Soufflé
A French baked egg dish that puffs up in the oven
Soufflé is a French dish made by folding beaten egg whites into a flavored base, then baking it until it rises and becomes airy. It can be savory, with cheese or vegetables, or sweet, with chocolate or fruit. Originating in France in the early 18th century, soufflé is served hot and enjoyed as a main dish or dessert.
- Soufflé is a French baked egg dish from the 18th century
- It can be savory with cheese or sweet with chocolate or fruit
- Beaten egg whites give soufflé its signature puff
- Served hot, it quickly deflates after baking
What is Soufflé?
A soufflé is a baked dish where beaten egg whites are folded into a flavored base, such as a cream sauce, custard, or purée. This mixture is poured into a round, straight-sided dish called a ramekin and baked until it puffs up. Savory versions often use cheese, herbs, or vegetables, while sweet ones might have chocolate, fruit, or jam. The result is a light, airy texture that is soft inside and golden on top. Soufflés are known for their dramatic rise in the oven, which quickly deflates after serving.
Where does Soufflé come from?
Soufflé comes from France and dates back to the early 18th century. The first known mention is by François Massialot, a French cook. The dish became more widely known and refined in the early 1800s, thanks to chef Marie-Antoine Carême. The name comes from the French verb 'souffler', meaning to blow or puff, which describes the way the dish rises as it bakes.
How is Soufflé made?
To make a soufflé, cooks prepare a base such as béchamel, custard, or a vegetable or fruit purée. Egg whites are beaten until they form soft peaks, then gently folded into the base to keep the mixture airy. The mixture is poured into a buttered ramekin, sometimes coated with sugar, breadcrumbs, or grated cheese. It is then baked until it rises and forms a golden top. Soufflés are served immediately, as they begin to fall soon after leaving the oven.
How and when is Soufflé eaten?
Soufflés are served hot, straight from the oven, either as a main course or dessert. They may be eaten alone or with a sauce, ice cream, or fruit on the side. At the table, the top is often broken open to allow sauce to be poured in. Because they deflate quickly, soufflés are usually eaten right after baking. Both everyday meals and special occasions can feature soufflé.
Kinds of Soufflé
There are many savory and sweet soufflé variations. Cheese and vegetable versions are common for main courses, sometimes with additions like bacon or seafood. Sweet soufflés often feature chocolate, lemon, or berries, and may be dusted with powdered sugar. Some recipes use leftovers for the base. The Soufflé Rothschild, created by Carême, includes candied fruit soaked in liqueur.
What Soufflé means
Soufflé is a symbol of French culinary technique and is often associated with fine dining. Its dramatic rise and delicate texture make it a dish that showcases the cook’s skill. Some versions, like Soufflé Rothschild, are linked to famous names and French history. The dish appears in both home kitchens and restaurants, enjoyed for its lightness and versatility.
Questions people ask about Soufflé
What is a soufflé made of?
A soufflé is made by folding beaten egg whites into a flavored base such as béchamel, custard, or a purée. The base can be savory with cheese or vegetables, or sweet with chocolate or fruit.
Where does soufflé come from?
Soufflé comes from France and was first mentioned in the early 18th century. It became popular through the work of French chefs like François Massialot and Marie-Antoine Carême.
Is soufflé always sweet?
No, soufflé can be either savory or sweet. Savory versions often include cheese, herbs, or vegetables, while sweet versions use ingredients like chocolate, fruit, or jam.
How is soufflé served?
Soufflé is served hot, straight from the oven, often in the dish it was baked in. It may be eaten alone or with a sauce, ice cream, or fruit.
Why does soufflé deflate after baking?
Soufflé puffs up in the oven because of the air in the beaten egg whites. Once out of the oven, it quickly loses its height as the air escapes and the structure cools.
Good reading and sources
The facts on this page come from the Wikipedia article "Soufflé", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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