They will fall. That's just what they do. There's no structure to hold them up other than being inflated with hot air. As soon as they start to cool they drop. You've got about one minute to serve them while they still look great, but by the time you've taken a couple bites they'll be deflated.A trick restaurants use is to add dried egg powder, u can try it if u wish. Hope this helps!
Well I just wanted to take a snap of it to post it in the contest..But I couldn't. Just as I opened the oven door they collapsed :neutral_face: :pensive:
How do I enter it in the contest.. we can't post a deflated souffle right? :relieved:
You can take a pic before baking. If it's a tendency than it's really difficult. Try one more as Bindiya sharma said. With Egg powder
Click the pic as soon as u take it out.. though I understand that plating will be very difficult in such a short span.