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Soufflé - can you actually eat them while puffy?

post #1 of 4
Thread Starter 
Hi All,

after a failed attempt, I did manage to make two soufflés rise (I think cream of tartar played a big role).

Question is: straight out of the oven, they were beautiful and puffy, but way too hot to eat without burning your mouth. After a few minutes, they had cooled down enough and they actually tasted pretty good, but had deflated significantly (for reference: I put them into the oven about half an inch below the rim, I took them out about half an inch above the rim and I could only eat when they were back to rim level or even slightly below.

The texture was definitely fluffier than a frittata or cake, but not as airy as they looked when they peaked.

Is it normal?

Thanks so much!
post #2 of 4
Quote:
Originally Posted by ZapoTeX View Post

Hi All,

after a failed attempt, I did manage to make two soufflés rise (I think cream of tartar played a big role).

Question is: straight out of the oven, they were beautiful and puffy, but way too hot to eat without burning your mouth. After a few minutes, they had cooled down enough and they actually tasted pretty good, but had deflated significantly (for reference: I put them into the oven about half an inch below the rim, I took them out about half an inch above the rim and I could only eat when they were back to rim level or even slightly below.

The texture was definitely fluffier than a frittata or cake, but not as airy as they looked when they peaked.

Is it normal?

Thanks so much!


yes

post #3 of 4
Thread Starter 

Thank you so much! Have a great day!

post #4 of 4
WOW. Easy.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
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