Pumpkin/White Chocolate Soufflé

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Credit: Giselle Miller, Pastry Chef, Deuxave Restaurant & Bar, Boston
The National Culinary Review, January 2013


1000g milk
10g vanilla extract
200g egg yolks
150g cornstarch
5g salt
1 T. ground cinnamon
1 t. nutmeg
1 t. allspice
1 t. cardamom
1 t. cloves
30 oz. pumpkin purée
100g butter + more, as needed
80g Cacao Barry Blanc Satin™ white chocolate, melted
5g egg white powder
55g sugar + more, as needed
125g egg whites
Ginger Anglaise (recipe follows)

Ginger Anglaise
1qt. milk
1qt. heavy cream
½ cup grated fresh ginger
16 egg yolks
1½ cups sugar
Pinch of salt


1. Combine milk and vanilla; heat to a simmer. Whisk together eggs yolks, cornstarch and salt; temper into milk. Add cinnamon, nutmeg, allspice, cardamom, cloves and pumpkin purée. Cook until thickens. Remove from heat; add 100g butter. Cool.

2. Add melted white chocolate to 150g pumpkin/spice pastry cream; mix until combined.

3. Combine egg white powder and 55g sugar; shake until incorporated. Whip egg whites with sugar/egg white powder to medium-stiff peaks.

4. Fold together remaining pumpkin/spice pastry cream and white chocolate pastry cream in three stages until fully combined. (Fold in gently and slowly with rubber spatula to ensure air remains in batter.) Brush soft butter on inside of 9 (6 oz.) soufflé ramekins, dust with sugar; spoon in batter to top. Even off; smooth with offset spatula. Bake at 350ºF for 12-14 minutes.

5. To serve: Dust soufflé with confectioners’ sugar. Put ginger anglaise on side.

Ginger Anglaise
Method: In heavy-bottomed saucepan, warm milk, cream and grated ginger; bring to a simmer. Whisk together egg yolks and sugar. Temper milk into egg yolks; whisk. Bring to medium heat. Add salt. Stir gently with rubber spatula. When anglaise starts to thicken, lower heat; continue cooking until 170ºF. Strain through fine-mesh chinois. Cool quickly; store in refrigerator.


9 (6 oz.) servings


Dessert, The National Culinary Review

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