Use this basic technique to make sweets or несладкое суфле. 
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Расслабьтесь: это всего лишь суфле
According to the La Varenne Practique cookbook (an ageless masterpiece, dedicated to classic French cuisine), there are only a few key points for a perfect souffle: the right consistency basics, hard peaks of egg whites and neat mixing of proteins with basis. Upon contact with the base, the proteins will lose some air, but if you carefully intervene with a spatula – unlike conventional stirring – this process can be minimized. The following basic techniques and steps are suitable for any type of souffle. Recipe: Cheese Souffle 
Форма для выпекания
You will need a ceramic or glass baking dish with flat sides. Straight walls of the form are needed in order to souffle rose well during baking. Can only be oiled the bottom of the form, so that the souffle rises, or grease the whole form with oil, and then sprinkle the bottom and walls with breadcrumbs or grated cheese – so the souffle will be something to “grab hold of.” 
Начните с яиц
Proteins need to be separated from the yolks: the latter are added to the base souffle for saturation, and the whips are whipped separately for lush consistency. Holding the egg over the cup, break it exactly in the middle and move the yolk between the halves of the shell, allowing the protein drain into a cup (can also be separated by hand). Eggs must be room temperature, so proteins will be easier to separate, and then whip. Carefully keep the yolk intact. It is better just break the eggs over the cup one at a time: if one of the yolks spread out, it will not spoil a whole bowl of proteins. In the process pour the yolks and squirrels into two separate containers. 
Приготовьте основу
Regardless of the type of soufflé, a base is prepared first, into which then whipped proteins interfere. Almost always, the base consists of butter and flour: they are cooked together on a stove (like custard dough) to get rid of the raw taste of flour. Usually add hot milk or cream and then slowly added to thicken the yolks. This basis contains the whole taste of souffle, which will be diluted with lush proteins that have a neutral taste. 
Взбейте белки
Proteins can be whipped into a mass that exceeds their original volume 8 times. Traditionally, this is done with a whisk in a copper bowl; more efficiently beat proteins with a stationary mixer with a whisk nozzle, or an electric mixer. Anyway try to use a metal bowl since plastic containers and devices are hardly cleaned of fat residues, and for that in order to beat the proteins well, fat must not get into them, residues dirt or yolk. If using a mixer, start low speed and gradually increase it. Be careful; need to stop at the moment when peaks form when raising the whisk and at the top there is a curl. If using a whisk, beat in wide circular movements, raising the whisk above the bowl to introduce as much air as possible into the mass. Sometimes add a pinch salt or tartar to stabilize whipped proteins, but it need to do after the proteins begin to form peaks. 
Вмешайте белки в основу
Stir 1/4 mass to the base, then scoop with a spatula mix from the bottom of the bowl and shift to the top – just to lightly connect the proteins and the base. In the finished mixture should remain a little noticeable layers. 
Наполните форму
For the best result, fill the form before reaching the edge by 1.3 see. The mixture must fill out the form by at least 3/4 so that, rising, she went beyond the edge. Some cooks stick to the top of the souffle is a paper “collar” so that it turns out even more even and high, but this is not necessary. Flatten the top. To give the finished souffle an elegant look, make with your thumb a small indentation in the center and clean the edges forms. 
Выпекайте суфле
Before turning on the oven, place the grate in its lower third. Remove or place other grids very high to make room for the rising souffle. Do not open the door ovens until the very end of baking (when you want to check willingness). The ideal souffle will double in volume. It will lush and rosy, with a soft or dense center (with light shaking the souffle shape may sway slightly, or stay almost motionless). The latter depends on your preferences. 
Подавайте сразу же
Some chefs put a knife in a souffle to check readiness and see if it remains clean, but for such a delicate product this method is not suitable. If there is no way to submit a souffle immediately after baking, remember – if you leave it in the oven, lush the top will remain for about 10 minutes, but be sure turn off the fire so that the souffle does not burn. Sometimes in addition to souffle served sauce, sweet or unsweetened. They can be watered with Using a spoon, both the whole dish and individual servings. 
Если не все идет, как задумано…
If whipping proteins separate and become grainy: beat another protein and beat another minute until homogeneity. If the souffle has not risen: perhaps the base too thick, which means too heavy for the proteins to get up. Another possible reason is that the proteins are too carefully mixed with the base. It is also possible that whipped proteins, or raw souffle, stood for a long time before baking. After mixing the souffle cook it for an hour. If this is not possible, before baking keep it in the refrigerator, then the squirrels will not begin to fall. If souffle rose in the oven, but then settled: perhaps you it kept in the oven, or opened the door too often, and the consistency is broken due to the temperature difference. Get out and Serve – the souffle will still be delicious! Recipes with similar ingredients: eggs, cheese
