Traditional Vanilla Soufflé

A golden crust that cracks under the spoon, revealing an airy and vaporous heart. The scent of warm vanilla and butter fills the room as the soufflé rises straight above the mold.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 320
• Protein: 10 g
• Carbs: 31 g
• Fat: 18 g

Ingredients

• 250 ml Whole milk ( liquid )
• 4 piece Egg ( yolks and whites separated )
• 80 g White sugar ( granulated )
• 50 g Minimum butter sweet ( softened for molds and cubed for the roux )
• 40 g Wheat flour ( sifted )
• 1 piece Vanilla bean ( split and scraped )

Instructions

1. Coat the molds

   Brush the inside of the molds with soft butter using vertical strokes from bottom to top. Pour in white sugar, rotate to coat the sides, then tap to remove excess. The sugar must stick evenly to help the soufflé rise.

2. Make the creamy base

   Heat the whole milk with the split vanilla bean. In another saucepan, melt the butter, add the wheat flour and mix without browning. Pour in the filtered hot milk all at once. Whisk until the mixture thickens and coats the spoon. Off the heat, stir in the egg yolks.

3. Whisk the whites

   Whisk the egg whites until stiff peaks form with a pinch of sugar. They should be firm and form a 'bird's beak' at the end of the whisk when lifted. Do not overbeat them so they maintain their elasticity.

4. Fold the batter

   Loosen the pastry cream with a third of the whites by whisking vigorously. Fold in the rest gently with a spatula, lifting the mass from bottom to top so as not to break the air bubbles. The batter should be homogeneous and foamy.

5. Baking

   Fill the molds to the brim, smooth the surface with a spatula. Run a fingernail around the inner edge to loosen the batter. Bake at 180°C. The soufflé is ready when it has risen 2 or 3 cm and the top is beautifully golden.

Chef's tips

• Never open the oven door during baking, the thermal shock would cause the soufflé to collapse instantly.
• The vertical movement of the butter on the mold creates micro-ridges that guide the rise of the batter.

Storage

The soufflé cannot be stored or reheated. It must be served immediately upon leaving the oven.