July 19, 2005
Orlando, FL – Given the choice, noted chef Neil Connolly would choose to bake a dessert soufflé over cake or pie. He’s had years of practice preparing the airy dessert while working as a private chef for the Kennedys, where the delicacy was a family favorite.
Many in the culinary world don’t share Connolly’s affinity for time-sensitive dessert that frequently fails to rise to the occasion. Soufflés are a rare find in most restaurants for that reason.
But Connolly’s Orlando upscale eatery, Doc’s Restaurant, features soufflés on its dessert menu seven days a week. From bananas foster to key lime, Doc’s unconventional flavors put a new twist on the quintessential French dessert.
Doc’s entire staff, from the pastry chef to the serving crew, has taken an active role in brainstorming inventive flavors for the soufflés, incorporating sweet liqueurs, fresh fruits and other confectionary ingredients.
“It’s taking a classic dessert and turning it into something fun,” Connolly said. “Everyone is so afraid of doing soufflés because it’s a time issue between the customer and the kitchen. What this instills is not to be afraid of soufflés.”
Using several ounces of Godiva chocolate liqueur and marshmallows, Doc’s replicated the flavor of the classic Southern confection known as moon pie. A peanut butter cup soufflé incorporated Reese’s signature chocolate treat as a filling and garnish.
To date, not a single soufflé flavor has fallen flat, not even the bubble gum soufflé created with a mixture of fruity liqueurs and sprinkled with confetti-sized bubble gum morsels.
“I guess when you’re dealing with sweets, it’s really hard to hit a dud,” Connolly said.
Doc’s Restaurant has only repeated the same soufflé flavor three times since it opened its doors in December. On most evenings, soufflé is the biggest seller on the dessert menu.
A mixture of yolks and whipped egg whites, the base of any soufflé is deceptively simple, Connolly said.
“It takes 20 minutes to whip up the batter, another 25 to bake,” he said. “One batch can make up to 20 soufflés, enough to last an entire night.”
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