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How to make a sweet soufflé
Making a soufflé is often cited as the most challenging French technique to master but following a few simple rules will ensure perfect results every time. Make sure not to open the oven during cooking or the souffles may collapse.
Method
1
Preheat the oven to 175˚C
2
Using a pastry brush, line the inside of 6 ramekins with soft butter in upwards strokes then dust with sugar until evenly coated
3
Begin whisking the egg whites with half the sugar in a stand mixer. As the whites stiffen, gradually add the rest of the sugar a spoonful at a time
4
When the whites have reached very stiff peaks, mix 1/3 into the crème patisserie with a hand whisk
5
Fold in the rest of the egg whites with a spatula, being careful not to knock out any air
6
Divide the mixture between the ramekins then tap the ramekins on the work surface to evenly distribute the mixture
7
Using a palette knife, level the top of the soufflé in one swift movement
8
Run your finger around the edge of the mould to create a lip on the soufflé – this will prevent it from sticking to the mould as it rises
9
Wipe away any mixture on the outside of the mould
10
Place the soufflés on a heavy based baking tray leaving equal space between them
11
Cook on the top shelf of the oven for 7–8 minutes, until the soufflés have risen and serve immediately
Variations
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