Souffle Au Fromage

This elegant Souffl au Fromage is a quintessential French appetizer or light main course, celebrated for its dramatic rise and airy texture. The base is a rich bchamel sauce infused with sharp cheese and a hint of mustard, which provides a tangy contrast to the buttery richness. Folded gently into stiffly beaten egg whites, the mixture expands beautifully in the oven, creating a golden-brown, crisp exterior that gives way to a soft, custard-like center. It is an impressive dish for dinner parties or special occasions, requiring careful technique but rewarding effort with a sophisticated flavor profile. Serve immediately to enjoy the full height and texture before it settles. Perfect paired with a crisp green salad or light soup.

Cooking Method: Baking

Cuisine: French

Courses: Appetisers

Difficulty: Advanced

Servings: 4

Calories: 160.5

Dietary: Vegetarian

Description

This elegant Souffl au Fromage is a quintessential French appetizer or light main course, celebrated for its dramatic rise and airy texture. The base is a rich bchamel sauce infused with sharp cheese and a hint of mustard, which provides a tangy contrast to the buttery richness. Folded gently into stiffly beaten egg whites, the mixture expands beautifully in the oven, creating a golden-brown, crisp exterior that gives way to a soft, custard-like center. It is an impressive dish for dinner parties or special occasions, requiring careful technique but rewarding effort with a sophisticated flavor profile. Serve immediately to enjoy the full height and texture before it settles. Perfect paired with a crisp green salad or light soup.

Ingredients

3 tablespoon Butter
1/4 cup Flour
1 cup Milk
1 teaspoon Prepared mustard
4 large Egg yolks
6 large Egg whites
1 1/2 cup Grated cheese (Gruyre or Cheddar)
1 pinch Salt
1 pinch Black pepper

Directions

1
Preheat oven to 400F (200C).
2
Grease a 6-cup souffl dish with soft butter, coating the inside and rim thoroughly.
3
Add 2 tablespoons of flour to the dish and turn to coat all the buttered surfaces, ensuring no clear spots remain. Tap the dish on the counter to distribute evenly, then empty the excess flour. Set aside.
4
Melt 3 tablespoons of butter in a saucepan over medium heat.
5
Add the remaining flour and cook, stirring constantly, until the mixture foams and becomes smooth.
6
Whisk in the milk gradually and bring the sauce to a boil, stirring constantly until thickened.
7
Add salt, pepper, and mustard. Cook for 2 minutes, stirring continuously.
8
Remove from heat. Beat in the egg yolks one at a time, mixing well after each addition.
9
Stir in 1 cup of the grated cheese until melted and combined. Cool slightly.
10
In a clean, dry bowl, whip the egg whites until they form stiff peaks.
11
Fold one-quarter of the egg whites into the cheese mixture to lighten it.
12
Gently fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
13
Pour the mixture into the prepared souffl dish.
14
Sprinkle the remaining 1/2 cup of grated cheese over the top.
15
Bake for 20 to 25 minutes, or until the souffl is puffed, golden brown, and set. Do not open the oven door during baking.
16
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 160.5kcal

% Daily Value *
Total Fat 9.9g16%
Saturated Fat 6.2g31%
Cholesterol 25.4mg9%
Sodium 96.6mg5%
Total Carbohydrate 14.4g5%
Dietary Fiber 0.4g2%
Sugars 3.1g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Preparation Tip: Ensure the souffl dish is thoroughly buttered and floured to help the souffl rise evenly and prevent sticking.

Make Ahead: The cheese mixture (base) can be prepared in advance. Cover directly with plastic wrap to prevent a skin from forming and refrigerate. Warm gently and beat well before folding in the egg whites.

Cheese Selection: Gruyre is traditional for its nutty flavor, but sharp Cheddar or a blend of Swiss and Parmesan also works well.

Baking Tip: If the top browns too quickly, cover loosely with a sheet of lightweight aluminum foil for the remainder of the baking time.

Serving: Souffls deflate quickly after removal from the oven. Serve immediately for the best texture and presentation.

Keywords: cheese, french, souffle, savory, egg whites, bchamel, gratinated, appetizer, dinner party, baking, mustard, eggs, vegetarian, classic, creamy

Read it online: https://www.chefs-mate.com/recipe/souffle-au-fromage/