A soufflé is a dessert that impresses at first sight with its powerful exterior, while inside lies a delicate, liquid centre. Are you tempted to surprise a loved one with one too? Don''t worry, even though it may seem difficult to prepare, with a little patience you can easily make it yourself.
The French masterpiece that took the world by storm
Soufflés are a light dish that is considered a true miracle of French cuisine. Chefs prepare it in a variety of variations, from sweet to savoury, which is why it is popular not only as a dessert but also as a main course. Its name comes from the French verb souffler, which means to puff up. And its fluffy texture is what many people love most about it. The wonderful foamy texture is created by combining egg yolks and whisked egg whites, or snow, to which other ingredients are added, depending on the type of soufflé you''re making.
Souffles in one hundred and one ways
Soufflés are one of those culinary masterpieces that can be found in both sweet and savoury forms. Among the most famous versions of sweet soufflés are the 100-and-one-way fruit soufflés - lemon, raspberry, pineapple, strawberry, grapefruit and the list goes on - usually served with some kind of chocolate or fruit sauce. Caramel, cappuccino and green tea soufflés are also among the more popular, but by far the most famous and popular is, of course, the chocolate soufflé, which is best accompanied by vanilla ice cream.
Is making a soufflé really that difficult?
Despite its status as a luxury dish that is difficult to prepare, soufflé is not. It''s not as difficult as it first appears, but it''s a tasty treat that''s easy to make. We''ve already given you the recipe for a stunningly good chocolate soufflé, but here are some key things you need to know before you make it.
- Just understanding how a chocolate soufflé is made will help you a lot. While the soufflé is baking, the egg whites rise due to the heat, forming a custard that vertically oozes out of the cup it is placed in.
- When you take it out of the oven and it starts to cool, the soufflé starts to shrink, so it is best to eat it as soon as possible. It will only keep its original shape for about 5-10 minutes. If you let it shrink completely or let all the air out, it will look like a chocolate omelette. If this happens, that''s okay - a chocolate omelette can also be a great after-meal snack.
- A real soufflé is really just a contradiction in terms. The outside is solid, while the inside is incredibly fluffy - a texture made possible by the eggs, which you can''t taste at all.
- You will have no problems making the soufflé if you use eggs that have been warmed at room temperature. Make sure you whip the egg whites so that they are neither too stiff nor too soft. If it is too soft, the soufflé will fall too much and if it is too stiff, the soufflé may rise too much.
- The snow will only be properly whipped if you use a perfectly clean container - the slightest trace of dirt can ruin the true volume of the soufflé. To make sure that the container is clean, wash it with lemon juice and wipe it well before use.
- Above all, resist the temptation to open the oven while baking. Allow the chocolate soufflé to bake slowly and only open the oven when the baking time has elapsed.
Under optimal conditions, preparing a soufflé is not as difficult as it may seem at first sight. Serve it to your chosen company and amaze them with this chocolate masterpiece. 28 February is a particularly good day to sweeten it, as it is designated Chocolate Soufflé Day. All the more reason to get started!