Soufflé

Template:Short description Template:Use dmy dates {{#invoke:other uses|otheruses}} Template:Infobox food A soufflé ({{#invoke:IPA|main}}) 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 {{#invoke:Lang|lang}}, which means to blow, breathe, inflate or puff.<ref name="Peterson 2012 p. 157"/><ref name="Taylor"/><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

HistoryEdit

The earliest mention of soufflé is attributed to the French master cook, Vincent La Chapelle, in the early eighteenth century.<ref name="Peterson 2012 p. 157"/> The development and popularisation of the soufflé is usually traced to the French chef Marie-Antoine Carême in the early nineteenth century.<ref>Template:Cite news Template:Open access</ref><ref>Template:Cite book</ref>

Ingredients and preparationEdit

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>{{#invoke:citation/CS1|citation |CitationClass=web }}</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.

Lemon Soufflé.jpg

Lemon soufflé
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Cheese soufflés
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A soufflé at a Japanese restaurant
Orange and Grand Mariner Soufflé.jpg

Soufflé in a ramekin
4 ingredient berry souffle.jpg

Berry soufflé in a coffee cup

VariationsEdit

There are a number of both savory and sweet soufflé flavor variations.<ref>Template:Cite news</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>Template:Cite book</ref> Frugal recipes sometimes emphasize the possibilities for making soufflés from leftovers.<ref>Template:Cite news Template: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>Template:Cite book</ref>

Soufflé variations
01 Cheese souffle.jpg

Cheese soufflé in a casserole dish
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Soufflé served with ice cream

ReferencesEdit

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External linksEdit

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