when you butter and sugar your ramekins at the beginning put them in the fridge and don’t take them out til you are ready to fill them. It can make the difference in success or failure.
Yep. The edges of his soufflés were breaking up. Ramekins should have been chilled and the cream as well. There are going to be a lot of soufflés being made with broken edges 😂
Butter them once with soft butter brushing upwards in strokes, and put in the freezer. Then make your meringue etc. Take them out of the freezer then butter again ensuring the insides are fully coated, again with upward strokes of the brush, before applying the sugar coating. Then put the folded mixture in - ideally with a piping bag - and bang the ramekins hard a few times on the bottom to allow to settle, top up to the rim of the ramekin if necessary, smooth the surface, and run your finger around the inside top edge of the ramekin taking care to leave the coating of butter/sugar intact. After that they will rise to at least twice the height of those in this video, or double the height of the ramekin, like mine do
Love this series! Can you make a video explaining how humidity affects baking, and how to adjust recipes according to the humidity and/ or altitude? Thank you!
@@baritonebynight Not borderline, it's the epitome of clickbait. Literally only titled that way to get loads of views it wouldn't otherwise, from people looking for something that isnt in the video at all.
Very nice! I love how you give the directions and respectful of the techniques being used in this food preparation. Food is art, love, and science in one and you are just that! I love it thank you for the tutorial.
Hmmm, you forgot to explain the when you butter the ramekins it is very important to brush the butter from the base to the top in single strokes. It helps the souffle rise evenly up the ramekin.
@@ryangarvey8207 Oh! I started doing that and I find that mine rise evenly from the sides now. I changed nothing else, and it really seems to work for me. I guess even if it doesn't matter, it wouldn't hurt to try it.
Thank you, Thomas! I see this in the challenges on Master Chef USA each season. Always wanted to see slowly how it's made, other than Ramsey's recipe. 😀 This is simple and awesome! Love your videos. I learn so much. I've made several things from you, and my husband and our children LOVE it all! Thank you, again.
I used this recipe to make a date soufflé and it was a success :D I might reduce the sugar next time as the dates are already sweet but this was a good base recipe. Thank you for the video!
Hi Thomas, your videos are brilliant! I just made my first Japanese souffle cheesecake but watched your video on meringue beating and it absolutely made a difference to my cake which turned out so well. I am watching calories and health issues for my husband and myself and we eat a lot of salmon. I'm going to try a olive oil based, non-egg yolk salmon mixture with addition of the stiff peak egg white mixture. Can i ask if there is a perfect ratio for base to meringue I need to know to ensure a good result, and what temperature I should bake it at?..i am keen to try both tinned and fresh salmon. Thank you in advance, a new fan from Singapore!
I was really excited to try this, so i followed each step and they tasted pretty good, they did rise up in the oven but as soon as i took them out they fell down and they took the exact same size they had when i put them in the oven.
I just made this i did a third of the recipe and made it a tiny it simpler it's delicious and filled with runny chocolately delicousness, Thanks for the delicous recipe!
The video was great but when a videos title is "the science behind" you want to see some real scientific explanation, this is a ordinary cooking/baking video.
@@baritonebynight Think about it, this is a food channel, so if you see the word "Science" in the same sentence with food, it's obviously a joke buddy, they just want people to watch...
@@mindhunter8772 There is science in everything... just not this video, in which the first 2 words of the title are 'The science'..... That aside, I enjoyed the video.
I would suggest that you add a little cold milk to the egg yolks sugar and flour so that it doesnt form a tight clump when mixing together. Your pastry cream will be smoother.
Hello there, i just wanted to let you know that i appreciate what you did here. Most cookers/bakers would say use whatever flavor you like and i am like, but i don't know what is appropriate to use?! You the expert chef on the other hand, gave us some options which was really cool. Have a great day ! :)
Souffle 6 serving 1 cup milk 1 vanilla bean 1 pinch salt Simmer 3 egg yolks 1/4 cup castor sugar 1/4 cup AP Flour Temper with the milk mixture Add 1/4 juice of everything or 7 oz choc to pastry cream 5 egg white 2 tbsp sugar Whip till stiff peaks then fold into the base Bake in 400F oven for 16-18 min
I've made soufflé a couple of times with different recipes; I've never had any trouble with them, but i don't remember either involving boiling milk/making pastry cream
Hey! I recently discovered this channel and like a lot of the recipes. Is there anywhere that the recipes are written down so we can follow these directions?
Yeah instead of Creme patisserie or pastry cream you would make the base from a bechamel sauce and then proceed the same way with the egg whites and flavour it with cheese or anything else you'd like.
i heard adding a drop of vinegar is useful for stabilizing the meringue so the souffle won't easily deflated also it can be served a bit cold(er). is it true?
hi thomas, can you show us please, how to make perfect dried apple rings that are coated with crispy bittersweet chocolate but still soft and chewy and sweet in the inside
Can you pre-make this and refrigerated to bake the next day. Provided I leave it out on the day i'm going to make it until it soft before putting in the oven.
No, they will deflate overnight. You can make your base and get your dishes ready day before, then simply whip the egg whites and fold in and then bake right before serving.
I've always been taught that adding flour to your confectioner's cream is a sin (I use cornstarch instead). My question is: since the cream you're making is actually going to be a base for the soufflé, is the flour needed? Could I do this with some leftover confectioner's cream (aka with cornstarch)?
The part I've never understood is the timing for getting these to the table. Do I prepare the ramekins and put them in the fridge until it's time to have dessert or do I have to make this while I'm having a dinner party?
Awesome video as always, the channel is great, just a request.....the sound is always low and its really dificult to listen especially using a laptop or a tablet.
I noticed that you didn't bother with the foil/parchment collar, which was de rigeur in every soufflé recipe that I was taught. Is it no longer needed or...?
I read somewhere that you can freeze the mixture immediately after putting it molds so you can just transfer the soufflés to the oven when guests are ready for dessert. Does this work?
+Helen Fu I was curious about that too. I read that you can freeze them for up to a week, just don't let them thaw out before cooking. I want to try it out now..
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when you butter and sugar your ramekins at the beginning put them in the fridge and don’t take them out til you are ready to fill them. It can make the difference in success or failure.
Yep. The edges of his soufflés were breaking up. Ramekins should have been chilled and the cream as well. There are going to be a lot of soufflés being made with broken edges 😂
Butter them once with soft butter brushing upwards in strokes, and put in the freezer. Then make your meringue etc. Take them out of the freezer then butter again ensuring the insides are fully coated, again with upward strokes of the brush, before applying the sugar coating. Then put the folded mixture in - ideally with a piping bag - and bang the ramekins hard a few times on the bottom to allow to settle, top up to the rim of the ramekin if necessary, smooth the surface, and run your finger around the inside top edge of the ramekin taking care to leave the coating of butter/sugar intact. After that they will rise to at least twice the height of those in this video, or double the height of the ramekin, like mine do
Wow... thanks for the tip!
@@simonh6371 That's how I do mine. I love souffle's...all kinds!
@@simonh6371 wow, thanks for the tip, I will make it your way next time
I really like him, he makes everything clear and simple.
Indeed
Love this series! Can you make a video explaining how humidity affects baking, and how to adjust recipes according to the humidity and/ or altitude? Thank you!
Omg...Ikr...I want an episode of that too!
***** woah......Im living in Asia and its really really hot here...It would be great if there would be an episode about humidity!
Yes please me too.. Thanks for the idea.
You'll have to ask a food scientist about that....this guy didn't speak about science at all....just how to. Misleading title...borderline clickbait.
@@baritonebynight Not borderline, it's the epitome of clickbait. Literally only titled that way to get loads of views it wouldn't otherwise, from people looking for something that isnt in the video at all.
Best souffle video ever. Very tecnical and precise instructions.
I love this! I love how he explains each ingredient, step by step, and the result how it plays into creating a souffle. Thank you!
Very nice! I love how you give the directions and respectful of the techniques being used in this food preparation. Food is art, love, and science in one and you are just that! I love it thank you for the tutorial.
Hmmm, you forgot to explain the when you butter the ramekins it is very important to brush the butter from the base to the top in single strokes. It helps the souffle rise evenly up the ramekin.
no that doesnt really matter
@@ryangarvey8207 Oh! I started doing that and I find that mine rise evenly from the sides now. I changed nothing else, and it really seems to work for me.
I guess even if it doesn't matter, it wouldn't hurt to try it.
I love him so much! it feels like he really wants us to learn and do this at home
Nooo why didn't you show us the interior?!
+Josiane Guay Exactly my thoughts!! That's basically the whole reason I clicked this video :P
Lol seriously that's the best part!
+Josiane Guay Exactly!
haha we need more women like you in the world you my lady are amazing with your comment xD
Josiane Guay ikrrrrr
He just makes cooking so easy to understand, i wanna do something like this on my channel , not sure i will be able to.
I like the way he explains the reason of the method, I've never known to slowly rise speed of egg white whisking
Thank you, Thomas! I see this in the challenges on Master Chef USA each season. Always wanted to see slowly how it's made, other than Ramsey's recipe. 😀 This is simple and awesome! Love your videos. I learn so much. I've made several things from you, and my husband and our children LOVE it all! Thank you, again.
I used this recipe to make a date soufflé and it was a success :D I might reduce the sugar next time as the dates are already sweet but this was a good base recipe. Thank you for the video!
I love your beautiful little flavour displays! Perfectly arranged! Everything looks so clean and shiny in your videos!
Very helpful! I beat my whites like crazy start to finish, thanks for the info to start slowly!
Love this guy. Such a good teacher.
Wow, you definetely rock with this amazing and useful tricks and tips. Congrats. Fantastic recipe.
I've loved each kitchen conundrum and the way Thomas actually explains in detail the science behind every action
You're the best Thomas, thanks for these videos!
I loved this video because of the chef. Instructions are very clear. Thank you!
I love you Thomas Joseph! 💕
i don't know a thing about cooking but this video is amazing... subscribed !
Hi Thomas, your videos are brilliant! I just made my first Japanese souffle cheesecake but watched your video on meringue beating and it absolutely made a difference to my cake which turned out so well. I am watching calories and health issues for my husband and myself and we eat a lot of salmon. I'm going to try a olive oil based, non-egg yolk salmon mixture with addition of the stiff peak egg white mixture. Can i ask if there is a perfect ratio for base to meringue I need to know to ensure a good result, and what temperature I should bake it at?..i am keen to try both tinned and fresh salmon. Thank you in advance, a new fan from Singapore!
I was really excited to try this, so i followed each step and they tasted pretty good, they did rise up in the oven but as soon as i took them out they fell down and they took the exact same size they had when i put them in the oven.
I just made this i did a third of the recipe and made it a tiny it simpler it's delicious and filled with runny chocolately delicousness, Thanks for the delicous recipe!
it shouldn't be runny ....
Where is ingredients . I can't even find on his website
i think they meant, after they cooked it they filled the inside with running chocolate
This guy got it down to science. Great video. Please bring him back with more.
Well explained. Simple with no chefspeak. Thank you!
Delicious! I love making soufflés.
What a great and informative channel.
The video was great but when a videos title is "the science behind" you want to see some real scientific explanation, this is a ordinary cooking/baking video.
I can't believe you took the Title serious....
I can't believe you didn't.
@@baritonebynight Think about it, this is a food channel, so if you see the word "Science" in the same sentence with food, it's obviously a joke buddy, they just want people to watch...
@@mindhunter8772 cooking is science it's chemistry buddy
@@mindhunter8772 There is science in everything... just not this video, in which the first 2 words of the title are 'The science'.....
That aside, I enjoyed the video.
How we can live without you Thomas
I love your videos. You are so precise. Just brilliant 😊
EXCELLENT GOOD, INSTRUCTION DUDE, MORE POWER TO YOU, GOD BLESS.
I would suggest that you add a little cold milk to the egg yolks sugar and flour so that it doesnt form a tight clump when mixing together. Your pastry cream will be smoother.
freeze the ramekins after dusting .it will give you better results
Great video. Thank heaven we No. 1 Rise in Dallas for soufflés. Thanks
Hello there, i just wanted to let you know that i appreciate what you did here. Most cookers/bakers would say use whatever flavor you like and i am like, but i don't know what is appropriate to use?! You the expert chef on the other hand, gave us some options which was really cool. Have a great day ! :)
Someone show this video to Clara Oswald.
Shayna O can u please explain idk
Eggs-terminate
Shayna O AHHHHHHHHHHH
Insensitive
I’ll do it
Souffle
6 serving
1 cup milk
1 vanilla bean
1 pinch salt
Simmer
3 egg yolks
1/4 cup castor sugar
1/4 cup AP Flour
Temper with the milk mixture
Add 1/4 juice of everything or 7 oz choc to pastry cream
5 egg white
2 tbsp sugar
Whip till stiff peaks then fold into the base
Bake in 400F oven for 16-18 min
Many thans! I learn so much from watching you!!
Yummy! I love making souffle but I use vanilla sugar instead of beans
I've made soufflé a couple of times with different recipes; I've never had any trouble with them, but i don't remember either involving boiling milk/making pastry cream
Thomas is great! Thank you for the clear-cut video :) :)
"You can flavour this base, in so many different ways." Kind of poetic 🤔😂😂😂
Hababa ublababa 😂😂😂😂
Best souffle ever the recipe is out of this world
Love kitchen conundrum so much!
I was watching when you added the chocolate and thinking "Oh come on, use some zest, it is already there!!"
i love how explains everything!!!!
Really enjoy these science based videos!!
It’s one of my fav- @chef - I am
Definitely going to try this !! 🙏 for this wonderful clip
I like his work!!
love the explanation of the science!
2:45. Like the way he says creamsicle flavour.
perfect recipe thank you so much
Very good chef thanks 👍👍👍🏻👍
Can you apply the principles behind the dessert souffle that you demonstrated to a savory souffle?
Im glad I found this guy
Great quality and info man thanks
Hey! I recently discovered this channel and like a lot of the recipes. Is there anywhere that the recipes are written down so we can follow these directions?
It is 3:33 PM!!! Sorry I just thought this is such a special minute😂😂
I think you cannot name the series as 'The Science Behind...' because there's not much scientific explanation of the recipes that it should have.
Georgia Andrea watch the chocolate Cake difference between dense and light + airy
Wrathlands X But I wanted to know how everything happens not how to make it, I have Gordon Ramsay for that.
Agreed. I was expecting this video to be a little more Alton-Brownish. Plus, Gordon's recipe is much simpler.
Yeah this isn't science it's just regular baking tips without an actual scientific explanation behind them. Frustrating
Georgia Andrea and he did not put any butter in the ramecan
In case u didn't know the reason he tempered it is because he doesn't want the mixture to crudle because it will ruin the soufflé
Chloe Lam I once made eggnog without properly tempering it and it came out with Chunky almost scrambled egg like bits 😭
how about a savory souffle? would that change the pastry base of the souffle?
Yeah instead of Creme patisserie or pastry cream you would make the base from a bechamel sauce and then proceed the same way with the egg whites and flavour it with cheese or anything else you'd like.
Nur La grande thank you!
Love watching these!
this video and this channel is what i have been looking for❤❤❤
Could you prepare the batter all the way and then store away in the fridge, then bake the next day?
i heard adding a drop of vinegar is useful for stabilizing the meringue so the souffle won't easily deflated also it can be served a bit cold(er). is it true?
Same to lemon juice, any axitic would help stablize egg white
Why do you have to be quick in serving the souffles? Also instead of those cup things, could you use cupcake liners to bake them in?
hi thomas, can you show us please, how to make perfect dried apple rings that are coated with crispy bittersweet chocolate but still soft and chewy and sweet in the inside
Can you pre-make this and refrigerated to bake the next day. Provided I leave it out on the day i'm going to make it until it soft before putting in the oven.
No, they will deflate overnight. You can make your base and get your dishes ready day before, then simply whip the egg whites and fold in and then bake right before serving.
I've always been taught that adding flour to your confectioner's cream is a sin (I use cornstarch instead). My question is: since the cream you're making is actually going to be a base for the soufflé, is the flour needed? Could I do this with some leftover confectioner's cream (aka with cornstarch)?
Oh my goodness, it looks beautiful. Why did you not show the middle of the souffle
Would the difference in sized eggs make any differences in the souffle?
The part I've never understood is the timing for getting these to the table. Do I prepare the ramekins and put them in the fridge until it's time to have dessert or do I have to make this while I'm having a dinner party?
Jealous of your mixer. My chef made me whip egg whites by hand.
BLT4LIFE
Avaste Ye! so you can whip egg without a mixer
h4lth it takes forever though
@Ryan
30 seconds, get @ me
BLT4LIFE When you mix it by hand, your hand starts aching into the first 30 seconds
Can you mix lets say? Chocholate and lemon zest?
hey... this give me idea. I have bunch of guava in my refrigerator. maybe I can use that to make souffles.
If you were just using vanilla extract, would you have to heat it up?
can you please write down the exact ingredients in the description box below 🙏
He is a total BOSS when at the ending the music starts and he finishes the video👍👍👍👌👌👌
HEY could you possibly make a video for how to make kouign amann?
Awesome video as always, the channel is great, just a request.....the sound is always low and its really dificult to listen especially using a laptop or a tablet.
Why do you have to cool your mixture before adding the egg whites?
I love these videos
Why does the bowl have the KitchenAid words covered but the stand mixer doesn't ?
The Soufflè!!! what else?! thanks for the tricks
i don't think i've ever actually had a soufflé
I noticed that you didn't bother with the foil/parchment collar, which was de rigeur in every soufflé recipe that I was taught. Is it no longer needed or...?
I read somewhere that you can freeze the mixture immediately after putting it molds so you can just transfer the soufflés to the oven when guests are ready for dessert. Does this work?
+Helen Fu I was curious about that too. I read that you can freeze them for up to a week, just don't let them thaw out before cooking. I want to try it out now..
Like ur kitchen and great vid.
i adore your videos
Can we substitute the flour with corn starch?
You're simply AMAZING:)
these are so addicting
Is there a science behind using coarse salt v. regular grain salt?
How do we know if our hand mixer is at low/medium/high speed? I'm sure its different from the stand mixer.
+Alie Anne ok thanks...My hand mixer has those number too...And it has a turbo option as well...I'm just not too sure hahaha ..Thanks a lot!
Awesome..thank u
Has anyone made this? I’ve made his lava cake recipe and it came out phenomenal and now I’m thinking of making this but idk how the center looks
Can i substitute milk with a plant based milk, is the result going to be the same?
I don't even have an oven but I keep clicking on these videos??