In search of the perfect souffle

The French say that a good soufflé is like a cat: it loves attention, but not so much lack of it. We'll show you the secret!

Many people cringe at the word "soufflé" and immediately stash their recipe at the bottom of the drawer. There are all sorts of problems that can arise: not getting high enough, collapsing, and the challenges of making souffle juice. But the good news is that with a few tricks and, of course, a good old-fashioned routine, these things can be remedied.

Sufflé originally means 'breath', so it's a very light, airy dessert. This is caused by the combination of the egg foam and the air mixed into the ingredients, which is only enhanced by the steam generated in the oven. The best known versions are sweet, but there are also savoury (cheese or vegetable) versions.

What is the secret to success?

In short: the right egg custard. Place the whites, thoroughly separated from the yolks, in a glass or metal mixing bowl. These surfaces are even better for whipping the whites into a froth, while plastic ones can leave greasy residues even after thorough washing.
Then, using a hand whisk or a robot, whip the whipped egg whites until the froth sticks nicely to the bowl when you turn the bowl upside down.

Another trick to souffle is to avoid drafts. To avoid this, close all doors and windows during preparation and never use the air-vent function in the oven.
Do not open the oven door while in the oven and do not open it immediately after preparation, only about 15 minutes after preparation.

More tips

The ideal soufflé shape is round and the sides are smooth. The material is largely irrelevant, it can be porcelain, ceramic or even metal. It can be tempting to use a muffin tin, but put it away as it is not easy to get the hot food out of it.

For the sweet recipe, 3 dl of milk should be cooked with 2 tbsp of flour until thick, stirring continuously, and then thickened with 2 egg yolks when off the heat. Then whisk in 4 egg whites, beaten with 4 tablespoons of sugar until stiff peaks form. You can then top it with chocolate or vanilla.

Don't miss KIOSK's version: accompanied by cardamom blood orange sorbet, it will be an unforgettable experience, we guarantee.