French · IV The Method
Soufflé technique
I
Origin
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II
Description
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.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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