Description
This classic French Cheese Soufflé is a light and airy dish featuring a rich blend of Gruyère and Parmesan cheeses folded into a delicate egg mixture. Perfectly risen and golden on top, this soufflé is an impressive yet approachable dish ideal for brunch, dinner parties, or a special occasion.
Ingredients
Scale
Soufflé Base
- 1 tablespoon unsalted butter, plus extra for greasing
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
Garnish (optional)
- 1 tablespoon finely chopped fresh chives
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 1 1/2 to 2-quart soufflé dish generously with butter, then dust it lightly with flour or grated Parmesan cheese to help the soufflé rise evenly during baking.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 2 minutes, ensuring the mixture (roux) does not brown, as this is the base of the soufflé sauce.
- Add Milk and Season: Gradually pour in the milk while whisking continuously to prevent lumps. Continue cooking for about 3-4 minutes until the mixture thickens enough to coat the back of a spoon. Stir in salt, black pepper, and nutmeg for seasoning.
- Incorporate Cheese and Egg Yolks: Remove the saucepan from heat and stir in the grated Gruyère and Parmesan cheeses until fully melted and the sauce is smooth. Let cool for 5-10 minutes before whisking in the egg yolks one at a time until fully incorporated.
- Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar using an electric mixer until stiff peaks form, which will take about 3-5 minutes. Stiff peaks mean the egg whites hold their shape firmly.
- Fold Egg Whites into Cheese Mixture: Gently fold the beaten egg whites into the cheese sauce, being careful not to deflate the airy texture by stirring. This folding technique maintains the soufflé’s lightness.
- Transfer and Smooth: Pour the soufflé batter into the prepared dish. Smooth the top with a spatula, then run your finger around the inside edge of the dish to help the soufflé rise evenly and prevent sticking.
- Bake: Bake the soufflé in the preheated oven for 25-30 minutes until it has risen beautifully and developed a golden brown top. The center should still be slightly jiggly to ensure tenderness.
- Serve Immediately: Serve the soufflé right out of the oven as it will deflate quickly. Optionally, garnish with finely chopped fresh chives for a touch of color and flavor.
Notes
- Make sure the egg whites are at room temperature before beating for maximum volume.
- Do not open the oven door while baking to prevent the soufflé from collapsing.
- Use freshly grated cheese for the best melting and flavor.
- You can substitute Gruyère with other cheeses like Emmental or sharp cheddar for variation.
- Serve immediately to enjoy the soufflé at its best fluffiness and texture.
