Soufflé au Fromage
Prep time: 20 minutes
Cook time: 25 minutes
Total time: ~45 minutes
Servings: 4 servings
Country of Origin
France (Parisian high society, popularized by Chef Marie-Antoine Carême in the early 19th century)
Description
Soufflé au Fromage is the ultimate test of a chef's technique. The word soufflé comes from the French verb souffler, meaning "to puff up." It is made of two primary components: a thick, savory cheese sauce base (béchamel) enriched with egg yolks, and whipped egg whites folded in gently. When baked, the air trapped in the egg whites expands, causing the soufflé to rise dramatically above the rim of the dish.
Presentation & How It's Eaten
The soufflé must be served immediately, straight from the oven to the table, before it deflates (it will naturally begin to sink after 5 minutes). It is presented puffed, golden-brown, and cracked on top. It is eaten warm with a spoon, revealing a light, airy, almost creamy center.
Ingredients
45g unsalted butter (plus extra for greasing the ramekins)
45g all-purpose flour
300ml whole milk, warmed
4 large eggs, separated (plus 1 extra egg white)
150g (5.3 oz) Gruyère or Comté cheese, finely grated
30g Parmigiano-Reggiano, finely grated (for coating the ramekins)
A pinch of ground nutmeg
A pinch of cream of tartar (optional, for stabilizing egg whites)
Salt and white pepper
Step-by-Step Directions
Prep the Ramekins: Preheat your oven to 200°C (400°F). Brush the interior of a 1.5-litre soufflé dish (or 4 individual ramekins) with softened butter using upward, vertical strokes. Sprinkle the grated Parmesan cheese inside, rotating the dish so it coats the buttered bottom and sides completely. Pour out excess cheese.
Make the Béchamel Base: In a heavy saucepan, melt the 45g of butter over medium heat. Whisk in the flour and cook for 2 minutes without browning. Slowly whisk in the warm milk in a steady stream, stirring constantly to prevent lumps. Simmer for 3 to 4 minutes until the sauce is very thick and smooth.
Enrich the Base: Remove the pan from the heat. Whisk in the ground nutmeg, salt, and white pepper. Let cool for 5 minutes, then whisk in the egg yolks one by one until smooth. Fold in the grated Gruyère cheese until melted. Transfer the mixture to a large bowl.
Whip the Egg Whites: In a clean, grease-free bowl, whip the 5 egg whites (with a pinch of salt or cream of tartar) using an electric mixer or whisk until they form stiff, glossy peaks. Do not over-whip until dry.
Fold Gently: Stir one-third of the whipped egg whites vigorously into the warm cheese sauce base to lighten it. Then, using a rubber spatula, very gently fold the remaining two-thirds of the egg whites into the mixture in a figure-eight motion until just combined. Do not over-mix, or you will deflate the air.
Bake: Pour the mixture into the prepared soufflé dish (it should fill it about three-quarters full). Place on a baking sheet and immediately lower the oven temperature to 190°C (375°F). Bake for 25 to 30 minutes (do not open the oven door during the first 20 minutes!). Serve immediately.
Optional
Blue Cheese Twist: Replace 50g of the Gruyère with Roquefort or any high-quality blue cheese for a sharper, tangier flavor profile.
Chive Infusion: Fold a tablespoon of finely chopped fresh chives into the cheese base before folding in the egg whites for an herbaceous lift.
Prevent Sticking: Do not touch the inside of the buttered ramekins with your fingers after prepping them in step 1; skin oil can disrupt the rising process.
Cooking Tips
The Upward Brush: Brush the butter inside the ramekin using vertical, upward strokes. This creates micro-ridges in the fat that physically guide the rising soufflé batter straight up, preventing it from lurching sideways and spilling over the rim.
The No-Peek Rule: Do not open the oven door during the first 20 minutes of baking. A sudden drop in temperature will cause the hot air inside the delicate egg bubbles to contract, causing the soufflé to collapse instantly in the center.
Nutrition Facts
(Estimated per serving)
Calories: ~340 kcal
Total Fat: 26g
Saturated Fat: 15g
Cholesterol: 220mg
Sodium: ~480mg
Total Carbohydrates: 10g
Dietary Fiber: 0.5g
Sugars: ~2g
Protein: 18g
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