Tips for the perfect soufflé

If there’s one thing that causes the most kitch-intimidation, it’s gotta be a soufflé.

Even the name of it sounds super fancy. But don’t let that deter you from trying your hand at your own soufflé (can we also just mention at how much we love saying it?). What better way to practice than doing it during strawberry season? So we’re here with our recipe for a Strawberry Soufflé and 9 tips that will help make your soufflé a success.

Here we go.


  • 2 cups (500 mL) hulled and chopped strawberries
  • ½ cup (125 mL) granulated sugar
  • 1 tsp (5 mL) fresh lemon juice
  • 1 tsp (5 mL) vanilla extract           

Pastry Cream:

  • 3 egg yolks
  • ¼ cup (60 mL) granulated sugar
  • 3 tbsp (45 mL) all-purpose flour
  • ½ cup (125 mL)  35% whipping cream
  • ½ cup (125 mL)  milk


  • 4 egg whites
  • ¼ tsp (1 mL) cream of tartar
  • ¼ cup (60 mL) granulated sugar


Jam: In a small saucepan, over medium heat, combine strawberries, sugar, lemon juice and vanilla. Bring to a gentle boil. Cook for 20 to 25 minutes until thickened, stirring occasionally to break down strawberries.  Transfer to medium bowl. Reserve ¼ cup (60mL) of the warm jam in a small bowl. Pour remaining jam through a fine mesh sieve, removing the seeds. Reserve coulis for serving.

Pastry Cream: In a medium bowl, whisk egg yolks, sugar and flour until creamy, about 2 minutes.

In a medium saucepan, over medium-high heat, bring cream and milk to a gentle boil. Whisking continuously, slowly pour one-quarter of hot cream into egg mixture. Whisk in remaining hot cream.

Return mixture to saucepan. Reduce heat to medium and whisk vigorously until thickened, 2 to 3 minutes.

Remove from heat and transfer to a clean large bowl. Place plastic wrap directly on pastry cream. Refrigerate for 15 minutes.

Whisk reserved jam into the chilled pastry cream. Refrigerate for 15 minutes.

Preheat oven to 380°F (193°C). Butter four 8 oz. (250 mL) ramekins. Sprinkle with white sugar, shaking out any excess.

Meringue: In large clean glass or metal bowl, using an electric mixer on medium speed, beat egg whites and cream of tartar until foamy.

Increase to medium-high speed.  With mixer running, slowly beat in one-third of the sugar at a time. 

Beat until stiff glossy peaks form, about 4 minutes.

Whisk in a third of prepared meringue into strawberry-cream mixture to form soufflé batter.

Gently fold in remaining prepared meringue until fully combined.

Evenly fill ramekins halfway with soufflé batter. Lightly tap each ramekin on the surface 2 or 3 times to release any air pockets. Fill with remaining batter. Run a pallet knife along the top of each soufflé creating a flat surface. Using your thumb indent batter around the inside edge creating a ¼-inch (5 mm) gap from the side of ramekin.

Place ramekins on a baking sheet and place into the centre of oven. Once oven door is closed, reduce temperature to 370°F (188°C) and bake for 20 minutes, until edges are golden and risen 1 to 1 ½ -inches (4 cm) above the rim.

Serve immediately with strawberry coulis.  

Tip: Jam and coulis can be made a day in advance.

Still not sold on trying it? Give it a watch; it really isn’t as scary as it looks!

Get the full recipe here.