Baking

The challenge of soufflés lies not in technique but in timing, because once a soufflé is pulled from a hot oven, it begins to deflate. One easy work-around is to bake the soufflés twice, a trick I learned from Anne Willan at La Varenne; it liberates the cook from the high-stakes moment of pulling a soufflé from the oven and serving it before it deflates.
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<br />The individual soufflés are baked once, turned out of the ramekins into a baking dish, coated with cream sauce and cheese, then baked—up to twenty-four hours later!—a second time. They puff up again, as forgiving as can be. Magic!
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<br />Excerpted from REPERTOIRE. Copyright © 2018 by Jessica Battilana.
<br />Used with permission of Little, Brown and Company, New York. All rights reserved.

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