A soufflé is a French word for a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up"—an apt description of what happens to this combination of custard and egg whites. Once brought to Istanbul, now it can be found in every local cafe or restaurant.
Every soufflé is made from two basic components: a crème pâtissière base/flavoured cream sauce or purée, and egg whites beaten to a soft peak meringue. The base provides the flavour and the whites provide the "lift". Chocolate Souffle is cooked with adding bittersweet or semisweet chocolate and a good deal of sugar. When it comes out of the oven, soufflé should be puffed up and fluffy, and will generally fall after 5 or 10 minutes (as risen dough does).
Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.
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CHOCOLATE SOUFFLE, modernturkishcuisine.blogspot.com
Chocolate Soufflé, yesimstylekitchen.blogspot.com