A lot of people are intimidated by the idea of making soufflés but hopefully these tips and the recipe for Chocolate Soufflé will encourage you to try and make your own!
Making soufflés is easier than you think and the results are brilliant. Just follow this advice and have confidence that all will work out!
Do not use ramekins that are too thick as they take too long to heat
When buttering your ramekins use upward strokes to help the soufflés climb up the ramekin to give it a good rise
Make sure that you coat the ramekin completely with the butter
A coating of some sort helps the soufflés climb as well
Place a baking tray into your oven before preheating so that the soufflés can get a kick start when you put them in the oven (it also makes removing them easier)
Pastry cream can be made in advance. Just leave it to cool completely and when cool place some cling film over the top. Refrigerate until needed. If you feel like making more, do so – it can also be frozen. Just allow to thaw out in the fridge. This recipe usually makes just over 100g but don’t worry if it is slightly less, it will not affect the recipe.
A bain-marie should only contain a small amount of water – just enough to not run dry, and should always be at a gentle simmer
As you can see, these photographs were taken a year ago. I sent the recipe to someone who claimed it did not work and so asked Tami to make the recipe and tell me where it went wrong. She got back to me saying that it had worked perfectly.
I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!