Soufflé is a delicate and airy dish made from egg yolks and whipped whites with the addition of other ingredients. The recipe for the world's first soufflé was invented in France. Later, the dish spread throughout the world and gained great popularity.
The main ingredient of any soufflé is eggs, as for the rest of the products, they can be either sweet or savory. Soufflé is not necessarily a dessert, it can be made with cheese, vegetables or cottage cheese. The soufflé's taste is usually light, interesting and pleasant, and the principle of preparation is simple and straightforward. Making this dish at home is not at all difficult.
Cooking features
- Soufflé is usually cooked in an oven in a special refractory ceramic dish, sometimes it is done in a water bath so that the contents of the form are evenly heated. Take a baking sheet with high sides, pour hot water into it so that it reaches the middle of the height of the soufflé molds, and then put it all in the oven for a specified period of time.
- During baking, the soufflé rises strongly, but after it is removed from the oven, it usually falls off within half an hour.
- Typically, soufflés are baked at a temperature of 200-220 degrees Celsius for 15-20 minutes. If the dish is cooked in a large form, then the temperature can be reduced to 180 degrees Celsius. The readiness of the soufflé can be checked with a wooden cabinet or a toothpick.
- For soufflé, only fresh eggs should be used and very carefully separate the white from the yolk - this is necessary for an excellent whipping of the first. In addition, the protein should be well cooled, and the dishes should be clean and dry, without the slightest trace of fat.
- The whipped proteins are added to the rest of the ingredients in several passes. In this case, you need to mix the ingredients very carefully so that the proteins do not fall off.
- Before baking, the soufflé molds are greased with a thin layer of oil, and if the soufflé is unsweetened, then sprinkled with grated cheese or ground wheat bread.
French soufflé (classic recipe)
Ingredients:
- 5 eggs
- 3/4 cup milk
- 1/4 cup sugar
- 3 tbsp. tablespoons of wheat flour
- 3 tbsp. tablespoons of butter
- 1 teaspoon vanilla sugar
- salt on the tip of a knife
Cooking step by step:
1. Place the butter in a small saucepan or saucepan, melt over low heat, add flour, salt and stir. Heat milk separately. Without stopping stirring, pour it into the oil-flour mixture. Then add sugar. Cook the mass over low heat until thickened.
2. Carefully separate the whites from the yolks. Grind the yolks and vanilla sugar well with a spoon. Add a thin stream to the hot milk mass, while constantly stirring the ingredients with a spatula, otherwise the yolks will curl. Put in the cold for 15 minutes. Whisk the whites thoroughly until fluffy, carefully add to the rest of the ingredients.
3. Take a large soufflé dish with a volume of about one and a half liters, grease it with a thin layer of oil and lightly sprinkle with powdered sugar. Put the egg mixture in a mold and place in an oven preheated to 180 degrees Celsius for 35 minutes. The soufflé is served hot.
Cheese soufflé
Ingredients:
- 6 eggs
- 250 ml milk
- 150 g parmesan cheese
- 100 g butter
- 100 g wheat flour
- ground nutmeg
- ground sweet red pepper
- salt pepper
- grated cheese for molds
Cooking in stages:
1. Grate the parmesan on a fine grater. Put the butter in a frying pan and melt over low heat. Add wheat flour and fry in oil until golden brown.
2. In parts, very gently pour in milk, bring to a boil and cook for 2 minutes, stirring occasionally. Add parmesan, yolks and spices while stirring. Whisk the whites thoroughly into a fluffy stable foam, mix with the cheese and milk mass.
3. Grease the ceramic soufflé molds with butter and sprinkle with cheese, add the soufflé mass. Bake in an oven heated to 200 degrees Celsius for 20 minutes, until a beautiful golden crust forms on the surface of the soufflé.
Chocolate soufflé
Ingredients:
- 4 squirrels
- 200 ml milk
- 100 g dark chocolate
- 70 g sugar
- 35 g wheat flour
- 35 g butter
- 1 bag of vanilla sugar
- a pinch of salt
Cooking step by step:
1. Break the chocolate and melt it in a water bath. If you don't feel like fiddling with the bath, you can melt the chocolate in the microwave. Cool the whites very well, add a pinch of salt and beat until a stable foam is obtained. Melt butter in a small frying pan or saucepan, add flour and sugar, stir, simmer a little.
2. Pour milk into the butter-flour mixture, bring to a boil on low heat, stir constantly. Remove the saucepan from the stove and let the mixture cool. Add chocolate, gently add protein foam, mix.
3. Put in greased ceramic tins, but not to the very edge, as the soufflé rises strongly during baking. Bake for 20 minutes in the oven at 180 degrees Celsius. Sprinkle with powdered sugar before serving, decorate with fresh mint leaves if desired.
Almond soufflé
Ingredients:
- 5 eggs
- 1/2 cup milk
- 1/2 cup almonds
- 1/2 cup sugar
- 1 tbsp. a spoonful of wheat flour
- 1/2 tbsp. tablespoons of powdered sugar
1. Separate the whites from the yolks. Grind the yolks and sugar with a spoon until smooth, add flour and mix. Fry the almonds in a pan with sugar, chop and add to the yolk mass. Heat the milk and pour into the almond-yolk mixture.
2. Put the mixture on the stove over low heat, cook until thickened, remembering to stir from time to time. Beat the whites at low speed in a mixer in a clean and fat-free container. Add the resulting foam to the yolks and almonds.
3. Grease a large ceramic dish with oil, you can also use small portion molds. Lay out the mass. Bake at 190 degrees Celsius in the oven until cooked (on average 15-20 minutes, depending on the size of the molds). Readiness can be checked with a wooden toothpick or match.
Nut soufflé with chocolate sauce
Ingredients:
- 6 eggs
- 500 ml milk
- 250 g sugar
- 75 g walnuts
- vanilla sugar
- lemon juice
- 100 g chocolate
- 2 tbsp. spoons of water
- 1 tbsp. a spoonful of butter
Cooking step by step:
1. For soufflé, cook syrup from 2 tablespoons. tablespoons of sugar, the same amount of water and a small amount of lemon juice. Pour the syrup into a soufflé dish and let cool.
2. Combine milk, vanilla and chopped nuts, bring mixture to a boil. Then remove from heat. Beat eggs with the remaining sugar, pour in milk. Mix the mass and put in a mold.
3. Take a baking sheet with high sides, fill it with hot water so that it reaches half the height of the sides of the soufflé dish. Place the dish in a baking sheet and cook in a water bath in an oven preheated to 180-190 degrees Celsius for 50 minutes.
4. Prepare chocolate sauce, for this place all products (water, butter and chocolate) in a saucepan and melt in a water bath until smooth. Gently remove the finished soufflé from the mold, pour over the sauce before serving.
Soufflé with liqueur
Ingredients:
- 7 chicken proteins
- 5 chicken yolks
- 2 cups milk
- 150 g sugar
- 50 g butter
- 50 g wheat flour
- 1 teaspoon of liquor
Cooking in stages:
1. Bring the milk to a boil. Melt the butter in a saucepan or in a frying pan, add flour, stir, simmer slightly until golden brown. Add to milk. Add the yolks one at a time, not forgetting to knead each time.
2. Beat the whites until firm, firm foam in a separate clean bowl, carefully so as not to settle, add to the milk-yolk mixture. Add liquor.
3. Put the mass in a greased ceramic dish, bake in the oven for 20-25 minutes. Remove from the oven, carefully remove from the mold, cool slightly before serving.
Carrot soufflé
Ingredients:
- 6 eggs
- 6 pcs. medium carrots
- 1/2 cup milk
- 1 cup grated Parmesan
- 1/4 cup heavy cream
- 1 1/2 tbsp. tablespoons of wheat flour
- 1 1/2 tbsp. tablespoons of butter
- 1/2 teaspoon each nutmeg and salt
Cooking step by step:
1. Peel the carrots and cut into 2 cm slices. Pour with water, salt, bring to a boil and cook until tender. Then drain the water, punch the carrot pieces with a blender or chop in a food processor. Pour in half the milk.
2. Mix the remaining milk, butter, flour and cream, add salt and nutmeg, add cheese, stir and put on low heat, thicken the mixture on the stove. Allow to cool.
3. Separate the whites from the yolks, beat the whites thoroughly with a mixer until stable peaks are formed. Stir the milk-cheese sauce with the carrot puree, then add the yolks one at a time, then the protein foam.
4. Pre-grease the soufflé molds with vegetable oil, put in each carrot mass, leaving one and a half centimeters on top. Cook in an oven in a water bath for an hour at a temperature of 175 degrees Celsius.
