Soufflés - Cooks Notes - Step by step

Cook's Notes

Soufflés from Ideas
Soufflé's are easy to make, quick to prepare and quite delicious. A soufflé is an airy mix of eggs, butter and flour that can be combined with a purée of vegetables, grated cheese, meat, flaked fish or chicken, or an array of sweet flavours. It's also a chic way to use up leftovers. Follow these basic rules to ensure a successful soufflé.

View steps | Tips of the day

- Want to try fondue?
- The basics of classic sauces
- Take one egg...
- The Complete South African Cookbook
- Step-by-step Cookbook

Basic rules of making soufflés

A coolish oven heated to 160 - 175°C is essential. If the oven is too hot, the soufflé will be overcooked on top and undercooked inside. If the temperature is too low, the soufflé will not rise properly and it may be stodgy and heavy.

Using slightly more egg white than yolk gives more bulk, but too much egg white will make the mixture rise too quickly and unevenly, and it will sink rapidly. Any trace of yolk in the egg white will prevent the egg white from beating stiffly.

Always whisk the egg white to a medium peak at the last minute. If it's overmixed and dry, it will be difficult to fold into the mixture. If the mixture is undermixed, the soufflé will not rise enough.

Mix a spoonful of beaten egg white into the warm mixture to lighten it, then fold in the remainder of the egg white in two parts, using a large metal spoon.

Give the filled dish a good shake to settle the mixture evenly and to create an even topping.

Best results are achieved in an oven proof china dish with tall, straight sides that allow the soufflé to rise. Earthenware dishes retain heat and continute cooking the contents, so are unsuitable.

Allow head room in the oven. Cook the soufflé in the bottom third of the oven on a preheated baking tray. This gives an immediate boost of heat. Never open the oven door during the cooking time.

Characteristics of a good soufflé

A well and evenly risen soufflé should be crisp on the outside and moist in the middle. The base, a rich, smooth sauce (bechamel) can be prepared well in advance and should be well seasoned and flavoured to balance the large amount of beaten egg white. A sweet soufflé is often made with a white sauce and pureed fruit.

A soufflé is cooked when the top crust moves only slightly. If necessary, it can be left in a turned-off oven for up to 10 minutes before you dust it with Parmesan cheese or icing sugar.

Savoury soufflés can be flavoured with herbs, garlic, anchovy, mustard, Tabasco, Worcestershire sauce and soy. Sweet soufflés can be flavoured with lemon juice and liqueurs.

10 things to do with Soufflés

Asparagus and cheese soufflé

Chilled smoked salmon soufflé

Mascarpone and blue cheese souffléd omelette

Gruyère soufflé omelette

Oriental soufflé with tropical fruit

Banana soufflés

Cold berry soufflé

Hot apricot soufflé

Fudgy chocolate soufflé cakes

Nut soufflé

	Tips of the day
	Soufflé making You don't have to shove your souffle into the oven just after you've made it; most souffles (that don't carry heavy ingredients) will hold perfectly well for up to an hour at room temperature before being baked.