P125 Chocolate Soufflé | Valrhona
Bake in a convection oven at 190°C/360°F for 6-7 minutes according to the size of the ramekins.The anticipated result is to keep the core of the soufflé sup
Ingredients
- 200g P125 COEUR DE GUANAJA
- 60g egg yolks
- 300g whole milk
- 20g cornstarch
- 200g egg whites
- 100g sugar
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