How to Not properly make a Soufflé (An thickets guide)

ImageTo be incredibly honest; this was my first time so…be gentle. Considering that I haven’t made Soufflés before, I went pretty well. They came out cooked, they didn’t sink (because they didn’t rise) or explode. I am aware of what I did wrong; and this little post is to show you what I did, things I should have changed and what you shouldn’t do (if you choose to try it out).


  • Get a stick of unsalted butter (you won’t be using a whole stick)
  • 3 tasty eggs
  • Flour 
  • Sugar 
  • Chocolate
  • Amaretto/Your favourite liquor (if you want…you don’t have too) 

Crap you’ll need to cook:

  1. An oven 
  2. 2 bowls
  3. A Pot
  4. Ramekins (the amount I used filled 4, may serve 3; depending on how big your ramekins 

ImageStep 1: Get out your ramekins from whichever crevice they were in and place them on the bench space. What you do now is get your butter, get something to wipe it off the stick (grease proof paper or the manly man option; use your hands). You get some butter and just coat the insides of the ramekins with it. Be a little liberal with the spread and make sure all up in the ramekins is covered.

ImageStep 2: Whip out the sugar, sugar. Spoon some sugar in ramekins (one at a time is…less messy) and tilt the ramekin slightly and roll the sugar around to stick it to all of that butter. Do that with each ramekin. After doing this, set them aside till later. Hell; you can even put the in the fridge if you don’t have the space.

ImageStep 3: Get Juan Pot. Bring it to the hob. Get it hot to medium temperature. What you do is get a table spoon and take some butter (enough to fill the surface of the spoon; It’s okay if you have chunks of butter) and chuck that in the pan. While that’s melting. Get your flour.

ImageSTEP 4 (the short and loud step): TABLESPOON + PLAIN FLOUR = TABLESPOON OF FLOUR. TABLESPOON OF FLOUR + MELTED BUTTER IN PAN + A LOT OF STIRRING = ROUÉ. Have to add enough milk so that it turns more liquid. Milk added should be warm (at least room temperature, although mine only have a few minutes out of the fridge…still worked fine).

ImageStep 5: (ignoring that I have swapped mixing utensil). Apologise to your bar of chocolate and break it up. Take your roué off the heat; the mix should still be warm enough to melt the chocolate. Add as much chocolate as you want; I only used a little less than half a bar. Mix that thoroughly so that there isn’t any lumps, because, they’re not the best thing. You can add the liquor into the mix now, if you want to do that.

Image Step 6: This is quite a short step. Separate the eggs into 2 yolks and 3 whites. Get the whites and put them in a bigger bowl. (something which I should have done instead of making it another smaller bowl).
Image Step 7: Add the yolks to the pot and mix that up till it’s all nice and smooth, smooth like velvet. And no doubt some of you will think ‘velvet…that’s damn smooth’ and you’d be right; that is damn smooth.

ImageStep 8: Now that the fist half is made, now for the whites.(the first step can be done in advance, the main part of a good soufflé is the egg whites). Pull out your balloon whisk; making sure it doesn’t float off like one of those helium balloons. Whisk them egg whites like a mad man until they start to some together and form good, stiff peaks. I used a hand whisk, but you can of course use an electric whisk but be careful not to over whisk; they wouldn’t have much air in them.

Image  Step 9: Ooh we’re getting close to the end. Once you’ve got your egg whites mixed to satisfaction to the whisker, add a scoop of the whites to the other mix (which I put in a bowl instead of keeping it in the pot). Fold them whites in; be gentle, like holding a small animal; perhaps a nice fluffy bunny or a cute, playful puppy. After they have been folded in, add another scoop and fold that in. Be as slow as you like; just remember that you’ve got all the time in the world to do this; there’s no rush. After that has been folded in, you can add the rest of the whites and fold all of it in; gently. Remember you have all of the time you want, just to fold all this in.

 ImageStep 10: Once both mixtures have been mixed together, bring back the ramekins and fill them up with the mixture about two thirds up. Get the oven ready and turn it on to about 190 ‘C. Before you put these in the oven; fetch a tray and fill it half up (more or less) and put these ramekins in the tray. Get this whole tray and whack it in the oven on the middle ‘ish’ shelf for about 30-40 minutes. As soon as they look risen and poofed up; take them out and serve them as soon as you can, because if they rest for too long they will sink and look as yummy as a fart in the breeze.

Image As you can see, my soufflés didn’t rise but at least they didn’t sink. Always look on the bright side, man. I know why they didn’t come out as I expected. These things would be that: not all of my ramekins where fully coated and my egg whites were not whisked enough or stiff enough. But honestly, for a first try, they came out quite well, they were cooked and they were delicious.

If you try this, let me know how yours turned out. Hopefully, I shall try and do this every weekend in between of my reviews (which I’m working on, honestly) Follow my blog, share with everyone, comment on my post to let me know what you want me to try next or what you want me to review next. Hope you all enjoyed this. It was fun for me to try something different. BYEEEEEEEEE 🙂 



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