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Soufflé - fluffy French dish

Soufflé is a classic French dish with a characteristic fluffy texture. The base consists of a flavored mixture of egg yolks into which beaten egg whites are carefully folded. During baking, the whites expand and the soufflé rises above the rim of the dish. There are sweet versions with chocolate or fruit and savory versions with cheese or spinach. Soufflé is baked in ramekins and must be served immediately.

Soufflé - fluffy French dish
  • The name soufflé comes from the French word souffler, meaning to blow or to breathe.
  • A soufflé begins to deflate within 5 minutes of leaving the oven.
  • The first soufflé recipe was published in 1742 by French chef Vincent La Chapelle.
  • Oven temperature must be precisely set, or the soufflé will either not rise or collapse.
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