Soufflés Flashcards
What MEP is required for soufflés?
- Oven preheated to 220 ̊C, top third rack
- Baking sheet in oven for bottom heat
- Butter/prep ramekins
What temperature to cook a classic cheese soufflé?
Oven preheated to 220 ̊C, turned down to 200 ̊C for bake
Basic method of making a soufflé
- Preheat oven to 220C, baking sheet in oven
- Butter ramekins, coat with sugar/nuts/breadcrumbs
- Make panade (creme pat/thick white sauce)
- Season well, then stir in egg yolks
- Whisk egg whites to medium/stiff peaks, gently fold into panade
- Spoon into ramekins and fill 3⁄4 of the way up for savoury, full for sweet
- Top hat, then bake at 200C for 8-12 minutes
How to tell when a cheese soufflé is cooked?
- Well risen
- Golden in colour
- Slight uniform wobble
- 1 tsp of baveuse
How to tell when a twice baked soufflé is cooked?
Well risen, golden brown & set
How do you prepare ramekins for savoury and sweet soufflés?
Brush ramekins twice with butter, chilling between brushing, and coat with dried white crumb/cheese/nuts for savoury, caster sugar/nuts for sweet
Why is the soufflé dense and heavy?
Overfolded whites, panade too thick
Why has the soufflé mushroomed?
Overfilled ramekins, panade too thin
What is the base of the soufflé called?
Panade
Why are there lumps of egg whites in the finished soufflé?
Overwhisked whites or underfolded
How far do you fill the ramekins for a savoury soufflé?
3⁄4 of the way up
How far do you fill the ramekins for a sweet soufflé?
full
Why causes a soufflé to taste eggy?
Underbaked or eaten too hot
What causes yolks to lose elasticity and inhibit the rise of a soufflé?
Adding yolks to a hot panade, stirring too much when combining with panade
Why has soufflé dramatically sunken when out of oven?
Underbaked
