When you think of a dish so unique to French cuisine that no other country quite has an equivalent, the soufflé is on the shortlist. However, it takes more than following instructions, to achieve that perfect puffed-up texture that feels like eating air (in the best way, of course). We would go as far as to say that it’s an art to conquer the soufflé.
Ingredients at Room Temperature
Please make sure all your ingredients are at room temperature before using them. Egg whites will whip up to a better volume when at room temperature. Do the same for the butter and milk. This will allow for a smooth blending of your base.
Preparing the Ramekins
Use a generous amount of butter to coat the insides of the ramekins. After greasing, dust the ramekins with sugar or flour, depending on whether you’re making sweet or savory soufflé. This step prevents sticking and helps the soufflé rise evenly. You can also dust the ramekins with breadcrumbs or grated cheese.
The Base
The flavor of the soufflé is concentrated in its base. Whether the flavor is chocolate or cheese, the base needs to be thick and flavorful. This will give stability to the soufflé and it won’t collapse quickly.
Whipping the eggs
Beating eggs correctly does half the work. You have to beat the egg whites until they reach soft peaks. Make sure they are fluffy and hold their shape. They should still be slightly soft and glossy. Overbeating can make them too stiff and dry affecting the rise.
Folding the whites
Folding is a key step in making soufflé. It is essential to do it right to keep the airy texture intact. Start by adding a third of the egg whites to lighten the base, then carefully fold in the rest. Use a spatula to fold from the bottom, bringing the mixture up and over the whites.
Filling the ramekins
The right quantity to fill in is about 3/4th of your ramekin. If you overfill it, the soufflé might spill over the sides. If it is too shallow, it won’t rise. Use a spatula or run your thumb around the inside edge to smoothen the top. This will help in a cleaner rise and help in forming a beautiful crown.
Timing
Timing is everything when it comes to soufflé. It’s completely baked when it’s golden on top, slightly firm, and jiggles a bit when you shake the ramekin. Once out of the oven, you would want to serve it immediately because it starts deflating within minutes.
Bonus Tip: Don’t peek into the oven every few minutes when the soufflé is baking. It causes a drop in the temperature that can deflate it.
Keep these simple things in mind when you make a soufflé next time. We are sure it won’t remain so elusive after that.
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The Cheese Soufflé Recipe
Lemon Soufflé Recipe
FAQs
Q. What’s the best whisk to use for whipping egg whites?
A. The best whisk is a balloon whisk. You can also use a standing mixer or an electric mixer.
Q. What’s the perfect temperature to bake the soufflé?
A. Preheat your oven to 375-400℉ or 190-200℃.
Q. How can I check the doneness of the soufflé?
A. Insert a clean toothpick in the center. It should come out moist but not wet.
