The Art of the Soufflé: Secrets and Hacks for a Fluffy and Perfect Dessert

The eternal challenge of making a soufflé that rises to the occasion and stays fluffy has been undertaken by many, but here's an interesting hack I've used for years to create a "faux soufflé."

Creating a Faux Soufflé

For a large family-sized soufflé, I'd use 12 eggs, a 3/4 loaf of buttered white bread, cubed depending on the size of the eggs (about 2 cups milk, 1 1/2 cups shredded cheese of your choice, a little nutmeg, and salt and pepper to taste). Combine all ingredients, and bake in a very large frying pan wok or oven-proof bowl at 350 degrees until done. If you like, you can create a drizzle of cinnamon, honey, and vanilla extract for a delicious topping. Use cooking spray on the pan to ensure easy release.

Not Afraid of the Soufflé

Robbie Robertson once said, "One thing you gotta learn is not to be afraid of it." It's a statement that resonates with anyone who's tackled the soufflé. There's no need to be intimidated. Find a recipe that looks doable, take a deep breath, and give it a try. It's not as complicated as it might seem.

Beating Egg Whites to Perfection

Beating egg whites to perfection is key for a fluffy soufflé. I personally beat the egg whites with a whisk in a hammered copper bowl, which is said to make the whites stay lofty for longer. While I haven't compared this to using an electric beater in a regular bowl, my soufflés are always delicious, and I enjoy the exercise and getting to use my copper bowl.

Prepping the Soufflé Dish

When making a dessert soufflé, generously butter the soufflé dish and then coat it with granulated sugar. Swirl the sugar around in the butter until it sticks to the dish, then discard any excess sugar. Pour in the batter and bake for best results. For a cheese soufflé, grate most of the cheese as per the recipe but also add some small cubes of cheese; this creates a gooey effect in the hot soufflé.

The Simple Yet Perfect Soufflé Base

While a traditional custard is a popular choice for a soufflé base, you can get creative. Ensure the egg whites have no fat or yolk mixed with them, or they won't whip properly. Bind the egg whites with a base, which can be something like creamed corn, thinned mashed potatoes, or anything that can hold the structure of the soufflé.

A Favorite Soufflé Recipe

One of my favorite soufflé recipes comes straight from The Joy of Cooking, a cookbook that has never failed me. This Grand Marnier Soufflé is both impressive and delicious:

Position a rack in the lower third of the oven and preheat it to 375 degrees. Butter and sugar a 2-quart soufflé dish. Melt 3 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour until smooth, and cook for one minute. Whisk in 1 cup of heavy cream, 1/3 cup sugar, and the grated zest of one large orange. Bring to a boil, whisking constantly, then remove from the heat. In a large bowl, whisk 5 large egg yolks until thickened. Very gradually whisk in the cream mixture, then stir in 1/3 cup of Grand Marnier. In a clean bowl, beat 6 large egg whites at room temperature on medium speed until foamy. Add 1/2 teaspoon of cream of tartar and 1/8 teaspoon of salt, then beat on high until the peaks are stiff but not dry. Gently stir one quarter of the egg whites into the egg yolk mixture, then carefully fold in the remaining mixture. Turn the batter into the prepared dish and smooth the top. Bake for 35 to 45 minutes. When the soufflé is risen and browned, insert a skewer sideways into the center. If it's firm and the skewer comes out clean or just slightly moist with a few bits of curdled filling, it's done. If the skewer is wet, the soufflé needs more cooking. Note: If you're making this for a dinner party, you can prepare the base in advance and store it in the fridge. Preparing the egg whites in advance is also helpful. At the end of the main course, whip the egg whites, assemble the soufflé, and bake. TIP: If using a copper bowl, you don't need to add the cream of tartar.

Tips and Tricks for Perfect Soufflés

Ensure No Fat or Yolk in Egg Whites: The egg whites should be free of any fat or yolk to ensure they whip properly. Base is Key: There's no strict rule about the base; you can use creamed corn, thinned mashed potatoes, or even cream cheese for a unique twist. Freezing Batter: If making a large soufflé, you can freeze part of the batter for later use, ensuring you always have some leftovers. Time and Temperature: Always preheat your oven and plan the baking time carefully to avoid overcooking or undercooking.

With these soufflé secrets and hacks, you're well on your way to creating the perfect dish that will leave your guests amazed. Embrace the process, and don't be afraid to experiment with different bases and toppings. Happy cooking!