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Authentic Soufflé Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Despite its reputation as a complicated and challenging dish, a soufflé is not so difficult to prepare if one arms themselves with the right kind of cooking tips and tricks. It is a French dish, made with two fundamental components – a flavored egg yolk base which comes in the form of a cream sauce, purée or a crème pâtissière, and beaten egg whites. The soufflé base is traditionally made with egg yolks, milk, and flour, while some recipes also call for the use of butter. For savory versions of the dish, the warm base is then flavored with vegetables, cheese, or herbs, while the sweet variations are flavored with chocolate, vanilla, fruits, and jams. Egg whites are beaten to firm peaks and then gently folded into the base mixture. The resulting batter is poured into buttered soufflé dishes and baked in the oven. When done, fluffy soufflés need to be served immediately, since they will collapse on themselves shortly ... Read more
Cooking tips
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dish
The best soufflé dishes are the ones made from pottery or ovenproof glass with straight sides, which allow the batter to rise to its maximum height. Generally speaking, a 4-eggs soufflé should be baked in a 6-cups (1.5-liter) capacity dish, while a 6-eggs one requires an 8-cups (2-liter) dish. Never use a dish bigger than 8-cups (2-liter) size because the soufflé will not cook properly. If your soufflé ... Read more -
coating
The dish needs to be buttered and then coated with a dry ingredient to keep the batter from sticking to the surfaces. This step is essential in the preparation of this dish since it allows the batter to rise evenly. If you are preparing a sweet soufflé, use some sugar or cinnamon for coating, whereas for a savory kind, opt for some breadcrumbs or parmesan cheese. After coating the ramekins or the ... Read more -
base
One of the most important things to remember when preparing the soufflé base is that it needs to be completely smooth, without any lumps, since they stop the soufflé batter from rising evenly – meaning, constant and thorough stirring is needed. Also, the mixture needs to be cooled down before adding the egg whites. -
egg whites
Some sources advise beating the egg whites in a copper bowl – the copper ions, in combination with the protein in the eggs, make for a more stable mixture, which is easier to work with. Beating the egg whites by hand is also suggested since this provides more control over the process and works more air into the mixture. Another thing to be mindful of when beating egg whites is the possible presence ... Read more -
assembling
Some suggest using piping bags for transferring the batter to the ramekins, which will ensure even distribution. If the mixture is uneven in any way, its rising time will not be unanimous – some parts will rise quicker than the others. -
baking
After adding the egg whites, the batter needs to be put into the oven immediately. Some sources claim that the oven temperature is directly proportionate to the height of the risen dish – the higher the temperature, the higher the soufflé. Because of the greater heat expansion, a larger amount of moisture will evaporate from the batter. However, this will also result in a quicker collapse of the dish ... Read more
Recipe variations
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Soufflé Au Chocolat
Ready in 45minThe following recipe is adapted from Larousse.fr, the website of the publisher of the famed Larousse Gastronomique. The ingredients needed are just eggs, chocolate, sugar, cocoa, milk, butter, and salt. The whites are mixed into a meringue and then folded into a mixture of egg yolks, milk, chocolate, and cocoa. You can bake the soufflé in a large, 20cm soufflé dish or in four smaller ramekins, in which case you should bake them for 15 minutes only.
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Chocolate Soufflé with Ground Nuts
Ready in 1h 5minAdapted from The Soufflé Cookbook by Myra Waldo, travel and cookbook writer, food editor, and critic, this recipe gives you instructions on how to make a chocolate soufflé by cooking it in a bain-marie. The recipe features ground nuts and is completely flourless. In case you do not own a double-broiler, you can use a 2-quart soufflé dish. Butter it, pour in the soufflé mixture until about three-quarters full, then cover with aluminum foil. Place the dish in a shallow pan filled with water and cook on the stove for 50 minutes.
Soufflé
PREP 10min
COOK 20min
READY IN 30min
The following basic soufflé recipe is adapted from the Eggs website (www.eggs.ca). For an easier separation of the yolks from egg whites, use cold eggs. Add the egg yolks in phases into the hot sauce to avoid lumps.
Ingredients
2 tbsp butter
2 tbsp all-purpose flour
½ tsp salt
a pinch of pepper
¾ cup (180 ml) milk (1%)
4 egg yolks
2 egg whites
¼ tsp cream of tartar
Preparation
Step 1/4
In a medium saucepan, melt some butter over low heat then mix in salt, pepper, and flour. Cook until the mixture becomes silky and fizzy, all the while stirring steadily. Next, add the milk and continue to stir, bringing the mixture to a boil. Cook until shiny and dense.
Step 2/4
Whip the yolks thoroughly, then combine with a ¼ cup (60 ml) of heated sauce. Next, mix in the rest of the sauce and blend well, then leave to cool a bit.
Step 3/4
In a big bowl, whip the egg whites and the cream of tartar until they become solid, but not parched. To make it fluffier, add some of the egg whites to the sauce, then gently blend the sauce with the rest of the beaten egg whites.
Step 4/4
After gently placing the batter into a 1-qt (1-liter) soufflé dish, cook in an oven preheated to 375°F/190°C for 20 to 25 minutes until it rises and browns slightly. Serve immediately.
Other Variations
-
Soufflé Au Chocolat
Ready in 45minThe following recipe is adapted from Larousse.fr, the website of the publisher of the famed Larousse Gastronomique. The ingredients needed are just eggs, chocolate, sugar, cocoa, milk, butter, and salt. The whites are mixed into a meringue and then folded into a mixture of egg yolks, milk, chocolate, and cocoa. You can bake the soufflé in a large, 20cm soufflé dish or in four smaller ramekins, in which case you should bake them for 15 minutes only.
-
Chocolate Soufflé with Ground Nuts
Ready in 1h 5minAdapted from The Soufflé Cookbook by Myra Waldo, travel and cookbook writer, food editor, and critic, this recipe gives you instructions on how to make a chocolate soufflé by cooking it in a bain-marie. The recipe features ground nuts and is completely flourless. In case you do not own a double-broiler, you can use a 2-quart soufflé dish. Butter it, pour in the soufflé mixture until about three-quarters full, then cover with aluminum foil. Place the dish in a shallow pan filled with water and cook on the stove for 50 minutes.
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