Fascinating history of the soufflé!

The soufflé has its roots in French cuisine from the early 18th century. The word “soufflé” comes from the French verb “souffler,” which means “to breathe” or “to puff up.” This is a perfect description of how these delicate dishes rise in the oven.

Vincent La Chapelle was the first person credited with creating and documenting soufflés. He served as chef to Madame de Pompadour. He published the first recipes in the 1740s. However, it was the famous French chef Marie-Antoine Carême who really perfected and popularized soufflés in the early 1800s. Carême, known as the “King of Chefs and Chef of Kings,” developed many of the techniques still used today.

The soufflé became a symbol of refined French cuisine during the 19th century. Initially, they were primarily savory dishes made with cheese or meat, but sweet soufflés gained popularity during the Victorian era. The dessert soufflé especially became associated with elegant dining. It required skilled cooking. Timing and technique were crucial for achieving the perfect rise.

Some interesting historical notes:

• Early soufflés were actually cooked over open fires rather than in ovens
• The development of more reliable ovens in the 19th century helped make soufflés more consistent and popular
• The classic soufflé dish with straight sides was designed specifically to help the mixture rise properly
• Many famous restaurants in Paris became known for their signature soufflés, like La Mère Fillioux in Lyon, which served cheese soufflés for over 60 years

The soufflé remains largely unchanged from its original form. It still relies on the basic principle of egg whites being whipped to create volume. These whipped egg whites are then gently combined with a flavored base. This simplicity has kept its status in French cuisine. Its dramatic presentation helps maintain its classic status for nearly 300 years.

How the Souffle spread to different regions:

Ah, the global journey of the soufflé is quite interesting! Here’s how it spread and evolved around the world:

Britain

• Soufflés reached Britain during the Victorian era (1830s-1900s)
• They became a status symbol among the upper classes
• Mrs. Beeton’s famous 1861 cookbook included several soufflé recipes
• The British particularly embraced sweet soufflés, especially chocolate and lemon varieties
• They added their own twist with ingredients like Yorkshire rhubarb and gooseberries

United States

• Introduced in the late 1800s by French-trained chefs
• Became popular in high-end restaurants in New York and San Francisco
• James Beard helped popularize soufflés in American home cooking during the 1950s
• American innovations included corn soufflé (from Southern cuisine) and pumpkin soufflé
• The cheese soufflé became a staple of Ladies’ Luncheons in the 1960s

Japan

• Encountered French cuisine including soufflés during the Meiji period (1868-1912)
• Created unique variations like matcha green tea soufflés
• Developed the famous “Japanese cheesecake” or “cotton cheesecake” – a hybrid between a traditional cheesecake and a soufflé
• Modern Japanese cafes are known for their soufflé pancakes, a recent innovation that applies soufflé techniques to pancake batter

Switzerland & Austria

• Adapted the soufflé technique to create chocolate soufflés using their fine chocolates
• Developed the “Salzburger Nockerl” – a sweet soufflé-like dessert representing the three mountains around Salzburg

Mexico

• Created unique variations using local ingredients like corn and chiles
• Developed chile relleno soufflé, combining French technique with Mexican flavors
• Popular variations include soufflés made with Mexican chocolate and vanilla from Veracruz

China & Hong Kong

• Adapted the technique in the 1950s and 1960s
• Created unique versions using Asian ingredients like taro and red bean
• Hong Kong’s famous egg tarts have a soufflé-like variation
• Modern dim sum restaurants sometimes feature savory Chinese-style soufflés

Here is a Corn Soufflé Recipe that you can make your own:

Ingredients:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk, warm
• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 4 large eggs, separated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon cream of tartar

Instructions:

1. Preheat oven to 375°F (190°C). Butter a 2-quart soufflé dish and coat with a light dusting of grated Parmesan.
2. Make the base:
   • Melt butter in a saucepan over medium heat
   • Add flour and cook, stirring constantly, for 2-3 minutes to make a roux
   • Gradually whisk in warm milk and cook until thickened, about 5 minutes
   • Remove from heat and let cool slightly
3. Process the corn:
   • Blend corn kernels in a food processor until smooth
   • Stir pureed corn into the cooled white sauce
   • Mix in egg yolks one at a time
   • Add salt, pepper, nutmeg, and half the Parmesan
   • Let mixture cool to room temperature
4. Prepare the egg whites:
   • Beat egg whites with cream of tartar until soft peaks form
   • Continue beating until stiff but not dry peaks form
5. Complete the soufflé:
   • Gently fold 1/3 of egg whites into corn mixture to lighten
   • Fold in remaining whites until just combined, maintaining as much volume as possible
   • Pour into prepared dish
   • Sprinkle with remaining Parmesan
6. Bake 25-30 minutes until puffed and golden brown. Serve immediately.

Tips:

• Have all ingredients at room temperature before starting
• Don’t open the oven while baking
• The soufflé will naturally deflate somewhat after removing from oven
• For extra flavor, add 1/4 cup finely chopped fresh herbs like chives or tarragon