The souffle is a baked egg dish with its roots from early 18th century in France. It is one of the most sought-after dishes in recipe books. It may be served either as a savoury main dish or as a dessert. The word “souffle” in French means “to breathe” or “to puff” and this is descriptive of how the souffle is actually cooked.
Understanding The Souffles Recipe Book
Souffles are made up of 2 parts:
1. The Base
The base will determine whether the souffle is to be a main dish or a dessert. For main dishes, the base could either be bechamel (butter, flour and milk) or hummus
For desserts, the base could be custard, cream sauce or any fruit puree.
2. Egg whites are beaten to a soft peak
The base of the souffle dictates the flavour while the egg whites provide the puffiness on top. Souffles are baked in small, glazed flat bottomed dishes called ramekins. The bottoms of these dishes are unglazed and the sides are usually vertical. To prevent the souffle from sticking to the sides of the ramekin while baking, the sides of the ramekin are coated with a thin film of butter. Sometimes, sugar, bread crumbs or grated hard cheese are also added as a coat to the sides of the dishes.
Though the souffle may be puffed up after cooking, this will generally “flatten” after 5 to 10 minutes. To serve the souffle, a sweet sauce may be poured over it or it may be served ala mode (with ice cream).
The following are the more popular souffle variations you may want to try:
- Egg & Cheese Souffle as the Main Dish.
- Chateaubri & with souffle potatoes or the tenderloin filet as the main dish.
- Yam Souffle (Main Dish)
- Apple Souffle (Dessert)
- Spinach Souffle (Main Dish)
- Strawberry Ricotta Souffle (Dessert)
- Scalloped Corn Souffle (Main Dish)
Many women who bake souffle for the first time may not make it very perfectly. But if you follow these 5 tips strictly, you may be on your way to make your perfect souffle.
- To create peaks on the meringue, you may add a few drops of lemon juice or cream of tartar. However, do not overdo the beating as well: as the foam is able to make peaks, stop beating.
- Mix the batter very gently so that you only make sure the white streaks on the meringue are not showing. Avoid rough folding.
- Eggs used should be at room temperature. Using cold egg would not produce the lift that you would want on your souffle.
Do not make the mistake of having the ramekin fall on a bang against your counter top after you have filled it. You want to preserve the airiness of the souffle as this will ruin your mixture.
- Remember: Bottom rack is best. To achieve the greatest lift and make your perfect souffle, or for any dish that you would want cooked light and airy, the bottom rack of your oven will be the best place to put your items for baking.
- Souffles can be made ahead of time: just make them the day before, cover and refrigerate the mixture (in the ramekins already), take them out to bring to room temperature and then bake them out.
We hope this souffle recipe book did help you learn something new. And remember, this souffle mixture can last in the refrigerator for 2 to 3 days. Now, dig in!