Cheese Soufflé

Step by step recipe:

  1. 5 min.Cheese Soufflé : Photo of step #1
    Separate the whites and yolks of 6 eggs.

    Put the whites into a food mixer bowl.
  2. 10 min.Cheese Soufflé : Photo of step #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. 5 min.Cheese Soufflé : Photo of step #3
    Melt 50 g butter in another pan over low heat.
  4. 5 min.Cheese Soufflé : Photo of step #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. 5 min.Cheese Soufflé : Photo of step #5
    Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...
  6. Cheese Soufflé : Photo of step #6
    ...until the sauce is thick.

    If this looks familiar, it's because you have just made a classic bechamel sauce.
  7. 2 min.Cheese Soufflé : Photo of step #7
    Remove from the heat, add 150 g grated cheese...
  8. 3 min.Cheese Soufflé : Photo of step #8
    ...and mix well.
  9. 5 min.Cheese Soufflé : Photo of step #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. Cheese Soufflé : Photo of step #10
    The mixture should now be very smooth.

    Preheat the oven to 360°F (180°C).
  11. 5 min.Cheese Soufflé : Photo of step #11
    Beat the egg whites until stiff.
  12. 1 min.Cheese Soufflé : Photo of step #12
    Tip 1/4 of the beaten whites into the mixture.
  13. 4 min.Cheese Soufflé : Photo of step #13
  14. 2 min.Cheese Soufflé : Photo of step #14
    Then tip this onto the rest of the egg whites...
  15. 5 min.Cheese Soufflé : Photo of step #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. 5 min.
    Butter the dish and dust with flour, as shown in this video.
  17. 2 min.Cheese Soufflé : Photo of step #17
    Pour the mixture into the dish until no more than 2/3 full.
  18. 30 min.Cheese Soufflé : Photo of step #18
    Bake for about 30 minutes, until the soufflé is well risen and nicely browned.
  19. Cheese Soufflé : Photo of step #19
    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: :
  1. The roux must not be allowed to brown (don't overcook it)
  2. The mixture must not be too hot when you add the egg yolks (or they will cook)
  3. The whites must be beaten until they are quite stiff
  4. The dish should be buttered well, then dusted with flour
  5. 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.

Source:

Home made.

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