Soufflés

Soufflés are lightened with beaten egg whites and then baked. Baking causes the soufflé to rise like a cake because the air in the egg foam expands when heated. Toward the end of the baking time the egg whites coagulate, or become firm. However, soufflés are not as stable as cakes, and they fall shortly after they are removed from the oven. For this reason, they should be served immediately.

1. Base. Many kinds of bases are used for dessert soufflés; most are heavy, starch-thickened preparations, such as pastry creams or sweetened white sauces. If egg yolks are used, they are added to the base.
2. Flavoring ingredients. These are added to the base and mixed in well. Popular flavorings include melted chocolate, lemon, and liqueurs. Small quantities of solid ingredients such as dried candied fruits or finely chopped nuts may also be added. The base and flavor mixture may be prepared ahead of time and kept refrigerated. Portions can then be scaled to order and mixed with egg whites.
3. Egg whites. Whenever possible, egg whites should be whipped with some of the sugar. This makes dessert soufflés more stable.