Raspberry Souffle Recipe (2024)

FAQs

What is the secret to a good soufflé? ›

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

Fresh eggs are essential when used to give lift to cakes or to whip up into meringue to make pavlovas, soufflés or light-as-air Chocolate Mousse. This is because old eggs don't whip up as well. Fresh eggs are also better for poaching because they have tighter whites so they poach neatly.

Serve at once. Souffle may be made up ahead and refrigerated as long as 24 hours.

A souffle has two main components, a flavorful base and glossy beaten egg whites, and they are gently folded together just before baking. The word itself comes from “souffler,” meaning “to breathe” or “to puff,” which is what the whites do to the base once they hit the oven's heat.

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

You technically could — egg whites will still whip to stiff peaks without cream of tartar — but we highly recommend including it whenever it's called for in a recipe. While developing those lofty Japanese Soufflé Pancakes, Molly quickly realized how integral a stabilizer was to create the perfect pancake texture.

Contrary to popular belief, you can make soufflés in advance. You can either make the base in advance and whip the egg whites and fold them in just before baking, or you can fully make and assemble them in ramekins and leave in the fridge for up to two hours. The lighter the base mixture, the longer it will hold.

If your Soufflé Cake tastes eggy, it's either undercooked or overcooked. Make sure that you don't increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.

Why does a soufflé fall after baking it in the oven? Souffle is supposed to have a lot of bubbles in it as it bakes so it will be fluffy when it's done. If a souffle falls thus means the bubbles have leaked or burst, causing the souffle to deflate.

Underbake and you'll have a soupy mess. Overbake and a once beautifully majestic souffle will collapse.

Why is my soufflé batter so runny? ›

If you take too long to use the batter, the egg whites will become watery over time. This is why I preheat my pan ahead of time and use all the batter immediately. If the egg whites are not stiff enough, they will cause the batter to fall flat and become watery.

Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.

The word "soufflé" comes from the French word "souffler," which means to blow or puff. The dessert gets its name because it puffs up when it is baked, thanks to the egg whites. The tallest soufflé on record was made in 2000 by chef Jean-Michel Diot. It was a cheese soufflé that measured over 52 inches tall!

Substitute Soufflé Pans: If you don't have a real soufflé pan, you can use any straight-sided pan that's deeper than it is wide. They'll bake more evenly and with better lift if you use a round pan instead of a square or rectangular one. You could use any baking dish or even a deep, oven-safe saucepan!

Souffle Logic: A soufflé is made up of three elements: A base sauce enriched with egg yolks (pastry cream for sweet, béchamel for savory), a filling (anything from cheese to chocolate), and whipped egg whites.

Adding a small amount of acid, such as cream of tartar or lemon juice, to the egg whites can help stabilize them and improve their ability to hold air, resulting in a higher rise. Additionally, using a high-quality, fresh baking powder can also contribute to a better rise.

If your Soufflé Cake tastes eggy, it's either undercooked or overcooked. Make sure that you don't increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.