Hôtel de Paris - Restaurant - Le Grill - Plat -Soufflé chocolat
Savouring tastes

Recipe from our chef - Traditionnal Chocolate Soufflé

Its melting cocoa heart, its slightly crunchy texture and its lightness have made the chocolate soufflé the traditional dessert of the restaurant Le Grill at the Hôtel de Paris Monte-Carlo. Here is the recipe for the one that always lights up the face of our guests.   

Recipe for 4 persons / Cook time: 13 minutes 

For the pastry cream 

  • 5 egg yolks 
  • 50 cl whole milk 
  • 100 g caster sugar 
  • 65 g all-purpose flour 

For the batter of soufflé 

  • 400 g egg whites  (1 egg white = 30 g) 
  • 200 g caster sugar 
  • 20 g butter 
  • 85 g cocoa powder 
  • 400 g pastry cream 
  • 10 g icing sugar  & cocoa  powder at the end on the top 


  • Bring the whole milk to boil in a pan. 
  • Mix egg yolks, caster sugar and the floor, pour the boiling milk into this mixture and replace it over low heat. 
  • Take two cake moulds, butter it and sugar it. 
  • Whisk the egg whites until they form stiff peaks. At the last moment, adding caster sugar to strengthen egg whites.  
  • Add to the pastry cream: cocoa powder and smoothly the egg whites. 
  • Pour the mixture into cake moulds and bake it directly for 13 minutes at 200°C.  
  • Right out of the oven, sprinkle with icing sugar and cocoa powder.  
Hôtel de Paris - Restaurant - Le Grill - Chef Exécutif - Franck Cerutti
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