[section_title title=3 – Soufflé Tips]
Snow’s Tips for Creating Awesome Soufflés
Remember, Soufflés are finicky, delicate, and temperamental. Please don’t be intimidated. Most of the trick is in the meringue.
Just follow some of my tips and you will be able to pull off an amazing dessert with an impressive height. Your friends will think you’re a culinary genius. I promise!
- Copper or Stainless Steel bowls works best for the meringue.
- Make sure all your bowls and utensils are clean, dry, and grease free.
- When separating the eggs, be careful and do NOT let any remains of the yolk in the whites. The tiniest bit of fat or yolk will ruin the whites and will not cause the meringue to whip up.
- Try to not have your fingers come in contact with the whites. This will avoid any oils from your hand getting onto the bowls or utensils you just cleaned.
- Make sure the whites are at room temperature. Warmer eggs whip up faster than cold egg whites.
- Do not add the sugar before the eggs are whipped. Adding the sugar before the whites are frothy or at soft peaks can double the time it takes to beat it to stiff peaks.
- Use no more than 1/4 C of sugar per egg white. I’ve tried more sugar and the meringue just appears to be flat and didn’t pass the frothy stage. I find that using less than 3 tbs of sugar per egg white is best.
- Beating the meringue too stiff could result in a cakey and dense soufflé.
- Do not coat the ramekin with too much butter. Too much fat will cause the soufflé to be flat or deflate fast.
- Make sure you have all your ingredients ready and measured. You will need to work fast from the time you start to beat that first egg.
- Do not over fold. Over folding will deflate the meringue.
- Do not under fold. Under folding will not properly combine the base and the meringue. This will cause the soufflé to not rise properly.
- Do not open the oven to check on the soufflé. Doing so will cause the soufflé to deflate before it is done and will not rise again. If you can’t see through the window of your oven, this is a good time to git scrubbin!
- If you like a higher rise, add an extra white. Warning: the faster the rise, the faster the fall.
The best tip of all: Soufflé’s are dramatic. It’s all about timing. Make sure your guests are ready when that timer goes off. This may be the only dessert where presentation starts directly from the oven to table.
If you have any tips for soufflés and would like to share, feel free to comment below.