Decadent melted chocolate on top of chocolate soufflé.

What the zucchini leftover from making the galette went into. I was a little dismayed that it started deflating the moment it exited the oven, but I suppose some things (like a poofy soufflé) are just always going to be ephemeral. It was saltier than I’d have liked, likely because I substituted leftover Edam cheese for Gruyère. Still, overall, a great use of zucchini.

Practicing and producing really bad-looking croissants means a backlog of buttery bread in the freezer you simply cannot bring yourself to eat by themselves and on your own. So I re-purposed them into soufflés! I ground my heavy and bready croissants into crumbs and thought I’d let them butter up some corn in soufflé-form. They were pretty good, although I‘d extract em’ from oven sooner the next time to avoid drying them out. 🌽

Light, bittersweet chocolate dessert with espresso sauce