Accueil Savory Cheese Soufflé

Cheese Soufflé

Difficulté : Easy
Catégorie : Savory
Cout : Affordable
Here is a recipe for cheese soufflé. It is often mistakenly thought to be a difficult dish. But it is actually very simple and moreover you can prepare the dough during the day to cook it in the evening without any risk of losing the beautiful volume. So just pour the prepared dough into the pan and then take care of the rest of the dinner or the guests, then put it in the oven for 45 minutes before dinner! On the other hand, the soufflé does not suffer from waiting and must be served immediately. Simply delicious with a salad!

Cheese soufflé recipe for 6 people:

-150g of grated cheese (gruyere+emmental)
-5 eggs
-50g of butter
-50g of flour
-400ml of semi-skimmed milk
– salt, pepper, nutmeg

Start by grating the cheeses. You can use Emmenthal or Gruyere cheese or both! Gruyere is the one without holes…

Put the butter in a saucepan over moderate heat. Melt and foam it. Add the flour.
Mix well with a hand whisk.
Add the milk and mix briskly.
The lumps will quickly disappear with the whisk! Let cook again over moderate heat and bring to a boil.
Remove from heat and add egg yolks one at a time, stirring each time. Put the egg whites in a bowl where they will be beaten until they are stiff.
Add grated cheese, salt, pepper and grated nutmeg.
Whip the egg whites until stiff (egg whites rise better when they are at room temperature!). Add some of the egg whites to the cheese mixture, mixing with a spatula, lifting the dough so they don’t fall out too much.
Add the remaining whites. If the whites fall a little, it’s not a bad thing because if they stay perfect, the soufflé is more likely to deflate after baking.
Butter the soufflé dish generously.
Then apply grated cheese to the butter by hand. This will create a delicious crust on the side of the soufflé and it will come off by itself when served.
Pour the soufflé batter into the pan.
Put the dough in the mould and leave it in the refrigerator until it’s time to cook, knowing that you need to leave at least 1 hour to create a thermal shock that will allow the soufflé to swell better. You can leave the soufflé in the fridge for the afternoon to cook it in the evening, it will be even bigger!
To cook, put in the oven at 180°C for 45 minutes. Serve immediately with a salad.

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