Soufflé - can you actually eat them while puffy?

Discussion in 'Pastries & Baking' started by zapotex, Oct 12, 2014.

  1. zapotex

    zapotex

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    Hi All,

    after a failed attempt, I did manage to make two soufflés rise (I think cream of tartar played a big role).

    Question is: straight out of the oven, they were beautiful and puffy, but way too hot to eat without burning your mouth. After a few minutes, they had cooled down enough and they actually tasted pretty good, but had deflated significantly (for reference: I put them into the oven about half an inch below the rim, I took them out about half an inch above the rim and I could only eat when they were back to rim level or even slightly below.

    The texture was definitely fluffier than a frittata or cake, but not as airy as they looked when they peaked.

    Is it normal?

    Thanks so much!
     
  2. chefross

    chefross

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    yes
     
  3. zapotex

    zapotex

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    Thank you so much! Have a great day!
     
  4. iceman

    iceman

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    WOW. Easy.