Sweet soufflé recipe. Making homemade soufflé. Traditional French dish
French cuisine has given us many extremely soft and delicate dishes, with a consistency similar to cream. Soufflé is one of the classic representatives. Literally, soufflé is translated as airy, and this is true. Thanks to the use of beaten eggs in the recipe, the soufflé turns out to be truly airy, while observing all the subtleties of preparation.
Additional ingredients in the soufflé can be very different, such as meat or fish, or sweet additives such as cottage cheese and fruit. Accordingly, the soufflé can be either a full-fledged second course or a delicate dessert. Let's figure out how to prepare a soufflé so that it doesn't settle and turns out truly airy?
How to cook cheese soufflé - recipe No. 1
This recipe is not the easiest, you will have to tinker with the preparation of the soufflé, but the result is worth it. Absolutely everyone will love this delicate cheese soufflé. It is very important to use high-quality and fresh cheese when preparing soufflés. The type of cheese can be replaced, but it is necessary to choose a hard one with a pronounced taste and aroma.
Ingredients:
- 125 g and 2 tbsp. spoons of coarsely grated Gruyere or Comté cheese;
- 2.5 tbsp. spoons of unsalted butter;
- 3 tbsp. spoons of flour;
- 250 ml whole milk;
- 5 large eggs, whites and yolks separately, 1 yolk is not needed;
- 1 teaspoon Dijon mustard;
- salt and freshly ground white pepper;
- a pinch of grated nutmeg;
- a pinch of cream of tartar;
- 1 tbsp. a spoonful of small crumbs of fresh bread or dry bread crumbs.
Method for preparing soufflé:
Preheat the oven to 190°C. Grease a 1.5 liter soufflé dish with butter and evenly sprinkle 1 tbsp on the bottom and sides. spoon of grated cheese. Melt the butter in a saucepan over medium heat. Add flour and stir with a wooden spoon for 1 minute. Cooking will take approximately 2 minutes; the mixture should begin to bubble but still remain white. Whisking constantly, pour in the milk. Bring to a gentle simmer and continue whisking for about 2 minutes until the sauce thickens and is smooth. Remove pan from heat and let cool for 10 minutes.
Add 4 egg yolks to the cooled soufflé with milk and beat. Add mustard, 0.25 teaspoon salt, a pinch of white pepper and a pinch of nutmeg and whisk again. In a large, spotless bowl, using a large whisk or mixer on medium speed, beat 5 egg whites with a pinch of salt and a pinch of cream of tartar; The whites should keep their shape. Do not beat the whites too long, otherwise they may become stiff and lumpy.
Using a rubber spatula, carefully fold half of the egg whites into the soufflé. Then stir in 1 cup (125 g) grated cheese and remaining egg whites. Stir. Place soufflé in prepared baking dish and sprinkle with remaining 1 tbsp. a spoonful of grated cheese and bread crumbs. Bake the soufflé for 30-35 minutes; the finished dish should be airy and brown in color. Serve the prepared soufflé immediately.
How to properly prepare soufflé with liqueur at home - recipe No. 2
An “adult” soufflé recipe is prepared with the addition of alcohol, but when cooked, the soufflé has only a light aroma and a barely noticeable taste of the chosen liqueur. This is a dessert recipe, the soufflé is served after the main courses.
Ingredients:
- unsalted butter for greasing;
- 120 grams and 1-2 tbsp. spoons of sugar;
- 180 ml whole milk;
- 2 large eggs, whites and yolks separately;
- 45 grams of unbleached flour;
- salt;
- 2 teaspoons finely grated orange zest;
- 0.5 tsp vanilla extract;
- 0.25 cups of freshly squeezed orange juice;
- 2 tbsp. spoons of Grand Marnier liqueur;
- 0.5 teaspoons of cream of tartar;
- 250 ml crème anglaise at room temperature.
Step-by-step preparation:
To prepare the soufflé, preheat the oven to 200°C. Grease a 1 quart soufflé dish with oil. Sprinkle it with 1-2 tbsp. spoons of sugar, shake out excess sugar. In a saucepan over medium heat, heat the milk until small bubbles appear around the perimeter of the pan. Remove from heat.
In a bowl, combine 60 grams (0.25 cups) sugar and egg yolks. Add flour, a pinch of salt and orange zest and mix thoroughly. Slowly pour in half the hot milk and stir the soufflé. Pour in the remaining milk, pour the prepared mixture back into the pan and cook over medium heat, stirring all the time, for 5-8 minutes; The mixture should boil and thicken to the consistency of pudding batter. Remove pan from heat and add vanilla, orange juice and liqueur.
Cover the pan with plastic and press it onto the surface of the milk mixture (to prevent foam from forming). Let the soufflé cool for 15 minutes. In a bowl, combine cream of tartar and remaining sugar (0.25 cups). In a large bowl, beat the egg whites with a mixer on high speed until foamy. Continuing to beat, add the mixture with sugar and beat for another 2-3 minutes until the whites become dense, smooth and shiny, then the prepared soufflé will be tender and airy.
Add a quarter of the beaten egg whites to the cooled soufflé base and stir, then top with the remaining egg whites. Using a rubber spatula, cover the whites with the soufflé base so that the whites are not visible. Place the mixture into the prepared dish. Bake the soufflé for 35-45 minutes, it should be fluffy and golden in color. While the soufflé is baking, remove the crème anglaise from the refrigerator; it should warm up to room temperature. Top each serving of soufflé with cream and serve immediately.
How to make vanilla soufflé at home - recipe No. 3
One of the simplest soufflé recipes, in addition to the standard ingredients, only vanilla is added, which will add a delicate aroma to your dessert. Making such a soufflé is not at all difficult.
Ingredients:
- 200 ml milk;
- 35 g plain flour;
- 1 egg white;
- salt.
Cooking method:
Preheat the oven to 200°C (gas mark 6). Grease a soufflé dish with butter and sprinkle with powdered sugar. Pour 120 ml of milk into a small saucepan, add powdered sugar and a pinch of salt, place the saucepan on the stove and bring the prepared mixture to a boil. Once it boils, remove it from the stove and add the vanilla bean. Let it sit, then remove the vanilla.
Pour the flour and the remaining cold milk into a separate bowl and add it all in parts to the hot milk. Bring to a boil and, stirring constantly, cook for 2-3 minutes. Then remove the soufflé from the stove and cool slightly. Add all the yolks at the same time, followed by the butter. In a separate bowl, beat all the whites and gradually add them to the milk mixture. Then transfer the soufflé into the prepared dish, so that it occupies two-thirds of the mold, and put it in the oven for half an hour - until it rises and hardens. Serve the prepared soufflé immediately.
How to make rhubarb soufflé at home - recipe No. 4
If you want to please your guests with a delicious, sweet and at the same time healthy soufflé, this recipe is for you. Making rhubarb soufflé is no more difficult than any other, but its taste is very unusual.
Ingredients:
- 200 grams of rhubarb, cut into strips;
- 100 grams of powdered sugar;
- 40 grams of fine sugar plus for sprinkling;
- 4 egg whites;
- custard for serving.
Step-by-step preparation:
Place the rhubarb on a separate dish, sprinkle with powdered sugar and let sit for 2 hours. Heat the oven to prepare the soufflé to 160° (mark 3 on the gas stove). Grease an ovenproof dish with butter and sprinkle with fine sugar. In a separate bowl, beat the egg whites. In a small saucepan, add fine sugar and 2 tbsp. l. water, place on the stove and bring the mixture to a boil. Then add the rhubarb and cook for 2 minutes. Transfer the rhubarb soufflé to the egg whites and beat with an electric mixer for 1 minute. Then transfer the soufflé to the prepared dish, place in the oven and bake for 30 minutes. Serve the prepared souffle immediately with custard.
How to make delicious soufflé with rum - recipe No. 5
Also an “adult” dessert recipe based on rum. It is very important to choose a high-quality drink, since the prepared soufflé will have a pronounced taste and aroma of rum.
Ingredients:
- unsalted butter for greasing;
- 25 g plain flour;
- 120 g fine sugar;
- 200 ml milk;
- 3 eggs with yolks and whites separated;
- 50 ml rum;
- 1 egg white.
To make the soufflé, preheat the oven to 180°C (gas mark 4). Grease a baking sheet with butter. In a separate bowl, mix flour, sugar and milk. Place on the stove and, stirring constantly, heat without bringing to a boil. Remove the pan from the stove as soon as the mixture thickens. Simultaneously add the egg yolks and then the rum and let cool. Transfer the soufflé to the prepared dish, place in the oven and bake for 30 minutes. Serve the prepared soufflé immediately.
How to prepare sweet soufflé with halva at home - recipe No. 6
An unusual recipe from Italian cuisine, it uses nougat in the preparation of soufflé, which can be replaced with halva. The dessert is very sweet and has a slight nutty aroma.
Ingredients:
- 25g unsalted butter, plus extra for greasing;
- 50 g fine sugar plus for sprinkling;
- 300 ml milk;
- 1 vanilla pod, broken;
- 35 g plain flour;
- 4 egg yolks;
- 40 g chopped halva (Italian nougat);
- 5 egg whites;
- salt.
Cooking method:
To prepare the soufflé, preheat the oven to 200°C (gas mark 6). Grease a soufflé dish with butter and sprinkle with powdered sugar. Pour milk into a saucepan and boil it, then remove from heat and add powdered sugar, a pinch of salt and vanilla. Cover the mixture with a lid and let it brew for 15 minutes. Then remove the vanilla.
In another saucepan, stir the flour and remaining milk, place over medium heat and cook until boiling, stirring constantly. Then add vanilla milk and cook until the mixture thickens. Remove the pan from the stove and cool slightly. Next, add egg yolks, butter and halva. In a separate bowl, beat the egg whites and pour them into the main mixture. Transfer the soufflé to the prepared pan, place in the oven and bake for half an hour. Serve the prepared soufflé immediately.
How to make zucchini soufflé at home - recipe No. 7
Dietary soufflé recipe for zucchini lovers. Try this recipe and you won't regret the time spent. Children will also like the tasty and airy consistency of the dish.
Ingredients:
- Zucchini – 800 grams (net weight);
- Semolina – 2 tablespoons;
- Cow's milk – 150 ml;
- Powdered sugar – 1 teaspoon;
- Refined sunflower oil – 1 tablespoon;
- Butter – 1 tablespoon;
- Chicken eggs – 2 pieces;
- Salt – add to taste.
Method for preparing soufflé:
Zucchini is taken, washed in running water, peeled and seeds removed, cut into small pieces, placed in a pan of hot water, and brought to a boil, after which they are discarded in a colander to drain off excess water. Next, the milk is boiled and poured into a container where the zucchini is placed. Semolina is added to the same bowl, everything is mixed, and put on fire, cooked until a thick mass is formed. After a thick mass has formed, remove the pan from the heat and allow the prepared contents to cool.
When the mass with zucchini and semolina has cooled, add the yolks of two eggs, powdered sugar, salt to your taste, and mix it all thoroughly. Then take the whites of two eggs, beat them into foam, add them to the resulting mass, and mix. After this, preheat the oven, take a baking sheet, grease it with sunflower oil, spread the mixture, and place the soufflé in the oven for about five to ten minutes. You should not overcook, otherwise the soufflé will become tough and tasteless.
When the soufflé is cooked, take out the baking sheet and place the finished dish on a plate. Serve the prepared soufflé preferably with sour cream and hot. Zucchini soufflé is a very tasty and healthy dish, it has an original taste, and can be used as a main dish or as an additional dish.
How to cook fish soufflé - recipe No. 8
Fish soufflé is one of the most used recipes for this dish. It is quite simple to prepare; you can use other types of fish, but it must be fresh. When preparing fish soufflé, the main thing is not to overcook the dish in the oven, otherwise it will be tough and “clogged.”
Ingredients:
- 500 gr. pike perch;
- 20-30 gr. flour;
- 100-200 gr. butter;
- 2 chicken eggs;
- 150 gr. milk;
- salt, water.
Step-by-step preparation:
We start cooking by preparing the fish. Clean half a kilogram of pike perch. Wash the fish thoroughly under running water and divide it into 2 equal parts. Place one half of the fish fillet in a saucepan and cover with cold water. Boil the pike perch fillet until it is ready, setting the heat to low.
After the fish fillet is cooked, place it on a dish and let it sit at room temperature. Pass twice raw and boiled pike perch fillets through a meat grinder with a large mesh. At the same time, boil 150 grams of milk. Mix 20 grams of flour with a quarter cup of chilled water, shaking it all until smooth. After this, pour hot milk into the prepared mixture. Bring it all to a boil, stirring constantly. As soon as it boils, turn off and leave to cool at room temperature. Cool the prepared sauce.
Mix the resulting fish fillet, passed through a meat grinder, with the chilled sauce. Take two eggs and separate the yolk from the white. Add the yolks to the fish mass. Cover the bowl with egg whites and place in the freezer. After this, dissolve 50 grams of butter, cool it and pour it into the fish mass. Mix fish fillet with yolks and butter. You should get a homogeneous mass.
Beat two whites until thick foam. Pour the foam into the fish souffle, stirring it slowly. Add salt, pepper and other seasonings to taste. Grease a soufflé baking dish with butter and place the resulting mixture into it. Cook the soufflé in a double boiler for half an hour. Cool the finished soufflé slightly and place it out of the mold onto a plate. Pour the dissolved butter over it and serve.
How to properly prepare a delicate chocolate soufflé - recipe No. 9
Children really like chocolate soufflé. The recipe for a delicious and sweet dessert is simple; if you don’t want the signature bitterness of dark chocolate, you can replace it with milk chocolate.
Ingredients:
- 5 eggs;
- 100 ml milk;
- 20 grams of butter;
- 20 grams of flour;
- 50 grams of powdered sugar;
- 100 g dark chocolate;
- 1 pinch of salt.
Step-by-step preparation:
Heat the milk and melt the chocolate in it. Dissolve a little flour in cold milk, then add the mixture to the hot milk. Keep over low heat, stirring until thickened. Separate the yolks from the whites. Mix 3 yolks with powdered sugar and grind until white. Remove the milk cream from the heat, carefully fold in the yolks and add the butter. Beat the egg whites with a pinch of salt into a strong foam. Carefully fold the whites into the soufflé. Grease a soufflé dish with oil and pour the resulting mixture into it. Bake the chocolate soufflé in the oven at 180°C for 3 minutes. Serve the prepared dish to the table immediately, in the form.
How to make Italian soufflé with chocolate at home - recipe No. 10
This is a real Italian recipe for dessert chocolate soufflé, try making it, it’s not at all complicated. You can use any chocolate for making soufflé - white, milk, black, but you need to choose good quality.
Ingredients:
- 15g unsalted butter, plus extra for greasing;
- vanilla sugar for sprinkling;
- 80 g chocolate, broken into pieces;
- 300 ml milk;
- 35 g flour;
- 50 g fine sugar;
- 3 egg yolks;
- 1 egg white.
Cooking method:
Preheat the oven to 200C (gas mark 6) to prepare the soufflé. Grease a soufflé dish with butter and sprinkle with powdered sugar. Pour 175 ml of milk into a bowl, add chocolate and place it in a pan of boiling water. Stir until the chocolate has melted and the mixture is uniform in color. Pour the remaining milk into another bowl, add flour and mix thoroughly. Add powdered sugar and chocolate mixture to the prepared mixture, place on the stove, bring to a boil and, stirring, cook for 2-3 minutes.
Remove the soufflé from the stove and cool. Add butter and egg yolks. Beat the egg white and carefully fold into the prepared mixture. Transfer the mixture to the soufflé mold so that it takes up two-thirds of the volume and place in the oven for half an hour - until the mixture has risen and set. Serve the prepared chocolate soufflé immediately.
Delicate curd soufflé: Video lesson
The main rule for preparing soufflé: all dishes and cutlery must be dry, otherwise the dish will not rise. Dishes may be different, but Vladimir Tikhomirov, the chef of the Russian Seasons restaurant, recommends taking an iron, ceramic or silicone refractory mold, since when using them the temperature can be raised to the maximum. “The soufflé rises best in molds with vertical walls, and for convenience and beauty you can use special forms - ramekins (cocotte makers), in which you can immediately serve the dish,” adds Asya Bukh, Chef at Elementaree.
When laying out the mixture for the soufflé, fill the mold three-quarters full (or not reaching the edge of the mold by about a centimeter), because due to the large amount of proteins the soufflé will rise greatly. If the soufflé mixture turns out to be dense, you can fill the entire mold - it will be more beautiful.
You can prepare soufflé at home not only in the oven, but also in a slow cooker or double boiler: in this case, you only need to fill the molds halfway, and be sure to pour a little water into the bottom of the bowl.
“There are many ways and nuances of preparing soufflé, in particular, when cooking in a slow cooker, you need to pack each form in foil,” Asya Bukh shares her culinary secrets. “If you are making a soufflé in the oven, you can first set the temperature to high so that the air bubbles raise the soufflé, and then cook at a lower temperature.” The master also advises preparing the soufflé in the oven in a water bath. To do this, pour hot water into a baking tray to 1/2 the height of the molds, place a wet towel, and place the soufflé molds on it.
Cooking technology
Any soufflé contains whipped whites. It is better to prepare its base in advance and add the proteins at the last moment. The basic mixture, depending on the recipe, may include various vegetables and fruits, herbs and cheese, seafood and meat. Experts recommend using all ingredients only at room temperature: eggs, for example, should be removed from the refrigerator an hour before cooking. Chef Vladimir Tikhomirov advises using the freshest eggs for the dish, otherwise it will smell like an omelet.
You need to mix the whites with the base carefully, in 2-3 additions, stirring the resulting mixture first with active and then smooth movements from top to bottom with a wooden or plastic spatula. It is at this moment that the soufflé is saturated with air. “Before putting the soufflé into molds, you need to grease them with butter and put them in the refrigerator, and after a while repeat everything,” advises Asya Bukh. “It’s best to spread the second layer of butter with vertical strokes from the bottom of the mold up the walls, so the mass will rise well.”
When preparing a sweet soufflé, greased molds are sprinkled with sugar, and for a rich soufflé - with grated cheese and breadcrumbs. The soufflé must be applied carefully. First, fill the mold halfway, tap it on the table on which a folded towel lies, and then lay out the remaining mixture. After this, the molds are immediately placed in an oven preheated to approximately 200°C.
The souffle is baked until it has risen and browned - this is an average of 15 minutes. “Due to a sudden change in temperature, the soufflé will fall, so if it is cooked in the oven, it should not be opened,” says Vladimir Tikhomirov. “You can check the readiness of the dish by the color of the soufflé: it usually turns out as rosy as a pie.”
The form with the finished soufflé can also be gently shaken - the center of the product should be dense and set, and a skewer or toothpick should come out dry. All these manipulations must be carried out extremely quickly, after which the dish is immediately served to the table.
What and how to serve soufflé with
The soufflé is served immediately, usually hot, so if you want to surprise your guests with this dish, prepare everything in advance, beat the whites at the last moment and put everything in the oven. It is best to write down the exact cooking time - it depends on both the recipe and the utensil and method.
“This dish can be served on its own or with sauces and side dishes,” says Asya Bukh. — Hearty souffles go well with cheese and tomato sauces, with vegetable stews or coulis. Sweet - with berries, ice cream, powdered sugar.” Vladimir Tikhomirov advises serving sweet soufflé with something that will highlight its taste, with sour sorbets or berry sauces, since the dish itself turns out to be very sweet.
Place it on the table immediately after cooking: it may fall off in just a couple of minutes (cold-serve soufflés can be stored for about 12 hours). If the dish was prepared as a large pie in a large pan, then it can easily wait in the refrigerator for up to two days.
We can safely say that soufflé is a healthy product, because egg white is easily digestible and contains a full range of essential amino acids for us. Yolks, also included in most recipes, are rich in healthy fats and carbohydrates, and sweet soufflés will fill the body with energy and lift your spirits. Take the chefs' advice and don't be afraid to experiment in the kitchen!
Almond soufflé
Recipe by Vladimir Tikhomirov, chef of the Russian Seasons restaurant
Ingredients. For the base (for 10 servings): 5 yolks, 200 g sugar, 50 g flour, 500 ml milk, 200 g chopped roasted almonds, 1 vanilla pod, 100 ml Cointreau liqueur. For soufflé (1 serving): 2 egg whites, 30 g powdered sugar.
Instructions. To prepare the base, bring the milk and vanilla to a boil. Beat the yolks with sugar until white, add flour and mix thoroughly. Pour boiled milk into the resulting mass through a sieve, then combine everything into a homogeneous mass. Strain again into the saucepan and place on the stove. Boil, stirring constantly, until the consistency of thick sour cream (10-12 minutes). Remove from heat, add almonds, stir and add liqueur, then let the mixture cool. For each serving, take 100 g of the resulting mixture. To prepare the soufflé itself, combine the egg whites with powdered sugar and beat until stiff peaks form. Take 100 g of base (leftovers can be stored in the refrigerator for up to 4 days) and gently mix with the protein mixture. Place in a prepared pan, greased with butter and sprinkled with powdered sugar. The mass should rise 1 cm above the edges. Sprinkle powdered sugar on top. Bake at 200°C for 14 minutes.
Lime soufflé
Ingredients (for 3-4 servings). 60 g butter, 150 g sugar, 2 limes (or 1 lemon), 3 eggs, 125 g flour, 1 tsp. baking powder, 40 g coconut flakes, 180 ml milk, powdered sugar (optional).
Instructions. Beat room temperature butter and sugar with a mixer until smooth. Grate the zest of two limes (or one lemon) and squeeze out the juice. Add lime zest, lime juice and yolks to butter mixture. Add flour, baking powder, coconut, milk. In a separate bowl, beat the remaining whites until stiff. Gently fold the whites into the dough and mix well with a spatula. Pour into serving cups and place them in a deep baking tray. You should have 3-4 cups. Place the baking sheet in the oven preheated to 180°C. Pour boiling water onto the baking sheet until the cups are halfway up. This way the soufflé will cook more evenly. Bake for 20-25 minutes, a firm golden crust should appear and the skewer should come out dry. Serve warm or cool. Before serving, you can sprinkle it with powdered sugar.
Salmon soufflé
Recipe by Nina Tarasova, pastry chef and blog author niksya . ru
Ingredients (for 3-5 servings). 50 g butter, 50 g flour, 1/2 tsp. dry mustard, 1/2 tsp. paprika, 1/2 tsp. salt, 200 ml milk, 4 eggs (yolks and whites separately), 40 g grated Parmesan cheese, 200 g raw salmon fillet (skinless and boneless).
Instructions. Grind the salmon fillet in a blender. Melt the butter in a small saucepan, add flour, mustard, paprika and salt. Cook, stirring, over medium heat for about a minute. Gradually add milk, stirring until smooth. Bring to a boil over low heat and cook for about 2 minutes, stirring constantly. Remove from heat and add the egg yolks one at a time, whisking the mixture lightly each time. Next add the cheese and then the salmon puree. Mix everything well and set aside to let the mixture cool slightly. Preheat the oven to 180°C. Beat the egg whites to stiff peaks and fold them into the cooled mixture in three additions, stirring gently with a spatula each time. Distribute the resulting souffle into ceramic molds. Place the molds in a deep baking tray, which you fill with boiling water to a depth of 1 cm. Bake the soufflé for 20-25 minutes until the “cap” is golden brown. Remove the finished soufflé from the oven and let cool. Cover with film and place in the refrigerator for an hour. Then reheat the oven to 200°C. Remove the soufflé and transfer to a small baking dish or baking sheet lined with parchment paper. Bake in the preheated oven for another 15 minutes.
Liver soufflé
Ingredients (for 3-5 servings). 350 g chicken, pork or beef liver, 2 eggs, 100 g sour cream or 100 g cream 20%, 1 tbsp. l. semolina, 1 tsp. mild mustard, 1/3 tsp. salt, 1 pinch each of sugar, black pepper and nutmeg, butter for greasing the pan.
Instructions. Pre-soak pork or beef liver in milk for 2 hours, chicken liver in cold water for 20 minutes. Grind the liver in a blender. Divide the eggs into whites and yolks. Add yolks, mustard, cream or sour cream, sugar, spices and semolina to the liver, grind everything in a blender. Beat the whites separately and add them to the liver mixture. Grease a large or several small molds with oil, pour the mixture into them, not reaching the edge about a centimeter. Cover the molds with foil and place in a double boiler for 15-20 minutes or 30-35 minutes (if the mold is large).
Broccoli soufflé
Ingredients(for 3-5 servings). 400 g broccoli, 150 g spinach, 200 ml cream 20-22%, 3 eggs (yolks and whites separately), 1/2 tsp. salt, 1/4 tsp. ground black pepper, 1 egg (whole), 100 g hard cheese, 10 g butter.
Instructions. Separate the broccoli into florets, add hot water and bring to a boil. After 1-2 minutes, drain the water. Place broccoli in a blender, add spinach, cream and blend well. Transfer the puree to a bowl, add one whole egg, yolks, salt and freshly ground pepper. Grind the cheese in a blender until crumbly. Add cheese to vegetable puree and stir. Beat the remaining egg whites until stiff and carefully fold into the puree, stirring from bottom to top. It is important to keep as much air in the mixture as possible so that it expands in volume. Divide the mixture into soufflé molds greased with butter. Bake in an oven preheated to 200°C for 35-40 minutes.
(from the French souffle - fluffy, airy pie). Semi-liquid or finely powdered food products whipped into foam. Soufflés are most often made from eggs with various aromatic additives, and therefore, in restaurant menus, soufflé refers only to whipped whites with various additives and cream made from them. In culinary terms, other products, including meat, can be whipped into a soufflé, that is, into a foamy mass. Therefore, soufflé as a culinary term means a foamy state.
(Culinary Dictionary by V.V. Pokhlebkin, 2002)
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a delicacy served straight from the oven as soon as it rises above the pan in which it was baked. There are two main types: “saverie” soufflé (served as a snack before dinner) and “sweet” soufflé (sweet soufflé for dessert). The first type is made with a thick bechamel sauce or puree, which is then held together with egg yolk and the addition of whipped whites. They also give names based on ingredients. More vegetables, ham, cheese, white poultry, liver, fish or crayfish, game or offal can be added to the base (in the form of stew or puree). The action of the air captured by the protein mass causes the soufflé to rise - at this moment it should be served immediately, without waiting for it to break. The soufflé base can be prepared ahead of time by storing it in a water bath or in a cold place. Just before baking, add whipped egg whites to the base. Beat the eggs gently with a pinch of salt. A tight, dense consistency should form. The baking dish is cylindrical, which is why the soufflé rises evenly. The mold is greased with butter and flour, and the solution is poured no more than three-quarters of the total volume of the mold. For mini-soufflés, use portion molds. The oven is not opened until the soufflé is ready. Since the soufflé is served directly from the mold, it must be made of heat-resistant material, fire-resistant porcelain, enameled iron (an excellent heat conductor) or heat-resistant glass are most recommended. Dessert soufflés are based on milk, fruit puree or melted sugar. The first base uses custard, held together with yolks and flavored with vanilla or liqueur, before adding it to the beaten whites. Alternatively, you can use blond roux (fire-toasted butter), then mix it with boiling sweet milk, flavored with vanilla, and seal with the yolks just before adding the beaten whites. The molds are greased with butter and sprinkled with sugar. Dessert soufflés are filled with porous biscuits (like ladyfingers) or Genoa cake (soaked in liqueur). Fillers are placed in the soufflé in layers or a total mass in the very center. The soufflé head takes on a smooth or grooved shape. Fruit souffles have a base in the form of frozen burnt sugar, to which fruit puree is added. At a temperature of 110 degrees, the sugar is melted again, and the whipped whites are poured on top of this mixture. The fruity aroma is enhanced with alcohol or liqueur. This recipe is common in France, but you can also use the custard again and then add a thick fruit puree to it before mixing everything with the beaten egg whites. Dessert soufflés are coated with sugar glaze, resulting in a shiny surface. Before you start preparing the soufflé, it is recommended to keep it in a water bath with very hot water, or put it in the oven at a temperature of 220 degrees, immediately lower the temperature to 190, baking for 25-30 minutes (for large soufflés) or 12 minutes (for mini ones). -souffle). The soufflé is served on a plate, but in its own mold, covering the “saverie” with a special cloth, and sweet or dessert ones with a napkin.
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foamed food products
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(Source: United Dictionary of Culinary Terms)
Souffle
Soufflé is a sweet product made from pureed boiled vegetables and other products with beaten eggs, baked in a mold in the oven.
Glossary of culinary terms. 2012 .
Synonyms:
See what “soufflé” is in other dictionaries:
- (French Souffle). A type of light cake, generally a food that puffs up greatly when baked. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. SOufflé cake and in general any food, distinguished by the fact that it is strong... ... Dictionary of foreign words of the Russian language
SOUFFLE- a culinary product, usually consisting of boiled products, pureed, mixed with whipped egg whites and baked. The soufflé can be prepared from meat products (chicken, veal, veal liver), fish, vegetables (corn... Concise Encyclopedia of Housekeeping
SOUFFLE, uncl., Wed A dish consisting of fruit mashed or mashed with milk with beaten egg whites, eaten as a sweet dish, as well as cream or milk with sugar, used for making ice cream.… … Explanatory dictionary of Russian nouns
SOufflé, uncl., cf. (French: soufflé). Light cake made from whipped egg whites and sugar. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary
SOufflé, uncl., cf. 1. A dish made from puree with whipped egg whites. S. from apples. Yagodnoe village 2. Cream or milk with sugar for making ice cream. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary
Cream Dictionary of Russian synonyms. soufflé noun, number of synonyms: 2 dishes (183) cream... Synonym dictionary
Soufflé, uncl., with... Russian word stress
Neskl. Wed 1. Culinary products (confectionery, dairy, meat, etc.), which include beaten egg whites. 2. Cream or milk with sugar for making ice cream. Ephraim's explanatory dictionary. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language by Efremova
Therefore, the history of modern soufflé dates back to early 18th century. At this time, both confectionery technologies and the technical capabilities of culinary specialists became more advanced: it was already possible to prepare such a complex dessert by hand. Throughout the 18th century, both versions of soufflé—dessert and savory—were very popular treats at balls and dinner parties.
Soufflé became a dish accessible to many only in 1742, when its recipe was published in a French cookbook "Le Cuisinier Moderne" the then famous traveler, writer and cook Vincent de La Chapelle.
What is soufflé
The French are very proud of their invention, calling it the “cornerstone” of French cuisine, because not a single decent dinner is complete without a soufflé. Of course, it is very interesting to find out how it was invented and what types of soufflé there are. Read and find out!In the classic, original sense, a soufflé is a lightly baked cake made from egg yolks, beaten egg whites, cream, and various flavorings. It was served both as a savory main course and as a sweet dessert. Translated from French, soufflé literally means “filled with air.”
Soufflé belongs to haute cuisine. It is not customary to eat it for breakfast, brunch or lunch. As a main dish it is eaten unsweetened during lunch or dinner, and as a dessert - after the main course.
Simple perfection makes soufflé at home at any dinner, and few can argue with this statement. Most often, soufflé is prepared for special occasions - for a birthday, anniversary, special date. And you can only find it in high-class restaurants, especially in France.
Soufflés are usually made from two basic ingredients:
- crème patissière (classic custard), cream sauce or béchamel, or fruit puree;
- egg whites, beaten to soft peaks.
There are two versions of soufflé: classic baked and frozen
Classic baked soufflé- This is a French dish. It is usually baked in small portioned clay pots with a flat bottom and grooved edges. This form is lightly greased with butter so that the soufflé does not stick to the sides and walls. The finished soufflé is sprinkled with sugar, which is caramelized using a pastry burner. The finished soufflé rises very much, becomes airy, but falls after 5-10 minutes. It is served with sauce, ice cream or cream, and decorated with berries.
Frozen soufflé is an invention of American cuisine. Of course, the creation of such a dessert became possible only in the 20th century with the advent of affordable gelatin and refrigerators.
Chiffon pies appeared during a period of severe sugar shortage. It is known that a professional baker from Iowa (USA) whipped egg whites with fruit syrup to a light, foamy structure that looked like delicate chiffon. Chiffon cakes were also called gelatin cakes and soufflé cakes.
The first recipe for such a cake appeared in 1919, in Good Housekeeping magazine - it was a coffee souffle cake, which became the classic embodiment of the American chiffon cake. It was frozen soufflé that became the basis of many modern desserts, including soufflé cakes and entremets cakes.
The essence of a modern chiffon pie is simple: a thin sponge or shortbread cake with a light, airy filling. It was made just like a soufflé: whipped egg whites were combined according to the principle of Italian meringue, whipped cream, various components for taste and aroma, and then gelatin was added.
Seeing the name “soufflé” on a restaurant menu, many women think that this is an exquisite dish of French cuisine that cannot be made on their own. Today we will dispel this myth and tell you how to make soufflé at home. You will find his best recipes and culinary secrets in our article.
Secrets of culinary mastery
Soufflé is a French dish. Its tender and airy pieces simply melt in your mouth. Of course, the preparation of each dish has its own secret. Today you will learn about it. Translated from French, soufflé means “gentle touch.” Traditionally it is prepared from curd mass.
If you are a supporter of healthy and proper food, then you can bake a meat dish. Perhaps now you are wondering how to prepare meat soufflé at home. It’s very simple: to do this, you need to choose a suitable lean type of meat and grind it to a puree consistency.
But before we tell you the recipes for making soufflé, let's get acquainted with a number of culinary tips:
- To prepare meat soufflé you will need lean fillet. Poultry, veal, beef and even lean pork are suitable. Often soufflé is made from fish fillet.
- You can grind the meat base in a blender or food processor.
- A mandatory ingredient for making soufflé is protein mass.
- Choose fresh eggs and carefully separate the whites from the yolks. Even a drop of yolk will not allow you to beat the whites to the desired consistency.
- You need to beat the protein mass very thoroughly to get a stiff foam.
- Desserts in the form of soufflé are prepared from curd mass, fruits, and berries. But its basis remains unchanged - the protein mass.
- The soufflé should be baked in the oven or microwave oven.
- Under no circumstances open the oven door while baking the soufflé, otherwise the dessert will sag and become porous.
- If you don’t know how to make Bird’s Milk soufflé at home, you first need to study the recipe. The process of preparing such a dessert is very troublesome.
- For “Bird's Milk”, two types of cream are combined: custard and condensed milk based, and syrup and edible gelatin are also brewed. This dessert does not require baking; it hardens in the refrigerator.
- If you are preparing a soufflé from fresh berries and fruits, then they need to be thoroughly washed, dried and crushed to a puree consistency.
- In recipes that use gelatin, you should carefully study the instructions for diluting this thickener.
- For flavor, you can add freshly squeezed lemon juice, vanilla, nutmeg, cinnamon, and grated chocolate to the soufflé.
- Soufflé can be prepared from pumpkin pulp, liver, animal by-products, semolina, oatmeal, and milk.
Exquisite dessert: cook at home
Many housewives who are accustomed to pampering their households with unusual desserts are interested in how to prepare cottage cheese soufflé at home. We offer you a simple and original recipe for baking such a delicacy in a microwave oven. For this, in addition to the necessary ingredients, we will need a silicone mold. Show your imagination and make a soufflé in the form of curd roses. This type of dessert will attract both adults and children. Believe me, even the pickiest kids will eat every last crumb, even if they don’t like cottage cheese in its pure form.
Compound:
- 0.2 kg cottage cheese;
- 2 tbsp. l. granulated sugar;
- 2 pcs. chicken eggs;
- 2 tbsp. l. semolina;
- a little vanilla;
- 5-6 drops of freshly squeezed lemon juice;
- freshly squeezed strawberry juice and kiwi - for decoration.
Preparation:
- Let's prepare all the necessary components. Take the eggs and cottage cheese out of the refrigerator in advance.
- Place chicken eggs in a separate bowl and add granulated sugar.
- Thoroughly beat these components with a mixer or blender until a mass of homogeneous consistency is formed.
- Now add vanilla to taste. You can use essence.
- Squeeze a few drops of juice from half a lemon and add it to the egg-sugar mixture.
- Carefully grind the curd mass through a sieve. If necessary, beat it in a food processor.
- Add sifted semolina and curd mass to the bowl with the sugar-egg mixture.
- After we beat the mass until smooth, distribute it among the molds.
- The silicone mold does not need to be lubricated with anything.
- Place the soufflé in the microwave oven and bake at maximum power for 4 minutes.
- At the end of the allotted time, leave the soufflé in the microwave oven for 2 minutes without opening the door.
- Then bake the soufflé for another 3 minutes at maximum power.
- Pour freshly squeezed strawberry juice over the top of the finished soufflé and decorate with kiwi slices.
Cooking delicious meat soufflé
Read also:
Even the most picky child will enjoy meat soufflé. And we will cook it from chicken fillet. The taste of this meat dish goes perfectly with canned green peas.
Compound:
- 150 g boiled chicken fillet;
- 1 chicken egg;
- 1 tbsp. l. softened butter;
- 2 tbsp. l. sifted high-grade flour;
- 50 ml milk;
- fine-grained table salt to taste.
Preparation:
- Wash the chicken fillet thoroughly, remove film and veins.
- Boil the meat in lightly salted filtered water.
- We separate the cooled chicken fillet into equal pieces and place it in a container.
- Grind the boiled chicken breast to the consistency of minced meat.
- Carefully break the egg and separate the white mass from the yolk.
- Place the whites in a separate bowl.
- Now put the softened butter into the bowl.
- Then add the sifted high-grade flour and mix the mass thoroughly until smooth.
- Now let's start beating the protein mass.
- Beat the whites for a long time, you can add a little fine-grained table salt. The consistency of the mass should be steep and not spread.
- We spread the prepared mixture into molds.
- Bake the soufflé in the oven at a temperature threshold of 180° for at least 25 minutes.
- Serve the chicken soufflé with canned green peas or mashed potatoes.
