A soufflé is a classic French dish known for its delicate texture and dramatic rise. The term “soufflé” is derived from the French word “souffler,” which means “to blow” or “to puff,” reflecting the dish’s airy quality.
Originating in the 18th century, soufflés were popularized by French chefs such as Antoine Beauvilliers and Marie-Antoine Carême. Today, the soufflé can be found in both sweet and savory forms, from chocolate and vanilla to cheese and spinach varieties.
French cuisine considers the soufflé an embodiment of fleeting beauty, as its peak form lasts only a few moments.
What you will need:
| Ingredient | Measure |
| Egg Whites | 50g |
| Superfine Sugar | 50g + 10g |
| Vanilla essence | 1 tsp |
| Kosher or table salt | 1/2 tsp or 1/4 tsp |
| Pastry Cream | 150g |
| Butter, room temperature | 1 tbsp |
| Powdered Sugar | 10g |
Time Required
Prep Time: 25 minutes
Cooking Time: 20-25 minutes
Total Time: 45-50 minutes
Nutrition Profile / 100g
Calories: 239 kcal
Protein: 3.7g
Carbohydrates: 36.8g
Fat: 8.1g
These values are estimates, and the final nutritional profile may vary based on specific ingredients or preparation methods used.
Equipments:
- Digital Scale
- Ramekins (2 small)
- Pastry brush (for greasing)
- Saucepan
- Whisk
- Mixing bowls
- Rubber spatula
- Electric mixer or hand mixer or stand mixer (for whipping egg whites)
- Baking tray (to place the ramekins on)
Instructions:
Preparation of the Ramekins:
- Preheat your oven to 190°C (375°F). Place a baking tray in the oven to preheat as well.
- Grease the inside of the ramekins generously with softened butter.
- Dust them with a bit of superfine sugar and refrigerate.
- This will help the soufflé rise evenly and add extra flavour.
Fun Fact!
The world’s largest soufflé was made in 2010 in France, weighing over 44 kilograms.
Prepare a Base:
- Classic soufflé uses pastry cream as the base.
- You can also add flavour to the base such as chocolate to make variations.
Prepare the Meringue:
- Prepare a meringue of your choice. I recommend an Italian meringue for this recipe.
- Here are the recipes for french meringue, swiss meringue and italian meringue.
Fold the Egg Whites into the Base:
- Gently fold one-third of the whipped egg whites into the base using a rubber spatula. This will lighten the base.
- Carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture. Fold until no white streaks remain.
Fill the Ramekins and Bake:
- Gently spoon the mixture into the prepared ramekins, filling them till the rim.
- Run a thumb around the inside edge of each ramekin to help the soufflé rise evenly.
- Place the ramekins on the preheated baking tray in the oven and bake for 20-25 minutes without opening the door.
- The soufflés are done when they have risen and are golden brown on top.
Serving suggestions
Soufflés start to deflate soon after being removed from the oven, so dust them with powdered sugar and serve them immediately.
My Tips:
- When whipping egg whites, ensure the bowl and whisk are completely clean and dry; any fat will prevent the whites from whipping properly.
- Fold carefully to retain as much air as possible; overmixing will deflate the soufflé.
- Placing the ramekins on a preheated baking tray helps give the soufflé an initial heat boost, aiding in a higher rise.
- The same base technique can be adapted for sweet soufflés by replacing the cheese with chocolate, fruit purée, or vanilla custard, and adding sugar to the egg whites.
Troubleshooting Guide:
Soufflé Doesn’t Rise
This usually indicates that the egg whites were not beaten enough or the folding was too aggressive.
Collapsed Soufflé
While all soufflés deflate slightly, if it collapses too quickly, it might be undercooked. Ensure your oven temperature is accurate.
Don’t forget to share your results and tag @bake.hows on instagram
