Food For Thought

A soufflé has to be one of the easiest yet most elegant of dishes. They have been admired and loved since the late 1780’s and were created in France by a chef who really used his head. It is lightened by whipped egg whites and the frothiness expands with the heat from baking and pushes the dessert to rise, rise and rise, to the top and a bit over the rim of the soufflé dish.

First you’ll want to chose a recipe and decide whether you want it as a main course, a side dish or as your dessert. Once you have made up your mind, pre heat your oven for 20 minutes and be certain it is at the right temperature. Next, prepare your baking dish by buttering every inch of the inside of your dish. For a sweet soufflé you’ll want to generously butter every crevice, and dust it with fine sugar before adding the batter. For a savory soufflé`, butter and then dust with fine breadcrumbs or a grated hard cheese, such as Parmesan.

A soufflé is no more than a simple sauce or a fruit puree that is lightened by folding in whipped egg whites. If you are using a large dish fill it, but leave at least an inch of space from the rim so it will not spill out while baking. If you are using individual ramekins then you may fill the dish almost to the very top. The little size will keep the soufflé from falling and this is what no cook wants, a deflated soufflé.

If you bake in a big dish make sure it is a deep, straight-sided mold. The straight sides will allow the soufflé to rise and appear tall with a poufy crown. It is served immediately and you spoon it from the top and the soufflé sauces itself. Smaller dishes should be baked on a sheet pan and since the dishes are hot use tongs to pick them up and set them gently onto serving dishes.

Once you have your recipe it is time to create a base, or use fruit puree and then whip your egg whites. The rule here is to be sure the beater(s) and bowl are squeaky-clean. Whip on medium-low speed until frothy and then turn up speed to medium. Continue whipping until they are at soft peaks, when the beater is lifted from the bowl and hold very soft peaks. Do Not Over Whip. If you do then your eggs will not have any place to go. They will not rise very much and you have wasted them. You must start over. Trying to add another egg white will screw up your proportions. This is baking chemistry remember? So now fold in the eggs and pour the batter into the dish or dishes and bake-away.

Classical French technique is to bake @ 425º to 450º, quicker rise and a little undercooked resulting in more sauce.  However, I have heard Americans want theirs baked longer and prefer a sauce on the side, so the temperature is reduced to 375º to 400º.

There you have it. You understand a good beginning of what to do and how to do it. Pick out a recipe and try it out. Before you know it you’ll be popping soufflé out of your oven in no time and experimenting with both savory and sweet ones. Bon Appetit.

Sweet Soufflé

Prepare 1 1/2 to 2 quart mold beforehand by heavily buttering the bottom and sides and dusting with granulated sugar.

Chill before using.

1 1/2 oz butter

1 1/2 oz flour

3/4 c milk heated

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3 yolks

2 oz sugar

1/8 to 1/4 c Grand Marnier

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6 oz egg whites

1 oz sugar

1) Melt butter with flour making a very light rue; the consistency of applesauce.

2) Make bechamel by adding heated milk to the rue and blending together.

3) Dissolve the sugar into the mixture. Pour into a clean bowl and cool over ice bath.

4) Stir in yolks. Add Grand Marnier.

5) Whip egg whites and sugar to softest peaks.

6) Fold whites into mixture, light to heavy and heavy into light.

7) Pan molds. Which means to pour batter into the pans.

Bake 375º to 400º 18 to 20 minutes. DO NOT OPEN THE OVEN DOOR.

The souffle will appear brown and caky on the top.  If you tap the side there should be just the slightest jiggle.

Serve immediately. Two spoons in the middle at the top…and the souffle sauces itself.

Note: the photograph is of a Cheese Soufflé we made in French culinary school.