soufflé

Soufflé is a classic French dish characterized by its light, airy texture achieved through the incorporation of stiffly beaten egg whites. The word comes from the French souffler, meaning “to blow” or “to puff.” Every soufflé consists of two key components: a flavored base of creamy consistency and whipped egg whites that provide lift and volume during cooking.

Soufflés can be sweet or savory. Dessert versions typically feature chocolate, lemon, vanilla, fruit purée, or cottage cheese, while savory soufflés are built on béchamel sauce with cheese, mushrooms, or meat. In confectionery production, soufflé masses serve as semi-finished products for layered cakes and molded desserts, often stabilized with agar or gelatin to maintain their structure.

Discover more about soufflé — including GOST recipes, production methods, and flavor variations — in the articles below.