I recently borrowed a cook book on French regional cooking by Paul Bocuse. I was so inspired that I tried his Lyonnaise Cheese Souffle for breakfast this morning. My souffle rose but deflated after only a minute outside the oven. Is that supposed to happen? My souffle rose about 1 inch above the lip of my ramekin. By the time I was finally able to take an unblurred picture of it (after a minute of trying), my souffles had fallen. Here's a picture AFTER the gradual collapse.
That's the book's picture of the correct souffle in the background. How long does a souffle normally stay puffed up? Did I do something wrong? Thanks!
That's the book's picture of the correct souffle in the background. How long does a souffle normally stay puffed up? Did I do something wrong? Thanks!