Soufflé is one of my favourite desserts, I just love its airy texture. The problem is that this dessert is a very high risk one since it´s prepared à la minute, that is right in the spot.
Shortly after starting this blog I decided to make a soufflé recipe. The truth is that I learned how to baked these in France during an internship, and I had already baked a few in my kitchen. I thought I was ready. But after six failed attempts and many horrible pictures I realized that Azúcar Pastel had the soufflé curse. I decided to practice some more. A year and a pastry program later the curse was broken.
To celebrate the end of this curse I decided to reveal a few basic soufflé tips.
- A soufflé is composed of base and merengue. Always keep the 2 times base by one time merengue ratio.
- Add a pinch of cream of tartar to the egg whites and your merengue will be very stable.
- When mixing the meringue with the base, sacrifice a little meringue and mix quickly into the base. Fold in the remaining meringue in 2 additions.
- Fill the ramequin with the mixture, once filled tap into a table to make sure there are no air bubbles.
- Run your thumb across the outer edge of the ramequin, it will rise more evenly.
- Do not open the oven for the first 10 minutes, check if the soufflé is ready by gently shaking the baking sheet, if the soufflé jiggles it´s not ready yet. It will deflate very quickly if it´s not cook all the way thru.