Before you cook
Background Recipe story & origin
The soufflé (from 'souffler,' to blow) emerged in early 18th-century France, with Marie-Antoine Carême often credited for perfecting the technique. The dish combines a flavored base (béchamel for savory, pastry cream for sweet) with whipped egg whites, baked until dramatically risen. Soufflés represent French cuisine's technical achievements: the egg whites must be properly whipped and carefully folded to maintain air; the oven temperature must be precise; the timing exact. A fallen soufflé is failure. Classic flavors include cheese (Gruyère), chocolate, and Grand Marnier. Soufflés must be served immediately - they begin falling within minutes. The dish gained reputation as difficult, though the technique is straightforward. Soufflés symbolize French formal dining's theater and classical technique's precision. They're less common today, perceived as fussy, but remain a benchmark of culinary skill.
Before you start Equipment you'll need
- soufflé dish — Provides tall straight sides for soufflé to rise properly during baking
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
Non-negotiables Rules for success
-
Build the base
Make béchamel: melt butter, whisk in flour, cook 2 minutes. Add milk, whisk until thick. Off heat, a...
-
Fold and bake
Whip 6 whites to stiff peaks. Fold 1/4 into base to lighten, then fold in rest gently. Pour into but...
Prep Get set first
About 10 min of prep
- Prepare soufflé dish
This recipe takes about 25 minutes total.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Build the base
Make béchamel: melt butter, whisk in flour, cook 2 minutes. Add milk, whisk until thick. Off heat, add cheese, yolks, seasonings.
-
Fold and bake
Whip 6 whites to stiff peaks. Fold 1/4 into base to lighten, then fold in rest gently. Pour into buttered, floured soufflé dish. Bake at 400°F 20-25 minutes until puffed and golden. Serve immediately.