The mere mention of a souffle can be enough to make any cook weak in the knees. These 10 tips will show you how to make a perfect soufflé and have you reaching your puff potential in no time.
#1 Understand The Soufflé
Soufflés have two parts — a custard base and whipped egg whites – that combine to create the soft, gooey deliciousness that is the soufflé. They can be sweet (like chocolate), or savory (like cheese). But, the soufflé’s trademark is its ability to hover above the rim of the dish it’s baked in.
#2 Embrace The Fall
Most cooks regard a fallen soufflé as a failure, but did you know that they’re supposed to fall? The steam produced by a hot oven finds its way into the tiny air bubbles in the whipped egg whites causing the soufflés to get their rise, through expansion and lift. Once removed from the oven’s heat, it’s natural for them to deflate. You can breathe your sigh of relief now.
#3 Get Ready. Get Set.
Timing, timing, timing! It is such a large part of soufflé success. so have all of your ingredients properly prepared and ready to go in order to make your road to soufflé success that much easier.
#4 Choose Your Baking Dish Wisely
It is ideal to use a baking dish with smooth, straight interior sides. Doing so will make it easier for your soufflé to rise. Also, keep in mind that, soufflés baked in smaller ramekins will be more stable and easier to serve.
#5 Build Your Custard Base
Even though the whipped egg whites usually get all the glory, the true hero is the custard base, as it brings the flavor. Remember, warm custard plus delicate egg whites equals soupy mess. Be sure to let your custard cool to room temperature before folding in the whites.
#6 Whip It Good
This is important, because properly whipped egg whites can mean the difference between a soufflé that rises and one that does not. Pay close attention to whether the recipe calls for soft peaks (that’s when the whites lean to one side or fall over when the beater is pulled through them), or stiff peaks (when the whites stand at perfect attention).
#7 Fluffed – Now Fold
Folding the custard and whites is definitely the most important step in any soufflé. You goal is to have whipped the whites full of air. Don’t stir the whites too vigorously or you run the risk of un-doing all of that work to get the air in, in the first place. Use a spatula to gently fold (key words: gently fold) the ingredients at the bottom of your mixing bowl over repeatedly until everything’s nicely incorporated.
#8 Bake & Shake
Soufflés are best when baked until done – no more and no less. Over baking can lead to a dry, cake-like dish instead of the light, fluffy consistency we are looking for. Properly cooked soufflés will have a firm surface, but “jiggle” just a bit when you gently nudge the baking sheet.
#9 Look But Don’t Touch
It is ideal to serve soufflés immediately in order for your company to admire your creation before the fall. But, be sure to let them know not to dig in until the souffle’s had time to cool. Beneath that cloud-like outer layer, hides a raging inferno – perfect for scalding their tongue and taste buds.
#10 Pat Yourself On The Back
Even if your soufflé never made it to the table before falling, you’ve made it through none-the-less. Great job! Worst case scenario, if they did fall, crack out the whipped cream. Isn’t that what it’s for anyways?
If you’re ready to take on the soufflé, then check out this Chocolate Soufflé recipe.