Questions about judel’s Chocolate Soufflees recipe

[BakerAunt]

In uploading judel's recipe, I noted two points that need clarification.

1. It does not say how much cream of tartar (typo is a question mark).

2. The directions for adding the egg whites do not seem clear, and there is a "y" with mark over it rather than a word.

I've not made a soufflé before, so perhaps someone who has--or someone who has made this recipe--can clarify. I will then go back and add whatever needs to be added.

Thanks.

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[Mike Nolan]

I don't make dessert souffles very often, but I make cheese souffles about once a month except in summertime, and aside from the base the instructions are fairly similar.

I'd change it to 1/2 teaspoon of cream of tartar, and mix in 1/4 of the egg whites before folding in the rest. (This is called 'lightening' in egg white/souffle recipes, it helps make the folding in part easier because the souffle base is less thick.)

• This reply was modified 8 years, 5 months ago by Mike Nolan.
• This reply was modified 8 years, 5 months ago by Mike Nolan.

[BakerAunt]

Thanks, Mike. I have made the changes.

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