How is it that you make Souffle'?!
How is it that you make Souffle'?
I've heard of it being frothy and light and fluffy, but does anyone think they can tell me how to make it in plain english steps? I want to make it for a friend of mine's birthday, and I really would like to know.
Answers:
A soufflé is like a wonderful marriage of a very light cake and a pudding inside. The trick is to make the flavor base and then lightly fold in some nicely whipped egg whites to give it that incredible springy texture. It requires a little patience, and as the French say, you wait for the soufflé, the soufflé does not wait for you. But I have made all kinds of savory and sweet soufflés, and nothing beats a delicious chocolate soufflé. It just takes a little care in whipping the egg whites and folding them into the flavor base. In fact, here is James Beard's chocolate soufflé recipe. It's simple, but sometimes you just can't improve on perfection. ;-)
3 tablespoons butter
3 tablespoons flour
3/4 cup milk
4 egg yolks
4 egg whites, to 6, to make it lighter
3/4 cup sugar
2 chocolate squares
2 teaspoons vanilla
1. Melt butter. Blend in flour. Gradually add stirring constantly, the milk. Stir until thickened.
2. Add chocolate. Remove from fire and beat 4 eggs yolks into mixture, blending thoroughly. Add sugar. Mix thoroughly. Flavor with vanilla.
3. Fold in stiffly beaten egg whites. Fold 1/2 of the white first, rather thoroughly. Then add the rest folding very gently. Don't stir.
4. Pour into a greased and lightly sugared casserole and bake at 375oF for 25 to 35 minutes.