Cookery School Souffles

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Hol

Cookery School Souffles

Hello,

I now have my souffle dish of the correct size and have made the chocolate souffle. The oven temperature was not given in the recipe but I got it from watching the video again.

I buy medium eggs locally so choose the largest when recipes call for large eggs, I also used creme fraiche instead of double cream and 50% chocolate as I prefer it to the bitter 70% chocolate. However when I came to fill the souffl&"233; dish I found that I had enough mixture to fill 2 dishes. How has this happened as I did measure everything out carefully.

Also the souffles did not rise well was this because I used creme fraiche instead?

Lastly can they be cooked in a fan oven if the temperature is lowered?
Thank you

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Lindsey, Food Editor

Cookery School Souffle

Hello Hol,

The temperature has been added to the recipe. Thank you for pointing it out.

I am baffled about the issues you have had with the quantities because I have only ever used large eggs. Do you definitely have a souffle dish with a 850ml capacity?

I will do the recipe again as soon as I can to check it again.

Using creme fraiche should make no difference.

I have never tried the soufflé in a fan oven but as a general rule you should lower the temperature by 20 degrees.

Best wishes

Lindsey

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Hol

Chocolate Souffle

Thanks for your reply. The dish is definitely 850ml as I measured the capacity to check that I had been sent the right one and it also measures 14cm across the bottom and 6cm high too. So I am also puzzled.

I will also have to try the recipe again a good excuse for more chocolate!

 
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