Sunday, April 03, 2011

How to make a French Souffle - Puff up is just Simple

A Classic French dessert- Soufflé, surely one of life's greatest treats, and possibly the most impressive dessert you’ve ever made. Some called it the king of egg dishes. Imagine when it emerges from the oven puffed up like a pillow with a golden surface and soft, yielding middle.......

The magic puff up only last for 1-2 minutes, timing is all a matter. Rumours around about how tricky it is to master, but the real secret of soufflé-making is it's not that hard. Trust me, its simple and Follow the recipe, you will get the same sweet results.
The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up"
All soufflés are made by folding stiffly whipped egg whites into a richly seasoned base, either sweet or savoury, then baking until risen and feather-light. It is incredibly versatile and can be flavored with an endless number of ingredients. 
This week, I am going to make a vanilla flavored soufflé, all you need is just spare 30 minutes, get 3 basic ingredients and follow 6 easy steps. All right, let’s getting start to make this classic French Soufflé......

Servings: 3
Prepare time: 10 min
Baking time: 10-13 min

30g Sugar
10g Butter (Greasing)
Serving: Chocolate powder/ Icing sugar

Preheat oven to 180°C
Brush the insides of 3 Ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge.

Separate the Eggs white and Eggs yolks.

Beat and Whisk the Eggs Whites scrupulously in a dry and clean bowl, until they stand in peaks on the whisk and look very creamy.

Beat the Egg yolks, Caster Sugar and Drops of Vanilla Extract together in a bowl. Beat them into a thick paste. (Mixture 1)

Tip half the Whites on top of the Mixture 1. With a palette knife or large Spoon cut them into it again, slowly rotating the bowl with your hand, lifting rather than stirring the whole mass. Add the remainder of the whites in the same way.

Spoon the Bubbly and Spongy Mixture in to the prepared Ramekins. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides).

  Place the Ramekins on the baking tray in the middle of the oven baking about 10-14minutes, until Risen and turning Golden on the surface. Don’t be tempted to open the oven door during baking and then you will see them 
"Puff Up"!

To Serve
With Chocolate Powder or Icing Sugar, sifted on the top of the Souffle, Serve Immediately when they still "puff up"~

Soufflé Recipes in Chinese:
This Special picture is particularly edited for my dear Chinese audience, all the Ingredients, Tips, Direction, Baking Time shows in this "Instant Directions of Soufflé" image...You can just Download/Save the Image or download the PDF version, follow the steps and making a Classic French Soufflé is just simple...Let's explore the Magic Taste from the Soufflé and You deserve IT...

Find More Recipes on Soufflé:
There are many different flavour and methods of the French Soufflé... cheese soufflé, lemon soufflé, chocolate soufflé, raspberry soufflé, twice-baked soufflé and even chilli soufflé. I personally very much prefer the classic and chocolate soufflé.  I have collected some of them for your reference. You could find more recipes of “Souffle” from the Image links I given below, or click“Recipes Resources” links at the right column of the“Dessert.S” to find more...


More French Desserts from "Dessert.S"
Chocolate Fondant-Fondant au Chocolate
Creme Brulee

If you like the this "Vanilla Soufflé" post, then...

  • PDF THE POST: JUST ENTER YOUR E-MAIL ADDRESS, this "Soufflé" post  WILL IMMEDIATELY SEND TO YOU! you can put it on you iphone/ipod touch, wherever you like~


      1. nice blog,u r talented, btw,
        i wanna comment it after tasting next time, can i, Lol~

      2. @Neo, haha~thx for your support and compliments!~ I am so glad that it really attracted you! hehe~You are always welcome in any time to come by and taste my desserts~ Souffle should be served immediately as its "puff up" will disappear in just seconds, I strongly recommend it for you to please your gf~ u know as every girls like sweet surprise (I mean the 'puff up") thx again~ stay tuned!~


      3. 好想吃啊~~~~~~~~~~~~~~~受不鸟啊~~~~~~~~~~

      4. haha, you guys must envy me, I am a lucky girl. The taste is definitely good. You cannot believe souffle smelt quickly when it is pushed in your mouth. Fantastic dessert.

      5. @Mandy~haha~thx my dear little M. I bet you definitely have no problems on making this classic soufflé~its really simple and time-saving~! I only used the eggs, sugar and vanilla extract to make it, cuz I'm bit worried about my weight recently~lol~ kidding~ Do find some time and try it out, suggest you could add some cream, milk and flour into the recipe~they will bring you a more cake-like souffle~ ;)'

      6. @Sharon, wow~ your description of the Soufflé's taste is absolutely imaginable and seductive~ thx for your complements. I am the lucky and happy one to have your support~! you guys are my motive to keep going~ really appreciate it!!!~ and stay tuned!~ xoxo

      7. It looks so brilliant. cannot wait to try it. very useful directions.

      8. @Rita~haha~thx for leaving me comments!~ so glad you will have a try~ I suggestyou could add some cream, milk and flour into the recipe~they will bring you a more cake-like souffle~ the direction you can check it out on "more recipes" scroll bar~


      9. Nevermind the fondant you mentioned on my blog - this sufflet looks fab. :))

      10. haha~thx Karolina~ so glad you like this vanilla souffle!~I will post your comments on my "Souffle comments post" this week~check it out later!~ and I will add you on my "Dessert.s" Wall with your blog link.~ have a see on there...~
        I got a fanpage of facebook:
        Hope you could "like" it!~ xx

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