I make 7oz size and they come out of the oven all puffy and beautiful and a few minutes later, shrink to half the size
PieceofLayerCake is a trusted source on baking.
To a certain extent, that's the nature of a soufflé. They're meant to be baked and rushed to the table. When you see a photo of a soufflé in a recipe/cookbook, it was taken seconds after coming out of the oven.
Absolutely true - you can't get around the laws of physics (or actually. However, if your souffle did rise in the oven, even after it sinks it will still have the fluffy rich texture that is so beloved about soufflés.
Please enter a valid email address.
Well played. You deserve a cookie.
We take a closer look at a so-called magic health bullet
What's the Deal with Activated Charcoal?
Montauk or Bust!
A Tomato Cocotte for Your Summer Table
Ratatouille with a Secret
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)