A recipe from cooking-ez.com
For 5 people, you will need:
|Preparation||Cooking||Start to finish|
|1 hour 4 min.||30 min.||1 hour 34 min.|
Step by step recipe
- 1: Separate the whites and yolks of 6 eggs.
Put the whites into a food mixer bowl.
- 2: Bring 250 ml whole milk to the boil with 1 pinch grated nutmeg in a pan. Take off the heat as soon as it boils.
- 3: Melt 50 g butter in another pan over low heat.
- 4: Next add 50 g flour all at once, salt and pepper, then stir constantly for 1 minute using a soft spatula or wooden spatula. This mixture is the "roux" and should not be allowed to brown.
- 5: Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...
- 6: ...until the sauce is thick.
If this looks familiar, it's because you have just made a classic bechamel sauce.
- 7: Remove from the heat, add 150 g grated cheese...
- 8: ...and mix well.
- 9: Check that the mixture is not too hot (you should be able to hold your finger in it); if not, leave to cool for a while longer.
Then add the egg yolks 2 at a time, mixing thoroughly at each stage.
- 10: The mixture should now be very smooth.
Preheat the oven to 360°F (180°C).
- 11: Beat the egg whites until stiff.
- 12: Tip 1/4 of the beaten whites into the mixture.
- 13: And fold in gently.
- 14: Then tip this onto the rest of the egg whites...
- 15: And fold in gently.
It doesn't really matter if there are a few lumps of white that are not completely mixed in.
- 16: Butter the dish and dust with flour, as shown in this video.
- 17: Pour the mixture into the dish until no more than 2/3 full.
- 18: Bake for about 30 minutes, until the soufflé is well risen and nicely browned.
- 19: Serve immediately with a green salad, for example, a few herbs and a good French dressing (vinaigrette).
Here are the main points to watch if you want to make a successful soufflé: :
- The roux must not be allowed to brown (don't overcook it)
- The mixture must not be too hot when you add the egg yolks (or they will cook)
- The whites must be beaten until they are quite stiff
- The dish should be buttered well, then dusted with flour
- The dish should have sloping sides (to allow the soufflé to swell and rise during cooking)
For a professional touch you can give the soufflé a flat, smooth top by smoothing the surface with a palette-knife
before baking and begin the cooking with 3 minutes under the grill.
As for the cheese, I prefer Comté, but you can use whatever you choose, even a mixture.
February 20th 2020.