The American restaurant revolution of the past 20 years has focused attention on a new generation of pastry chefs--men and women whose work has gained recognition beyond their field. In The Making of a Pastry Chef, pâtissière-author Andrew MacLauchlan presents more than 30 of these talented chefs, exploring with them what it is they actually do, how their own interest in dessert making developed and expresses itself
4 ounces bittersweet chocolate, chopped into 1/2-inch chunks
To make the banana base:
In a thick-bottomed saucepan over high heat, combine the butter and sugars. Allow the mixture to caramelize to a deep amber color.
Add the chopped banana. Stir and carefully add the rum. (It will flame.) Cook for 1 minute, then turn off the heat.
With a spatula, scrape the banana mixture into a blender, and add the lemon juice. Puree, then transfer to a bowl. Refrigerate the mixture until cool.
To make the soufflé mixture and to assemble:
Brush 8 souffle ramekins with melted butter and coat with granulated sugar, tapping the excess out of each.
Whip the egg whites to soft peaks, then sprinkle in the sugar while continuing to whisk to medium peaks. Sift the flour over the whites and fold it in gently.
Fold the chopped chocolate into the banana base, then fold the whipped whites into the banana mixture until just mixed. Be careful not to overmix and risk deflating the whites.
Spoon the mixture into the prepared ramekins and bake for 12 minutes. Serve at once, placing the ramekins on plates lined with folded napkins.
