A soufflé is a base (sweet or savoury) lightened with whipped egg whites and baked at high heat. The air trapped in the egg foam expands in the oven, causing the dramatic rise. The base provides flavour and structure. The whites provide lift. The timing of service is absolute — a soufflé waits for no one, as the expanded air begins cooling and contracting within minutes of leaving the oven. Despite its reputation, the technique is straightforward if each component is prepared correctly.
The base: thick pastry cream or béchamel for savoury, crème pâtissière for sweet. Must be warm (not hot) when the whites are folded in. The whites: whipped to stiff peaks with a pinch of cream of tartar. Folding: sacrifice the first third of whites — stir vigorously into the base to lighten it. Then fold the remaining two-thirds gently in two additions, cutting and turning the bowl. Preparation: ramekins buttered and coated with sugar (sweet) or fine breadcrumbs (savoury). Oven at 190-200°C. Don't open the door for the first 20 minutes. The soufflé is done when it has risen 2-3 inches above the rim and jiggles slightly when tapped.
The base can be made hours ahead and held at room temperature. Only the whites need to be whipped and folded at the last minute. For chocolate soufflé: melt dark chocolate into the base, fold in whites, 12-14 minutes at 200°C. The centre should be barely set — slightly molten. For cheese soufflé: strong Gruyère or aged Comté folded into béchamel. A properly made soufflé is less fragile than its reputation — if your base is thick enough and whites properly whipped, it holds for 3-4 minutes before significantly deflating.
Base too hot — it deflates the whites on contact. Under-whipping whites. Over-folding — each fold deflates the mixture. Not buttering the ramekin properly — the soufflé grips the buttered surface to climb. Opening the oven door. Not serving immediately. Not preheating the oven. Base too thin — the soufflé rises but collapses because there's not enough structure.