Here is a dessert that some people may be hesitant to execute for themselves. A soufflé is a sweet and savory French Dessert made with a custard base and whipped egg whites. A souffle is baked in a dish that allows the souffle to rise in the oven. During baking, the air that was whipped into the egg whites begins to loosen. This will affect the density of the batter. When this occurs, the soufflé will become lighter and will start to rise.
While the egg whites are whipped, it begins forming into a meringue. Sugar is added once it reaches a soft peak, and the meringue continues whipping until it reaches a medium-stiff peak. Just like chiffon, meringue is gently folded into the batter and becomes the leavening agent while the soufflé bakes. It is remembered not to overfold the meringue into the mixture. The proteins in the egg whites will begin breaking down and will cause the soufflé not to rise. The eggs also have to be very fresh. As eggs start to age, the protein content becomes inequivalent, creating an uneven, or for the soufflé not to rise.
Temperature control also plays a critical role in how well a soufflé will rise. The ideal baking temperature ranges between 350-375°F. Baking a soufflé at too low of a temperature will cause it not to rise, or not rise correctly. If the temperature is too high, the soufflé will have a giant air pocket in the middle and over-expand out of the ramekin. When you bake a soufflé, the position of where you bake your soufflé(s) will play a factor for it to rise correctly.
While the egg whites are whipped, it begins forming into a meringue. Sugar is added once it reaches a soft peak, and the meringue continues whipping until it reaches a medium-stiff peak. Just like chiffon, meringue is gently folded into the batter and becomes the leavening agent while the soufflé bakes. It is remembered not to overfold the meringue into the mixture. The proteins in the egg whites will begin breaking down and will cause the soufflé not to rise. The eggs also have to be very fresh. As eggs start to age, the protein content becomes inequivalent, creating an uneven, or for the soufflé not to rise.
Temperature control also plays a critical role in how well a soufflé will rise. The ideal baking temperature ranges between 350-375°F. Baking a soufflé at too low of a temperature will cause it not to rise, or not rise correctly. If the temperature is too high, the soufflé will have a giant air pocket in the middle and over-expand out of the ramekin. When you bake a soufflé, the position of where you bake your soufflé(s) will play a factor for it to rise correctly.
Here I have two different flavored soufflés; Chocolate and Japanese Green Tea. You'll also notice that I have another picture of two Japanese Green Tea soufflés as the background for the header. A chocolate soufflé is the most difficult to complete because of the extra sugar already found in chocolate. The Green Tea soufflés have a straighter and better rise compared to the chocolate. The reason is that the Green Tea soufflé does not have any added sugar in the flavoring agent. The chocolate soufflé did rise well, but you will notice it has a crack below the rim of the ramekin. The chocolate soufflé on the right has straight edges and could have risen better if I had increased the temperature a little higher.
There is no such thing as a perfect soufflé. A soufflé rises on its own depending on the temperature it is baked. It will deflate quickly because of a sudden change of temperature when it is removed from the oven. The age of the eggs will also determine how long the structure of a soufflé will stand. As noted above, the egg whites for the meringue has to be very fresh because of its protein equivalency when it's fresh. A soufflé pairs well when served with a flavored sauce such as chocolate sauce or a crème anglaise.
There is no such thing as a perfect soufflé. A soufflé rises on its own depending on the temperature it is baked. It will deflate quickly because of a sudden change of temperature when it is removed from the oven. The age of the eggs will also determine how long the structure of a soufflé will stand. As noted above, the egg whites for the meringue has to be very fresh because of its protein equivalency when it's fresh. A soufflé pairs well when served with a flavored sauce such as chocolate sauce or a crème anglaise.
Key Elements
There are two key elements to create a soufflé; Pastry Cream and Meringue. The pastry cream is the base of the soufflé, and the meringue is the leavening agent.
Pastry Cream
Pastry cream is custard, made from a cooked mixture of milk, eggs, sugar, and flour. The cream is the base of the soufflé, excluding a fruit-based soufflé. The pastry cream contains the flavoring agent, such as vanilla extract or cocoa powder. The egg yolks used to prepare the pastry cream holds the structure of a soufflé, preventing it from falling apart while baking.
Meringue
Meringue is a whipped mixture of egg whites and sugar. When egg whites are whipped, the air is being incorporated, creating a lighter texture. The meringue is the leavening agent and will allow the soufflé to rise while it is being baked. When the egg whites begin to foam, reaching a soft peak, start adding the sugar. The meringue is whipped continuously until reaching a medium-stiff peak.
Pastry Cream
Pastry cream is custard, made from a cooked mixture of milk, eggs, sugar, and flour. The cream is the base of the soufflé, excluding a fruit-based soufflé. The pastry cream contains the flavoring agent, such as vanilla extract or cocoa powder. The egg yolks used to prepare the pastry cream holds the structure of a soufflé, preventing it from falling apart while baking.
Meringue
Meringue is a whipped mixture of egg whites and sugar. When egg whites are whipped, the air is being incorporated, creating a lighter texture. The meringue is the leavening agent and will allow the soufflé to rise while it is being baked. When the egg whites begin to foam, reaching a soft peak, start adding the sugar. The meringue is whipped continuously until reaching a medium-stiff peak.
