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... ints to note when making a soufflé.
One must whip the meringue firmly properly and ensure no lumps form when making the béchamel sauce.
The former is not so much of a problem, as all you need to do is use a hand mixer to whip the egg whites until they form stiff peaks.
The latter, however, is the tricky part.
Mix melted unsalted butter with flour, then gradually add milk warmed to body temperature, stirring constantly.
It’s important not to add the milk al ...
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