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Prep: Take your eggs and butter out of the refrigerator a couple of hours before you plan to prepare the souffles.
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To Prepare the Souffle Base:
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Sift the bread flour.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), mix together the butter and sugar.
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Add in the sifted flour, stirring until it is barely mixed together.
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The mixture should have a coarse, clumpy appearance.
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Transfer this mixture to a clean mixing bowl and set aside.
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To Make the Souffles:
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Preheat the oven to 400F.
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Using a pastry brush, line the ramekins with softened butter and then sprinkle them with the 1/4 cup granulated sugar for sprinkling.
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Pour out any excess sugar that doesnt stick to the butter.
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In a saucepan, bring the milk and vanilla paste to a boil.
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Add the souffle base to the pan, and whisk the mixture together rapidly for about 20 seconds.
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Remove the mixture from heat and transfer to a medium mixing bowl.
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Gently stir in the egg yolks.
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Cover the mixture with plastic wrap and set aside.
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Combine the remaining granulated sugar, corn starch, and cocoa powder.
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In a clean mixing bowl, whip the egg whites and salt together until the mixture forms stiff peaks.
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Fold* the granulated sugar-cocoa powder mixture into the whipped egg whites.
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Then, fold the souffle mixture into the combined egg white-cocoa powder mixture.
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Pour the mixture into the ramekins until each is 3/4 of the way full.
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Bake at 400F for about 15 minutes, and the souffles have risen high beyond the ramekins rims.
