Embark on a culinary journey with our Sky-High Soufflé, a masterpiece that embodies the art of French cooking. This soufflé, known for its airy, delicate texture and majestic rise, is a celebration of both flavor and technique. Whether you opt for a sweet or savory version, this dish is sure to dazzle and impress, making any dining experience truly special.
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Servings and Serving Size
- Yields: 4 servings
- Serving Size: 1 soufflé
Nutritional Profile (per serving)
- Calories: 200 kcal
- Protein: 8 g
- Carbohydrates: 15 g
- Fat: 12 g
- Saturated Fat: 7 g
- Sugar: 5 g (if making a sweet soufflé)
Ingredients
- Butter: 30 g (1 oz) (for coating)
- Sugar: 30 g (1 oz) (for coating, if making a sweet soufflé)
- Egg Whites: 4
- Egg Yolks: 2
- Flour: 20 g (0.7 oz)
- Milk: 120 ml (4 oz)
- Salt: A pinch
- For Sweet Soufflé: Sugar: 50 g (1.8 oz), Vanilla Extract: 5 ml (0.2 oz)
- For Savory Soufflé: Cheese (grated): 60 g (2 oz), Mustard: 5 ml (0.2 oz)
Detailed Method of Preparation
- Preheat the oven to 190°C (375°F) and generously butter and sugar (for sweet) or flour (for savory) the ramekins.
- For the base, make a roux with butter and flour, then gradually add milk to make a béchamel sauce. Stir in egg yolks and flavorings (sugar and vanilla for sweet, cheese and mustard for savory).
- Beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the base mixture.
- Pour into prepared ramekins, filling almost to the top.
- Bake for 25 minutes until the soufflé has risen and the top is golden.
- Serve immediately to enjoy the soufflé at its peak.
Tips for Culinary Success
- Ensure no yolk is mixed with the whites for a perfect rise.
- Be gentle when folding the egg whites to maintain airiness.
- Avoid opening the oven while baking to prevent collapse.
Frequently Asked Questions (FAQs)
Can I prepare the soufflé mixture in advance?
It's best to prepare and bake soufflés immediately for optimal rise.
Why did my soufflé collapse?
A soufflé can collapse if underbaked, overmixed, or exposed to cold air suddenly.
Can I add other flavors to my soufflé?
Absolutely! Experiment with different cheese types, herbs, or fruit purees.