The Soufflé recipe (Whitney)

French Soufflé 

Imagine yourself in France, and now you want to eat something sweet.
What would you choose?
For me, I would definitely go for the Soufflé! (っ◔◡◔)っ ❤

The soufflé was first introduced in 1742 but popularized in the early nineteenth century when the recipe was published in the 1814 cookbook Le Pâtissier Royal Parisien by the famous French chef Marie-Antoine Carême. It comes in both sweet and savory varieties. The name soufflé comes from the French verb souffler, which means to blow up or puff up. This exactly describes what happens when a soufflé is baked.

Look at the image of soufflé, it puffs high and seems that it tastes heavenly and cloud-like. Feeling mouth-watering?

Let's follow the steps and bake one to sweeten up the day.

Low-sugar Souffle (Cathy Tsang)

Souffle, a traditional French dessert, palatable for its fluffiness and sweetness. However, its devil high content of butter and sugar discourage dieters like you and me from taking a bite of it. Now, this low-sugar souffle, undoubtedly, is the one you should go for!  

(Photo to the right is taken by me, which shows a souffle from my pre-experiment for the significant reduction of sugar of the conventional souffle recipe)

Soufflé Recipe (Tracy)

Soufflé Recipe 

(For four 3.5-inch ramekins)

Do you know what is the best way to enjoy a soufflé? The timing is very important as you have to start eating it before it falls. SO, DON'T LET THE CAMERA EAT FIRST! 

I am sure people love eating soufflé not only because it tastes fluffy and airy, but also enjoy watching it rise almost double its size. 

♡ Let's try to make it and share with your beloved ones! ♡

Vanilla Soufflé Recipe (Kristy)

Vanilla Souffle (For four 3-inch ramekins)

A perfectly risen Vanilla Souffle is creamy, light and rich. It is almost like eating a hot mousse full of vanilla flavor. It is neither too sweet nor too bland, so why not give it a try?

Ingredients:

1 tsp butter (for brushing ramekins)

2 tbsp caster sugar (for coating ramekins)

10g bread flour

80g milk

1 tsp vanilla extract

1 egg yolk

1 egg white

20g caster sugar

Souffle Recipe (Vincent Li)

Souffle is not only one of the harder dessert to master, but also a magical one. It is amazing to see how it can rise above the mold and almost double the size in the oven; as well as how short-living it is, a couple of minutes after coming out from the oven will ruin the delights of the fluffy and airy texture. Are there any ways to preserve it to eternity?

Anyways, here I found a recipe of chocolate souffle from the renowned chef, Gordon Ramsay. Let's try it together!

Savoury soufflé (Priscilla)

CCST 9045 project (Souffle): Recipe

Investigation Question: 

How the difference in the amount of flour added affects the height of the soufflé? 

Background: 

Soufflé pancake has recently gone viral and many people can’t wait to try this fluffy dessesert. Yet, the principle of adding the fluffiness is actually based on soufflé its own, which is a classic dish characterized with its unique airy and soft texture. Additionally, it is originated in France while the name “soufflé” means “to blow” or “to breath” in French. Interestingly, there are different version when it comes to making soufflé given that it could be a sweet dessert but can also be a savory main dish.