How to Make a Souffle

How to Make a Souffle

A souffl is an iconic (and magical) baked egg-based dish. Originally hailing from early eighteenth century France, its made with egg yolks and beaten egg whites in addition to a variety of other ingredients. Its a versatile dish, as well: a baked souffle can be savory or sweet. You can begin your meal with a cheese souffle and end it with a dark chocolate souffle. Although many folks love the idea of it, they arent entirely sure how to make a souffle. Thats because souffles are known to be finicky, temperamental and tough to make. But as it turns out, theyre actually easy! Make one for the perfect savory side dish or sweet dessert that will wow your guests at your next dinner party. When it comes to a beautiful baked souffle, the possibilities truly are limitless. With tips to help make that perfect souffle and a couple of basic souffle recipes, we hope this article inspires you to get baking!

How to Make a Souffle: 8 Tips

  1. Whipping cold eggs is more difficult and means you wont get as much lift. To avoid this, use fresh, room temperature eggs.
  2. Use a small funnel to separate the egg whites from the egg yolks into a measuring cup or bowl. Like magic, the white will run through the bottom and the yolk will remain on top.
  3. When dealing with hot sauce, make sure not to add the egg yolks all at once or the mixture might become lumpy.
  4. Put it together ahead of time! This is the perfect party trick. Prep your souffle the day before and then pop it in the fridge. When youre ready, just take it out, bring it to room temp and bake it.
  5. Remember that if you dont serve a souffle right away, it will begin to collapse (to remember this just think of the poem: if not served right away, youll have a sad souffle).
  6. Prep your souffle dishes or ramekins: have them lightly buttered and ready to go.
  7. If you want a flat-topped souffle, consider leveling the top of your souffle off with a knife.
  8. Be gentle. Many folks tend to over whip the whites into the base mixture. Instead, gently fold them in to make sure that your streaks of white disappear.

Basic Dessert Souffle

How To Make A Souffle_Bobs Red Mill Often, when we think of souffles, we think of a dessert soufflechocolate, raspberry, vanilla or banana. There are many different sweet variations, and they always look beautiful once placed on the table for your guests to enjoy. Chocolate souffles tend to be popular, so heres our go-to recipe. Once you get the hang of it, the sky's the limit. Ingredients Butter (for baking dish) 1 cup Semisweet Chocolate Chips 1/4 cup Granulated Sugar 4 Egg Yolks 2 Egg Whites 1 tsp Vanilla Extract 1/4 tsp Cream of Tartar Instructions For this sweet souffle, preheat your oven to 375F. In a large pot, combine your chocolate chips, sugar, vanilla and about 1/4 cup water and stir over low heat until the chocolate melts (about 8-9 minutes). Remove the pot from the heat and let it to come to room temperature. Next, whisk your egg yolks into the chocolate mixture until combined. In a large bowl of a stand mixer (or use a hand mixer), beat together the egg whites and cream of tartar until the soft peaks begin to form. Add your sugar to the whipped egg whites and beat for an additional 5 minutes until the peaks are stiff. Fold the egg white mixture into the souffle base using a rubber spatula. To do so, lift from the bottom of the bowl and fold. Repeat this process until combined. Pour the souffle into a lightly buttered casserole dish and bake for 20-25 minutes, or until set. Top with powdered sugar, serve with espresso and enjoy!

Basic Savory Souffle

A basic savory souffle recipe is actually super easy to follow, too. Once you nail the basics, you can start incorporating variations, like cheese, fresh herbs, vegetables and meats. Weve followed quite a few different variations in the past, but have always found this one to be the perfect mix of fluffy on the inside and crispy on the outside. Ingredients 2 Tbsp Butter (plus more for baking dish) 2 Tbsp Bobs Red Mill Organic All Purpose Unbleached Flour 1/2 tsp Salt 1/2 tsp Pepper 3/4 cup Milk 4 Egg Yolks 2 Egg Whites 1/4 tsp Cream of Tartar Instructions First, preheat your oven to 375F. Melt your butter in a saucepan over low heat, then stir in the flour, salt and pepper. Stir constantly until your mixture has reached a consistency that is bubbly and smooth. Add all the milk at once and keep stirring until the mixture boils. Note: at this point, the mixture will thicken and become smooth. Next, separate the eggs (using a funnel to make things easier). Beat the yolks and add 1/4 cup of the sauce to the yolks. In a large mixing bowl, combine this mixture with the rest of the sauce until blended and let cool. In a large bowl of a stand mixer (or use a handheld mixer), beat together the egg whites and cream of tartar. Fold in the whisked egg whites to make it lighter before folding the sauce into the remaining egg whites. Pour the souffle into a lightly buttered casserole dish and bake for 20 minutes.You can also bake this souffle in individual ramekins as well!

Buckwheat Souffle Pancakes

We might not have many Bobs Red Mill souffle recipes on our site, but this recipe for Buckwheat Souffle Pancakes is fantastically flavor-filled and fun to create (so we just had to share). Plus, the miso-infused maple syrup adds a unique touch to an already unusual dish. Whip this up for your next brunch or breakfast party. Ingredients Pancakes 1 1/4 cups Unbleached White All-Purpose Flour 1/4 cup Organic Buckwheat Flour 3 Tbsp Granulated Sugar 1/2 tsp Kosher Salt 2 tsp Baking Powder 1/4 tsp Cinnamon 1 1/4 cups Whole Milk 1 Egg Yolk, room temperature 3/4 tsp Vanilla 4 Tbsp Unsalted Butter, melted and cooled 3 Egg Whites, room temperature 1/4 tsp Cream of Tartar Cooking spray or butter for pan Miso Maple Syrup 1 cup Maple Syrup (grade b) 1 Tbsp White Miso Paste Instructions Pancakes In a medium sized bowl, combine the all purpose flour, buckwheat flour, granulated sugar, salt, baking powder and cinnamon. Whisk just to combine, and set aside. In another medium sized bowl, combine the whole milk, 1 large egg yolk, vanilla and melted butter. Whisk until evenly incorporated, and set aside. In a stand mixer fitted with the whisk attachment or using a handheld electric mixer, combine the egg whites and cream of tartar and beat on medium/high speed until stiff peaks form, about 2-3 minutes. Pour the milk mixture into the dry mixture and whisk until evenly combined. Then fold the whisked egg whites into the flour mixture, making sure to not overmix. Generously coat a 10-inch cast iron skillet or nonstick pan with nonstick cooking spray, or 2-3 tablespoons of butter. Spray 3-inch-wide-by-2 1/2-inch-high ring molds liberally with nonstick cooking spray and place only two at a time in the skillet. (Note: you will need the extra room in the skillet for even cooking and flipping them over.) Fill the molds 3/4 full with the pancake batter and cover the pan with a lid. Cook on low heat until the batter rises to the tops of the ring molds and is golden brown on the bottom, about 7-8 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and continue cooking until golden brown, another 3-4 minutes. Transfer to a plate and gently remove the rings, using the tongs to slide them off. Spray the molds and the skillet with the nonstick pan spray and repeat the cooking method with the remaining batter. Serve immediately with a pat of butter and Miso Maple Syrup. Miso Maple Syrup Combine the paste and the maple syrup in a small saucepan and whisk to combine. Warm on medium heat for 4 minutes, until the maple syrup is hot. (Note: If you want a smooth syrup, you can strain the syrup to remove any miso bits that did not melt in.) Immediately pour over warm buckwheat pancakes and enjoy! Whether youre looking to create a simple savory souffle or a dessert souffle fit for the most elegant of gatherings, we hope these tips and recipes have inspired your next souffle creation. We promise, they arent as intimidating as they look. Actually, thats the best part! Once you get in the flow of creating souffles, theyre super simple (but their looks seem to say you spent hours in the kitchen). Have any favorite souffle tips, tricks or recipes? Feel free to share them with us in the comments below. The Bobs Red Mill team is always on the lookout for ways to perfect the art of a perfectly crafted souffle.
Bob's Red Mill
September 23 2018

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