Soufflé

{{Short description|Egg-based baked dish}} {{Use dmy dates|date=April 2022}} {{Other uses}} {{Infobox food | name = Soufflé | image = Bacon and Cheddar Cheese Soufflé.jpg | caption = Bacon and cheddar cheese soufflé with chives | country = France | type = Egg-based dish | main_ingredient = Egg yolks, egg whites }} A '''soufflé''' ({{IPA|fr|sufle|-|LL-Q150 (fra)-GrandCelinien-soufflé.wav}}) is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word ''soufflé'' is the past participle of the French verb {{lang|fr|{{linktext|souffler}}}}, which means to blow, breathe, inflate or puff.<ref name="Peterson 2012 p. 157"/><ref name="Taylor"/><ref>{{cite web |title=Soufflet |url=http://www.cnrtl.fr/definition/souffl%C3%A9 |website=cnrtl.fr |access-date=18 August 2015}}</ref>

==History== The earliest mention of soufflé is attributed to the French master cook, François Massialot, in the early 18th century.<ref>{{Cite book |last=Massialot |first=François |url=https://gallica.bnf.fr/ark:/12148/bpt6k97850557/f67.image.r=soufflee |title=Le Nouveau cuisinier royal et bourgeois. Tome 3 |year=1730 |editor-last=Prudhomme |editor-first=C. |location=Paris |pages=37 |language=fr}}</ref> The development and popularisation of the soufflé is usually traced to the French chef Marie-Antoine Carême in the early nineteenth century.<ref>{{cite news |first=Patricia |last=Wells |url=https://www.newspapers.com/clip/3028422/souffle_recipes_1978/ |title=Perfect Souffles Don't Require Expert Skills |newspaper=The Eagle |date=22 February 1978 |page=26 |via=Newspapers.com}} {{open access}}</ref><ref>{{cite book |first=Gina |last=Mallet |url=https://books.google.com/books?id=JC2jj5gSC60C&pg=PT57 |title=Last Chance to Eat: The Fate of Taste in a Fast Food World |publisher=W. W. Norton & Company |year=2004 |pages=52–54 |isbn=9780393058413}}</ref>

==Ingredients and preparation== Soufflés are typically prepared from two basic components:

# a flavored crème pâtissière,<ref name="Cloake 2011"/> cream sauce or béchamel,<ref name="Cloake 2011"/> or a purée<ref name="Taylor"/><ref name="Cloake 2011"/> as the base # egg whites beaten to a soft peak<ref name="Taylor"/>

The base provides the flavor, and the egg whites provide the "lift" or puffiness to the dish.<ref name="Peterson 2012 p. 157"/><ref name="Taylor"/> Foods commonly used to flavor the base include herbs, cheese and vegetables<ref name="Peterson 2012 p. 157"/> for savory soufflés; and jam,<ref name="McCoy 2009 p. 231"/> fruits,<ref name="Beard 2015 p. 356"/> berries,<ref name="Brownlee Caruso 2007 p. 73"/> chocolate,<ref name="Rombauer Becker Becker Guarnaschelli 1997 p. 1033"/> banana<ref name="Pellaprat Tower 2012 p. 1383"/> and lemon<ref name="Zuckerman Rupp 2009 p. 170"/> for dessert soufflés.

Soufflés are generally baked in ramekins or soufflé dishes: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides and fluted exterior borders. The ramekin, or another baking vessel, may be coated with a thin film of butter to prevent the soufflé from sticking.<ref name="Cloake 2011"/> Some preparations also include adding a coating of sugar, bread crumbs, or a grated hard cheese such as parmesan inside the ramekin in addition to the butter; some cooks believe this allows the soufflé to rise more easily.<ref name="Cloake 2011"/>

After being cooked, a soufflé is puffed up and fluffy,<ref name="Taylor"/> and it will generally fall after 5 or 10 minutes (as risen dough does). It may be served with a sauce atop the soufflé, such as a sweet dessert sauce,<ref name="Waldo 1990 p. 225"/><ref name="Metro 2013"/><ref name="Lewis 2013 p. 488"/> or with a sorbet or ice cream on the side.<ref>{{Cite web |url=http://www.lakefrontbistro.com.au/lakefront-bistro-blog/orange-and-grand-mariner-souffle |title=Orange and Grand Mariner Soufflé |access-date=15 April 2017}}</ref> When served, the top of a soufflé may be punctured with serving utensils to separate it into individual servings.<ref name="Child Bertholle Beck 2011 p. 331"/> This can also enable a sauce to integrate into the dish.

<gallery class="center" widths="220" heights="150" classes="center"> File:Lemon Soufflé.jpg|Lemon soufflé File:Soufflé.JPG|Cheese soufflés File:Souffle Kyoto01n2820.jpg|A soufflé at a Japanese restaurant File:Orange and Grand Mariner Soufflé.jpg|Soufflé in a ramekin File:4 ingredient berry souffle.jpg|Berry soufflé in a coffee cup </gallery>

==Variations== There are a number of both savory and sweet soufflé flavor variations.<ref>{{cite news |last1=Hesser |first1=Amanda |title=The Modern Souffle: Bastion of Strength |url=https://www.nytimes.com/2000/03/08/dining/the-modern-souffle-bastion-of-strength.html |work=The New York Times |date=8 March 2000 |access-date=23 August 2015}}</ref> Savory soufflés often include cheese, and vegetables such as spinach,<ref name="Taylor"/> carrot<ref name="Tijerina 2015"/><ref name="WAFB 9 News"/> and herbs, and may sometimes incorporate poultry, bacon, ham, or seafood for a more substantial dish. Sweet soufflés may be based on a chocolate or fruit sauce (lemon or raspberry, for example) and are often served with a dusting of powdered sugar.<ref>{{cite book |first=Cindy |last=Mushet |url=https://books.google.com/books?id=7O5YpNRnpNoC&pg=PA375 |title=The Art and Soul of Baking |publisher=Andrews McMeel Publishing |year=2008 |page=375 |isbn=9780740773341}}</ref> Frugal recipes sometimes emphasize the possibilities for making soufflés from leftovers.<ref>{{cite news |url=https://www.newspapers.com/clip/3028908/souffle_or_puff_recipes_in_1899/ |title=Good Cookery: Souffles, alias Puffs |newspaper=Fitchburg Sentinel |date=9 May 1899 |page=11 |via=Newspapers.com}} {{open access}}</ref>

A soufflé may be served alone, with ice cream,<ref name="Epicurious 2002"/> fruit, or a sauce.<ref name="Lewis 2013 p. 488"/>

Apple soufflé is made by lining a cake tin with pureed rice boiled in sweetened milk and baking it until it sets. The rice "border" is filled with thickened apple marmalade and whipped egg whites and baked until it rises.<ref>{{cite book |last=Beeton |first=Isabella|authorlink=Isabella Beeton |title=Mrs. Beeton's Dictionary of Every-day Cookery |year=1865 |url=https://books.google.com/books?id=hxQqAAAAYAAJ&pg=PA7}}</ref>

<gallery class="center" caption="Soufflé variations" widths="225px" heights="155px"> File:01 Cheese souffle.jpg|Cheese soufflé in a casserole dish Chocolate souffle at Troquet.jpg|Chocolate soufflé </gallery>

==See also== * Chawanmushi * Chocolate fondant (''petit gâteau'') * Fruit whip * Salzburger Nockerl * List of cakes * List of custard desserts * List of French dishes

==References== <references> <ref name="Peterson 2012 p. 157">{{cite book |last=Peterson |first=J. |title=Glorious French Food: A Fresh Approach to the Classics |publisher=Houghton Mifflin Harcourt |year=2012 |isbn=978-0-544-18655-2 |url=https://books.google.com/books?id=lubHmYXyfLYC&pg=PT157 |pages=130–132}}</ref>

<ref name="McCoy 2009 p. 231">{{cite book |last=McCoy |first=J. |title=Healthy Meals for Less |publisher=Baker Publishing Group |year=2009 |isbn=978-1-4412-1087-6 |url=https://books.google.com/books?id=mbxZbDt6n2EC&pg=PA231 |page=231}}</ref>

<ref name="Beard 2015 p. 356">{{cite book |last=Beard |first=J. |title=The James Beard Cookbook |publisher=Open Road Media |year=2015 |isbn=978-1-5040-0449-7 |url=https://books.google.com/books?id=OsEnBgAAQBAJ&pg=PA356 |page=356}}</ref>

<ref name="Rombauer Becker Becker Guarnaschelli 1997 p. 1033">{{cite book |last1=Rombauer |first1=I.S. |last2=Becker |first2=M.R. |last3=Becker |first3=E. |last4=Guarnaschelli |first4=M. |title=Joy of Cooking |publisher=Scribner |year=1997 |isbn=978-0-684-81870-2 |url=https://books.google.com/books?id=tbyW2LeXIOkC&pg=PA1033 |access-date=17 August 2015 |page=1033}}</ref>

<ref name="Brownlee Caruso 2007 p. 73">{{cite book |last1=Brownlee |first1=H. |last2=Caruso |first2=M. |title=The Low-Carb Gourmet: A Cookbook for Hungry Dieters |publisher=Random House Publishing Group |year=2007 |isbn=978-0-307-41721-3 |url=https://books.google.com/books?id=KSh6atwCNq0C&pg=PA73 |page=73}}</ref>

<ref name="Pellaprat Tower 2012 p. 1383">{{cite book |last1=Pellaprat |first1=H.P. |last2=Tower |first2=J. |title=The Great Book of French Cuisine |publisher=Vendome Press |year=2012 |isbn=978-0-86565-279-8 |url=https://books.google.com/books?id=d-9DBtWQUL0C&pg=PA1383 |page=1383}}</ref>

<ref name="Zuckerman Rupp 2009 p. 170">{{cite book |last1=Zuckerman |first1=K. |last2=Rupp |first2=T. |title=The Sweet Life: Desserts from Chanterelle |publisher=Little, Brown |year=2009 |isbn=978-0-316-07033-1 |url=https://books.google.com/books?id=RfGJ60vgUvgC&pg=PA170 |page=170}}</ref>

<ref name="Tijerina 2015">{{cite web |last=Tijerina |first=Edmund |title=Recipe Swap: Carrot Soufflé |website=San Antonio Express-News |date=7 May 2015 |url=http://www.expressnews.com/food/recipes-cooking/article/Recipe-Swap-Carrot-Souffl-6249528.php |access-date=17 August 2015}}</ref>

<ref name="Taylor">{{cite web |last=Taylor |first=Carol |title=How to Make a Soufflé |website=Mother Earth News |date=March 1988 |url=http://www.motherearthnews.com/real-food/how-to-make-a-souffle-zmaz88mazgoe.aspx |access-date=17 August 2015}}</ref>

<ref name="WAFB 9 News">{{cite web |title=Chef John Folse's Holiday Carrot Soufflé |website=WAFB 9 News |date=6 November 2001 |url=http://www.wafb.com/story/537660/chef-john-folses-holiday-carrot-souffl |access-date=17 August 2015}}</ref>

<ref name="Epicurious 2002">{{cite web |title=Warm Milk Chocolate Souffles with Vanilla Ice Cream Recipe |website=Epicurious |date=1 November 2002 |url=http://www.epicurious.com/recipes/food/views/warm-milk-chocolate-souffles-with-vanilla-ice-cream-107329 |access-date=17 August 2015}}</ref>

<ref name="Waldo 1990 p. 225">{{cite book |last=Waldo |first=M. |title=The Soufflé Cookbook |publisher=Dover Publications |year=1990 |isbn=978-0-486-26416-5 |url=https://books.google.com/books?id=6RYJrIAoBYUC&pg=PA225 |page=225}}</ref>

<ref name="Metro 2013">{{cite web |title=Shivi Ramoutar's coconut soufflé with rum sauce |website=Metro |date=1 July 2013 |url=http://metro.co.uk/2013/07/01/how-to-make-shivi-ramoutars-coconut-souffle-with-rum-sauce-3861244/ |access-date=17 August 2015}}</ref>

<ref name="Child Bertholle Beck 2011 p. 331">{{cite book |last1=Child |first1=J.|authorlink=Julia Child |last2=Bertholle |first2=L. |last3=Beck |first3=S. |title=Mastering the Art of French Cooking |publisher=Knopf Doubleday Publishing Group |issue=v. 1 |year=2011 |isbn=978-0-307-95817-4 |url=https://books.google.com/books?id=CFdcCy_AYAkC&pg=PA331 |page=331}}</ref>

<ref name="Lewis 2013 p. 488">{{cite book |last=Lewis |first=E. |title=In Pursuit of Flavor |publisher=Knopf Doubleday Publishing Group |year=2013 |isbn=978-0-385-35082-2 |url=https://books.google.com/books?id=H7QvikMjEowC&pg=PA488 |pages=488–490}}</ref>

<ref name="Cloake 2011">{{cite web |last=Cloake |first=Felicity |title=How to cook perfect cheese soufflé |website=The Guardian |date=15 September 2011 |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/15/how-to-cook-perfect-cheese-souffl |access-date=17 August 2015}}</ref> </references>

==External links== * {{Commons category-inline|Soufflé}} * {{Cookbook-inline|Soufflé}}

{{DEFAULTSORT:Soufflé}} Category:Custard desserts Category:Egg dishes Category:French desserts