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......

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Time:

Servings: 3

Prepare time: 10 min

Baking time: 10-13 min

Ingredients:

2 Eggs

30g Sugar

Drops Vanilla Extract

10g Butter (Greasing)

Serving: Chocolate powder/ Icing sugar

Directions:

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.

STEP1
Separate the Eggs white and Eggs yolks.

STEP2
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.

STEP3

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

STEP4
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.

STEP5  
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).

Baking:

  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"~

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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...

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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...

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More French Desserts from "Dessert.S"

Chocolate Fondant-Fondant au Chocolate

Creme Brulee

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