Quarterly Newsletter Published by Michael's Cookies, Inc.
Spotlight On The Stars
Executive Pastry Chef
Thaddeus DuBois has
worked in many sections of
the food service business
since 1980 with his focus on
patisserie beginning in 1986.
Currently the Executive
Pastry Chef of Beau Rivage
in Biloxi, MS, the newest of
Steve Wynns’ Mirage properties,
Chef DuBois was just
named one of the 10 Best Pastry Chefs in America by
Pastry Art & Design Magazine. At Beau Rivage he
oversees a staff of 25+ and is in charge of the pastry
production for the entire 1800 room resort in
addition to creating beautiful wedding cakes and
elegant showpieces for the resorts many extraordinary
Chef DuBois received his formal pastry training at
the world-renowned Culinary Institute of America
in Hyde Park, NY. Under the tutelage of Certified
Master Pastry Chef Joseph McKenna he graduated
in 1994 with the highest honors in his class and
received the illustrious Presidential Scholarship. To
further develop his skills he accepted a position as
Confectionery Assistant at the International School
of Confectionery in Maryland. While there Chef
DuBois taught students showpiece work including
the art of pulled and blown sugar, chocolate, pastillage
and marzipan work. His talent lead him to
Europe where he assisted in teaching over 200 students
in Germany, Denmark and Switzerland.
Chef DuBois also worked as the Assistant Pastry
Chef for the 4 star ANA Hotel in Washington, DC
and also worked as Executive Pastry Chef at the
Duquesne Club, the #1 ranked city club in 1998.
Over 20 photos of his work were featured in the
recently published Duquesne Club Cookbook -
Four Seasons of Fine Dining.
Soufflé au Chocolat
Serves 3 -4
- 5 tbs. sugar, plus additional for dusting soufflé dish
- 4 ounces of coarsely chopped semisweet chocolate
- 3 tbs. milk
- 2 egg yolks
- 3 egg whites
- Confectioners’ sugar
Preheat oven to 375 degrees. Place milk and 4 tbs.
sugar in a small saucepan and stir over medium-low
heat until sugar dissolves, about 45 seconds. Stir in
the chocolate and cook until melted, 1 - 2 minutes.
Transfer to a nonreactive bowl ( glass or stainless
steel ) cool for 5 minutes, then beat in egg yolks.
Beat egg whites in a nonreactive bowl until foamy,
then sprinkle in remaining sugar, beating until stiff
peaks form. (The secret of soufflé success:
Perfectly whisked whites start with a perfectly
clean bowl, even the smallest speck of grease can
deflate the volume. Clean the bowl with lemon
juice, carefully rinse and thoroughly dry.)
Butter a small soufflé dish ( 2 1/2 inches deep, 6
inches diameter, soufflé will not rise in a larger dish)
then lightly dust with sugar. Gently mix 1/3 of the
egg whites into chocolate mixture, then fold in
remaining whites, 1/3 at a time. Do not overmix.
Spoon batter into dish.
Make sure oven rack is low enough to allow soufflé
room to rise as much as 2 inches above the dish.
Bake until puffed, about 25 minutes. Dust with
confectioners’ sugar and serve immediately.
(Soufflé will begin to deflate after about 2 minutes.)
Click here to download PDF with more information.