Soufflé au Fromage

Nutrition · per serving

Steps

1. 1

   Heat the oven to 200°C conventional (or 180°C fan). Place a baking tray inside to heat. Brush the insides of 2 x 250 ml ramekins thoroughly with the softened butter using upward strokes; this helps guide the rise. Coat the buttered interiors with the finely grated parmesan, tapping out any excess, then chill the ramekins while you make the base.

   10 g unsalted butter, softened10 g finely grated parmesan
2. 2

   Make a thick béchamel base: melt the unsalted butter in a small saucepan over medium heat. Add the plain flour and cook, stirring constantly, for 1 minute until the raw flour smell disappears but the roux does not brown.

   25 g unsalted butter25 g plain flour
3. 3

   Take the pan briefly off the heat and whisk in the warm milk a little at a time until smooth. Return to medium heat and whisk continuously until very thick and glossy, 1-2 minutes; it should hold lines from the whisk. Stir in the Dijon mustard, cayenne pepper, fine sea salt, and ground white pepper.

   170 ml whole milk, warm5 g Dijon mustard1 pinch cayenne pepper1 g fine sea salt1 pinch ground white pepper
4. 4

   Remove from the heat. Stir in the Gruyère and parmesan until melted. Let the mixture cool for 2 minutes so it stays hot but not scorching, then beat in the egg yolks one at a time until fully incorporated and smooth.

   60 g Gruyère, finely grated20 g parmesan, finely grated3 large eggs, separated
5. 5

   In a very clean bowl, whisk the egg whites to medium-stiff peaks: the foam should stand up with a slight curl at the tip and look glossy, not dry. First fold in one-third of the whites briskly to lighten the base, then gently fold in the remaining whites in 2 additions with a spatula, keeping as much air as possible. Stop once no large white streaks remain.

   3 large eggs, separated
6. 6

   Divide the mixture evenly between the chilled ramekins, filling them to about 1 cm below the rim. Run your thumb around the inside edge of each ramekin to create a shallow channel; this can help the soufflés rise straight. Set the ramekins on the hot baking tray.

7. 7

   Bake for 16-18 minutes without opening the oven door, until well risen, deeply golden on top, and just set with a slight wobble at the centre. For a slightly softer middle, aim for the shorter time; for a more set centre, bake the full 18 minutes.

8. 8

   Serve immediately. Soufflé waits for no one: bring the ramekins straight to the table while fully puffed.

Origin & History

Cheese soufflé is a classic of French culinary technique, built on the marriage of béchamel and whipped egg whites that became central to 18th- and 19th-century haute cuisine. Its reputation for delicacy and precision made it a benchmark dish in French home and professional kitchens alike.