Elegant Cheese Soufflé (Soufflé Au Fromage)
Indulge in the exquisite experience of a Cheese Soufflé, a quintessential French dish that embodies luxury yet remains approachable for home cooks. This delightful soufflé pairs perfectly with a crisp, tangy salad and a chilled glass of white wine, making it a fabulous meal for special occasions or a simple yet elegant dinner. The charm of the soufflé lies in its airy texture and rich flavor, achieved through the careful preparation of high-quality cheeses and the artful folding of whipped egg whites. Embrace confidence in the kitchen—the most common pitfalls are overcooking or overbeating the egg whites, which can lead to a less-than-perfect rise. With attention to detail and the right ingredients, you can master this classic dish. Prepare to dazzle your guests with a soufflé that is not only a feast for the palate but also a visual spectacle worthy of any French bistro. Your friends will be amazed as you present this elegantly risen treat, capturing the essence of gastronomy.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
Butter
1 tablespoon (softened)
Parmigiano-Reggiano Cheese
4 tablespoons (finely grated)
Unsalted Butter
4 tablespoons
Flour
4 tablespoons
Whole Milk
1 1/2 cups
Kosher Salt
3/4 cup
Freshly Ground Black Pepper
to taste
Nutmeg
1 pinch (freshly grated)
Egg Yolks
5 large (reserve whites for whipping)
Egg Whites
8 large
Salt
1 pinch
Cream of Tartar
1 pinch
Gruyere Cheese
3/4 cup (finely grated)
Instructions
1
1. Prepare your soufflé dish: Lightly butter a 6-8 cup soufflé dish or four individual 10-ounce soufflé dishes. Cut a length of aluminum foil—three times the diameter of your dish—fold it lengthwise, and butter the inside of the foil. Wrap it around the dish, ensuring it rises 3 inches above the rim, securing it by pinching the top together.
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2. Coat the inside of the dish and the foil with finely grated Parmigiano-Reggiano cheese, covering every inch. Do not disturb the interior afterward; place the dish in the refrigerator to set.
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3. Prepare the Mornay Sauce: In a heavy-bottomed saucepan, melt the unsalted butter. Whisk in the flour until smooth, then slowly add the whole milk, whisking continuously until thickened and smooth. Remove from heat, stir in the Parmigiano-Reggiano, and season with salt, pepper, and nutmeg. Allow to cool slightly before whisking in the egg yolks one at a time. You can prepare this sauce up to 2 days in advance if stored covered in the refrigerator.
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4. Preheat your oven: If using a large soufflé dish, set the oven to 350°F; for individual dishes, preheat to 375°F.
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5. Beat egg whites: In a clean bowl, beat the egg whites on low speed until frothy. Add a pinch of salt and cream of tartar, then gradually increase the speed to high. Beat until stiff peaks form, approximately 4 minutes—when the whisk holds the peaks straight without flopping.
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6. Combine: Set aside 1 cup of Mornay Sauce and gently mix 1/4 of the beaten egg whites into it to lighten the mixture. Then, carefully pour the sauce down the side of the bowl with the remaining egg whites, sprinkling the gruyere or favorite hard cheese on top. Gently fold the mixture using a rubber spatula, being cautious not to deflate the egg whites—just until combined.
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7. Fill the dish: Pour the soufflé mixture into your prepared dish, filling it 3/4 full.
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8. Bake: For a large soufflé, bake for 40-50 minutes; for individual soufflés, bake for 15-20 minutes, or until puffed and set. The soufflé is perfect when slightly jiggly in the center and its top is golden brown.
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9. Serve immediately: Once out of the oven, remove the foil collar carefully. Serve the soufflé right away at the table; if using individual dishes, place them on plates for your guests. Enjoy the warm, airy texture paired with the savory, creamy interior.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is an Elegant Cheese Soufflé?
A Cheese Soufflé, or Soufflé Au Fromage, is a quintessential French dish known for its light, airy texture and rich cheese flavor, typically served as a luxurious meal or appetizer.
What are the primary ingredients in this recipe?
The recipe includes butter, Parmigiano-Reggiano, flour, whole milk, nutmeg, egg yolks, egg whites, cream of tartar, and Gruyere cheese.
How should I prepare the soufflé dish before baking?
Lightly butter a 6-8 cup dish, then coat the interior with finely grated Parmigiano-Reggiano cheese. You should also attach a buttered aluminum foil collar to allow the soufflé to rise.
Why is a foil collar necessary for a soufflé?
The foil collar acts as an extension of the dish, supporting the soufflé as it rises 3 inches above the rim during baking.
What is a Mornay Sauce?
In this recipe, the Mornay sauce is a Béchamel base (butter, flour, milk) enriched with Parmigiano-Reggiano and egg yolks.
Can I make the Mornay sauce ahead of time?
Yes, you can prepare the Mornay sauce up to 2 days in advance if stored covered in the refrigerator.
What oven temperature should I use for a large soufflé?
For a single large soufflé dish, preheat your oven to 350°F.
What temperature is best for individual soufflé dishes?
If using individual 10-ounce dishes, preheat the oven to 375°F.
How many eggs are required for this cheese soufflé?
The recipe calls for 5 large egg yolks and 8 large egg whites.
How long does it take to beat the egg whites to stiff peaks?
It typically takes approximately 4 minutes of beating on high speed until the whisk holds peaks straight without flopping.
What is the purpose of cream of tartar in the recipe?
A pinch of cream of tartar is added to the egg whites to help stabilize them and ensure they reach the proper volume and stiffness.
How do I fold the egg whites into the sauce without deflating them?
Gently mix 1/4 of the whites into the sauce first to lighten it, then pour the sauce down the side of the bowl with the remaining whites and use a rubber spatula to fold just until combined.
Which cheese is added during the folding process?
Finely grated Gruyere cheese (or your favorite hard cheese) is sprinkled on top and folded in with the egg whites.
How much should I fill the soufflé dish?
You should fill the prepared soufflé dish or individual dishes approximately 3/4 full.
How long does a large soufflé take to bake?
A large soufflé should bake for 40-50 minutes until puffed and set.
How long do individual soufflés need to bake?
Individual 10-ounce soufflés take significantly less time, roughly 15-20 minutes.
How can I tell if the soufflé is perfectly cooked?
The soufflé is ready when the top is golden brown and the center is slightly jiggly.
Should the soufflé be served immediately?
Yes, once removed from the oven and the foil collar is taken off, it should be served immediately to enjoy its airy height before it begins to collapse.
What are common mistakes when making a soufflé?
The most common pitfalls are overcooking the dish or overbeating the egg whites, both of which can prevent a perfect rise.
What side dishes pair well with a cheese soufflé?
A crisp, tangy salad is an excellent accompaniment to balance the richness of the cheese.
What type of wine is recommended for this meal?
A chilled glass of white wine pairs beautifully with the flavors of Gruyere and Parmigiano-Reggiano.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What spices are used for seasoning?
The sauce is seasoned with kosher salt, freshly ground black pepper, and a pinch of freshly grated nutmeg.
Is the Parmigiano-Reggiano used inside the soufflé or just for the dish?
It is used for both: coating the inside of the dish/foil and as an ingredient stirred into the Mornay sauce.
What is the texture of a properly made soufflé?
It should have an airy, cloud-like texture with a savory, creamy interior.
Can I use salted butter for the sauce?
The recipe specifies unsalted butter for the sauce to allow better control over the salt levels when seasoning.
How do I secure the foil collar to the dish?
Wrap the buttered foil around the dish and secure it by pinching the top edges together where they overlap.
Does this recipe include dietary information like calories?
No, the nutritional facts such as calories, fat, and carbohydrates are not provided in this specific recipe data.
What kind of milk should I use?
The recipe recommends using 1 1/2 cups of whole milk for the richest flavor.
What should I do with the egg yolks not used in the Mornay sauce?
The recipe uses 5 yolks and 8 whites; ensure you separate them carefully, as the extra whites are what provide the soufflé's signature lift.