Soufflé au fromage
Soufflé au fromage, from above
Non vegEggFrance

Soufflé au fromage

A puffed cheese cloud that waits for nobody. Bring everyone to the table first.

50 minTime
20 gProtein each
mildSpice
Breath of cheese2 chapters · 1 min read

Make it your way

Grandma's wayGruyère soufflé.
The original
356kcalsame
20 gproteinsame
0 gfibresame
50minutessame

Classic soufflé au fromage.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Butter3 tbsp, plus extra for the dish
Parmesanfor coating the dish
Maida (all-purpose flour, plain flour)¼ cup
Milk1 cup
Egg yolk4 yolks
Egg white5 whites
Gruyère cheeseComté or Gruyère, finely grated
Nutmega pinch
Saltto taste

Method

5 steps
  1. 1Butter a soufflé dish generously and coat it with grated parmesan.
  2. 2Make a thick béchamel with the butter, flour and milk.
  3. 3Off the heat, beat in the yolks, cheese, nutmeg and salt.
  4. 4Whisk the whites to firm peaks. Stir a third into the base, then fold in the rest gently.
  5. 5Fill the dish, run your thumb around the rim and bake at 190°C for 25 to 30 minutes without opening the oven.
Serve it like this

Carry the soufflé straight from the oven to the table and spoon into warm plates with a green salad.

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Make it a meal

What goes with Soufflé au fromage: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Methi thepla40 min
On the side French vinaigrette5 min
On the side Pommes boulangère90 min
To drink Chocolat chaud10 min
Something sweet Fondant au chocolat30 min
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