Cheese soufflé is a great classic of French cuisine. Delicate, airy and melting, it impresses as much by its lightness as by its intense taste. However, many fear it... For fear that it will not rise, or worse: that it will fall again before reaching the table. Don't panic! With this comprehensive recipe and tips from a chef, you'll master the art of cheese soufflé to perfection.
A good soufflé starts with simple, but high-quality products. Here are the basic ingredients for 4 people:
🧑 🍳 Chef's note : “Feel free to mix two cheeses for more complexity. Comté + parmesan is a winning combination.”
Soufflé does not forgive a poorly prepared pan. Butter it generously, insisting on the walls, always from the bottom up. This technique helps the soufflé to climb straight up. Then, sprinkle with breadcrumbs or grated parmesan to create a gripping surface. Place the pan in the fridge during the rest of the preparation.
In a saucepan, melt the butter over low heat. Add the flour and mix to obtain a roux. Cook for 1 minute without browning. Then pour in the cold milk, little by little, whisking constantly to avoid lumps.
Once the béchamel has thickened, season with salt, pepper and a hint of nutmeg.
👨 🍳 Chef's advice : “The béchamel should be very thick, almost like a paste. If it's too liquid, your soufflé won't hold up.”
Let the béchamel cool slightly. Then stir in the egg yolks one by one, then add the grated cheese. Mix well.
This is where your soufflé gets its flavor. Feel free to taste and adjust the seasoning. It must be well spiced up because the egg whites will soften the whole thing.
In a clean and dry bowl, beat the egg whites until stiff with a pinch of salt. First add a third of the whites into the béchamel to relax it, then gently incorporate the rest with a spatula or spatula.
⚠️ Common error : “Don't beat the whites for too long. Overbeaten whites are grainy and don't mix well with the camera.”
Pour the mixture into your buttered pan, filling it three-quarters full. Smooth the top with the spatula and run a finger or the blade of a knife all around to promote a nice rise.
Bake immediately at 190°C (static oven) during 25 to 30 minutes.
🚫 Never open the oven door while cooking! Otherwise, the soufflé falls back.
Cheese soufflé is a dish that doesn't wait. Serve it as soon as it is ready, still swollen, hot and golden. Serve it with a green salad lightly seasoned with sherry vinegar or walnut vinegar.
A cheese soufflé goes perfectly with a dry and fruity white wine: a chardonnay, a Apremont of Savoy or even a Côtes-du-Jura.
My soufflé fell out of the oven, why?
It's normal! The soufflé always settles a bit. But if it completely collapses, it is often due to a lack of cooking or a béchamel that is too liquid.
Can I prepare it in advance?
Yes, you can prepare the base in advance, but the egg whites should be whipped and incorporated just before cooking.
Do you need a special mold?
A soufflé pan (tall, straight, and ceramic) is ideal, but a fairly deep ramekin does the trick.
Cheese soufflé is culinary magic. Few ingredients, but real technique and precision. With these chef's advice and a bit of rigor, you are sure to impress your guests!
