And in this case Soufflé au Parmesan .
Few French dishes have quite the theatrical reputation of the soufflé. Its name comes from the French verb souffler, meaning to blow or puff, and it's been appearing in French cookbooks since the early 18th century.
The soufflé evolved into a celebrated feature of French cooking, helped along by legendary chef Marie-Antoine Carême in the 19th century. It can be sweet or savoury, from rich chocolate to classic cheese, but the principle remains the same: whipped egg whites, a little culinary magic and a hot oven.
Of course, there's a catch. That beautiful rise is fleeting, and the soufflé begins to sink as it cools. The French expression retomber comme un soufflé even describes something that quickly loses its momentum.
So, naturally, I thought this would be a perfectly sensible thing to attempt for A to Oui. What could possibly go wrong? 😂
They did rise and as expected sunk as soon as I took them out. In hindsight I should have photographed them in the oven lol.
But it was delicious and very light and fluffy and like eating a pillow of egg.
