Pastry Technique
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.
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.
This is the professional-depth technique entry for Soufflé technique, including full quality hierarchy, species precision, and cross-cuisine parallels.
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