Learn to Make the Perfect Soufflé

Ever wondered how pastry chefs get a soufflé to rise tall and stay light and airy? Want to learn the techniques behind making a soufflé that actually comes out of the oven looking the way it should?

In this 3-hour hands-on pastry workshop, you’ll learn the fundamentals of making soufflé from scratch while preparing both raspberry and chocolate soufflés. We’ll explore the science behind soufflé and meringue before putting those principles into practice.

You’ll learn how to prepare ramekins for an even, impressive rise, make a French meringue and carefully fold it into your soufflé base without deflating it. We’ll also cover why chilling your soufflés before baking matters and what happens when you skip this step. To finish, you’ll make a silky smooth crème anglaise to serve alongside your soufflés.

By the end of the workshop, you’ll have made both raspberry and chocolate soufflés and learned the techniques you need to confidently recreate them at home.