Souffle Au Fromage Cheese Souffle
Elevate your culinary repertoire with the classic elegance of Soufflé Au Fromage, a show-stopping cheese soufflé that’s as light as air and bursting with savory flavor. This French-inspired masterpiece combines creamy Gruyère and sharp Parmesan cheese with a perfectly seasoned béchamel base, delicately folded with fluffy whipped egg whites for an impressive rise. Ideal as an appetizer or a main course, this soufflé is baked to golden perfection, achieving a dramatic, cloud-like puff that’s irresistible when served straight from the oven. With simple ingredients like unsalted butter, nutty cheese, and a hint of freshly grated nutmeg, Soufflé Au Fromage strikes the perfect balance between indulgence and sophistication. Whether you’re hosting a dinner party or treating yourself to a gourmet meal, this recipe is your ticket to culinary triumph.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter (plus extra for greasing)
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 4 Egg yolks (from large eggs)
- 1 cup Gruyere cheese (grated)
- 2 tablespoons Parmesan cheese (grated)
- 5 Egg whites (from large eggs)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg (freshly grated)
Instructions
Preheat your oven to 375°F (190°C) and place a baking sheet in the middle rack.
Generously butter the inside of a 1.5-quart soufflé dish or individual ramekins. Lightly dust the interior with grated Parmesan cheese, tipping the dish to ensure an even coating. Tap out the excess.
In a medium saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Once completely melted, stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to make a roux. Be careful not to brown it.
Gradually pour in the milk while whisking continuously to form a smooth mixture. Cook for about 3-4 minutes until the mixture thickens into a béchamel sauce.
Remove from heat and let the sauce cool slightly, about 2-3 minutes. Stir in the salt, black pepper, and nutmeg.
Whisk the egg yolks one at a time into the sauce until fully incorporated. Stir in the grated Gruyere cheese until melted and smooth. Set this cheese base aside to cool to room temperature.
In a clean mixing bowl, beat the egg whites with a pinch of salt using a handheld or stand mixer until they form stiff but glossy peaks. Be careful not to overbeat.
Gently fold one-third of the beaten egg whites into the cheese base using a spatula to lighten the mixture. Then carefully fold in the remaining whites in two additions, being mindful not to deflate the mixture.
Spoon the soufflé mixture into the prepared dish or ramekins, filling them about 3/4 full. Smooth the top with the back of a spoon, and if using a single large dish, run your thumb around the inside edge to help the soufflé rise evenly.
Transfer the dish or ramekins to the preheated baking sheet. Bake for 20-25 minutes (10-15 minutes for ramekins) until the soufflé is puffed, golden brown on top, and slightly jiggly in the center.
Serve immediately for the best texture and experience the dramatic puffiness of the soufflé.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 13.9 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1628 mg | 125% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 794 mg | 17% | |
*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.
