Real Recipes From Real Home Cooks ®

soufflé du fromage (cheese soufflé)

(1 rating)
Recipe by
Susan Feliciano
Oak Ridge, TN

It took me a while to perfect this one. The most important thing about serving a soufflé is to place it on the table before guests the second it comes out of the oven. Humidity can affect the way your soufflé turns out: the drier, the better. Be sure to beat the egg whites until softly stiff, but not dry. Make sure there is not a trace of grease on the beaters or bowl.

(1 rating)
yield 4 -6
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For soufflé du fromage (cheese soufflé)

  • WHITE SAUCE
  • 3 Tbsp
    butter
  • 3 Tbsp
    all purpose flour
  • 1 c
    whole milk
  • SOUFFLE INGREDIENTS
  • 5 Tbsp
    grated parmesan cheese
  • 2 Tbsp
    shredded swiss cheese
  • 3
    beaten egg yolks
  • 4
    egg whites
  • extra paper-thin shavings of swiss cheese

How To Make soufflé du fromage (cheese soufflé)

  • 1
    Make white sauce: Stir together butter and flour in a sauce pan over low heat until smooth and well-blended. Over medium heat, gradually stir in milk until smooth, and it just comes to a boil. Remove from heat and cool 1 minute, stirring.
  • 2
    Stir about 2 tablespoons of the white sauce into the beaten egg yolks, to "temper" the yolks and keep them from cooking.
  • 3
    Then, add to the white sauce, stirring well, the cheeses and beaten egg yolks. Cool mixture to room temperature.
  • 4
    While mixture is cooling, beat the egg whites until softly stiff, but not dry. Fold the egg whites into the cheese mixture.
  • 5
    Immediately pour entire mixture into a well-greased and lightly floured soufflé dish. This dish should be round, about 7-8" in diameter, with tall straight sides. Use shortening or butter to grease it with, and lightly dust with real flour. I haven't had much success using Baker's Joy Cake Release or similar products.
  • 6
    Decorate the top of the soufflé with paper-thin slices of Swiss cheese cut into fancy shapes. Bake 25-30 minutes or until set. Serve immediately, before it loses its "pouf".

Categories & Tags for Soufflé du Fromage (Cheese Soufflé):

ADVERTISEMENT
ADVERTISEMENT