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Cheese Soufflé

Cheese Soufflé

A soufflé - one of those dishes with a reputation for being tricky to get right. In fact, it's not as difficult as all that. The important thing is to break the process down into stages: start by making the bechamel sauce, add some cheese (this turns it into a Mornay sauce), then add the egg yolks and, finally, gently incorporate the beaten egg whites.

Then it just needs to be baked in a dish that has been buttered and dusted with flour.

51,650 14.4/5

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Last modified on: September 11th 2013

For 5 people, you will need:

How long does it take?

PreparationCookingStart to finish
1 hour 4 min.30 min.1 hour 34 min.
Preservation: A soufflé does not keep
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

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

Put the whites into a food mixer bowl.
5 min.
2 Cheese Soufflé : Photo of step #2Bring 250 ml whole milk to the boil with 1 pinch grated nutmeg in a pan. Take off the heat as soon as it boils. 10 min.
3 Cheese Soufflé : Photo of step #3Melt 50 g butter in another pan over low heat. 5 min.
4 Cheese Soufflé : Photo of step #4Next 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 min.
5 Cheese Soufflé : Photo of step #5Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly... 5 min.
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 Cheese Soufflé : Photo of step #7Remove from the heat, add 150 g grated cheese... 2 min.
8 Cheese Soufflé : Photo of step #8...and mix well. 3 min.
9 Cheese Soufflé : Photo of step #9Check 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.
5 min.
10 Cheese Soufflé : Photo of step #10The mixture should now be very smooth.

Preheat the oven to 360°F (180°C).
11 Cheese Soufflé : Photo of step #11Beat the egg whites until stiff. 5 min.
12 Cheese Soufflé : Photo of step #12Tip 1/4 of the beaten whites into the mixture. 1 min.
13 Cheese Soufflé : Photo of step #13And fold in gently. 4 min.
14 Cheese Soufflé : Photo of step #14Then tip this onto the rest of the egg whites... 2 min.
15 Cheese Soufflé : Photo of step #15And fold in gently.

It doesn't really matter if there are a few lumps of white that are not completely mixed in.
5 min.
16 Butter the dish and dust with flour, as shown in this video. 5 min.
17 Cheese Soufflé : Photo of step #17Pour the mixture into the dish until no more than 2/3 full. 2 min.
18 Cheese Soufflé : Photo of step #18Bake for about 30 minutes, until the soufflé is well risen and nicely browned. 30 min.
19 Cheese Soufflé : Photo of step #19Serve 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
200099 gr74 gr145 gr
100 %38 %7 %22 %
Per 100 g
CaloriesProteins CarbohydratesFats
22211 gr8 gr16 gr
11 %4 %1 %2 %
Per person
CaloriesProteins CarbohydratesFats
39919 gr14 gr29 gr
20 %8 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 5 people : 3.35 €
Per person : 0.67 €

Note : These prices are only approximate.

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Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
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ButterButter: You can get more informations, or check-out other recipes which use it, for example: Mushrooms on toast, French style, Marchand de vin sauce, Baked apples from St Aubin le Vertueux, French croissants, Rolls of fish in smoked ham, ... [All]
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Chocolate and matcha tea biscuits, Pogne de Romans, Gingerbread, How to succeed in making sabayon (syllabub), ... [All]

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