How many of us dream about a soufflé as the last course of our dinner? If it isn’t a soufflé, I guess we will never know how great a sugar, egg and flour combination can be.
Wait a minute, have you ever wondered who’s the first person who figures out that we should whip our egg whites before adding anything in it? We should award him/her a Nobel Prize! Shouldn’t we?
Anyway, thanks to this particular person on earth, now we have the perfect soufflé recipe for everybody! Think of the airy texture and jiggly appearance of the soufflés. Oh, and the final dusting of icing sugar on it! If it does not win the first place in the dessert beauty contest, we don’t know which dessert will.
But wait, the first question first, is it hard to make soufflés? Are there confusing steps? Are we likely to end up with a failed batch of baked goods?
Well, unfortunately, we would not say soufflés are the easiest desserts to be made. However, as long as you follow all the necessary steps, you will be good. It’s definitely going to worth all your effort. Don’t worry!
So, yep, here you go. If you are looking for a dangerously attractive dessert to be served on your dinner table, this perfect soufflé recipe is for you.
Ingredients for the perfect soufflé recipe
- 3 eggs
- 125ml of full-fat milk
- 25g of butter + extra for greasing the soufflé dishes
- 65 of caster sugar + extra for coating the soufflé dishes
- 20g of flour
- Icing sugar for dusting
Tools you will need
- 2 soufflé dishes
- 2 mixing bowls
- Pastry brush
- Balloon whisk
- Hand mixer
Step by step instructions to the perfect soufflés
- Preheat the oven to 180°C.
- Butter the soufflé dishes. By using a pastry brush, brush the interior of the dishes using upward strokes.
- Sprinkle an adequate amount of caster sugar into the soufflé dish. Tilt and rotate the souffle dish to make sure the surface of the interior of the dish is fully covered with caster sugar. Gently tap out any excess sugar. Refrigerate the soufflé dishes for 20 minutes before use.
- Separate the egg whites and yolk into two mixing bowls.
Making the batter
- Add 40g of sugar into the mixing bowl containing yolks. By using your balloon whisk, whisk the mixture until the sugar fully dissolves and the colour of the mixture appears pale.
- Sieve in the flour and continue to whisk until well-mixed.
- On the other hand, melt butter on a low heat in a saucepan. Maintain the low heat and add milk into the melted butter and bring the mixture to simmer.
- Add the milk mixture into your yolk mixture in three batches and stir constantly at the meantime.
- Pour the mixture back into your saucepan and continue to heat it until the batter thickens and a long tail of about four to five centimetres forms when you pull your balloon whisk out from the batter. This heating process will take about eight to ten minutes. Keep stirring to prevent the formations of particles.
Whipping the egg whites
- Beat egg whites on the medium speed of your hand mixer until it starts to froth.
- Add 25g of sugar into the egg whites and continue to beat on high speed until stiff peak forms.
Adding the egg whites into the batter
- Gently fold the whipped egg whites into the batter in three batches by using your spatula. Do not overfold and you should try to minimise the loss of air in the egg whites in order to achieve the soft texture in soufflés.
Pouring the batter into the soufflé dishes
- Pour the batter into your two dishes. Gently tap the dishes against your worktop to eliminate bubbles in the batter.
- Level out the top of batter by scraping across the surface using the back of your knife.
- Run the tip of your index finger around the top edge of the interior of your soufflé dishes to create a round ditch. This is to help the soufflés to rise beautifully.
The final step
- Bake the batter at 180°C for 14 to 16 minutes or until they are well-risen and have golden tops.
- Dust some icing sugar on the top. You may also decorate it with some fruit pieces.
Things and tips you should know
#1: Buttering and sugar-coating your soufflé dishes
Whether your soufflé will rise or fail will very much depend on how you prepare your soufflé dish. Buttering and sugar-coating the dishes helps the soufflé to rise evenly and dramatically. The sugar acts as ‘grips‘ to allow the soufflé to ‘climb up’ to its full height.
#2: Whipping the egg whites
Remember, remember, remember, always use room temperature eggs whenever a recipe calls for a stable foam egg or egg whites. For example, meringues, sponge cakes, soufflés. Room temperature egg whites whip up to a significantly larger volume. Some recipes even suggest bakers run their eggs under warm water before using them.
Also, make sure that you are beating your egg whites in a bowl free of unwanted particles and fat residues as these can be the reasons stopping you from getting a perfect consistency.
We also suggest bakers crack and separate their eggs one by one in another bowl before adding the individual egg whites into the larger mixing bowl. Take note that we do not want any tiny bit of yolk in our egg whites. If it does happen, do not use the egg white, or you will never get your beautiful stiff peak.
#3: Make sure the yolk mixture has cooled before adding the whipped egg white
Folding egg whites into a hot yolk mixture will cause the mix to collapse. To prevent this, you may chill the yolk mixture in your refrigerator while you are beating the egg whites.
Directly covering the surface of the yolk mixture with the cling film also helps in preventing the formation of skin at the surface of yolk mixture.
#4: Level off the top of soufflé batter and run your fingertip around the top edge of the dish
If you think this step is extra, hmm, you may also skip this step but you are not going to get the soufflés magical top you get in the restaurants. That’s achieved by swiping a flat knife on the top of your batter. And, creating the ditch around the edge of the batter also helps the soufflé to rise like a chef’s hat.
#5: Baking the soufflé
Do not let your batter to sit too long before baking. Ideally, we want to bake our soufflé batter once it is readily prepared. Leaving the batter unattended will result in the loss of air in the batter and eventually leads to unsatisfactorily soufflé rise. The longer the batter sits in room temperature, the less height we will have.
Are you ready for the perfect soufflé?
So, this is it for the perfect soufflé recipe for now. It is a bit tricky to get everything 100% perfect during the first time but don’t worry if you don’t get the picture-perfect soufflé, it’s going to taste as great.
Anyway, we do hope that you have enjoyed reading or using this recipe. Please feel free to let us know if you have any question. Oh, yeah, if you have any tips to share with us, please leave them in the comment section below too!
By the way, if you can’t get enough of the cakes and desserts, below are some links you should check out!
Fancy cakes with a soft and airy texture? Click here for the best Japanese soufflé cheesecake recipe.
Basic but essential. Vanilla cake obviously occupies a sacred place in every baker’s heart! Click here for the recipe for this vanilla cake.
Any sponge cake fans here? Yes, we can relate! That’s why we have prepared this step-by-step instruction to make the most amazing Victoria cake for you!