Dark Chocolate Souffle & No-churn Vanilla Ice Cream
Is there any other dessert out there more sophisticated than fluffy and soft chocolate souffle drizzled with rich creme anglaise? Add a scoop of home-made vanilla ice cream for a truly indulgent dessert. No ice cream machine required!
You are cordially invited to Chef Daniel Kleinhandler's home pastry wonderland to debunk the art and techniques of executing a visually stunning dessert plate with flavors and textures to wow from start to finish. It's easier than you might think - All you have to do is follow his lead!
While creating a perfectly evenly risen souffle may seem intimidating, once you know the proper techniques, anyone can feel confident to recreate this lovely dessert at their own home.
All you need in order to participate in this class successfully is a hand mixer or stand mixer and access to an oven. No previous baking experience is required and all skill levels are welcome! But remember, baking is a science. So it's important to follow the recipe and have the ingredients measured out properly so that at the end of the class you'll be ready to sit down to the most delicious dessert. Then it's entirely up to you if you feel like sharing!
We will be making chocolate souffle, creme anglaise, and no-churn vanilla ice cream in this master class. The essential ingredients you will need for this recipe include: eggs, sugar, powdered sugar, cream of tartar, 70-72% dark chocolate, butter, heavy cream, whole or 2% milk, vanilla pod or paste or bourbon or rum, condensed milk, and vanilla extract.
So that you can follow along with the Chef at a comfortable pace in real time, please make sure you have all of your ingredients measured out in separate bowls or containers for each of the components.
You will have the opportunity to engage with Chef Daniel throughout using the Zoom chat box. There will also be time at the end for a formal Q&A. You will also receive a free recording of the class afterward to watch again for the next time you'd like to make this sweet treat.
He then went on to get his Bachelors in Science, in Baking and Pastry from Johnson & Wales University, Providence. Upon returning to New York he worked again at some of the best restaurants in the city, eventually growing to the title of Executive Pastry Chef.
Daniel was Executive Pastry Chef at Bar Boulud, Aureole, db Bistro Moderne, Picholine, The Clocktower, Boulud Sud, before opening his own pastry company sugar, butter, chocolate in early 2020. Daniel’s food has a balance of both modern and classic techniques that creates desserts that speak to both the mind, the eye and most importantly the soul!
Chef Daniel has been feature in many publications including the NY Times, Restaurant Hospitality, Dessert Buzz and the Michelin Guide.
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