Cream puff souffle with hot fudge sauce
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Cream puff souffle with hot fudge sauce
  Fudge    Eggs    Creams    Souffles    Sauces  
Last updated 6/12/2012 12:57:16 AM. Recipe ID 19741. Report a problem with this recipe.
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      Title: Cream puff souffle with hot fudge sauce
 Categories: Eggs
      Yield: 10 Servings
 
MMMMM------------------------CREAM PUFFS-----------------------------
           (See CREAM PUFFS III recipe)

MMMMM--------------------------SOUFFLE-------------------------------
      6    Egg yolks
    1/2 c  Sugar
      4    Egg whites
           Few drops of lemon juice
      1 c  Heavy cream
      3 tb Bailey's Irish Cream
      2 tb Irish whiskey

MMMMM----------------------HOT FUDGE SAUCE---------------------------
      8 oz Bittersweet chocolate
           (good quality:Callebaut)
    1/2 c  Heavy cream
 
  1.  To make the souffle, beat the egg yolks with half the sugar in a
  large
      bowl until very thick and light in color.  Beat the heavy cream
  until
      it holds soft peaks. 2. In another large bowl, beat the whites
  with the lemon juice until
      foamy, then gradually add the remaining sugar while continuing to
      beat until whites are firm but still glossy.  Stir the Irish Cream
      and the whiskey into the yolks, then fold in the whites. 3. Fill
  the puffs with the souffle mixture and replace the tops. Place
      on cookie sheets or trays, cover with foil, and freeze several
  hours
      or overnight. 4. Just before serving, make the Hot Fudge Sauce.
  Melt the chocolate
      with the cream, stirring well to blend.  Pass the hot sauce at the
      table, to be poured over frozen souffles. ~--
 




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Recipe ID 19741 (Apr 03, 2005)

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