Raspberry Souffle Recipe (2024)

FAQs

What is the secret to a good soufflé? ›

Ensure all your ingredients, especially the eggs, are at room temperature. Do not use cold eggs. Prepare and grease the soufflé dishes before you start making the soufflé mixture. Preheat the oven so once the soufflé is made and in the dish, it can go directly into the oven.

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

The eggs should be room temperature, which will help them separate more easily and will help the whites easily beat up into peaks. Make very sure the yolk stays intact. Cracking them over a cup one at a time is a good idea: If one yolk breaks, you don't ruin the whole bowl of whites.

Souffle may be made up ahead and refrigerated as long as 24 hours. Put souffle in cold oven and bake 50 minutes at 325 degrees. It can also be frozen up to 7 days. Allow 50 to 60 minutes to bake frozen at the same temperature.

Egg yolks get whisked in for even more richness, and coagulation—as the eggs cook, they set, just like when you fry or scramble them, allowing the soufflé to hold onto its loft for at least some time before deflating.

You technically could — egg whites will still whip to stiff peaks without cream of tartar — but we highly recommend including it whenever it's called for in a recipe. While developing those lofty Japanese Soufflé Pancakes, Molly quickly realized how integral a stabilizer was to create the perfect pancake texture.

Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.

Underbake and you'll have a soupy mess. Overbake and a once beautifully majestic souffle will collapse.

Make Ahead Instructions: You can prepare the souffle batter up to 2 days in advance (steps 1-4). Cover and refrigerate the batter in the mixing bowl or in the ramekins/dish until ready bake. Add another minute or so to the bake time if you refrigerated it for longer than 1 hour.

A soufflé is done baking when it has risen above the rim of the dish and is nicely browned on top. It should feel mostly firm and only slightly jiggly when you lightly tap the top. Flourless soufflés, such as those made with fruit purée or chocolate, are lighter and cook faster.

What is in Panera soufflé? ›

Deliciously crafted souffle made with our savory egg mixture, Neufchâtel, cheddar, Parmesan and romano cheeses.

Pancake soufflés can fall for several reasons, including over-mixing the batter, opening the oven door too often, or cooking the soufflé at too high of a temperature.

Substitute Soufflé Pans: If you don't have a real soufflé pan, you can use any straight-sided pan that's deeper than it is wide. They'll bake more evenly and with better lift if you use a round pan instead of a square or rectangular one. You could use any baking dish or even a deep, oven-safe saucepan!

A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.

Souffle Logic: A soufflé is made up of three elements: A base sauce enriched with egg yolks (pastry cream for sweet, béchamel for savory), a filling (anything from cheese to chocolate), and whipped egg whites.

If your Soufflé Cake tastes eggy, it's either undercooked or overcooked. Make sure that you don't increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.