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A Classic French Cheese Soufflé Recipe

A French cheese soufflé was part of a menu that I created for a virtual cooking class. The class Fusion Vegetarian Menu Inspired by My Travels in France and Morocco! included a delicious line-up of dishes. The menu included four vegetarian courses: a classic Cheese Soufflé, Grilled Moroccan Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands (Iles Flottantes). During the class, I gave attendees tips on how to plate your courses in the style of Michelin Star restaurants.

A Classic French Cheese Soufflé Recipe

Cheese Soufflé

blankTasha Powell
Mastering a soufflé is a skill that every French chef and many cooks should learn. It is not difficult, but timing is the key. And, you have to serve the soufflé right away or risk that it falls. Enjoy this recipe as a starter course or a lunch dish with a salad.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Starter Course
Cuisine French
Servings 8 people



  • 5 oz Butter
  • 5 oz All-purpose Flour
  • 12 oz milk
  • 5 eggs split, room temperature
  • 7 oz Grated Cheese like Parmesan (set aside 2 oz to line the ramekins)
  • to taste Salt and Freshly Ground Black Pepper


  • A soufflé is made of 3 components; the base (roux, milk, egg yolks), the flavouring (in this case, cheese), and an aerator - whipped egg whites.
  • Butter the ramekins and line the ramekins with grated cheese so the souffle can climb, but wipe the edge around the top with your finger to remove the cheese.
  • Make a roux with flour and butter. Cook 2-3 minutes. (Melt the butter in a pot and slowly add the flour while whisking until the mixture turns a golden brown). Now add the milk over heat, stirring constantly. Next, add 5 egg yolks and keep stirring. And finally, add the grated cheese and stir until it is melted. This is now called your “base.”
  • Whip egg whites (making the aerator) with a pinch of salt and 1/4 teaspoon cream of tartar (either with a hand mixer or stand mixer) until firm peaks are formed. Always start with eggs that are room temperature!
  • In another bowl to fold (mix gently): Put ¼ of the whipped egg whites (called a sacrifice) to loosen up the base. Fold the rest of the egg whites gently in 3 more increments.
  • Then, pour the mixture into a large pastry bag. Next, fill each of the ramekins ¾ full with the mixture.
  • Bake in a convection oven at 375 degrees Fahrenheit for 12-15 minutes.
  • Serve immediately!


Gluten-free version: Use white rice flour and 1 tablespoon of potato starch as a substitution for the all-purpose flour in the roux.
Keyword Appetizer, Cheese, Eggs, Soufflé
Tried this recipe?Let us know how it was!

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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