Soufflés Flashcards
What MEP is required for soufflés?
Oven preheated to 210C, top third rack
Baking sheet in oven for bottom heat
Butter ramekins
What temperature and rack to bake soufflés on?
Oven preheated to 210C, turn to to 200C for bake, top third rack
Basic method of making a soufflé
Preheat oven to 210C, 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 2/3 full
Top hat, then bake at 200C for 8-12 minutes.
How to tell a soufflé is cooked?
Slight uniform wobble, well risen, golden on top, light fluffy texture, 1 tsp of baveuse
What is the base of a soufflé called?
Panade
Why has soufflé dramatically sunken when out of oven?
Underbaked
Why has soufflé mushroomed?
Overfilled ramekins, panade too thin
Why is soufflé dense and heavy?
Overfolded whites, panade too thick
Why are there lumps of white in a soufflé?
Overwhisked whites or underfolded
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
