I've always wanted to make souffles because of the supposed difficulty involved in making sure they rose properly. Turned out it didn't take much, just don't open the oven door. This is because a sudden exposure to cold air could cause the souffles to collapse. I got this recipe on Food Network.
baking in the oven and rising nicely
We had to go to the gym from an hour so by the time we got back, they collapsed =/ Souffles will only hold their shape for about 20min so it's recommended to eat them asap.
my collapsed souffle
my collapsed souffle w/ chocolate sauce
2 comments:
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Now all became clear, many thanks for the help in this question.
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