Step by step recipe:
- 5 min.Separate the whites and yolks of 6 eggs.
Put the whites into a food mixer bowl.
- 10 min.
- 5 min.Melt 50 g butter in another pan over low heat.
- 5 min.
- 5 min.Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...
- ...until the sauce is thick.
If this looks familiar, it's because you have just made a classic bechamel sauce.
- 2 min.Remove from the heat, add 150 g grated cheese...
- 3 min....and mix well.
- 5 min.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.
- The mixture should now be very smooth.
Preheat the oven to 360°F (180°C).
- 5 min.Beat the egg whites until stiff.
- 1 min.Tip 1/4 of the beaten whites into the mixture.
- 4 min.And fold in gently.
- 2 min.Then tip this onto the rest of the egg whites...
- 5 min.And fold in gently.
It doesn't really matter if there are a few lumps of white that are not completely mixed in.
- 5 min.Butter the dish and dust with flour, as shown in this video.
- 2 min.Pour the mixture into the dish until no more than 2/3 full.
- 30 min.Bake for about 30 minutes, until the soufflé is well risen and nicely browned.
- Serve immediately with a green salad, for example, a few herbs and a good French dressing (vinaigrette).
Remarks: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.
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More recipes?This recipe use (among others)
- Whole milk: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Celeriac soup with mustard, Cannelés, Gâteau Basque , Gratin Dauphinois, ... [All]
- Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Stuffed cabbage leaves, Spinach and hard-boiled egg gratin, Cheese tart, Salmon and Spinach Gratin, Endive gratin with cancoillotte, ... [All]
- Butter: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Fraisier (French strawberry cake), Scallop and leek pancakes, Pear, grapefruit and pistachio tart, Gâteau Breton (Brittany butter cake), ... [All]
- Flour: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Cherry clafoutis, Tomato foccacia, Brownie, Crunchy little pieces of fish, ... [All]