Randy Chandler
A cheese soufflé is a French dish that is often served as an elegant lunch or supper, accompanied by a vinaigrette-dressed salad and baguette. It is made with a base of béchamel sauce, egg yolks, and cheese, with beaten egg whites folded in to create a light and airy texture. The dish is baked in the oven until puffed and golden brown, and served immediately to prevent it from collapsing. While it may seem fancy, a cheese soufflé is actually quite simple to make and can be prepared in advance by melting butter and sprinkling cheese in a baking dish. The oven rack is then moved to the bottom, and the dish is placed inside once the batter is ready to be baked.
| Characteristics | Values |
|---|---|
| Serving temperature | Hot |
| Texture | Light, airy, fluffy, puffed, inflated |
| Taste | Salty, savory, tangy, rich, cheesy, pungent |
| Accompaniments | Salad, vinaigrette, baguette, French bread, soup, wine |
| Wine pairing | Chardonnay, Sauvignon Blanc, dry rosé, Champagne, mimosas, pinot noir, Beaujolais |
| Serving dish | Soufflé dish, casserole dish |
| Serving speed | Quick |
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What You'll Learn
Wine pairings: whites like Chardonnay, Sauvignon Blanc, or a dry rosé
A cheese soufflé is a classic French delicacy that can serve as an elegant and sophisticated starter for any meal. It is made from a baked egg-based mixture that incorporates cheese, cream, and seasonings. It is light and airy, making it a great way to begin a meal without feeling too full.
When it comes to wine pairings, a cheese soufflé goes well with several white wines, including Chardonnay, Sauvignon Blanc, and Pinot Grigio. A buttery, oaky Chardonnay can complement the rich, creamy texture of the soufflé. Chardonnay is also known for its notes of apple, pear, melon, and citrus, which can add a refreshing contrast to the dish. Similarly, a crisp, citrusy Sauvignon Blanc can cut through the richness of the cheese with its substantial acidity and notes of lime and green leafy herbs. For those who prefer a lighter option, a light, crisp Pinot Grigio can provide a nice contrast to the richness of the soufflé.
In addition to these options, a dry rosé can also be a good choice to pair with a cheese soufflé. Rosé wines bring acidity and notes of raspberries and minerality, which can complement the saltiness and richness of the dish. When choosing a wine, consider the flavor profile of the cheese and other ingredients in the dish. A dry, crisp wine can help balance the richness of the cheese, while a richer, more oaky wine can complement the flavors of the soufflé.
Aside from wine, a cheese soufflé can be served with accompaniments and garnishes to enhance its flavor and presentation. Fresh herbs like parsley or chives can add a bright, fresh flavor, while a slice of toasted bread, such as baguette or ciabatta, can provide a textural contrast. Fresh fruit or a simple green salad can also be a refreshing contrast to the richness of the cheese. Cured meats like prosciutto or ham can add a salty, savory flavor to the dish.
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Best served with a side of salad, French bread, or soup
A cheese soufflé is a French dish that is light and airy, with a rich flavour. It is best served immediately, as it is prone to collapsing. It is often served as a starter or a light lunch, and pairs well with a side salad, French bread, or soup.
A simple vinaigrette-dressed salad is a great companion to a cheese soufflé. Grilled romaine hearts or mixed baby greens with a peppery leaf like arugula are good choices. A tangy vinaigrette with balsamic vinegar and olive or walnut oil is a perfect match for the soufflé. If you want to add meat, salumi, prosciutto, or crumbled bacon in the salad are good options.
A crusty baguette or French bread is another excellent side to serve with a cheese soufflé. If you prefer a soup, a simple soup will complement the rich flavour of the soufflé without overwhelming it.
A cheese soufflé can also be served as a main course, perhaps with a meat dish. However, it is important to remember that the soufflé itself is not very substantial, so it should still be the star of the meal.
When serving a cheese soufflé, it is important to remember that it is the centrepiece of the meal, so it is best to keep the rest of the dishes simple and elegant.
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The baking dish: greased and coated with cheese or breadcrumbs
Preparing the baking dish is an important step in the creation of a cheese soufflé. The dish should be greased with butter, ensuring that the entire surface is coated. This helps to prevent the soufflé from sticking to the dish and makes it easier to remove once baked.
After greasing the dish, it is common to coat it with a layer of grated cheese, such as Parmigiano-Reggiano, or breadcrumbs. This step adds flavour and texture to the soufflé, creating a crispy, browned crust. The cheese or breadcrumbs should be evenly distributed across the surface of the dish, with any excess tipped out.
Using a round pan instead of a square or rectangular one is recommended, as it promotes even baking and better lift. Additionally, a baking sheet can be placed under the dish to make it easier to move in and out of the oven.
Once the dish is prepared, the soufflé batter is carefully poured in, filling it up to about halfway or one inch from the top. It is important to wipe away any crumbs or drips on the inside of the dish to ensure the soufflé rises properly.
The prepared dish is then placed in the oven and baked until the soufflé is puffed, golden brown, and slightly wobbly on top. The baking time can vary depending on the desired doneness of the soufflé and the oven temperature, but it typically ranges from 25 to 40 minutes.
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Oven temperature: 375°F/200°C/gas 6
A cheese soufflé is a delicate dish that requires careful attention to temperature and timing to achieve the perfect rise and set. When baking a cheese soufflé, the oven temperature plays a critical role in determining the final texture and appearance. Setting your oven to 375°F/200°C/gas 6 will produce a gently cooked soufflé with desirable characteristics.
At this temperature, the cheese soufflé will cook more slowly, allowing for a more gradual rise. While a hotter oven may yield a taller soufflé, the trade-off is a higher risk of the surface blackening or burning. By opting for a slightly lower temperature, you can better control the cooking process and achieve a uniformly cooked soufflé that is set all the way through. This temperature setting strikes a balance between browning the exterior and ensuring the interior is cooked just right.
The cooking time for a cheese soufflé at 375°F/200°C/gas 6 typically ranges from 35 to 40 minutes. During this time, the soufflé will rise gracefully, developing a beautiful golden-brown crust. The slower cooking process at this temperature helps prevent the exterior from overcooking or burning before the centre is fully set.
When baked at 375°F/200°C/gas 6, a cheese soufflé will exhibit desirable characteristics in terms of texture and doneness. The interior of the soufflé will be perfectly set, with a slight sauciness in the centre, creating a delightful contrast. The exterior will have a nice crust, adding a textural dimension to the overall experience.
It is important to note that the oven temperature is not the only factor influencing the outcome of your cheese soufflé. The ingredients used, the quality of your oven, and even factors like altitude can play a role. However, by setting your oven to 375°F/200°C/gas 6, you are taking a significant step towards achieving the ideal cooking environment for a delicious and visually appealing cheese soufflé.
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Technique: gentle folding to keep air bubbles trapped
When making a cheese soufflé, it's important to handle the mixture gently to ensure the air bubbles remain intact and the soufflé rises nicely. One of the key techniques to achieve this is through gentle folding.
Gentle folding is a technique used to combine two or more mixtures with different consistencies without losing too much air. In the case of a cheese soufflé, you would typically start with a béchamel sauce and fold in whipped egg whites. The gentle folding motion helps distribute the egg whites evenly without deflating them, ensuring the mixture remains light and airy.
To begin the folding process, use a spatula to cut through the centre of the mixture, then gently turn a small portion of the mixture from the bottom up and over to the top. Rotate the bowl slightly and repeat this motion, working your way around the bowl. Be careful not to overmix; the idea is to incorporate the ingredients just until they are combined.
It's important to note that the folding technique should be slow and deliberate. Quick or aggressive mixing can pop the air bubbles, resulting in a denser soufflé. By carefully folding the mixture, you can preserve the air incorporated during the whipping process, which will give your soufflé a light and fluffy texture when baked.
Additionally, it's essential to use a light touch and a gentle hand throughout the process. The folding motion should be smooth and gentle, almost as if you are lightly stirring the mixture. This technique ensures that the delicate structure created by the air bubbles is maintained, resulting in a well-risen and airy cheese soufflé.
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Frequently asked questions
A cheese souffle is served straight from the oven, as it is best enjoyed immediately. It is often served with a vinaigrette-dressed salad and crusty bread or baguette.
Most white wines will pair nicely with a cheese souffle—chardonnay or sauvignon blanc are good choices, as is a dry rosé. Champagne is also a perfect pairing, or mimosas if you’re serving at brunch. If you prefer red wine, it is recommended to stick to lighter reds such as pinot noir or Beaujolais.
A cheese souffle is typically served in a souffle dish, which has been buttered and coated with grated cheese or breadcrumbs to create a browned crust.
A good melting cheese with a strong flavour is ideal for a cheese souffle. Gruyere, cheddar, Parmigiano-Reggiano and Comte are all good options.
A cheese souffle is a savoury dish, whereas other souffles can be sweet and made with chocolate, fruit or other flavourings.
