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Crédit: SOSCuisine.com
How to Succeed in Your Soufflé Like a Real “Pro”
How satisfying it is to serve your guests a beautiful, well-inflated soufflé that everyone admires! But many can feel intimidated by what it takes to create one, as it sometimes can deflate in the oven, and they think you have to be an experienced chef in order to be successful. However, it can be easy to successfully prepare a delicious savory or sweet soufflé, as long as you pay attention to certain important points.
A soufflé is a dish that incorporates whipped egg whites. In savory soufflés, a béchamel sauce (a mixture of butter, flour, and milk) is often added, and in sweet ones, milk or cream is added. It is the liquid in the mixture that is responsible for the swelling that occurs during its evaporation which is caused by heat on the bottom and walls of the mold. The steam enters the air bubbles (contained in the egg whites) and causes them to swell. The cooking on the top forms a crust that retains the steam bubbles inside which, in turn, push the mixture upwards.
1. Choose the right molds and butter them well
It is very important to use molds that diffuse heat well, made of copper, aluminum, stainless steel, or a good quality porcelain. The molds must be large enough to hold the cooked soufflé (the volume doubles when baked). The walls should also be vertical to contain the movement that occurs during cooking and cooling. Absolutely avoid disposable aluminum molds, as their grooves prevent the soufflés from rising. You need to butter your molds well so that the soufflé climbs properly along the walls. And if you have spilled a little of the mixture on the edges of the mold while filling it, remove it with a paper towel before cooking.
2. Beat the egg whites well
For the soufflé to rise, the water vapor must be retained inside. It is the proteins in the egg whites that hold in the steam bubbles. In firm whites there are a lot of small air bubbles and a dense network of proteins that hold them in. So the whites must be as firm as possible so that the soufflé rises well.
To beat the egg whites well, the ideal way is to use eggs that are at room temperature and make sure not to have any traces of yolks left in the whites. Adding a pinch of salt helps the whites not to deflate. Another detail: when you whip your egg whites with an electric mixer, start whisking at a low speed and then gradually increase the power. Once well whipped, gently incorporate the egg whites into the mixture, using a spatula.
3. Master the cooking time and temperature
Always preheat the oven to the right temperature so that the soufflé is enveloped by the heat as soon as it enters the oven. As for the temperature and duration of cooking, it depends on whether you are preparing a large soufflé or individual soufflés. In general, small ones should be cooked at a high temperature (200°C) for a shorter time (about 20 minutes), while large soufflés should be cooked for a longer time (about 40 minutes) at a medium temperature (170°C) so that the crust and edges don’t dry out too quickly.
As for the question of whether or not you can open the oven door during cooking, the cold air doesn’t really make the soufflé deflate but it’s better to wait until the end and check if it’s done by inserting a toothpick. If it comes out clean, the soufflé is ready. It is best served immediately because “a soufflé can be awaited, but it should never wait“.
Author
Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!
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