Soufflé
Formula
- 30 g butter
- 30 g flour
- 240 g milk
- 4 eggs, separated
- 80 g cheese
- salt and pepper
Method
- Start. Cook butter and flour; whisk in milk to a thick base. Add yolks and cheese off heat.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Then. Whip whites to medium peaks; fold into cooled base.Watch for: Use a clean bowl and check the stated stage by lifting the whisk; stop as soon as the foam holds that shape. Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
- Finish. Fill buttered ramekins, level, rim, and bake 16–20 minutes.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Soufflé is a race between steam expansion and protein setting.