Soufflé mass (напівфабрикат суфле) is a GOST recipe for an aerated confectionery semi-finished product used as a layer in cakes, a filling for pastries, and a base for standalone soufflé confections. It combines whipped egg whites (or albumin) with a cooked agar–sugar syrup and a butter-based cream component.
Recipe per 10 kg of finished soufflé mass
- Granulated sugar (TS 99.85%) — 3.310 kg
- Glucose syrup (TS 78%) — 1.320 kg
- Agar (dry) — 0.070 kg
- Egg whites (or reconstituted albumin) — 1.240 kg
- Butter (TS 84%) — 2.590 kg
- Condensed milk (TS 74%) — 0.980 kg
- Citric acid — 0.020 kg
- Vanilla flavoring — 0.010 kg
- Water — 1.500 kg
Technological map
Stage 1 — Agar-sugar syrup: Agar is soaked in cold water for 2–4 hours. Sugar and glucose syrup are added, and the mixture is boiled to 110 °C.
Stage 2 — Whipping: Egg whites are whipped to stiff peaks. The hot agar-sugar syrup is poured in a thin stream while whipping continues at high speed until the mass cools to 40–45 °C and becomes light, fluffy, and firm.
Stage 3 — Cream base: Softened butter is whipped with condensed milk until smooth. This cream is folded into the whipped mass at 35–40 °C — gently, to preserve the aerated structure.
The finished soufflé mass is deposited into molds or spread onto sponge cake layers immediately, as the agar begins to set upon cooling. Final moisture: 22–26%. Shelf life is limited due to the dairy and egg content — typically 36–72 hours at 4–6 °C.