Warm Starters

Cheese Soufflé
  • For : 8 servings
  • Time : 1 hour
  • Difficulty : medium

For this recipe, you need :

  • 50 g butter
  • 50 g flour
  • 1/2 litre milk
  • 150 g gratted cheese
  • 6 egg yolks
  • 10 egg whites
  • salt
  • pepper
  • nutmeg

Technical Stages :

Cheese Soufflé - 1
1

Prepare all the ingredients.

Cheese Soufflé - 2
2

Bring the milk to a boiling point.

Cheese Soufflé - 3
3

Melt the butter in a pot.

Cheese Soufflé - 4
4

Add the flour in one shot and stir to combine well.

Cheese Soufflé - 5
5

Cook the white roux for 2 to 3 minutes over low heat. Beware not to burn it.

Cheese Soufflé - 6
6

Let it cool. You just made a white roux.

Cheese Soufflé - 7
7

Away from the heat, pour the boiling milk on the cold white roux.

Cheese Soufflé - 8
8

Whisk to combine thoroughly...

Cheese Soufflé - 9
9

And cook over medium heat for 4 to 5 minutes. You will get what is called a bechamel sauce.

Cheese Soufflé - 10
10

Clarify the eggs. Keep the whites refrigerated.

Cheese Soufflé - 11
11

Add the egg yolks...

Cheese Soufflé - 12
12

...and cook for an additional 2 to 3 minutes.

Cheese Soufflé - 13
13

Put the sauce in a bowl and leave to cool. Add the grated cheese. This is a Mornay sauce.

Cheese Soufflé - 14
14

Whisk the egg whites with a pinch of salt until stiff.

Cheese Soufflé - 15
15

Stiffen the whites...

Cheese Soufflé - 16
16

..who must be really stiff.

Cheese Soufflé - 17
17

Combine a bit of the whites with the mixture with a wisk. It allows the Mornay sauce to be more fluid.

Cheese Soufflé - 18
18

Combine gently the remaining egg whites with a wooden spatula, stirring in a circular pattern.

Cheese Soufflé - 19
19

This mixture must be used immediately.

Cheese Soufflé - 20
20

Butter and flour 6 soufflé pans or large ramequins.

Cheese Soufflé - 21
21

Fill up each pan up to 3/4.

Cheese Soufflé - 22
22

Transfer to a warm oven (200°C or 392°F)

Cheese Soufflé - 23
23

Bake for 15 to 20 minutes. The soufflés rise and turn golden.

Cheese Soufflé - 24
24

Serve immediately. A soufflé cannot wait. You must serve them as soon as you take them out of the oven, or they'll collapse.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

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