Soufflé
France
About Soufflé
A Soufflé is a light, airy French dish made from egg yolks and beaten egg whites, baked until it rises high above the dish. The name comes from the French verb souffler, "to blow" or "to puff up".
It can be savory, made with cheese, or sweet, made with chocolate, fruit or liqueur. The base is often a thick sauce, into which whipped egg whites are gently folded.
A soufflé must be served immediately, because it starts to fall a few minutes after leaving the oven. It became popular through the 18th-century French chef Vincent La Chapelle and later Antonin Carême.
Ingredients
- eggs
- milk
- flour
- butter
- sugar
- chocolate