Everyone has heard about delicious and dreaded soufflés, hasn’t they? Sweet or savory, they are synonymous with lightness, practically tasty little clouds. There are people who love to eat this wonder in winter, but like the petit gâteau, there is no definite time of year to enjoy a good souffle – especially when it is served with a generous scoop of ice cream, right?
Come with me, to understand the science behind this dish and, of course, still learn some useful tips.
First of all it is important that you know that the souffle, or rather, souffle it’s french. It was created in the early 19th century, but no one knows for sure by whom. There are two respectable chefs: Marie-Antonie-Carême and Jean AnthelmeBrantant-Savian, two beasts of haute cuisine.
In addition to being delicious, this dish involves a lot of science. Souffle means “blown”, reference to its main characteristic which is lightness. The souffle’s soul is the egg whites, after all, they provide lightness, volume and structure so that it does not disassemble when leaving the oven. So here’s the first tip, take a look at my other post on egg whites for you to prepare them perfectly 😉
Hervé-This, a physicist who understands the subject, explains that water vapor is very important for the expansion and softness of your cookie. Steam is nothing more than water in the process of evaporation, which is why the souffle grows, increasing the air bubbles present.
For this to happen perfectly, it is important that you pay attention to three more tips:
1- When incorporating egg whites, care must be taken not to destroy air bubbles that have been formed. Add gradually and as Dani says, it goes according to the “confectioner’s melô”: mix from bottom to top and from the center to the edges, always slowly and gently.
2- Grease all the corners of the ramekins very well so that the dough does not stick and prevents the growth of the souffle. In the case of sweet souffles, passing crystal sugar instead of refined sugar also helps a lot.
3- Fill the ramekins to the limit and clean the edges (just the tip) with a knife or your finger, so it will grow very straight.
We arrived at the oven, and this step needs to be relatively slow (about 150TheC) and with constant heat. Very high temperatures (above 200TheC) can brown the outside, while the inside is still raw. Baking in a water bath solves this problem.
In addition, sudden drops in temperature can destabilize your souffle, so keep opening the oven ahead of time, see? It is also good to leave it for a few minutes with the heat source turned off and the door ajar, just to stabilize, and then serve.
The souffle seems to be very complicated to make and it is important to note that its fall is inevitable after a while, since it is a foam. However, if performed correctly, it is sure to succeed.
I hope you enjoyed the tips and see you next time!
Cella (Marcella Coser)