Classic Souffle
Description
Delicious baked treat for the whole family. Of course, it's difficult to make perfect soufflé the first time—you see, this dessert is quite capricious and can behave very unexpectedly. When I made it for the first time, everything turned out great, but the next five attempts resulted in nothing even remotely resembling soufflé. However, with time, my skills improved and my eye became sharper, and now I can proudly boast of making very, very tasty soufflés. I'd even like to share with you a few secrets of its preparation. The main secret, in my opinion, is to beat the egg whites into the fluffiest possible foam and carefully preserve this airy texture when mixing with the other ingredients. This is crucial. You can bake soufflé in any kind of container: heat-resistant ramekins, bowls, or even cups. There's no need to grease the sides. As the soufflé rises, it will cling to the sides, and upon cooling, it will continue to hold on, preventing it from collapsing too much. Still, it will sink a bit—don't be upset, that's simply its nature. Without adding various chemical additives, it's impossible to prevent soufflé from settling, but why would we want additives? We prefer natural ingredients, right?
Instructions
- 1
Step 1
Prepare all the necessary ingredients. The eggs, just like for a sponge cake, should be straight from the refrigerator, as cold as possible.
- 2
Step 2
Melt the butter and add flour to it.
- 3
Step 3
Add the sugar or powdered sugar, vanilla sugar, and mix everything well. Bring the mixture to a boil, then remove from heat. I prefer to do this using a double boiler.
- 4
Step 4
Separate the yolks from the egg whites. Beat the yolks until they lighten in color, then add them to the milk mixture and mix well.
- 5
Step 5
In a separate dry and clean container, beat the egg whites with a pinch of salt until stiff peaks form, then add them to the prepared mixture. Gently mix everything into a homogeneous mass, taking care not to deflate the mixture.
- 6
Step 6
Transfer the soufflé batter into molds and place in a preheated oven at 180°C for 20 minutes. Note: fill the molds about 2/3 full, as the soufflé will rise significantly.
- 7
Step 7
After the soufflé is done, turn off the oven but do not remove the soufflé immediately, as a sudden temperature change will cause it to collapse right away. Let it stay in the oven for another 10-15 minutes, then take it out.