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Preheated oven at 375°F (190°C) is essential for proper rising. The soufflés are baked for about 25–30 minutes until they are puffed and golden. They will naturally fall slightly upon cooling, which is perfectly normal and part of the charm.
Once out of the oven, the chef carefully shakes and slightly inverts the ramekins to serve, revealing a light, fluffy, and beautifully risen soufflé. He also notes that you can reheat the prepared soufflés in a warm oven to restore their heat and texture, making them suitable for make-ahead preparation.