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