Perhaps I was high from my recent tres leches cake triumph. Perhaps I was suffering from delusions of culinary grandeur. Whatever it was, my apricot soufflés were a massive blow to the ego.
Observe: beautiful, fluffy, perky soufflés
Then, ten minutes later: sad, deflated shells of their former glory
The original straight-out-of-the-oven creations were actually much fuller than the first picture captures. They had already started sinking so quickly I grabbed the camera to document their slow demise... At least I had no guests to witness my shame. (But then I'm now posting it on my public blog so... Whatever.)
If any of you cooking whiz kids knows the secret behind non-deflating soufflés, I'm all ears...
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