A soufflé () is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb , which means to blow, breathe, inflate or puff.

History

The earliest mention of soufflé is attributed to the French master cook, François Massialot, in the early 18th century. The development and popularisation of the soufflé is usually traced to the French chef Marie-Antoine Carême in the early nineteenth century.

Ingredients and preparation

Soufflés are typically prepared from two basic components:

  1. a flavored crème pâtissière, When served, the top of a soufflé may be punctured with serving utensils to separate it into individual servings. Savory soufflés often include cheese, and vegetables such as spinach, Frugal recipes sometimes emphasize the possibilities for making soufflés from leftovers.

A soufflé may be served alone, with ice cream,

<gallery class="center" caption="Soufflé variations" widths="225px" heights="155px">

File:01 Cheese souffle.jpg|Cheese soufflé in a casserole dish

Chocolate souffle at Troquet.jpg|Chocolate soufflé

</gallery>

See also

  • Chawanmushi
  • Chocolate fondant (petit gâteau)
  • Fruit whip
  • Salzburger Nockerl
  • List of cakes
  • List of custard desserts
  • List of French dishes

References

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