What are the characteristics of a well-made soufflé?

A well-made soufflé is characterized by a light, airy, and puffy structure, which is achieved through the incorporation of beaten egg whites that are gently folded into a flavorful base. This technique allows for the incorporation of air, which expands during baking, creating a delicate and tender texture. The soufflé should rise beautifully and remain light, showcasing its signature fluffiness.

Dense and heavy textures are not desirable in a soufflé, as they would indicate improper technique or overmixing. While flavors such as chocolate can be used in a soufflé, the flavor alone does not define its quality or success. The consistency of a soufflé is not thick and custard-like; rather, it should retain a light and ethereal quality, which is a hallmark of a properly made dish.