Best 5 Never Fail Soufflà Recipes
**Indulge in the Culinary Masterpiece: A Journey into the World of Soufflés**
The world of gastronomy welcomes you to the realm of soufflés, an ethereal culinary creation that has captivated hearts and taste buds for centuries. These light and airy delights, originating from the kitchens of France, are a testament to the artistry and precision of the culinary arts. Our comprehensive guide unveils the secrets behind crafting the perfect soufflé, empowering you to impress your guests with this iconic dish.
Within this culinary odyssey, you'll find a treasure trove of soufflé recipes, encompassing both sweet and savory variations. From the classic Cheese Soufflé, an embodiment of rich and creamy indulgence, to the tantalizing Spinach and Artichoke Soufflé, a symphony of flavors, there's a soufflé for every palate.
For those with a sweet tooth, embark on a delightful journey with the Chocolate Soufflé, a decadent symphony of rich chocolate and fluffy texture. Indulge in the elegance of the Grand Marnier Soufflé, where citrus and liqueur intertwine, creating a harmonious balance of flavors. And for a refreshing twist, the Lemon Soufflé offers a burst of zesty brightness.
Our collection of recipes caters to various dietary preferences, including gluten-free and vegetarian options. With detailed instructions and helpful tips, even novice cooks can achieve soufflé mastery. As you navigate through these recipes, you'll discover the secrets to achieving the perfect rise, the ideal texture, and the art of flawless presentation.
Join us on this culinary adventure as we delve into the world of soufflés. Unleash your creativity, embrace the challenge, and prepare to be amazed by the culinary wonders that await you. Let's embark on this journey of culinary exploration, one soufflé at a time!
NEVER FAIL CHOCOLATE SOUFFLE
A classic chocolate dessert that will impress anyone!
Provided by Paula Deen
Categories baking classics sweets vegetarian
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 °F. Liberally butter 6 individual souffle ramekins and sprinkle with sugar; set aside.
- In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
- In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
- Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
- Spoon your souffle mixture into the prepared ramekins and bake for 12-15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.
NEVER-FAIL CHEESE SOUFFLE
My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer
Provided by Food Network Kitchen
Categories side-dish
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
- Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
- Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
- About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.
NEVER-FAIL CHOCOLATE SOUFFLES
This is a real treat, particularly when made with the cream. It's not as fussy a recipe as it seems. Make them once and your family will want them over and over again. Also, if you're a small family note that this recipe is easily cut in half.
Provided by Lennie
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
- Add a little of the cream and whisk to make a smooth paste.
- Whisk in remaining cream and the liqueur.
- I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
- If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
- In a large bowl, beat egg whites until almost stiff.
- Slowly beat in sugar and beat until stiff and glossy.
- Now gently whisk a quarter of the egg whites into the cocoa mixture.
- Gently fold in another quarter.
- Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
- Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
- The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
- Don't worry, even if you only get 6 they will be wonderful.
- Set custard cups into a deep baking pan and carry this to the oven.
- Open oven, pull out rack, and set down pan.
- Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
- (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
- The centres will be a little runny, as they should be.
- Serve immediately.
Nutrition Facts : Calories 239.9, Fat 15.2, SaturatedFat 9.4, Cholesterol 54.3, Sodium 52.8, Carbohydrate 23.2, Fiber 1.2, Sugar 17.8, Protein 3.9
NEVER FAIL CHOCOLATE SOUFFLE
Make and share this Never Fail Chocolate Souffle recipe from Food.com.
Provided by scarley
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375º F. Liberally butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
- In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
- In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
- Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
- Spoon your soufflé mixture into the prepared ramekins and bake for 12 - 15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.
BEST EVER NEVER FAIL FUDGE
Make and share this Best Ever Never Fail Fudge recipe from Food.com.
Provided by AlexandriaAngel
Categories Candy
Time 10m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients.
- Stir over low heat until well blended.
- Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
- Then boil slowly stirring constantly, for 5 minutes to soft ball stage on a thermometer 234 degrees.
- Remove from heat.
- Stir in chocolate,marshmallow creme and vanilla until chocolate is melted.
- Then turn into a buttered 9x9-inch pan to cool.
Tips:
- Mise en place: As with any baking recipe, it's important to measure and prepare all of your ingredients before you start cooking. This will help you stay organized and avoid any mishaps.
- Use fresh eggs: The fresher the eggs, the better the soufflé will be. Older eggs will not whip up as well and will result in a less airy soufflé.
- Whip the egg whites separately: This will help you achieve a lighter and fluffier soufflé. Be sure to whip the egg whites until they are stiff peaks, but not dry.
- Fold the egg whites into the batter gently: Over-mixing will deflate the egg whites and result in a less airy soufflé.
- Cook the soufflé immediately: Soufflés are best when served immediately after they are cooked. If you need to make them ahead of time, you can bake them and then reheat them in a low oven before serving.
Conclusion:
Soufflés are a classic French dish that can be enjoyed by people of all ages. They are light, airy, and flavorful, and can be served as a main course or dessert. With a little practice, you can master the art of making soufflés and impress your friends and family with this delicious dish.
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