S is for… Soufflé

What is it? 
A dreamily light sweet or savoury dish made by folding whipped egg whites into a flavoured base, then baking (don’t open the oven door!) until puffed and golden.  

Where’s it from? 
This delectable treat hails from la Belle France. The name comes from souffler, meaning ‘to blow’ or ‘to puff up’. Soufflé-type dishes were already part of the French culinary repertoire by the 18th century, with early printed examples appearing in the 1730s. In the early 19th century, chefs such as Marie-Antoine Carême refined and popularised the dish, developing both sweet and savoury versions in the great kitchens of Paris. By the time of Auguste Escoffier, it was accepted as a classic of French cuisine. 

How is it made? 
A base – usually a béchamel (for savoury) or pastry cream (for sweet) – is enriched with flavours such as cheese, chocolate, lemon, then combined with egg yolks and stiffly beaten egg whites. The whites, and, crucially, the air you beat into them, are what make it rise. 

How do you say it? 
Soo-flay. 

When should you eat it? 
At every opportunity! Also, it must be consumed straight from the oven – soufflé waits for no one and begins to sink within minutes. 

Is it really as difficult as people say? 
Not at all. It depends more on timing than talent. Get the base right, fold carefully and avoid opening the oven door during the initial baking stage and you’re guaranteed to wow your fellow diners. 

Where can I try it in France? 
Classic Parisian bistros and traditional restaurants often have a cheese or Grand Marnier soufflé on the menu.  

Can I make it at home? 
Yes. Don’t overthink it, don’t open the oven door (did we mention that already?) and do serve it immediately – then soak up the ‘oohs’ and ‘aahs’ of delight as people admire your showstopping soufflé. Give this recipe a go. 

Lead photo credit : Shutterstock