Classic French Cheese Soufflé
Experience the refined elegance of French cuisine with this Classic Cheese Soufflé, inspired by Julia Child's renowned techniques. This rich and airy dish combines bold Swiss and Parmesan cheeses with a meticulously crafted béchamel sauce, achieving a stunningly risen soufflé that is both light and indulgent. It's an impressive offering perfect for special occasions or treating yourself to a touch of sophistication. Follow the detailed instructions and tips for perfecting your soufflé, creating a stunning centerpiece that will captivate your guests and linger in their memories.
5
Servings
N/A
Calories
12
Ingredients
Ingredients
unsalted butter
3 tablespoons (melted)
unsalted butter
1 teaspoon (for greasing)
Parmesan or Swiss cheese
1 tablespoon (grated for coating mold)
flour
3 tablespoons (sifted)
milk
1 cup (boiled)
salt
1/2 teaspoon (plus a pinch)
black pepper
1/8 teaspoon (freshly ground)
cayenne pepper
pinch (to taste)
nutmeg
pinch (freshly grated)
egg yolks
4 (separated)
egg whites
5 (beaten until stiff)
Parmesan or Swiss cheese
1 cup (grated)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Generously butter a 6-cup soufflé mold and coat with 1 tablespoon of grated Parmesan or Swiss cheese to create a flavorful crust.
3
In a heavy saucepan, melt 3 tablespoons of unsalted butter over medium heat. Stir in 3 tablespoons of flour vigorously with a wooden spoon, cooking until the mixture foams gently without changing color, approximately 2 minutes.
4
Remove the pan from heat and, once the bubbling subsides, whisk in 1 cup of hot milk all at once, continuing to whisk until thoroughly combined into a smooth, velvety sauce.
5
Season the sauce with 1/2 teaspoon of salt, 1/8 teaspoon of freshly ground black pepper, a pinch each of cayenne pepper and nutmeg, and return it to the heat. Bring it to a gentle boil, whisking constantly until thickened, roughly 1 minute.
6
Take the sauce off the heat. Separate your eggs, reserving the whites in a clean bowl. Add 4 egg yolks to the slightly cooled sauce, one at a time, thoroughly beating each until the mixture is homogeneous.
7
Check the seasoning once the yolks are incorporated, adjusting as necessary to ensure it's to your taste.
8
In a separate bowl, beat 5 egg whites with a pinch of salt until they hold stiff peaks. Stir a spoonful of these beaten whites into your sauce to lighten it.
9
Fold in the remaining egg whites gently, then fold in 1 cup (minus 1 tablespoon) of grated cheese, being careful not to deflate the mixture.
10
Pour the completed soufflé mixture into the prepared mold, filling it about 3/4 full. Tap the mold lightly on the table to settle the mixture and smooth the surface with a knife.
11
Sprinkle the reserved cheese on top and immediately place the mold on a rack in the middle of your preheated oven. Reduce the temperature to 375°F (190°C) immediately and bake without opening the oven for 20 minutes.
12
Continue baking for an additional 5-10 minutes until the soufflé has risen approximately 2 inches above the rim and the top is golden brown.
13
For a firmer texture, let it bake for another 4-5 minutes, then serve immediately. Serve by puncturing the top of the soufflé with a serving spoon and fork held vertically, gently spreading it apart for each portion. Enjoy promptly as a soufflé starts to deflate as it cools.
14
Bon appétit!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic French Cheese Soufflé?
It is a refined and airy dish from French cuisine that combines Swiss and Parmesan cheeses with a béchamel sauce, resulting in a stunningly risen centerpiece.
Whose techniques inspired this recipe?
This recipe is inspired by the renowned culinary techniques of Julia Child.
What types of cheese are used in this soufflé?
The recipe uses a combination of Swiss and Parmesan cheeses.
How many servings does this recipe make?
This recipe is designed to yield 5 servings.
What size mold is needed for this soufflé?
You will need a 6-cup soufflé mold.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C) initially.
Why should I coat the mold with cheese?
Coating the buttered mold with grated cheese creates a flavorful crust and helps the soufflé rise.
How do you prepare the base roux?
Melt 3 tablespoons of butter and stir in 3 tablespoons of flour, cooking until the mixture foams for about 2 minutes without browning.
Should the milk be hot or cold when added to the roux?
The recipe specifies whisking in 1 cup of hot milk all at once for a smooth sauce.
What spices are used for seasoning the béchamel?
The sauce is seasoned with salt, black pepper, a pinch of cayenne pepper, and a pinch of nutmeg.
How many egg yolks are required?
The recipe calls for 4 egg yolks added one at a time to the sauce.
How many egg whites are used?
The recipe uses 5 egg whites to ensure a high rise and light texture.
How should the egg whites be beaten?
Beat the egg whites with a pinch of salt until they hold stiff peaks.
What is the secret to folding in the egg whites?
Stir in a spoonful of whites first to lighten the sauce, then gently fold in the rest to avoid deflating the mixture.
How much cheese goes inside the soufflé mixture?
One cup of grated cheese (minus 1 tablespoon reserved for the top) is folded into the mixture.
How full should the mold be filled?
The mold should be filled about 3/4 full with the soufflé mixture.
What should I do after pouring the mixture into the mold?
Tap the mold lightly on the table to settle the mixture and smooth the surface with a knife.
What temperature do I bake the soufflé at?
Immediately after placing the mold in the oven, reduce the heat to 375°F (190°C).
Can I open the oven door while baking?
No, you should bake the soufflé without opening the oven for at least the first 20 minutes.
How long does the soufflé take to bake?
Total baking time is typically between 25 to 35 minutes depending on the desired firmness.
How high should the soufflé rise?
A properly baked soufflé should rise approximately 2 inches above the rim of the mold.
What does a perfectly baked soufflé look like?
The top should be golden brown and the structure should be well-risen.
How do I achieve a firmer texture?
Bake the soufflé for an additional 4-5 minutes beyond the standard time for a firmer consistency.
How quickly should the soufflé be served?
It must be served immediately because the soufflé will start to deflate as soon as it begins to cool.
What is the proper technique for serving a soufflé?
Puncture the top with a serving spoon and fork held vertically, then gently spread it apart for each portion.
What kind of pan is best for the béchamel sauce?
A heavy saucepan is recommended to ensure even heat distribution and prevent scorching.
Does the flour need any special preparation?
The recipe suggests using 3 tablespoons of sifted flour.
Is salted or unsalted butter used?
The recipe specifies using unsalted butter.
What is the purpose of the cayenne pepper and nutmeg?
These spices add depth and a subtle warmth that complements the rich cheese flavor.
What is the final step before putting the mold in the oven?
Sprinkle the reserved tablespoon of cheese on top of the mixture.