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Soufflé Secrets

A hallmark of French cooking, the soufflé is magical. Making a soufflé is a simple process, despite its reputation for being difficult to make. It uses air to transform eggs into a masterpiece, puffing, and browning in the oven before collapsing at first bite.

Souffle

The word itself comes from “souffler,” meaning “to breathe” or “to puff,” which is what the whites do to the base once they hit the oven’s heat. A soufflé has two main components, a flavorful base and glossy beaten egg whites, which are gently folded together just before baking.

The Basics

There are all kinds of soufflé, yet what they all share in common is their two constituent parts: a base made of flavored cream sauce or puree and a soft meringue made of beaten egg whites. The base of a soufflé gives it its flavor, while the meringue gives it its texture.

The base may be made either savory or sweet. Savory soufflés usually incorporate cheese, vegetables, meat, or seafood. They require a substantial and stable base, in the form of a cooked sauce that often involves butter, egg yolks, and some kind of starch. Sweet soufflés make spectacular desserts. The base can be made from a fruit purée, or a sweet, rich sauce.

Steps for Success

There are a few simple things to keep in mind before you get started, and then you will be ready for soufflé mastery. Here are a few tips to make sure you succeed every time you set out to bake this light, airy treat.

1. The soufflé has a pan created just for it, a deep ceramic dish with straight sides. The straight sides of the traditional soufflé dish help the soufflé to climb and hold itself up. The soufflé mixture should fill the dish to about 1/2 inch from the top. If the dish is too small, the soufflé will overflow; if too big, it may not rise above the rim and look elegant.

2. It is easiest to separate eggs cleanly when they are refrigerator cold. However, egg whites whip to greater volume when they are at room temperature. Let the whites stand at room temperature for at least 20 minutes.

3. Keep the yolks separate from the whites. Fat from egg yolk will prevent egg whites from beating properly. When separating eggs, take care that no yolk gets in the whites. To avoid an accident, separate each egg white into a cup or small bowl before transferring it to the mixer bowl. Discard any white that has a speck of yolk in it!

4. Use a clean, oil-free stainless steel bowl (not plastic) to whip the eggs. A pinch of salt added to the half-whisked whites for savory soufflés or a little sugar to the half-whisked whites for sweet soufflés will help to maintain volume.

Pay attention to whether your recipe calls for soft peaks, whites that lean to one side stiff peaks, or whites that stand straight. For stiff peaks, the whites should be just starting to lose their shine. Don’t overbeat, which will make the foam turn grainy and dry, or underbeat, which won’t give the proper lift. If you overbeat your whites, you might be able to rescue them by beating in another egg white. This often restores them.

5. Gentle folding is the key to maintaining volume. Begin by pouring the egg yolk mixture over the beaten whites. Then gradually and gently combine the mixtures by folding, rather than stirring. Using a rubber spatula, start with a downward stroke into the bowl, continue across the bottom, up the side, and over the top of the mixture. Come up through the center every few strokes and rotate the bowl often as you fold. Stop folding when the streaks of white have just disappeared or rather, when they have almost disappeared. A few white streaks are preferable to overfolding, which deflates the batter.

6. Buttering the soufflé dish, then coating the soft butter with something with a bit of texture, is essential for the rise. If the soufflé dish were to be just buttered, the soufflé would slip down the sides instead of climbing. An additional thin coating of granulated sugar, cookie crumbs, ground nuts, breadcrumbs, or grated cheese creates a rough texture for the egg whites to hold onto as they rise.

7. Once you’ve filled the dish, run your thumb or a knife around the rim to give it a ‘top hat’ appearance. This will help it rise and keep its shape.

8. Make sure the oven and a baking sheet are preheated! That initial hot blast expands the air trapped inside the bubbly foam of batter, which makes it rise.

9. Use the window of your oven to monitor the soufflé, and do not open the oven door until you see the soufflé puff up over the sides of the dish! A soufflé is done baking when it has risen above the rim of the dish and is nicely browned on top. It should feel mostly firm and only slightly jiggly when you lightly tap the top.

10. A soufflé is not a dish to make ahead of time! Make sure everyone is at the table waiting and ready to admire your masterpiece as you take the soufflé from the oven. All soufflés fall within minutes of coming out of the oven because the hot air bubbles contract to shrink and deflate when they hit cooler air. That is why you need to serve them immediately after baking.

You don’t need to be a French chef to make a successful soufflé. With practice, anyone can master this art! Whichever soufflé recipe you choose, it is sure to garner oohs and aahs from those about to be pleased with its taste and texture.

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator

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Souffle

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Email: nfs@uwyo.edu

Extension Educator:
Vicki Hayman – (307) 746-3531

University of Wyoming Extension

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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