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Damien Pignolet

Soufflés

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About
Most soufflés call for a foundation that will hold the ingredients together: these range from egg yolks alone through to purées enriched with egg yolk and flour-based sauces. The addition of stiffly beaten egg whites to the base provides the air to lift the mixture to double the height. Soufflés are usually cooked in tall cylindrical moulds but may also be cooked in delicate pastry cases, as omelettes or in open gratin dishes.

Double-baked soufflés, such as Soufflé à la Suissese, are moulded and baked then turned out and returned to the oven with a sauce to rise again. The great advantage of these soufflés is that the initial cooking may be done in advance, which helps to remove much of the last-minute stress many cooks associate with soufflé making [more tips for successful soufflés].

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