Name: Cheese Soufflé
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 4 extra-fresh large eggs; 25g butter; 25g flour; 300ml semi-skimmed fresh milk; 100ml heavy cream; 150g Comté AOP aged at least 18 months, or Beaufort AOP; nutmeg, freshly grated or ground if unavailable; salt and black pepper; soufflé dish, high-rimmed ceramic dish or stainless steel pan with removable handle (ideal): 20cm diameter

Introduction

The soufflé appeared in France in the 18th century and was popularized as a light and airy dish thanks to the mastery of whipped egg whites. It is a classic of French bourgeois cuisine, often served as a starter in fine dining restaurants.

MIBE illustrations - egg with a cap

Traditionally, the cheese used is Comté aged or Beaufort.
A blend of cheeses (Comté + Parmesan + a touch of mild blue) enhances complexity.
Grate finely for better melting and to avoid unmelted chunks.

For baking: Place the dish on a preheated tray to ensure immediate thermal shock. Never open the oven door before the end of baking.

According to Paul Bocuse: “The whites must be whipped to perfection, neither too much nor too little. They are what make the magic of the soufflé.”

Michel Roux recommends gently folding the whites into the béchamel, lifting rather than vigorously mixing, to preserve the incorporated air.

Jacques Pépin emphasizes precise cooking time and stable heat: an oven that is too hot or opening the door can cause the soufflé to collapse.

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Ingredients

4 large eggs
25g butter
25g flour
300ml semi-skimmed fresh milk
100ml heavy cream
150g Comté AOP aged at least 18 months, or Beaufort AOP
nutmeg, freshly grated or ground if unavailable
salt and black pepper
soufflé dish, high-rimmed ceramic dish or stainless steel pan with removable handle (ideal): 20cm diameter

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The Recipe

Take the eggs out and leave them at room temperature.
Grate the Comté or Beaufort into a bowl and set aside.
Prepare the béchamel: In a saucepan, melt the butter over medium-high heat. Once melted, add the flour all at once and mix to absorb the butter. Cook for 1 minute.
Gradually add the cold milk while stirring to combine with the flour-butter mixture. Stir vigorously until the béchamel thickens.
Add the cream.
Cook for 5 minutes.
Season with salt, pepper, and 1 teaspoon of grated nutmeg.
Preheat the oven to 220°C (convection or fan-assisted).
Separate the eggs into whites and yolks in two different bowls.
Keep the whites at room temperature.
Add the grated cheese to the béchamel, then incorporate the yolks one by one (this makes a Mornay sauce).
Let cool.
Do not touch the inside of the dish with your fingers; it must be clean and dry before buttering.
Generously butter the dish with softened butter using a brush, brushing from bottom to top to help the soufflé rise. You can also butter directly with the butter stick in circular motions at the bottom.
Sprinkle flour on the bottom and sides, rotate the dish to evenly coat, and tap it upside down to remove excess.
Wrap a cloth around the rim of the dish to aid the rise of the soufflé.
Whip the egg whites to stiff peaks.
Gently fold the egg whites into the Mornay sauce gradually, always folding in the same direction.
Pour the mixture into the dish and bake for 30 minutes, never opening the oven door.
Serve immediately.

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Additional Tips

Taste-wise: Season more strongly than a classic sauce; the whites will dilute the flavor, so the cheese should be generous and the nutmeg well-present.

You can prepare the cheese béchamel (Mornay sauce) in advance and keep it at room temperature, covered with a cloth.

However, it is necessary to whip and fold in the whites at the last moment, and especially to serve the soufflé immediately after baking.

Any other cheese can be used, and you may add 30–50ml of Jura yellow wine.

You can also add a bit of grated Parmesan or fine breadcrumbs on the walls of the dish after buttering for a subtle crispness.

For individual ramekins, baking time is shorter (around 20 minutes depending on size).

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The Cheese Soufflé Recipe

Introduction

Ingredients

The Recipe

Additional Tips

Tasty Wall Art