Cheese Soufflé


Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites.

All that's left to do is place in a well-buttered and floured oven.
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Last modified on: June 13th 2024
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For 5 people, you will need:

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Times for this recipe
Preparation: 1 hour 4 min.
Cooking: 30 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Cheese Soufflé : Stage 1
Separate the whites and yolks of 6 eggs.

Put the whites into a food mixer bowl.

Stage 2 - 10 min.
Cheese Soufflé : Stage 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.

Stage 3 - 5 min.
Cheese Soufflé : Stage 3
Melt 50 g butter in another pan over low heat.

Stage 4 - 5 min.
Cheese Soufflé : Stage 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.

Stage 5 - 5 min.
Cheese Soufflé : Stage 5
Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...

Stage 6
Cheese Soufflé : Stage 6
...until the sauce is thick.

If this looks familiar, it's because you have just made a classic bechamel sauce.

Stage 7 - 2 min.
Cheese Soufflé : Stage 7
Remove from the heat, add 150 g grated cheese...

Stage 8 - 3 min.
Cheese Soufflé : Stage 8
...and mix well.

Stage 9 - 5 min.
Cheese Soufflé : Stage 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.

Stage 10
Cheese Soufflé : Stage 10
The mixture should now be very smooth.

Preheat the oven to 360°F (180°C).

Stage 11 - 5 min.
Cheese Soufflé : Stage 11
Beat the egg whites until stiff.

Stage 12 - 1 min.
Cheese Soufflé : Stage 12
Tip 1/4 of the beaten whites into the mixture.

Stage 13 - 4 min.
Cheese Soufflé : Stage 13

Stage 14 - 2 min.
Cheese Soufflé : Stage 14
Then tip this onto the rest of the egg whites...

Stage 15 - 5 min.
Cheese Soufflé : Stage 15
And fold in gently.

It doesn't really matter if there are a few lumps of white that are not completely mixed in.

Stage 16 - 5 min.
Butter the dish and dust with flour, as shown in this video.

Stage 17 - 2 min.
Cheese Soufflé : Stage 17
Pour the mixture into the dish until no more than 2/3 full.

Stage 18 - 30 min.
Cheese Soufflé : Stage 18
Bake for about 30 minutes, until the soufflé is well risen and nicely browned.

Stage 19
Cheese Soufflé : Stage 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.
Keeping: A soufflé does not keep.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %70 RDI=7 %130 RDI=20 %1,860 RDI=90 %7,800 RDI: 90 %
Per 100 g10 RDI=4 %8 RDI=1 %20 RDI=2 %220 RDI=10 %930 RDI: 10 %
Per person20 RDI=7 %10 RDI=1 %30 RDI=4 %370 RDI=20 %1,560 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, milk, Gluten
How much will it cost?
  • For 5 people : 3.20 €
  • Per person : 0.65 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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The 1 comment already posted on this recipe
  • Looks delicious jh, I've always wanted to make a Soufflé. With these instructions, I just may be able to "wing" it! Thanks for sharing...
    Posted by Louise september 11th 2013 at 14:21 n° 1

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