These souffle recipe tips are for those who think that making a soufflé is difficult and to help you overcome your fears of making one of these perfect French dishes.
Basically a soufflé is simply a sauce which contains a flavour of your choice. It may be a cheese flavour (these are a favourite with most people) or a vegetable flavour, or for special occasions it may be a fish flavour such as salmon. Then there are the sweet flavoured ones such as chocolate! So good.
When the sauce is made, you mix stiffly beaten egg whites into the sauce and bake it in the oven where it will puff up to make your gorgeous French soufflé!
So why are we all scared to make a souffle recipe and why do we have disasters with these dishes.
Firstly, the importance of beating the egg whites is the main secret. It is the air when beaten into the whites that forms the little bubbles which helps the soufflé rise when it is being cooked and forms the beautiful golden puff.
They should be free from any granules and so firm that they can stand up in peaks when lifted up with the beater - whether you use a hand beater or an electric one.
Be careful! The egg whites will not become stiff if they have even the slightest bit of egg yolk in them! So when you crack open your eggs do not let a tiny bit of egg yolk escape into the whites.
The other point to remember is that your bowl must be absolutely grease free - not a trace of any fat/grease at all. So ensure that your bowl is squeaky clean.
The other problem is that once we have reached the point of a good stiffness of the egg whites we need to keep it at that stiffness. How do we do that?
Well, we need a little acid in the form of cream of tartar - just a pinch per egg white, and this will do the trick.
French chefs sometimes use unlined copper bowls because the acidity of the copper acts as a stabilizer just as the cream of tartar will do.
So for most of us who do not have an unlined copper bowl, we can use stainless steel, glass or glazed pottery and add a pinch of cream of tartar to our egg whites.
When beating your egg whites you can of course use the big whisk on your food mixer or a large balloon whisk which I love and find them so useful for all sorts of cooking jobs. A small balloon whisk is great for making the sauce too and for making custards etc.
The type of dish most of us use is a porcelain or glass dish but the best dish to use is a round metal mould which in France is known as a charlotte.
If you only have a dish that is not very deep, you can line the dish with grease-proof paper or foil to add height to the dish but often the soufflé sticks to the paper or foil so a deep metal dish is much better if you have one.
The bottom and sides of the dish should be well buttered and can also be dusted with grated cheese or fine breadcrumbs if you are making a cheese one for instance.
These have been the
main tips for any soufflé recipe you want to make and the only thing you need
to know when you have made one is to make sure that it is served the minute it
comes out of the oven as it will start to deflate very quickly.
Then all that is left is to enjoy your souffle recipe!
Why not try to make one today?
A tasty light cheese souffle which is so appetising and will impress everyone! Simply follow the step by step instructions for a perfect souffle.
Try a sweet dessert souffle such as this chocolate souffle recipe, it is truly mouthwatering! All you need is a good quality dark chocolate and of course some fresh eggs to get you on the road to this tasty treat.
Try some more delicious French dessert recipes!