The one offered here includes roquefort cheese but souffles can be made in any sort of flavours, from sweet to savoury, and here lies their curiosity appeal: Follow your own taste and experiment on the given structure…
- A good binding made by the flour and yolks mixture- in which the yolks are put in off the hob so they don’t curdle by cooking too fast.
- Enough oxygen in the molecules of the egg whites so that when they dilate with the heat, the mixture then expands upwards! The more you beat the eggs, the more bubbles you create and the more stable the substance becomes.
- The heat must come from the bottom of the oven so the souffle will rise in the best fashion.
- Ingredients list for a roquefort soufflé:
Flour 50g or 40g of potato flour (my favourite for lightness)
Egg yolks 6
Egg whites 6
Milk 250 ml
Pinch of baking soda in the whites
Take two bowls and separate each egg : no yolk in the white or the fat will prevent the protein skin forming around each bubble of oxygen. Remember your science. Keep aside.
Now, melt the butter in a small pan, then add the flour. Turn continuously with a wooden spoon while you add the milk slowly and the mixture will start thickening. Do keep on low heat and be patient so you get a good coating of your spoon. Turn off the hob and add the egg yolks one by one, still turning the spoon in regularly. Add the cheese and spices while its still hot then put aside.
Whip up the whites until very firm. It is important to beat them well and long enough so the bubbles are as numerous and dense as possible. Very fresh eggs are a pre-requisite for successful egg whites; discard any watery or discoloured eggs for they are likely to ruin your best efforts. Which would be a pity! The traditional pinch of salt or baking soda in it helps break up the molecules and sets the mix quicker.
Gently but swiftly fold the egg whites into the yolk mixture, avoiding to break up too many of the precious bubbles!
Pour into a greased soufflé dish immediately and put straight into a warmed oven: 20 min at 180°C. Less if you are making individual soufflés.
Mi-ra-cu-lous.More tips for the perfectionists – not that I am counting myself in:
Herve This also advises to use a slightly tulip shaped container, as opposed to the cylindrical shape of most soufflé dishes. I used both and I am not sure either had an incidence but both raised beautifully (see both pics and draw your conclusions… ).
In fine, Monsieur This recommends putting the mix for a few minutes under the grill – before baking- in order to achieve the top-hat effect soufflé you get in restaurant – but I like my crackled and bumpy look…
Think I’m definitely not a perfectionist… That’s what 3 babies and married life do to you.