What is a soufflé?
 A soufflé is a sweet or savory French creation served straight from a hot oven. If all goes well, it towers above the circular mold it was baked in, ready to be greedily deflated with a spoon. (Left to cool, it will collapse on its own). It was invented by 19th-century celebrity chef Antonin Carême. Soufflés rise thanks to the magic qualities of eggs. A basic savory soufflé contains béchamel sauce or a purée bound with egg yolks and folded into stiffly beaten whites that trap air and allow the soufflé both to expand with the heat of the oven and wither in the open air. You can add almost anything to a soufflé -- cheese, ham, vegetables, chocolate, chestnut purée. Making a soufflé demands attention and optimism, and a soufflé that does not rise is a knife to a cook's heart. There are many small tricks to making a successful soufflé, from adding a pinch of salt to the egg whites to lining the soufflé dish with a parchment paper collar to guide its ascent. But whatever you do, don't open the door while it's baking or it will be doomed. Recipe: Parmesan Soufflé (Cookthink blog) Recipe: Savory Egg Custard With Cheese (Cookthink) |
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