Souffl Au Fromage
Elevate your culinary skills with this classic French masterpiece, Soufflé au Fromage, a cheese lover’s dream that combines light, airy texture with rich, savory flavors. This elegant dish features a perfectly balanced blend of nutty Gruyère and sharp Parmesan cheeses, melted into a luxurious béchamel sauce, and delicately folded with stiff egg whites to achieve its signature rise. Each ramekin is prepped with butter and a breadcrumb coating to ensure a golden, crisp exterior and a stunning presentation. With a pinch of freshly grated nutmeg and subtle seasoning, every bite is a showstopper. Ideal as a sophisticated appetizer or a centerpiece for brunch, these irresistible cheese soufflés are best served straight from the oven, showcasing their impressive golden puff. A celebration of French technique and flavor, this recipe is guaranteed to wow your guests while remaining surprisingly achievable at home.
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Recipe Information
Ingredients
- 30 grams unsalted butter (plus extra for greasing the ramekins)
- 30 grams all-purpose flour
- 250 ml whole milk
- 120 grams grated Gruyère cheese
- 30 grams grated Parmesan cheese
- 4 large eggs, separated
- 1 pinch nutmeg, freshly grated
- 1 teaspoon salt
- 1 pinch black pepper, freshly ground
- 2 tablespoons breadcrumbs (for coating the ramekins)
Instructions
Preheat your oven to 200°C (390°F). Grease four ramekins with butter and coat them with breadcrumbs, tapping out any excess. This helps the soufflés rise evenly and prevents sticking.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually add the milk to the roux, whisking continuously to avoid lumps. Cook for 2-3 minutes, or until the mixture thickens into a smooth béchamel sauce.
Remove the saucepan from the heat and stir in the grated Gruyère and Parmesan cheeses until fully melted and combined.
Add the egg yolks to the cheese mixture, one at a time, and stir quickly to incorporate. Add the nutmeg, salt, and black pepper, and mix well. Set the mixture aside to cool slightly.
In a clean mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. Be careful not to overwhip the egg whites; they should hold their shape but still be glossy.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two batches, ensuring not to deflate the mixture.
Divide the mixture evenly among the prepared ramekins, filling them about three-quarters full. Run your thumb along the inside edge of each ramekin to create a shallow groove; this will help the soufflés rise uniformly.
Place the ramekins on a baking tray and bake in the preheated oven for 15-18 minutes, or until the soufflés are puffed and golden brown on top. Do not open the oven door during baking, as this may cause the soufflés to collapse.
Serve the soufflés immediately, as they will begin to deflate after a few minutes. Enjoy them on their own or with a side salad for a complete meal.
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 4091 mg | 178% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 14.8 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1677 mg | 129% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
