Air Fryer Soufflé: The Perfect, Easy, Fluffy Treat

Air fryers are a great way to make a soufflé, whether it's a classic chocolate or matcha version for dessert, or a savoury cheese or arugula and cheddar egg option. They're quicker than using an oven and deliver a light and fluffy dish with a beautifully crusty outside and a soft and airy inside. You can also adapt recipes to make them gluten-free or vegetarian.

Choosing your ingredients

The ingredients you choose for your air fryer soufflé will depend on the type of soufflé you want to make. Here are some tips for choosing your ingredients:

Chocolate Soufflé

For a chocolate soufflé, you will need chocolate, of course! You can use any type of chocolate you like, but darker chocolate will give a richer flavour. You will also need butter, sugar, flour, milk, and eggs. If you want to make your soufflé extra special, you can add a piece of chocolate in the centre of each ramekin before cooking. This will create a chocolate lava filling. Alternatively, you can add cocoa powder to your mixture.

Cheese Soufflé

For a cheese soufflé, you will need cheese, milk, eggs, butter, flour, and salt and pepper to season. The great thing about a cheese soufflé is that you can use any type of cheese you like. A blend of Parmesan, cheddar, and mozzarella is a good option, but you can also add cream cheese for a fuller flavour. If you want to add some extra flavour, you can include add-ins like bacon bits, chives, or garlic.

Arugula & Cheddar Egg Soufflé

This variation requires butter, flour, milk, Dijon mustard, cheddar cheese, cream of tartar, egg yolks, and arugula. The arugula adds a unique twist to the traditional cheese soufflé, giving it a slightly different flavour and some extra nutrients.

Matcha Soufflé

For a matcha soufflé, you will need matcha powder, egg yolks, sugar, cake flour, butter, and milk. This recipe is perfect for those who want to try something a little different, as the matcha adds a unique flavour and colour to the soufflé.

General Tips

When choosing your ingredients, it is important to consider the quality and freshness of the produce. Always use the best quality ingredients you can afford, and try to use locally sourced and organic produce where possible. It is also important to note that eggs should be at room temperature before you start, as this will make a difference to the final result.

Preparing the mixture

Step 1: Prepare the Ramekins

Firstly, you will need to prepare your ramekins. This involves greasing the dishes with butter and then coating them with sugar. Melt some butter and use a brush to cover the inside of each ramekin, or soften a butter stick by warming it in your palm for a few seconds and then stick it onto the surface of the ramekin. Next, dust the ramekins with sugar, ensuring an even coating on the bottom and sides of the dish. Tap out any excess sugar.

Step 2: Milk Mixture

In a saucepan, heat up milk, butter, and vanilla extract/paste over low heat. Whisk these ingredients together, adding a pinch of salt if desired. Let the mixture simmer and infuse for about 10 minutes. You can adjust the amount of vanilla and milk to your taste, but be careful not to let the milk boil.

Step 3: Separate the Eggs

Separate the egg whites and yolks. The yolks will be combined with the milk mixture, so put them to one side for now. The number of eggs you need will depend on the recipe you are following and the number of servings, but typically, you will need between 2 and 4 eggs.

Step 4: Combine Dry Ingredients

In a separate bowl, combine the sugar and flour. You can also add a small amount of cake flour to the egg yolks at this stage if your recipe requires it. Whisk these dry ingredients together, ensuring there are no lumps.

Step 5: Combine Wet and Dry Ingredients

Add a few spoonfuls of the warm milk mixture to the sugar and flour, whisking continuously to prevent lumps from forming. Once combined, pour this mixture back into the pan with the rest of the milk. Keep whisking over low heat until the cream becomes thick and can hold its shape.

Step 6: Cool and Add Butter

Turn off the heat and transfer the cream into a bowl. Allow it to cool slightly, and then add softened or melted butter. Whisk this through until well combined.

Step 7: Prepare the Meringue

Using a stand mixer or hand mixer, beat the egg whites until they become frothy. Once frothy, add in sugar and vanilla (if desired). Keep whisking until the egg whites form stiff peaks. This will take around 3-4 minutes.

Step 8: Combine Mixtures

Once your yolk mixture has cooled down, it's time to combine it with the meringue. Add about a third of the meringue to the yolk mixture and whisk to combine. Then, transfer this mixture back into the remaining meringue. Use a gentle folding motion to combine the two mixtures without deflating the egg whites.

Tips:

• Ensure your eggs are at room temperature before starting.
• Be gentle when folding the mixtures together, and don't over-mix.
• Greasing the ramekins with butter and sugar is crucial for a fluffy souffle as it helps the souffle rise.
• Always use the right containers meant for souffle, so it rises upwards.
• Don't add all the mixtures at once, as this can cause the souffle to deflate or turn into scrambled eggs.
• Be patient and don't open the air fryer during the cooking process.

Your souffle mixture is now ready to be baked in the air fryer!

Folding in the egg whites

When it comes to folding in the egg whites, there are a few key things to keep in mind. Firstly, always use room-temperature eggs as they will incorporate more easily into the mixture. Secondly, be gentle and do not over-fold, as you don't want to deflate the egg whites and lose all the air you have whipped into them.

Start by adding about a third of the egg whites to the chocolate or cheese mixture and mix well. Then, add this mixture back into the bowl with the remaining egg whites. Using a spatula, gently fold the two together until everything is just combined. Be careful not to overmix, as this can deflate your souffle.

The key to a successful souffle is in the gentle folding of the egg whites, so take your time and do not rush this step. It is also important to use the right type of container for your souffle, as this will help it rise upwards. Greasing the container with butter and sugar is another crucial step, as it helps the souffle rise and creates a beautiful, golden crust.

Once your batter is ready, simply transfer it to your prepared ramekins and they are ready to be cooked in the air fryer.

Greasing the ramekins

First, gather your ingredients. You will need butter, preferably softened or melted, and some granulated sugar. The amount of butter and sugar needed will depend on the size of your ramekins, but a general rule of thumb is to use enough butter to coat the entire surface of the ramekin generously. As for the sugar, you will need enough to coat the bottom and sides of the dish evenly.

Next, prepare your ramekins. Take your softened or melted butter and use a pastry brush to coat the entire surface of each ramekin. Alternatively, if you don't have a pastry brush, you can use your fingers to spread the butter evenly. Make sure to cover all the nooks and crannies of the ramekin for easy release after baking.

Once the ramekins are coated with butter, it's time to add the sugar. Dust sugar onto the bottom and sides of each ramekin, making sure to get an even coating. You can use your fingers or a spoon to help distribute the sugar evenly. Tap out any excess sugar after coating.

Some recipes suggest adding a tablespoon of sugar to each ramekin before greasing, and then shaking out any excess. This step can help ensure that the sugar is well-incorporated into the butter and creates an even coating.

If you prefer to be more precise, you can measure out equal amounts of sugar for each ramekin and use a spoon to distribute it evenly. This method may result in less mess and waste.

Finally, give the ramekins a final check to ensure they are well-greased and sugared. If you notice any bare spots, simply add a little more butter or sugar as needed. Once you are satisfied, you are ready to fill your ramekins with the soufflé batter and proceed with the rest of the recipe.

Cooking the soufflé

Soufflés are a lot easier to make than you might think. In fact, you can make a fancy-looking dessert in just 30 minutes with an air fryer! Here's a step-by-step guide to cooking the perfect soufflé:

Step 1: Prepare the Ramekins

Coat your ramekins with butter and sugar. You can melt the butter and use a brush to coat the surface, or simply use your palm to warm the butter and stick it on the surface of the ramekin. Dust some sugar to evenly cover the bottom and sides of the dish, then shake off any excess.

Step 2: Make the Base

In a saucepan, melt some butter over medium heat. Add flour and whisk for about 30 seconds. Then, gradually whisk in milk and cook until the mixture thickens. You can also add a pinch of salt and pepper for seasoning. If you want a chocolate soufflé, add some chocolate and stir until it's combined.

Step 3: Prepare the Egg Whites

Separate the egg whites and yolks. In a large clean bowl, beat the egg whites until stiff peaks form. This is crucial for a fluffy soufflé, so make sure not to skip this step! If you have room-temperature eggs, they will reach stiff peaks faster.

Step 4: Combine the Mixtures

Once the base has cooled down, add about one-third of the egg whites to the yolk mixture and combine well. Then, transfer this back to the remaining egg whites and use a folding motion to combine everything. Be gentle and don't over-mix, as you don't want to flatten the airy egg whites.

Step 5: Prepare the Ramekins

If you want a chocolate lava filling, add some chocolate wafers to the centre of each ramekin and cover with the batter. Use a spatula to flatten the top, then rub your thumb around the rim of the ramekin to create a gap. This will help the soufflé rise.

Step 6: Cook the Soufflé

Preheat your air fryer to the desired temperature, usually between 330-380°F for soufflés. Place the ramekins in the air fryer and cook for around 12-20 minutes, depending on the recipe. For a chocolate soufflé, 8 minutes should be enough. Don't open the air fryer during the cooking process!

Step 7: Serve

Soufflés are best served immediately. They will deflate over time, so enjoy the fluffy treat while it lasts!

Frequently asked questions