Souffles Flashcards
What is a soufflés
Strong flavoured base sauce, whisked egg whites added which then puff in oven
What makes a good souffle (3)
Good rise (almost double original size) light texture, good flavour
How do soufflés rise?
Through whisking eggs, air is trapped in the egg whites and the air expands when heat of oven makes contact with these.
What temperature for soufflés
220c down to 200 when in. 8-10minuted
(Electric 190)
Name a base for a sweet soufflé
Creams patisserie
How do you prep the moulds for a sweet soufflé?
Melted butter, caster sugar, cleaned neated up
How do you prep moulds for savoury souffle?
Buttered moulds (double buttered for twice baked)
Name a base sauce for a savoury soufflé?
Panade- made from a roux.
Why do you need to highly seasons ue base of a soufflé?
Because it will be diluted later with the egg whites
What peak should egg whites be taken to with a soufflé?
Medium stiff
What is mushrooming?
When the surface of the soufflé breaks and floods out of the ramekin
What causes mushrooming? (2)
Overfilled ramekin or loose panade
Why do we top hat soufflés?
Breaks the surface tension to assist even rise
Why can sweet soufflés be filled to the top of ramekins?
Because the addition of sugar to the eggs stabilises the egg white
What are you looking for in a good soufflés? (4)
No lump of egg white
Good rise
Good flavour
Tsp beveause as a sauce
What are the key points for making a soufflé?
Well flavoured base and correct consistency.
Correct whisking of egg whites and efficient folding
Correct oven temp and shelf
Correct prep of the moulds
Working quickly
Over season of the base sauce
Basic method for a cheese soufflé
Prep moulds- butter and breadcrumbs
White sauce Greek yog consistency
Season (over slightly) with cheese salt and pepper
Stir in yolks
Whisk egg whites
Fold in
Into moulds 2/3 top hat
Oven at 220 down to 200
8 min cook.
One as tester
Serve immediately
Key MEP point for soufflé
Pre-warm baking sheet in oven for bottom heat
