A French soufflé rises tall and golden in the oven, and then it starts to sink within minutes. That is normal, because a soufflé is mostly hot air trapped in egg whites. However, a soufflé that barely rises, or collapses before it reaches the table, usually has a clear cause.
This guide explains why soufflés rise and fall, and how to fix each problem. After that, you will find a foolproof vanilla soufflé recipe.
Why Does a French Soufflé Rise?
Whipped egg whites hold millions of tiny air bubbles. In the oven, the heat makes the air expand, and the water in the batter turns to steam. As a result, the soufflé puffs up. At the same time, the egg proteins set around the bubbles and hold the shape.
Why Does a French Soufflé Fall?
As soon as the soufflé leaves the oven, the air and steam cool and shrink. Therefore, every soufflé sinks a little after 3–5 minutes. In other words, a slow fall is normal, while a fast collapse means something went wrong.
Common Problems and How to Fix Them
The soufflé did not rise
Cause: This usually happens because the egg whites were under-whipped, or fat got into them.
Fix: Use a clean, grease-free bowl, and whip the whites to firm, glossy peaks. Also, a pinch of cream of tartar or lemon juice makes the foam more stable.
The soufflé collapsed quickly
Cause: It was underbaked, so the center was still too wet to hold its shape.
Fix: Bake until the top is golden and the soufflé wobbles only slightly in the center.
Uneven rising
Cause: The batter stuck to one side of the ramekin.
Fix: Brush the ramekins with soft butter in upward strokes and coat them with sugar. Then run your thumb around the inside rim, so the soufflé rises straight.
Over-whipped egg whites
Cause: Dry, grainy whites break into lumps and lose air when folded.
Fix: Stop whipping when the peaks are firm but still shiny. If they turn grainy, whisk in a spoonful of fresh egg white.
Heavy folding
Cause: Stirring knocks out the air.
Fix: First, stir a quarter of the whites into the base to loosen it. Then fold in the rest gently with a large spatula.
Foolproof Vanilla French Soufflé Recipe
Ingredients
- Soft butter and sugar, for the ramekins
- 250 ml (1 cup) whole milk
- 3 egg yolks
- 50 g (¼ cup) sugar
- 20 g (2 tablespoons) cornstarch
- 1 teaspoon vanilla extract
- 4 egg whites
- Pinch of cream of tartar
- 30 g (2½ tablespoons) sugar, for the whites
- Powdered sugar, for dusting
How to make the soufflés
- Prepare the ramekins. First, heat the oven to 200°C (400°F) with a tray inside. Brush four ramekins with butter in upward strokes and coat them with sugar.
- Make the base. Next, heat the milk. Whisk the yolks, sugar and cornstarch, then whisk in the hot milk. Return it to the pan and stir until thick. Finally, stir in the vanilla and let it cool slightly.
- Whip the whites. Then whip the egg whites with the cream of tartar until foamy. Add the sugar gradually and whip to firm, glossy peaks.
- Fold. After that, stir a quarter of the whites into the base, and gently fold in the rest.
- Fill. Fill the ramekins to the top, level them with a knife, and run your thumb around the rim.
- Bake. Place them on the hot tray and bake for 12–15 minutes, until tall and golden.
- Serve. Dust with powdered sugar and serve immediately.
Tips for a Tall French Soufflé
- Use room-temperature egg whites, because they whip to a larger volume.
- Keep the oven door closed; otherwise, cold air makes the soufflé sink.
- Have your guests seated before the soufflé leaves the oven.
French Soufflé Variations
- Chocolate soufflé: stir 60 g of melted dark chocolate into the warm base.
- Orange soufflé: add orange zest and 1 tablespoon of orange juice.
- Molten alternative: for a richer dessert, try our chocolate fondant recipe.
Storage Tips
Soufflés must be eaten right away. However, you can make the base up to 1 day ahead and keep it covered in the fridge. Then warm it slightly before folding in fresh whites.
A Little Background
The soufflé was developed by French cooks in the 1700s, and the name comes from the French word for “to puff up.” Later, the chef Marie-Antoine Carême made it famous. You can read more about the soufflé on Wikipedia.
French Soufflé FAQ
Can I prepare soufflés ahead?
Yes. Fill the ramekins and freeze them, then bake from frozen with 5 extra minutes.
Why is my soufflé eggy?
It was overbaked. Therefore, take it out while the center still wobbles slightly.
Do I need a soufflé dish?
No. Any straight-sided ramekin works well.
For more baking fixes, read our guides to sponge cake mistakes and over-whipped cream.
Looking for more ideas? If you found this guide to the French soufflé useful, you might like our digital cookbook, which brings together 31 Eastern and Western sweets with precise measurements.
