Chocolate Soufflé (Soufflé au Chocolat) First make the Pastry Cream (Crème Pâtissière), a custard also used for tarts, cakes and to fill cream puffs, eclairs and napoleons. Whisk 6 egg yolks and 1/4 c. superfine sugar until pale and creamy. Sift in 1/4 c. cornstarch and 1 T. flour, mix well. Heat 2 1/4 c. … Continue reading "Chocolate Soufflés"