry cream, we whisked together egg yolks, sugar, flour and cornstarch; tempered this into steaming milk and continued to heat until the cornstarch thickened the mixture…