souffles

A soufflé is a baked egg dish known for its light, airy texture. The name "soufflé" comes from the French word for "blown" or "puffed up," which accurately describes its characteristic rise. Soufflés are made from two main components: a flavored base and stiffly beaten egg whites.

The base is typically a béchamel sauce or a purée of ingredients like cheese, vegetables, or fruit. This base provides the flavor and structure. The egg whites are whipped until they form stiff peaks and are then gently folded into the base. This folding process incorporates air, which expands during baking, causing the soufflé to rise dramatically in the oven.

Soufflés can be either savory or sweet. Savory versions often include cheese, herbs, or seafood, while sweet versions might feature chocolate, fruit, or liqueurs. They are usually baked in individual ramekins or a larger soufflé dish. Because they are delicate and prone to deflating, soufflés are best served immediately after baking. The ideal soufflé has a puffed, golden-brown crust and a creamy, moist interior. They require careful preparation and precise baking temperatures to achieve their signature texture.