Souffles Flashcards
What is the prep of the ramekins for savoury and sweet souffles?
Savoury (single bake) ramekin prep = melted butter + breadcrumbs = crust around the outside and helps the rise
Double baked savoury is a double butter
Prep of the moulds needs to be melted butter and caster sugar, making sure you clean up the
ramekins after they have been prepped.
Why would your souffle be dense and heavy?
Over folded when the egg whites went in or misweigh in the base
What is the base of the souffle called?
Panade
Why have you lumps of egg whites in the finished souffle?
Overbeaten
What stage should the egg whites be taken to in a souffle?
Egg whites must be taken to medium to stiff.
What is MEP for a savoury souffle?
Small baking sheet preheated in the oven at 220
Melted butter between the table and brush the base of the ramekin and up the sides generously, pour breadcrumbs in the ramekin and knock out the excess into the next ramekin.
Describe the basic method to make a cheese souffle?
Preheat oven to 220
Prep the ramekins with butter and bread crumbs
Make a thick white sauce, remove from heat
Add cheddar and greyure
Add yolks to the pandade (do not overman)
Whilst egg whits to medium peak + 8-10 seconds
Folk into parade with metal spoon
Fill ramekins 3/4 up
Top hat each souffle
Place on preheated baking tray in top third, turn down to 200
Cook for 8-12 mins
How far do you fill the ramekins for a savoury souffle?
These souffles are filled to 3⁄4 of the way up ramekin.
How far do you fill the ramekin for a sweet souffle?
Sweet souffles can be filled to the top of the ramekins, smooth over with a palette knife and
then top hat.
Why has your souffle mushroomed?
It has either been overfilled the panade is loose and subsequently the mixture is
too loose to support itself as it rises.
What temperature do you cook a cheese souffle at?
220 ̊C down to 200 ̊C 8-10mins
How you tell if your cheese souffle is cooked?
Well risen and cooked, but still uniformly wobbly when lightly shaken. There should be about 1 tsp undercooked soufflé mixture in the centre.
