Soufflé

Soufflé is a light, airy dish made with a flavored base and beaten egg whites that are folded in and baked until puffed. The name derives from the French souffler, meaning to breathe or lift.

In a traditional recipe, egg yolks are whisked into a warm base such as a pastry cream, béchamel, or purée, then the stiffly beaten whites are gently folded in to form a foam. The mixture is spooned into a prepared dish, usually a buttered ramekin or gratin dish, and baked in a hot oven.

Sweet soufflés span chocolate, vanilla, citrus, fruit purées, and liqueurs. Savory varieties use cheese (for example Gruyère or cheddar), cooked vegetables, mushrooms, or seafood, often combined with a light sauce or purée.

The success of a soufflé depends on preserving air during folding, evenly incorporated bases, and steady oven heat. Whipped whites should be folded carefully to avoid deflating, and the dish should be served immediately after baking, as the structure may begin to collapse as it cools.

Originating in France in the 18th century, the soufflé remains closely associated with French cuisine but has numerous regional and contemporary adaptations worldwide.

Beyond traditional recipes, modern variations may use alternative bases such as vegetable purées, thickened stocks, or chocolate ganache, but the essential principle remains the same: an air-rich foam lifted by egg whites.