International Cuisine > French Cuisine > Pastries & Desserts (French) > Soufflé Recipe (Sweet & Savory)
Classic Cheese Soufflé
Indulge in the airy delight of a classic cheese soufflé. This recipe provides a step-by-step guide to creating a perfectly risen and flavorful soufflé that's sure to impress. A cheese soufflé is an elegant dish, great as an appetizer or a light meal. Enjoy this savoury treat, made with simple ingredients.
Please note: Soufflés are delicate and best served immediately after baking.
Ingredients
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 1 1/2 cups Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground nutmeg
- 4 Egg yolks
- 1 1/2 cups Gruyère cheese
- 1/2 cup Parmesan cheese
- 5 Egg whites
- 1/4 teaspoon Cream of tartar
Prepare the Oven and Ramekins
Preheat your oven to 375°F (190°C). Butter four individual ramekins (6-ounce capacity) thoroughly. Then, coat the inside of each ramekin with grated Parmesan cheese, tapping out any excess. This will help the soufflé rise evenly and prevent sticking.
Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer, stirring constantly. Reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened. Remove from heat and stir in salt and nutmeg.
Incorporate the Cheese and Egg Yolks
Stir in the Gruyère and Parmesan cheeses into the béchamel sauce until melted and smooth. Let the mixture cool slightly, then whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Set aside.
Whisk the Egg Whites
In a clean, dry mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating until stiff, glossy peaks form. Be careful not to overwhip.
Combine the Mixtures
Gently fold one-third of the beaten egg whites into the cheese sauce to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture. The mixture should be light and airy.
Fill the Ramekins and Bake
Divide the soufflé mixture evenly among the prepared ramekins. Run your thumb around the inside edge of each ramekin to create a small indentation, which encourages the soufflé to rise straight. Place the ramekins on a baking sheet and bake for 30-35 minutes, or until the soufflés are puffed up and golden brown. Avoid opening the oven door during baking.
Serve Immediately
Serve the soufflés immediately after baking. They will begin to deflate shortly after being removed from the oven. Enjoy!
Nutrition Facts (Estimated per 100g of product)
Note: These values are estimates and may vary depending on the specific ingredients used.
Other Important Considerations for Nutrition
This soufflé is relatively high in fat and sodium due to the cheese. Consider using low-fat cheese or reducing the amount of salt to make it a healthier option. The egg whites provide a good source of protein.
FAQ
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Why did my soufflé not rise?
Several factors can contribute to a soufflé not rising. Ensure the egg whites are beaten to stiff peaks, but not overwhipped. Avoid opening the oven door during baking. Also, the ramekins should be properly prepared (buttered and coated with cheese). -
Can I prepare the soufflé mixture ahead of time?
It's best to bake the soufflé immediately after preparing the mixture. The egg whites will start to deflate if left standing for too long, resulting in a flat soufflé. -
Can I use different types of cheese?
Yes, you can experiment with different types of cheese. Good options include Comté, Emmental, or even a blend of cheeses. Adjust the amount of salt as needed, depending on the saltiness of the cheese.