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Best Soufflé Recipes

Best Soufflé Recipes


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Top Rated Soufflé Recipes

This is another very light and fluffy treat for dessert lovers out there. You’ll notice that almonds have been included for some heart-healthy fat.

For even the most experienced cooks, making a soufflé can be intimidating. I’ve begun to play around with soufflé recipes, each time remembering a couple of tricks to ensure my soufflé always rises.To begin, you make a white roux, cooking melted butter with flour until the raw scent of the flour is gone. As long as you keep your heat on medium or medium-high, and watch and stir your roux, it won’t burn. To the roux, you add seasonings and milk to create the béchamel. The key here is to essentially bring this mixture to a boil, constantly stirring the bottom so the roux dissolves into the milk, which will cause the mixture to thicken. How thick is thick? You want the mixture to stop moving clockwise when you stop stirring it clockwise.I also don’t use cream of tartar when whipping my egg whites. Instead, I always make sure there are no traces of egg yolk in my whites, and that I whip them to stiff peaks (I still raise the bowl upside down with a little shake to test this). Once I fold the whites together with the cheese, I’m very gentle, taking care to not deflate my whites, or the soufflé won’t rise.This is a simple soufflé recipe that you can put on the table within an hour. Serve with a hearty green salad with beets, or simply alone for a light appetizer. Just remember to serve it immediately, before it begins to fall as it cools.Click here to see Recipe SWAT Team: Everyday Eggs.

Impress your friends with this stunning, Disney Princess-inspired cheese soufflé.This recipe is courtesy of Heed the Feed.

Tory McPhail is the James Beard Award-winning chef at New Orleans' legendary Commander's Palace, and this is his recipe for the restaurant's most famous dessert, bread pudding soufflé with whiskey sauce.

This recipe is quick and easy to make for a potluck dish.

Serve this dish as a healthy side dish. It's a creative way to eat your vegetables and to get your fix of daily protein. Click here for 5 Healthy Holiday Recipes

Flaky and airy, these potatoes are a classic French recipe.

The soufflé, meaning “to puff up,” is a delicate French cake made simply of combining egg yolks with beaten egg whites and just a few of other ingredients. The combination of custard and egg whites causes the pastry to puff up when baked, hence the name.

Five ingredients, 15 minutes, and just 160 calories — wow! The first time through may take a few extra minutes, but after making these once you will be amazed at how fast these impressive soufflés come together. To serve, dust with cocoa or powdered sugar, adorn with fresh raspberries, or add a dollop of light whipped topping.

This recipe comes from chef Michael Gabriel, Pastry Chef at Rock Center Café and The Sea Grill. It's versatile enough you can use any type of fruit purée.

Baked Alaska is a traditional dessert with some flare, and this recipe puts a spin on the tried and true sweet treat. Impress your guests by making bread pudding baked Alaska, a dessert that's served at some of the best restaurants in America. This recipe is courtesy of DB's Tavern


How to Make Chocolate Soufflé

This post is heavily detailed to teach beginner bakers how to make fluffy, yet rich 7 ingredient chocolate soufflé. If you’re already a pro, you can scroll right down to the recipe. But for best success, I recommend reading all of my tips and explanations, as well as reviewing the video tutorial and step-by-step photos.

Along with creme brûlée, chocolate souffle is one of the most raved about, luxurious French desserts. But here’s the thing that most beginner bakers don’t realize: it sounds a lot more intimidating than it actually is. Trust me, I was a ball of nerves when I first attempted soufflé in a French dessert class 3 years ago. It’s where I learned to bake choux pastry, too. Once I got started on both, I realized I was perfectly capable– and you are too. In fact, many are surprised to learn that you only need 7 basic ingredients for chocolate soufflé and the entire process is about 45 minutes start to finish. (If that!)

I’m going to walk you through each step so you feel confident when it’s your turn.


11 Soufflés Perfect for an Elegant (but Effortless) Dinner

Incredibly simple and versatile, soufflés are a great secret weapon to keep in your back pocket when you want a quick and delicious dinner or dessert option any time of year (though they naturally lend themselves to romantic occasions, like Valentine’s Day). They seem fancy and maybe fussy, but they’re really just delightful. If you’re still afraid of soufflés, just keep these tips and tricks in mind:

1. Don’t over-whip your egg whites. Yes, you want billowy clouds, but they should still be moist and soft. To help them achieve those lofty peaks, make sure there’s not a trace of fat (butter, egg yolk, etc.) in the bowl with them.

2. Use a light touch when folding in the whipped egg whites so they stay fluffy.

3. Don’t open the oven door during baking, no matter how tempting it is!

4. Use a parchment or aluminum foil “collar” to help the souffle rise up above its baking dish if you like.

5. Above all, don’t stress, and know that even the airiest soufflé will deflate as it cools—and will still taste delicious!

Bellemain Porcelain Ramekins, 6 for $12.95 on Amazon

Individually portioned souffles are classic, and so are these simple ramekins for baking and serving them.

Pair your savory soufflé with a simple salad or any vegetable side and you’ve got a protein-filled dinner that you can make with whatever you find in the fridge (as long as you’ve got a few eggs). The sweet versions can stand alone, or be accompanied with fresh whipped cream and a fruit sauce or fresh berries. Check out these 11 soufflé recipes for an elegant and easy meal you can have on the table in almost no time.

1. Leek and Feta Cheese Soufflé

Dusting the ramekins with grated parmesan makes these soufflés extra special, but the blend of sweet leeks and sharp feta is stellar to begin with. Make the leeks ahead of time and these will come together even quicker. Get the Leek and Feta Cheese Soufflé recipe.

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2. Cheddar and Chive Potato Soufflé

Marcus Nilsson/Real Simple

Forget basic mashed potatoes—fluffy, egg-enriched potato soufflé is the way to go (sweet potato soufflé is great too). Loaded with cheddar cheese and fresh chives, this is an amazing side dish that pairs well with any grilled or roasted meat, or simply a green salad, sharply dressed. Get the Cheddar and Chive Potato Soufflé recipe.

3. Jack Cheese and Grits Soufflé

This is an easy soufflé recipe that you can have for breakfast, lunch, or dinner (try adding green chilies, avocado, and cilantro for a full southwestern soufflé). Grits lend texture, and whole eggs mean there’s no whipping whites involved, but these unconventional soufflés still puff up in golden clouds. Use any sharp, aged cheese you like to switch up the flavor. Get our Jack Cheese and Grits Soufflé recipe.

4. Cajun Soufflé

Creole seasoning, andouille sausage, and sauteed bell peppers and onions give this large-format souffle a kick, just as welcome at brunch as at dinner. Feel free to cook it in individual ramekins if you prefer. Get the Cajun Soufflé recipe.

5. Roasted Cauliflower and Goat Cheese Soufflé

This light and creamy vegetarian soufflé starts with a classic béchamel and whipped egg white base, but adds roasted cauliflower and goat cheese for a tasty twist. Get the Roasted Cauliflower and Goat Cheese Soufflé recipe.

Di Oro Silicone Spatula Set, 3 for $29.97 on Amazon

Use a light touch and a silicone spatula to fold the whipped whites into the other ingredients so they don't deflate.

6. Havarti Soufflé with Scallions and Dill

Christopher Testani/Country Living

Havarti, scallions, and dill give this soufflé a Nordic nuance. Make this recipe in one large soufflé dish or several smaller ramekins—and you can throw in any vegetables you have on hand, like roasted bell peppers or broccoli, to make it more substantial. Maybe even a little flaked smoked salmon… Get the Havarti Soufflé with Scallions and Dill recipe.

7. Vegan Spinach Artichoke Soufflé

Okay, so soufflé without eggs is a little tricky. You can try substituting aquafaba (as in this vegan chocolate soufflé recipe), but another option is to simply evoke the look and feel of a souffle using a pretty nifty pastry trick. Make an airy croissant-inspired vegan and gluten-free dough, then wrap it around a blend of artichoke hearts, onion, garlic, spinach, bell pepper, and firm tofu, with nutritional yeast for a cheesy flavor. Bake until it’s puffed and golden, and dig in. Get the Vegan Spinach Artichoke Soufflé recipe.

8. Clean Eating Pea and Ricotta Soufflé

Just as you can use different types of cheese in cheesecake, soufflés welcome all kinds too. This light and fluffy ricotta-based soufflé brings sweet green peas into the mix, for a healthy but still satisfying rendition of a classic that’s full of fresh flavor. Get the Pea and Ricotta Soufflé recipe.

9. Raspberry Soufflé

Dessert versions of soufflé are just as adaptable as the savory sort. Fresh raspberries lend sweet-tart flavor and a naturally rosy hue to these treats. In an inversion of the classic chocolate-soufflé-with-raspberry-coulis pairing, try topping these with bittersweet chocolate sauce. Get the Raspberry Soufflé recipe.

10. Meyer Lemon Soufflé

Slightly less fruity, more floral, and with their own natural zing, Meyer lemon soufflés shine like warm winter sun. (When Meyer lemons aren’t in season, try this recipe with regular lemons, but know that you might need a bit more sugar.) A simple dusting of confectioner’s sugar is all this light, bright, lovely dessert needs—except for a spoon, of course. Get the Meyer Lemon Soufflé recipe.

11. Chocolate Soufflé

OK, we can’t resist the classic. Try a milk chocolate soufflé if you want something a little different, but if you’re a dark chocolate lover, this one’s for you. Get our Chocolate Soufflé recipe.

Related Video: Souffle Your Breakfast with These Fluffy, Jiggly Japanese Pancakes

This post was originally published in 2015 and has been updated with new images, links, and text.


Soufflé recipes

Give your dinner party the wow factor with a soufflé. Whether it's a cheesy starter or a chocolate dessert, it's a guaranteed showstopper.

Twice-baked goat’s cheese soufflés with apple & walnut salad

These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead

Cheese soufflé in 4 easy steps

Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic

Smoked salmon soufflé tart

A sophisticated quiche, rippled with salmon slices, goat's cheese and dill

Double-baked cheddar soufflés

You can cook these several hours in advance, then re-bake just before serving

Make-ahead mushroom soufflés

A soufflé to start always gives your dinner party a 'wow' factor and this make-ahead recipe gives you more time to be the perfect host

Smoked salmon soufflés

These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving

Hot chocolate soufflé

Gordon Ramsay creates melt-in-the-mouth soufflés to impress a crowd

Hot chocolate soufflés with chocolate cream sauce

Light as a feather, these chocolatey melt-in-the-mouth soufflés are sure to please

Artichoke & roasted red pepper soufflé omelette

Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing

Classic cheese souffle

Follow Gordon Ramsay's simple tips and you’ll make perfectly risen soufflés every time.

Summer soufflé omelette

Great for brunch or a light supper, this recipe can also be adapted to make a tasty pudding

Cheese & ham souffléd omelette

This fluffy and filling meal for one uses up leftover ham or gammon and makes a great brunch served with baked beans

Passion fruit soufflés with passion fruit sauce

Use ready-made custard in these tropical desserts, for all the 'wow' factor but less of the effort

Souffle pancakes Arnold Bennett

Gordon Ramsay celebrates Pancake Day in his own inimitable style – with some very posh pancakes

Three-cheese soufflés

With a double layer of goat's cheese and a coating of cream, these bistro-style bakes are authentically rich

Caramel soufflés with caramel sauce

Soufflés are always an after-dinner winner, and these saucy caramel treats are no exception

Cheeseboard soufflé & seasonal salad

This luxuriously light soufflé is a good way to use up a selection of leftover cheeses

Twice-baked cheese soufflés

Angela Nilsen applies her magic touch to the infamously tricky soufflé - this low-fat version is incredibly easy and can be prepared ahead

Double cheese & onion soufflé tart

Everyone's favourite flavour combination makes for some seriously perfect pastry

Goat’s cheese, spring onion & parsley soufflés

These soufflés may take a while to perfect but once mastered, they'll be a starter you return to time and again

Pistachio soufflé with pistachio ice cream

Take pudding to new heights by making this fabulous pistachio soufflé served with ice cream. It's well worth the effort for a dinner party or weekend dessert


From Essential Pépin

6) Chocolate Soufflè Cake With Raspberry Sauce

Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at room temperature, with or without the sauce.

7) Crab Cakes with Avocado Sauce

Delicate to handle, elegant and refined in taste, these crab cakes have just enough bread in them to hold together, with some mayonnaise added for moisture and flavor. Although nothing can replace real crabmeat, you can substitute surimi, the imitation crabmeat made of crab shells and fish such as pollack and cod. Surimi is widely available in markets.

8) Spinach, Ham, and Parmesan Soufflé

The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table. It can also be made in a conventional soufflé dish. Leftover soufflé will reinflate when reheated in a 350-degree oven.

9) Lamb Navarin

A navarin is a classic lamb stew, and there are many variations. For a tasty peasant-like dish, I make mine the way my mother used to, with an unboned lamb breast. You can make the navarin ahead of time, up to the point of adding the peas, which should be stirred in at the last moment when the dish is reheated so they don’t lose their bright color.

10) Skillet Duck with Red Oak Salad

Easy and delicious, this duck is cooked in much the same way as Southern fried chicken — fried in its own fat in a covered pot so steam develops, making the meat very moist and tender and the skin crisp. Be sure to use a very large skillet or a saucepan with a lid. Some of the rendered duck fat, a bonus from this recipe, is used in the salad dressing, and the rest is delicious for sautéing potatoes or flavoring soup.

Major funding for Jacques Pépin: The Art of Craft is provided by Feast it Forward.

Major support for American Masters is provided by AARP. Additional funding is provided by the Corporation for Public Broadcasting, Rosalind P. Walter, The Philip and Janice Levin Foundation, Judith and Burton Resnick, Ellen and James S. Marcus, Vital Projects Fund, Lillian Goldman Programming Endowment, The Blanche & Irving Laurie Foundation, Cheryl and Philip Milstein Family, The André and Elizabeth Kertész Foundation, Michael & Helen Schaffer Foundation and public television viewers.


Stouffer’s Spinach Soufflé (Copycat)

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This Stouffer‘s Spinach Soufflé copycat is the perfect side dish for the holidays or a weeknight meal made with frozen spinach, cream and Parmesan!

Classic Side Dish Recipes like my Morton’s Creamed Spinach are popular on the site because people LOVE the nostalgic flavors they’ve enjoyed before. The decadent, yet easy flavors are always on repeat in our house. If you like that copycat, you are going to love my spot-on copy of Stouffer’s Spinach Soufflé.

My Stouffer’s Spinach Soufflé is a gourmet take on the frozen veggie meal, and is incredibly quick and easy to make. This is a beloved side dish not only for the holiday season, but all year round, without preservatives and in triple the size so the whole family can enjoy it!

While I love the nostalgia of classic frozen Stouffer’s meals (lasagna anyone?), I wanted to make a version for my family that captured all the flavor without loading it with less than tasty ingredients like soybean oil, preservatives, and “spice”. This recipe for Stouffer’s Spinach Soufflé is very rich and complex, yet has such simple cooking instructions. And while we do include Spice, it is spices like nutmeg, which adds an immediate flavor of the holidays to your dinner!

The nutmeg, Parmesan cheese, and salt play off of the bitter, rich flavor of the baby spinach, making this fantastic source of dietary fiber and vitamin C taste balanced and savory. Trust me, after one bite of this easy, decadent dish, you won’t be missing that microwave classic.


Best ever soufflé recipes

Soufflés can be very daunting, but we have plenty of easy to follow recipes for sweet and savoury soufflés, and twists on soufflés. If cheesy treats are your cup of tea, of for Valentine Warner's watercress and gruyere soufflé, our twice-baked goat's cheese soufflés, or a twist on the classic rarebit. Fancy something sweet to serve as an impressive dessert? Try our prune and Armagnac soufflé or chocolate soufflé.

Published: September 30, 2015 at 3:44 pm

Easy Stilton soufflés

If you thought a soufflé was something only to be attempted by skilled chefs, think again. This easy blue cheese soufflé is guaranteed to work, just follow the step-by-step instructions and yours will turn out perfectly.

Rarebit soufflés

Cheese on toast doesn’t have to be boring. These delicious rarebit soufflés are low-cost and ready in under 30 minutes, perfect for a midweek supper.

Twice-baked goat’s cheese soufflés

Don’t be intimidated, make this easy starter or light lunch with step-by-step help. These foolproof soufflés can be chilled or frozen until you need to give them their second baking, so you’ll be stress-free.

Courgette soufflé omelette

This courgette soufflé omelette recipe is really easy, ready in under 30 minutes and just 350 calories, but still tastes delicious. We think it makes the perfect midweek meal for one.

Pistachio soufflé with dark chocolate sauce

Pistachio soufflés make a really satisfying pudding, and the effort is truly worth it. Our chocolate sauce adds a rich finish to the light and fluffy soufflé. Find pistachio cream or use 2 tbsp finely ground pistachios. A hot baking sheet adds bottom heat to help the soufflés rise. Double buttering the ramekins with upward strokes encourages the soufflé upwards. Running a knife around the top of the soufflé mix (called top hatting) gives a better finish to the soufflé edge.

Prune and Armagnac soufflé

Making your own soufflés from scratch might seem a bit daunting but if you follow this detailed recipe carefully, yours will be perfect. The rich prune and Armagnac soufflé is served with a boozy Armagnac custard.

Chocolate soufflé with hot chocolate sauce

People can be very frightened of soufflé, particularly chocolate soufflé, but this easy to follow recipe will give you plenty of confidence to bake light, fluffy and chocolatey soufflés for friends and family. Don’t be surprised if they ask for seconds!


Chocolate soufflé recipes

Ah, the soufflé. Is there a dessert more simultaneously loved and feared? While a sunk soufflé might haunt the dreams of many a dinner party host the world over, this horror can easily be avoided with a few tricks and techniques. Before you begin, take a look at our guide on how to make a soufflé to help you approach the dish with a light touch.

While a good soufflé is guaranteed to impress, there are few people hard hearted enough to turn down a chocolate dessert either, so why not combine the two? This collection of chocolate soufflé recipes offers some fantastic inspiration for desserts which deliver sweetness and sophistication in equal measure.

Daniel Clifford’s easy Chocolate soufflé recipe is a great place to start if you’re new to the dish, resulting in a light, fluffy dessert which is simple to prepare. If you’re catering for those with less of a sweet tooth, try Xavier Boyer’s sophisticated Le Soufflé. Relying predominantly on the rich, intense flavour of quality dark chocolate, this striking soufflé recipe uses very little sugar.


Recipe Summary

  • Unsalted butter, for dish
  • 3 tablespoons fine dried bread crumbs
  • 1 cup leftover mashed potatoes
  • 2 large eggs, separated
  • 3 tablespoons heavy cream
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon minced garlic
  • Salt and freshly ground pepper
  • Freshly grated nutmeg

Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.

In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.

Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.

Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.


Recipe Summary

  • ¼ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ¼ cups heavy cream
  • 4 large eggs, separated, plus 3 large egg whites
  • 3 tablespoons dry sherry
  • 6 ounces (2 packed cups) Gruyère cheese, shredded
  • 2 tablespoons sour cream
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dry mustard
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cream of tartar

Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano.

In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl let cool. Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 1/4 cup of Parmigiano.

Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer, beat the whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.

Scrape the mixture into the prepared dish. Run your thumb around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until the soufflé is golden brown and puffed. Serve right away.


  1. Preheat oven to 400 degrees Fahrenheit. Grease four 10-ounce (roughly 4.5 inches wide) soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar&ndashshaking to remove any excess sugar (this step will help the soufflé rise and brown evenly). Place the ramekins on a small baking sheet and set aside.
  2. Prepare puree: Puree the thawed frozen raspberries in a blender until very smooth. Strain through a fine meshed sieve. Discard the seeds and reserve four ounces of raspberry puree to the soufflés.
  3. In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside.
  4. In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the granulated sugar. Continue to beat the egg whites until they reach soft peaks.
  5. Add a small amount of beaten egg whites to the egg yolk mixture, and whisk in gently. Fold in the remaining egg whites (some white streaks may remain).
  6. Pour the mixture carefully into the center of the ramekins, and smooth the tops with a spatula. Run your finger along the edges of the ramekins to remove any excess batter from the sides (this can cause the soufflés to rise unevenly).
  7. Carefully place in the oven and bake at 400 degrees for 16-20 minutes, or until golden brown on top. Remove, dust with confectioners sugar, and garnish with raspberries. Serve immediately.

This recipe will yield extra raspberry puree. Add the extra puree to your favorite smoothie mix.


Watch the video: Γρήγορες συνταγές!! - Λαχταριστό Σουφλέ - Delicious pasta souffle - Live Kitchen (June 2022).


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