Equipment
- 1 Oven
- 1 Thermometer
- 1 Stovetop
- 1 Stand Mixer or Handheld Electric Mixer
- 1 Airtight container
- 1 Sheet Pan
- 1 Cooler
- 1 Piping Bag (fitted with large round tip)
- 1 Cutting Knife
- 1 Rubber Spatula
- 1 Saucepan
- 1 Baking Sheet
- 1 Small Knife or Spoon
- PRV Mixing Bowls
- 1 Double Boiler or Microwave-Safe Bowl
- PRV Soufflé Dishes or Ramekins
Ingredients
SMOKED MARSHMALLOW FLUFF
- 390 g light corn syrup
- 150 g granulated sugar
- 8.5 g smoked vanilla sugar
- 1⁄2 Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz) smoked, split, and scraped
- Zest from ¼ orange
- 135 g egg whites at room temperature
GRAHAM CRACKER CRUMBLE
- 200 g graham flour or whole wheat flour
- 80 g pastry flour
- ¼ tsp ground cinnamon
- 1⁄2 tsp baking soda
- ¾ tsp salt
- 70 g granulated sugar
- 55 g honey
- 150 g unsalted butter cubed and cold
- 1 egg
CHOCOLATE SOUFFLÉ
- 340 g Guittard Organic 66% Dark Couverture Chocolate Wafers plus broken pieces as needed
- 106 g unsalted butter
- 400 g egg whites
- ¼ tsp cream of tartar
- 150 g granulated sugar
MARSHMALLOW SOUFFLÉ
- 100 g egg whites at room temperature
- PRV cream of tartar
- 30 g granulated sugar
- 360 g Marshmallow Fluff
Instructions
SMOKED MARSHMALLOW FLUFF
- Cook corn syrup, sugar, vanilla sugar, vanilla bean and zest together to 239°F (15°C).
- Turn off the heat and let the bubbles fade a little.
- Carefully remove vanilla pod.
- In the meantime, whip the egg white to soft peaks.
- With the mixer running, stream the hot vanilla syrup into the egg whites.
- Turn mixer to high and whip until stiff peaks form.
- Store in an airtight container in the cooler until ready to use.
GRAHAM CRACKER CRUMBLE
- Using a stand mixer fitted with a paddle attachment, blend first 6 ingredients together for 1 minute until combined.
- Add the honey, butter and egg. Continue mixing until mixture is crumbly, resembling granola. Spread out onto sheet pan, and dry out in cooler, unwrapped.
- Bake at 325°F (160°C) until golden brown. Stir with a spatula while still warm to break up into pieces, if necessary.
CHOCOLATE SOUFFLÉ
- Melt the 340 g chocolate and the butter together over a water bath to 114°F (46°C).
- Whip the egg whites and cream of tartar to soft peaks.
- Slowly stream in sugar and whip to form firm and shiny peaks.
- Fold 1/3 of the meringue into the chocolate mixture to lighten the base. Gently fold in the remaining meringue.
- Put the soufflé in a piping bag.
- No tip needed - cut a generous hole at the tip to prevent souffle from deflating.
- Pipe into vessel, adding broken chocolate wafers as desired.
MARSHMALLOW SOUFFLÉ
- Whip the egg whites and cream of tartar together to soft peaks.
- Sprinkle in the sugar and whip until meringue is firm, yet still smooth.
- Add ⅓ of the meringue into the fluff to loosen the base.
- Gently fold in the remaining meringue.
- Put the marshmallow base into a piping bag fitted with a large round tip.
ASSEMBLY
- Prepare the soufflé dishes with softened butter and sugar.
- Pipe a ring of Marshmallow Soufflé around the edge of the soufflé dish.
- Pipe the chocolate soufflé in the middle, adding chocolate wafer pieces throughout.
- Hold soufflés in the cooler and bake to order.
- These soufflés will keep for approximately 5 hours.
Notes
Serve with Graham Cracker Crumble, Whipped Crème Fraiche, extra Marshmallow Fluff, House Made Chocolate Sauce or Smoked Vanilla Gelato, if desired.