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How to make the perfect souffle

25 mayo, 2021

Suflé, soufflé or soufflé. It doesn’t matter what we call it. We all (or almost) know that the souffle is a delicate and light culinary preparation that is usually associated with some difficulty. However make the perfect souffle It is available to everyone, especially today that we have adequate and precise work tools (electric rods and good ovens) so that the creature does not resist anyone with a minimum of skill.

The souffle is an elaboration that It has all the necessary ingredients to like it: fluffy texture, mild flavor and exquisite appearance. A good souffle has to be light and ethereal, so much so that it almost melts in your mouth, be well cooked, so that it does not taste like flour or other raw ingredients, and maintain its shape from the moment it comes out of the oven, it reaches the oven. table and the diner finishes taking it.

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Steps needed to make a perfect souffle

There are many recipes for soufflé, both sweet and savory, and getting any of them embroidered is possible if you follow the steps necessary to make the soufflé come out perfect. The element that gives flavor to the souffle is considered the base mixture, one of the two fundamental parts of it. The other is the egg white foam, that is, whites whipped to the point of snow, which are the ones that provide the sponginess that characterizes it.

1. Make the base mix

Classic Cheese Souffles In Individual Ramekins 3of4 Bov800xl 8735165029

The base mix It can be a chocolate, lemon, strawberry, spinach, cheese, fish cream, etc. In the case of salty soufflés, the base of this mixture can be mashed potatoes, béchamel sauce or cheese and cream. Everything depends on the recipe that we have decided to prepare.

In many soufflé recipes, the base mix can be prepared in advance and store in the refrigerator for a reasonable time (between six and eight hours). Keep in mind that the ingredients that compose it can spoil or oxidize, such as egg yolk, potato, milk, among others. It is important to allow the mixture to warm up, out of the fridge, when we are going to finish the soufflés.

2. Prepare the egg white foam or beat the whites

The whipping of the egg whites is one of the most important steps to ensure the success of our soufflés. The clear ones must remain firm, but without exceeding us. The proper point is soft peaks that allows them to blend better. The whites should be at room temperature and adding a pinch of salt before starting to beat helps them to quickly acquire consistency and maintain it.

mount clear

Once the clear ones are ready, you have to add them immediately to the base mix. It is more convenient and efficient to add a couple of tablespoons of whipped egg whites and stir sharply in order to lighten the base mixture. Then you just have to add the rest of the assembly at once and incorporate with enveloping movements, from the bottom up and gently, until it is perfectly integrated.

3. Bake immediately

As soon as the soufflé mixture is ready it is necessary fill the molds and bake without delay. The oven must be preheated to the temperature indicated in the recipe (generally 200ºC) and it cannot be opened until the set time has elapsed. For best results, we place them in the lower part of the oven and pour a glass of water into the tray where the molds are (they are juicier).

Other recommendations that guarantee the success of our souffle

To bake the souffle dough, you can use individual ramekin-type molds or a large mold, all of them special for soufflé. Both are characterized because they are deep, straight-walled molds, which facilitate the rise of the dough evenly.

Regardless of the size of the mold we use, it is important butter the base and walls. The latter with a brush and from the bottom up, with vertical strokes that leave the stripes well marked. For this, the butter should be soft, not melted. This allows the souffle to slide down the walls and rise easily.

chocolate souffle

After greasing the mold, it is sprinkled with flour, breadcrumbs or grated cheese, in the case of salty soufflés, and with granulated sugar, in the case of sweets. In any case, the excess must be removed by turning the mold, tapping the base lightly and dropping the excess.

After filling the mold with the soufflé mixture, we pass a spatula or the blunt side of a knife to leave the dough flush with the edge. Then, with a damp cloth, we clean the edge of the mold. With this, the souffle grows straight and evenly on all sides, being visually very attractive.

The sudden change in temperature is not a friend of the soufflé, therefore it is advisable to turn off the oven once the regulation time for baking has expired and leave it rest inside for a couple of minutes before opening the door. As soon as we take the souffle out of the oven we serve it, because in a matter of minutes it falls apart. It is said that diners are the ones who wait impatiently for the souffle, never the other way around.

Images | Alpha and jh_tan84 on Flickr
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