Such trepidation swirls around even the mention of soufflé, but for the brave baker that dares attempt this notorious dessert, unparalleled reward awaits. The chorus of oohs and ahhs that rises when a beautifully puffed soufflé is presented is unmatched.
Truthfully, a soufflé is nothing more than a drama queen; a very delicious drama queen mind you, but not worthy of causing you to quake with fear at the thought of attempting to make one. As a cook you need to know this, whereas it’s just fine if your guests continue to be stunningly impressed with the miraculous result you place before them. Unfortunately my soufflé lost it’s grandeur during the time it took to be photographed—drama queen.
There are a few key tips to ensure a dramatically puffy success, but it’s nothing complicated. Susan, of She’s Becoming Doughmestic was brave enough to put all of us Tuesdays with Dorie Bakers to the test by selecting the Chocolate Soufflé recipe for us to make this week.
The keys to soufflé success lie in baking it in a straight sided dish, properly beating the egg whites and properly folding the ingredients together. This combined with a nice hot oven and you will be all set to truly impress the people you feed. I don’t expect you to take my word for it, or even Dorie Greenspan’s word for it. I give you the grand dame of French cooking instruction, Julia Child herself, demonstrating a cheese soufflé.
This video is from The French Chef series, circa 1972, and will be the most enjoyable 28 minutes you have spent in a long time. She is larger than life with so much charm and skill. Enjoy, and then click over to Susan’s blog for Dorie Greenspan’s recipe for Chocolate Soufflé.
Over 350 baking bloggers are baking our way thorough Dorie Greenspan’s book, Baking: From My Home to Yours. 90 recipes completed 131 to go!