Mandarin Napoleon and Chocolate Soufflé

Created by

  • Filip Dewijnants - Chef and member of Jeunes Restaurateurs d'Europe
level 2

To many chocolate lovers, pure indulgence should be served hot. This recipe combines a classic chocolate soufflé with a lovely flavoured whipped cream. Topping the warm soufflé with the cream is amazing as it melts slowly - enhancing the comfort this simple dessert delivers.

Mandarin Napoleon and Chocolate Soufflé

Recipe components



Roll out. Sprinkle Splitters and Brésilienne onto the puff pastry sheets. Press lightly and fold over. Cut into thin strips. Bake in the oven at 220°C. When they have cooled down, dip each into tempered chocolate.



Spread out the chocolate on a plastic or greaseproof paper sheet. Place a second sheet on top, and roll out the chocolate as thin as possible between the sheets. Leave to harden, only then remove the paper.

Glass of cream

  • Q.S.
    mandarin napoleon
  • Q.S.

Flavour the cold cream with Mandarin Napoleon.
Add and whip up the cream lightly. Pour into glasses. Leave to cool in the fridge.



Whip up together until 3/4 stiff.

  • 2piece(s)
    egg yolks

Add and pour the mixture into a coffee cup. Bake to a soufflé in a pre-heated oven (depending on the size of the cup).

Finishing and presentation

Place the glass and the cup next to one another. Add a biscuit. Break up pieces of the chocolate pallet and place this on the cup.