Go to the Recipe: Strawberry Shortcake Soufflé
Where did you get the glass oven-proof ramekins in the video?
They are no longer available—just part of our stash that is slowly disappearing (some of us might be a little clumsy #askmehowiknow). If anybody locates an 8-ounce straight-sided oven-proof glass dish, let me know!
We also like these 5-ounce (and 10-ounce) white ceramic ramekins from Sur La Table, but you’ll need to adjust your baking time for the smaller size.
How can I turn this into a Grand Marnier Souffle ?
I thought this new chefsteps studio was going to involve having your questions answered in a timely fashion but the format of the site is unchanged except that some recipes are only available for “studio” members. Other then that it’s just as non-responsive as the old chefsteps.
Hi Michael, we designed this recipe to specifically be a vanilla soufflé. But you can try to replace a portion of the heavy cream with the liquor. If you want to have the results we tested use our recipe and you can make your creme anglaise with the liquor or a whipped cream flavored with it and it would be delicious.
Thank you for the suggestions.
The text doesn’t read like that at all though. It repeatedly tells us it’s “guidelines” for successful soufflés, implying that these techniques would work for other soufflé recipes. Is that not true? Why not just give a recipe and tell us to follow it exactly then? I am not getting the impression anyone is proofreading or editing Chefsteps anymore.
LOL
I like the glass ones. These are only 6 oz, but might be a suitable substitute:
https://food52.com/shop/products/6801-oven-safe-glass-ramekins-set-of-6
Hi @BostonBestEats, I found these and got to look at them in person. The inside portion has a straight side and they hold 8 oz. https://amzn.to/2TUkxJp
Those look promising!
I naturally like a lot the use of grams, precision above everything else.
How about taking the next step, go metric and kill the ounces ?
I tested this recipe this afternoon.. They came out SOOO GOOOD! My wife finished hers before I did mine, and my daughter nearly fell out of the chair with amazement. I could only find large ramekins at Target on short notice, so I doubled the recipe and cooked for 30 minutes. There was a fourth souffle that needed to go for another 5 minutes. The tops had a nice crunch, and the centers were soft. Great recipe!
If I can't get hold of any vanilla bean paste at the moment and want to do a souffle tomorrow is there anything else you could suggest using?
Whole vanilla bean or vanilla extract will do the job. They make a vanilla powder as well that could be used. If vanilla is the issue and not available then try some citrus zest or citrus oil.
Is there any way to prep this ahead? If not,how then the restaurants do it during the service?
yes, pre brush your ramekins. make the batter and egg whites. stabilize the whites just before serive. when an order comes, fold together whites and batter and bake
My souffles overflowed. Why? May be the dishes were too small? Thanks!
Any reason why you don't use an electric mixer to whisk the egg whites?
Did you miss the button at the top of the recipe that lets you change units and scale the recipe?
Sounds like the dishes were over filled. The size should only change the baking times. Try filling just under the rim.
hi was wondering if you could help me with a couple problems, my souffle comes out cracked and dome shaped instead of flat, any tips how to fix this? I religiously follow the recipe etc. but it doesnt to seem to come out perfect.
Hello Den, soufflés usually dome from sticking to the side of the mold. The cracking can be frustrating and I have run into this in the development. The top needs to dry out in the oven to create the even rise. The real factor is always the egg whites being whipped and then folded in. How much you whip the whites affects the hydration of the batter. Go for stiffer peaks to help keep the soufflé tight. The less you whip the whites the more spring they will have and may just be what you need to prevent the cracking.
It could be the mold too. Straight edges work the best and if it has a small lip it is more difficult to rise straight. Butter and sugar well to coat every nook. Do not overfill and keep level if possible.
Thank you. Will report back. The egg whites and the ramekin seems to be the culprit.
Not sure when you meant top needs to dry? Is there a specific technique for this?.. also do i need to add more sugar for stiffer peaks? Ty.
First off the taste of these soufflés were amazing. I loved everything about it. Thanks for putting together this recipe.
Question: I felt like the time frame of 22 minutes for these soufflés were too long so I put mine in for 17 minutes. There was custard consistency really in them. Did you guys at chefsteps intend for this to be cooked all the way through like a cake? Mine rose perfect and came out perfect but just cooked through all the way. I think next time I’d like to cook them for maybe only 13-15 minutes at 375 degrees. What do you guys think?
Hello Jonathan, Yes, the intent was to fully bake them. Of course you can under bake for the molten affect. Every oven performs a bit differently and the baking times may vary. Mold shape and size is another variable but this shouldn't change too much in the baking time.
Awesome! Then they came out the way they were supposed to. I loved the recipe thanks so much!!
Is there any reason you cannot use an electric mixer?
Feel free to use any mixer or method to whip the meringue!
Hate to be a pain...yet you say this is a "Strawberry Short Cake Souffle"...Where are the strawberries? The picture isshowing a Jam on top with a heavy cream anglaise ?? I see vanilla bean seeds in the whip but what is the whip and the "strawberry jam"? Strawberry Shortcake Soufflé
Can it be made gluten free
We had great results with Mochiko flour for our chocolate soufflé. Let us know if you have good results.
My daughter-in-law brought me some powdered meringue. How good is this stuff and can I use it in lieu of egg whites?
It is not a good substitute for a souffle.
and the strawberries????? Is the idea to make the jam and spoon it into the baked soufflé's?
