Wednesday, January 30, 2013

Passionfruit Souffles


I have never eaten a souffle and i'm very eager to try one. I remember the first time i read about  preparing souffle was thru Tze's blog and she too making it for the first time, sounds very challenging making one i thought, quite intimidating too. I 'forced' Joyce and Zoe to make souffles with me, thinking that i could at least have some feedback what is it actually like. Souffles is the theme for our bake along this week. According to wikipedia, it says that a souffle is a lightly baked cake made with egg yolks and beaten egg whites, combined with other ingredients served as a savoury main dish or sweetened as a dessert. It basically made up of 2 components that is the base for flavour and the egg whites that provide the lift. It should puffed up and fluffy when it comes out of the oven and then fall after 5-10 mins. Wow, 10 minutes!

If you read the instructions on how to make a souffle, it doesnt really sound that difficult and yet it's so difficult..My first 2 attempts failed using the same one recipe. I made a coffee one..coffee sounds nice to me, it doesnt come with egg yolks and the directions seem pretty simple, very straight forward. Very nice it was puffing in the oven, i was smiling..took it out from the oven and i was still smiling.. slowly it came down..ok, that's quite normal. Photo captured, done and when i digged in with a spoon, oh dear, it it cooked? is it supposed to look like this?? looks not cooked thru and when i tasted it, seems raw and tasted awful. I just got to throw them away. Next day i did it again with a higher temperature and even worse, the souffle already deflated before the time was up, also raw.

first and second attempts..noticed the 'thorns'..that's becos i didnt level the surface after  pouring the batter into the ramekins.
wet center , uncooked, tasted raw..failed!

I then watsapps Zoe to clear my doubts and after that, decided to change to another recipe and flavour. Passionfruit this time cos i have a few at home. Honestly, i was already feeling very daunted making it the 3rd time and i find myself reading tips on how to make a success souffle. To cut the story, it puffed up very nice in the oven but this time, i didnt smile..i was just waiting anxiously.. Took it out from the oven and very quickly it started to fall..i think the puff only survived for mere 10 seconds. Time to crack my souffle, i let out a sigh of relief, though it looks a little wet but i know it's cooked when i tasted it. Light and fluffy, like eating clouds..the passionfruit flavour is quite nice too , not eggy with a slightly crunchy top. I do not dare to claim this is a successful one,  i'm sure i did something not quite right along the way, could be the beating and the folding of the egg whites or perhaps the oven temperature that it collapsed so quickly and if possible, i would prefer a drier consistency for baking a little bit longer..

3rd attempt : remember to level the top this time... and run  the finger around the edge of the ramekin
to ensure even baking but i missed that shot. 
no thorns and rose up nice :D
not for long though...going lower...
..and lower....

 though a little wet but cooked :)


Recipe ( from lifestylefood.com.au ) with modifications
makes into 3 6oz ramekins
2 eggs ( i used 1 egg )
25gm + 25gm sugar
30ml strained passionfruit juice ( i used 25ml+ 1tsp passionfruit pulp)
2 egg whites
salt ( for beating egg whites,  i omitted and used 1/8tsp of cream of tartar)

Method:
1.In a bowl, cream the egg yolks with the first 25gm sugar using a handwhisk until pale and sugar has dissolved.
2.Add the passionfruit juice ( and pulp) , mix and set aside.
3.In a separate clean bowl, using electric beaters, whisk the egg whites and cream of tartar ( or salt ) till soft peaks form. Add in the remaining 25gm sugar and whisk till firm peaks( do not overbeat them ).
4.Whisk 1/3 egg whites into the egg yolks mixture, then carefully fold thru the remaining egg whites.
5.Spoon the batter into buttered and sugared ramekins ( which said to help it rise evenly ), bake at preheated oven at 190C for 12 minutes.


Bake Along will be taking a break in February and will come back in March with Banana Nut Bread. All are welcomed to join.


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76 comments:

  1. Lena, look absolutelt beautiful!!

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  2. Hi Lena
    This passionfruit souffle looking so tempting and delicious! Absolutely loves passionfruit flavour! Would love to have one from you now.

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    1. thanks, mel! try making a souffle :)

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  3. Hi Lena,
    Good work, looks very delicious, keep it up.

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    1. hi delphine, nice to hear from you again. Hope all is well with you and happy baking!

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  4. Oh Lena, you are very persistent...and it sure paid off...this souffle looks awesome!
    Have a wonderful week :)

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    1. thanks, juliana but tell you i'm not really that persistent but being as one of the hostess, i have to come up with something, whether good or bad..:)

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  5. Wet or not wet, they look irresistible, Lena!

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  6. this is the most amazing souffle I have ever seen! Passionfruit is spectacular in anything especially a souffle! job well done

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    1. that's very encouraging to hear..i know i still got a lot to improve on this!

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  7. Hi Lena, agree its really difficult to make a good souffle... and even harder to photograph. Passionfruit flavour sounds refreshing and delicious.

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    1. you are so right, the puff cant even make it to the camera!

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  8. Hi Lena, wow! I have not eaten this a long, long time. Once again, you come out with something that makes me wish I am your neighbour, ha ha. Not boyfriend....as women who can make these very dangerous to bachelors, ha ha ha.
    Lena, looking at this souffles, I think 3 pieces will do me fine.
    And going to be difficult to stop from exclaiming, "HMMMMMmm"! Ha ha.
    Have fun, and stay beautiful.
    Lee.

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    1. thanks lee! how's your party? are you going to blog abt that?

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  9. Hi Lena,

    You are right that most souffles especially the eggy ones can't wait! They rise and collapse within less than a min or even seconds... Sorry for cheating again for two of my souffles post. You have seen my first chocolate one... The second one is quite challenging but fail-proof in a way... you'll see :D

    Zoe

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    1. no sorry. you're giving us more ideas making a 'souffle' ..haha!will be looking forward to your second souffle!

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  10. Dear Lena,
    I've never eaten or baked one myself. Would really like to take this opportunity to bake one for BA event. :)

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    1. very glad to hear that, hope that you will be able to make one and join us!

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  11. Lena, the last one looks beautiful! Also never eaten souffle myself. I saw Joyce's and now yours. So I am motivated to try!

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  12. Brilliant! Hoarding some valuable tips for baking here. Got my eye on your next posts of souffles. :D

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    1. hi, thanks for dropping by, hope to make a better one next time:)

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  13. Lena, I just saw Masterchef Professional(Australia version) last night and the chef made souffles! I read a lot abt making souffles b4 becoz I tempted to make a simple souffle reason is I like eating them. The way you describe it like eating clouds is what I agreed and this is also the reason why I like eating souffle. I know that souffle will collapse very soon but somehow, the magazine souffles can tahan so well? Even the ones that I saw from last night also could stay high for so long? One of the tips that I've learned from a recipe is that after spooning the batter into the ramekin, use one of your fingers to run around the ramekin & also flatten the top of the batter. The souffle will rise evenly. I have been keeping that website for a long time but I had just deleted it recently.

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    1. hi jessie, yeah..i think a good souffle will be able to stand tall for several mins, that's why i said i dont think mine is really a successful one..is it supposed to look that moist inside? ya, i did run my fingers thru the ramekin during my 3rd trial and levelled it too..i can see the difference, it came up straighter ;)

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  14. Hi Lena, glad your souffle turned out beautifully. I love souffle too, I really hope I have time to join your Bake-Along.

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    1. thanks, yen. Try making one if you can :))

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  15. Hi Lena, it's Jessie again, sorry for being a busy body here. I know that you have done lots of study about the tips of making souffles, but if you can spend a few minutes to look at Curtis Stone's choc souffle video here:http://on.aol.com/video/curtis-stones-chocolate-souffle-recipe-411061460 He is a famous Australian chef who has restaurant in US and was a chef hired by Oprah Winfrey before. In the future, I will also try making souffle myself to experience all the difficulties. If you make it again in the future,may be can omit the cream of tartar/lemon juice? I always have the sinking issues when making my chiffon cakes.

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    1. the reason i put in the cream of tartar is to stabilise the egg whites ..i find that it's easier to achieve the firm peaks and i've watched the video that you linked. Thanks so much, really very keen to try again, really appreciate that..infact i saw from the video that he beat the egg whites till medium stiff peak only, not exactly very stiff peaks..i think i will try his method the next time. hey, you're no busybody..you're helpful, thanks again!

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  16. Hi Lena, Your soufflé looks great to me & it has that soft texture too. I'm not keen of soufflé but my family love it. So I'll make them like once a year thing! LOL Ya, I don't like the raw eggy taste ( sheng in cantonese)too but the soft cloud texture was nice. That is why last year I've baked an orange soufflé with Contreau. I 've even baked it in an orange too . So far this was the only soufflé that I like & very flavorful. Have you tried chill soufflé? Hopefully I've time to join in the fun & make a soufflé for my family & for this year! LOL

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    1. i'm still not very sure if this the correct texture but personally i prefer the center to be a little more drier. yeah, i'm afraid of that eggy taste too that;s why i just keep to one egg for this recipe. Hope you are able to make one and join us!

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  17. looks like your many attempts succeeded! :) i read somewhere that there are two different ways of making souffles, but cannot remember off the top of my head now what they are.

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    1. when i was chking the tips on making souffles, i read that some do it in a bainmarie method..but so far most of the souffle recipes bake them straight in the oven without waterbath:)

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  18. You used passion fruit, and Joyce used lemon. Interesting. lena, I need to wait till some days then only trying to bake this.

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    1. you're getting better and better in baking, hope to see you making souffles too one day. I know you must be very busy baking for cny, happy baking!

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  19. I read that souffles is quite difficult to bake and here you are, a nice passion fruits souffles to die for~

    I never had souffles before, but anything egg and cake alike, I'll sapu clean :D

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    1. as you hv read, i hv also never tasted one..hope i can get to taste the ones from the restaurant soon. so far i've never come across souffles in my place here :(

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  20. Hi Lena,
    I never knew about the tip on running the finger along the edge of ramekins! I almost did not made the souffles yesterday! Oops...this time, it is really last minute for me!
    Passionfruit is a nice and fragrant flavour, sounds yummy! Mine managed to stay puffed about 5 minutes, after that it starts to fall slowly. Yours rose very high! The best part about making souffles is when you see these little beauties puffed up! Thanks for an interesting selection! :)

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    1. you lucky girl..otherwise you got to stay up and make souffles! wow, 5 mins..will be off to read yours after this!

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  21. Hi Lena! I understand from my wife that it's not easy to make good souffles... Yours look very well done... interesting flavour too!

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    1. chef, is it supposed to look wet like this? i shld really go and master the techniques of making a souffle!

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    2. Hi Lena... at least yours look perfect from the outside. .. yes the moisture will make the souffle falls faster after the rise... that's why this is such a difficult dessert to make and we usually would like to order this in a restaurant to see how good the pastry chef is.... how he bakes this and how he times when to put into the oven for the souffle to reach the dining table with the perfect rise and texture.

      Have fun mastering this and share with us the tricks as you perfect the techniques!

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    3. today i watched another video in youtube, masterchef usa..the judges brought out 3 different souffles in which the contestants got to follow and make. Those souffles were still standing tall..i dont think those were immediately taken out from the oven..amazing..where's the secret??haha!

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  22. If I have time I would love to put my hands on this one. Have yet tried it before.
    Kristy

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    1. how are you? actually what happened to your oven? rosak kah??

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  23. Eeheheh Loved your description. I myself should have a t-shirt saying "TOO AFRAID TO SOUFFLE" :P

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  24. Wah sounds tough to make a good souffle! Never made one before and never eaten one either, so suaku! Pssionfruit is a great choice, hope you master this soon and i can learn from you then.

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    1. definately not that easy. you know, i've been watching a few videos in youtube, they all make it look so simple!!

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  25. Hi Lena, delicious souffle and I love passion fruits fragrant scent.
    Yours look good, YUMMY! Boh liow?? LOL

    Have a nice day.

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  26. They have turned out beautiful, Lena. I love the aroma of passionfruit.

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    1. thanks angie, hope i can make a better one next time:)

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  27. Indeed it is tricky!! But u did well! Masterchef professional australia- was making this a few nights ago and theirs was not cooked! So you did better than master chef! ;)

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    1. to be honest, i'm still not sure how 'souffle' is my souffle!haha! would really like to try again but now, busy preparing for CNY:D

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  28. Lena , this is so far your funniest post yet :D I just can't stop grinning .... forced Zoe and Joyce ? No smiling during the 3rd attempt ? lol ..... I think I haven't eaten souffle as well , huh ?! That passionfruit souffle looks delicious . The flavor sounds really good though I want to try the coffee flavored ;D

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    1. ya la, after 2 failed attempts, dont know how to smile already! eh, you go and try one in restaurant and see if you like them:)

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  29. Thumbs up for your patience, Lena! The 3rd attempt looks good to me.

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  30. I thought I was the only one who has never tried a souffle!! This looks too good!

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  31. Well done for persevearing! I have only ever made souflees once and they sunk in the middle :(. Your passionfruit ones look great.

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    1. thanks, carol. I hope to do it better next time!

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  32. Well done! You did it in the end! I've never made a dessert souffles but have made a cheese one, that wasn't as tricky as the steps are a little different. I want to join is bake along but my hand mixer is now broken...... So..... Maybe next event.

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    1. you abused your mixer?? haha! no worries, join us next time!

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  33. You so rajin to try it three times. I would have given up at 2nd try. Your third attempt looks successful to me. I've never tried making a souffle. All this time I thought it was easy to make but now hmm..not so sure. Maybe I should try it out just to see if it turns out okay.

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    1. give them a try..chk some videos out, they may help!

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  34. Mmmm...I have lots of passionfruit can give you if I can have a taste of this...hehehe...

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  35. Lena, actually I discovered that souffle cake is similar to Xiang Xi cake and Ogura cake. Correct me if I'm wrong. What I wanted to share here is that if anyone can bake the Xiang Xi cake or Ogura cake, they can bake souffle cake too. Don't be afraid to try. Maybe the difference is in the baking moulds used and there are many flavours to try.

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    1. hi kimmy, i've been wanting to try the ogura cake..actually these passionfruits are meant for the passionfruit ogura cake but becos of the earlier failures, i've used them. Hope to try the ogura cake after cny, thanks for your thoughts!

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  36. I can't recall how long I made my first soufflé , frankly I don't really appreciate this dssert, like eating nothing but only air and flavours ..,but at least i tried and know how it taste , never try never know... But I feel like to try again with savoury. So you like this dessert or not?

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    1. i wouldnt say that i dont like but i would personally prefer it to be more drier on the inside..then again, probably it's not a souffle then..

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  37. nice day :)
    hargailah hari kemaren,
    mimpikanlah hari esok,
    tetapi hiduplah untuk hari ini.
    bagi-bagi motivasinya yaah...

    http://www.nolimitadventure.com/

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  38. Hi Lena,
    Lovely soufflés you have there.
    I always think eating soufflé is like eat cloud hehe...
    Sounds like baking soufflé is very challenging :p
    mui

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