In all of my years of baking, I’ve never made a soufflé. Why? I have no idea. I guess no one ever requested one, and I only think about it when I see it on a dessert menu after a fancy meal. As I planned my Valentine’s Day menu (so much better than dealing with the crowds, prix-fixe menus and cheesy decor), I thought it would be a perfect time to try to make some soufflé.
I’ve read a lot about baking soufflé over the years, so I knew this would be a delicate process. The good news? I found a recipe that sounded delicious (thanks Giada) and discovered that I could do all the prep work the day before and just refrigerate the mixture. I made a few mistakes, but nothing that couldn’t be fixed.
Towards the end of the VDay meal, I placed the soufflé (with their ‘warm water bath’) into the oven and tried my best to not watch it too much. Not gonna lie, after 20 minutes of baking and minimal rising, I started to freak out. However, just like clockwork, after 40 minutes they looked perfect — except for the messiness.
Since I swapped dark chocolate for the milk chocolate suggested in the recipe, they were über rich. And, after a meal that consisted of brie and apple salad, grilled fish with brown butter, asparagus and three cheese risotto — neither one of us could finish the dessert. But, I think that was for the best. Oh, and here are photos of the rest of the meal for all who are interested.