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Dessert

Soufflé a LA Dauphine

A light, airy soufflé flavored with lemon zest, made from butter, sugar, flour, milk, egg yolks, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Soufflé a LA Dauphine

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Melt the butter in a saucepan.

  2. Add the flour and cook for 2 minutes, stirring constantly.

  3. Gradually add the milk, stirring until smooth.

  4. Remove from heat and let cool slightly.

  5. In a bowl, beat the egg yolks and mix them into the cooled mixture.

Fold and bake

  1. In another bowl, whip the egg whites until stiff peaks form.

  2. Gently fold the egg whites into the mixture.

  3. Pour into a greased baking dish and bake at 350°F (175°C) until puffed and golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks enrich and thicken the base, while whipped whites lift the soufflé as it bakes.
All-purpose flour
Flour cooked in butter forms a roux that thickens the milk into a stable base.
Butter
Fat that cooks with the flour to form the roux and adds richness.
Milk
Liquid that, thickened with the roux, forms the body of the soufflé base.
Sugar
Adds sweetness and helps the top brown as it bakes.

The step that matters

Fold the egg whites gently. Whipped egg whites trap air that makes the soufflé rise. Stirring or deflating them vigorously knocks out this air, so the bake comes out dense and flat.

Swap the lemon

How well each one fits the dish's main ingredients (butter, sugar, flour, milk, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against butter, sugar, flour, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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