Topic: Souffle

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Posted at October 27, 2013, 8:19 pm:

so i havent been baking for very long, and every once in a while, the girls at work and i are stumped. we only worked on souffles in school one time and being in the country club industry, we never really have to make souffle.
so now we have a banquet for a VERY important worldly leader. and they want SOUFFLE.
can someone please describe the texture of a perfectly done souffle. and if you have any tips, or a great recipe... i would really appreciate it.
i just want to make sure we are looking for the correct texture
thank you

(and our recipe is basically a pastry cream lightened with egg whites..) ?

Original of the message was taken from http://www.cheftalk.com/forums/

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