French souffles are served as a regular or luxury appetizer
The French word “souffles” is most often pronounced with awe, because only the best chefs are involved in the preparation of this dish. It is an airy soft egg dough that rises and swells. The most famous souffles are Prince Pinckler’s souffles and souffles with chocolate, strawberries and other fruits. Salty souffles are usually prepared with melted butter and sweet and fruity toppings.
Soffles are baked in a deep metal or porcelain pan that should be well coated with butter. It only requires skill and constant supervision to be successfully baked. It is also desirable to know some small culinary secrets, starting with the method of baking. The souffles are baked in a preheated oven where they will rise evenly. When the mass is poured into molds, then a shallow circle should be made on the surface with a finger or a wooden spoon. This way the souffless will grow evenly when baking. Pour only up to two thirds of the height into the mold if you are making souffles that need to grow a lot. The mold should be placed on the middle rack of the oven and baked for 20 to 50 minutes (depending on the recipe and the amount of dough). Bake at a temperature of about 180 degrees Celsius.
The most important 5 culinary tips for souffles are:
- Egg white is always one of the ingredients and should be well beaten.
- Adhere to the exact length of baking or cooking souffles, so it is advisable to keep a clock next to the oven.
- The most important thing is not to open the oven door under any circumstances, because the flow of cold air will make the dish subside, so there will be nothing left of the air foam.
- Baked souffles are brought to the table while they are still smoking, unless you are baking some surprise souffles (in which, for example, ice cream is hidden under egg foam like Prince Pinckler’s souffles).
- Prince Pinckler’s souffles are one of the most famous types of this dish. It was named after the German prince Pinckler from the 19th century.