Sexy Soufflé Secrets

A soufflé is a melt-in-the-mouth, super sexy dessert and sure to please your special Valentine. A soufflé has to be light as a feather, crisp on top, slightly moist in the center and, for any great soufflé, the only way is up.

Everything needs to be in place, so make sure you have every ingredient measured and ready before you start. You need to work quickly from the moment you start beating those eggs.

I suggest an oven thermometer to ensure your oven reads 400 degrees; a soufflé is most delicate before a crust has formed. Once in the oven, turn your oven temp down to 375 degrees. Always bake a soufflé on the lower rack as heat from above can evaporate too much steam and prevent the soufflé from lifting. Don’t open the oven door for the first three-quarters of baking time. When you check for doneness after that, be quick—you don’t want to introduce lots of cold air. And never ever slam the oven door, if you slam the door you will release or disturb the gasses in the soufflé and you won’t get the dramatic height.

A soufflé needs to climb the walls of the baking dish. Generously butter the dish then sprinkle with sugar on bottom and sides for grip. Always knock out excess sugar.

Eggs need to be at room temp, so take your eggs out of the fridge at least one hour in advance. Do not over beat the egg whites; this will cause a collapse. The bowl you beat your eggs in must be clean and I suggest a glass or metal bowl—the smallest streak of grease will ruin any chance of your eggs whipping up correctly. Beat the whites until they form glossy stiff peaks. They should look moist, not dull and dry looking. If you over whip the whites, your soufflé cannot inflate as it bakes.

Fold a quarter of your whites into your cool or room temp base to loosen it up. Don’t over fold; streaks are okay, just make sure there are no big lumps of the base that have not been folded in.

Always fill your soufflé dishes to the brim. To help your soufflé to rise evenly, run your thumb between the batter and dish all around the rim, about a half inch deep or so, before you bake.

For a high, airy soufflé, bake the mixture immediately.

Timing is key for the presentation of the soufflé; always serve right from the oven.

From our kitchen to yours…Cucina Felice!

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Michele at Chef's
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  • Tempt Your Valentine with a Heavenly Dark Chocolate Soufflé
    January 29, 2016 - 1:48 pm

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