Lifestyle / Gastronomy

Cronut-maker debuts the never-collapsing souffle

The man who brought the world the cronut — a hybrid croissant-donut that has taken the food world by storm — has released the sequel to his pastry wizardry, a “magic souffle.”

Sep 11, 2013 | By AFPRelaxnews

never-collapsing souffle

As a follow-up to the sugary, buttery phenomenon that has sparked a global craze, New York-based French chef Dominique Ansel has created a “never-collapsing” Grand Marnier chocolate souffle that hides a molten chocolate center, all entombed in a toasted orange blossom brioche.

All week, Ansel played a game of 21 questions with followers of his Twitter account, challenging fans to guess the sequel pastry that was being whipped up in the kitchens of the bakery that bears his name.

The promise of being among the first to try his latest creation and a free cronut set his Twitter feed abuzz, with fans and serious bakers taking stabs at trying to decode Ansel’s mystery new pastry.

Meanwhile, those lucky enough to get their hands on a Magic Souffle would do well to heed Ansel’s specific eating instructions which include consuming it on the spot immediately while it’s still warm, and biting directly into or cutting into the cube with a serrated knife as the souffle is tender.

Those who choose to enjoy it at home are also advised to avoid refrigerating or reheating the pastry which can either cause the brioche to turn stale from the humidity or ruin the molten center.

The Magic Souffle is available at the Dominique Ansel Bakery in New York and is priced at $7.

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