Bushra Griffith
A cheese soufflé is a classic French dish that has a reputation for being difficult to make. However, with the right technique, it is relatively simple to prepare a fluffy and airy cheese soufflé. The process begins with gathering the correct ingredients, including eggs, butter, flour, milk, and cheese. The cheese selection is important, with Gruyère, Parmesan, and Comté being popular choices due to their melting properties and low water content. The next steps involve creating a béchamel sauce, separating the egg yolks and whites, and then combining the ingredients. The egg whites play a crucial role in achieving the desired fluffy texture, so they must be beaten until stiff peaks form before being gently folded into the soufflé base. Finally, the mixture is baked in the oven until golden brown and puffed, creating a delicious and impressive dish that can be served as a cozy weeknight meal or an elegant dinner party entrée.
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F-400°F (180°C-200°C) |
| Oven rack position | Bottom or middle |
| Baking dish | 2-quart soufflé dish or ceramic/glass baking dish |
| Baking dish preparation | Grease with butter and dust with Parmesan, Parmigiano-Reggiano, or breadcrumbs |
| Ingredients | Eggs, flour, butter, milk, cheese, salt, pepper, nutmeg, mustard, cayenne, sour cream, sherry |
| Cheese type | Gruyère, Parmesan, Comté, Cheddar, or any semi-firm cheese that melts well |
| Béchamel sauce preparation | Melt butter, add flour and milk, cook until thick |
| Egg preparation | Separate yolks and whites, beat whites until stiff peaks form, fold into béchamel sauce |
| Baking time | 25-35 minutes, until golden brown and puffed |
| Serving | Serve immediately |
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What You'll Learn
Prepare the baking dish and heat the oven
Preparing the baking dish is a crucial step in making a cheese soufflé. To start, you'll need to grease your oven-safe dish with butter. You can use around 10 grams (2 teaspoons) of butter to thoroughly grease a 2-quart soufflé dish, ensuring the entire surface is coated. This step is important as it prevents the soufflé mixture from sticking to the dish.
Once the dish is greased, it's time to add some cheese! Dust the dish with a couple of tablespoons of grated Parmesan cheese or Parmigiano-Reggiano. You can roll the dish to ensure the cheese sticks to the butter and coats the bottom and sides evenly. Not only does this step add flavour, but it also helps form a delicious, crispy crust on your soufflé.
Now that your baking dish is prepared, it's time to heat up the oven. Preheat your oven to the desired temperature for your soufflé. For a more browned soufflé with a slightly looser centre, go for a higher temperature like 400°F (200°C). If you prefer your soufflé more gently cooked and set all the way through, opt for a slightly lower temperature like 350°F to 375°F (190°C).
Additionally, you'll want to adjust the oven rack to the appropriate position. For a 400°F oven, place the rack in the lower third or bottom of the oven. For a 350°F oven, the rack should be in the middle position. By adjusting the rack, you ensure that your soufflé bakes evenly and gets the perfect rise.
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Separate the eggs
To make a cheese soufflé, you'll need to separate the eggs into whites and yolks. The whites should be placed in a clean bowl, and the yolks should be added to the béchamel sauce.
It's important to cleanly separate the egg yolks from the whites. The whites will be responsible for the fluffy texture of your soufflé, so you'll want to handle them carefully.
To separate the eggs, you can use the "waterfall" method. First, crack the egg and open it gently, keeping the shell halves intact. Then, transfer the yolk back and forth between the shell halves, allowing the egg white to drip into a bowl. Another method is to crack the egg and pour it into a cupped hand, then gently transfer the yolk from one hand to the other, letting the white slip through your fingers into a bowl.
Once you've separated the eggs, you'll want to ensure no traces of yolk remain in the whites. The egg whites should be placed in a large, clean bowl, and the yolks can be set aside in a separate bowl.
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Make a béchamel sauce
Making a béchamel sauce is a crucial step in preparing a cheese soufflé. Here is a detailed, step-by-step guide on how to make a béchamel sauce:
First, prepare your ingredients: you will need butter, flour, and milk. The ratio is essential for achieving the perfect consistency. For a thick béchamel sauce, use about three tablespoons of flour per cup of milk. If you prefer an even thicker and more robust sauce, you can increase the flour amount to three and a half tablespoons.
Next, melt the butter in a saucepan over medium heat. Be careful not to let it brown; you only want it to melt and become frothy. Once melted, add the flour to the butter and cook it, stirring constantly with a whisk or a wooden spoon. Continue cooking this mixture, known as a roux, for several minutes until it thickens and takes on a pale golden colour. Make sure it doesn't darken too much, as this will affect the colour of your sauce.
Now, it's time to add the milk. Whisking constantly, pour the milk into the saucepan in a thin, steady stream or in small increments, ensuring you reach all the corners of the pan to maintain a smooth and lump-free texture. Continue whisking as you add the milk to prevent any lumps from forming.
Once all the milk has been incorporated, continue cooking the sauce over medium heat, whisking or stirring constantly. You want to cook the sauce until it thickens and comes to a boil. This process should take a few minutes. Make sure to scrape the edges of the pan with your whisk or spoon to incorporate all the sauce.
At this point, you can season your béchamel sauce. Add salt, pepper, nutmeg, or any other seasonings of your choice. Taste the sauce and adjust the seasoning to your preference.
Your béchamel sauce is now ready to be used as the base for your cheese soufflé. Remember to whisk in the egg yolks for added richness and coagulation. You can also add shredded chicken, ground beef, sautéed vegetables, or wilted greens to the béchamel and egg yolk base before folding in the egg whites, giving your soufflé a heartier texture.
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Fold in the egg whites
To fold in the egg whites, start by folding just a third of the whites into the base. This will lighten the base, making it easier to fold in the remaining whites. Be gentle during this step, as the aerated egg whites are responsible for the soufflé's fluffy texture. You don't want to knock the air out of them by being too vigorous.
Use a clean whisk to beat the egg whites until peaks form that just hold their shape. An electric whisk will make the job much quicker, but you can also whisk by hand if you prefer more control over the results. Cream of tartar can be added to the egg whites to help prevent overbeating and ensure they hold their structure.
If you are adding any extra ingredients to your soufflé, such as shredded chicken, ground beef, sautéed vegetables, or wilted greens, you can add them to the béchamel and egg yolk base before folding in the egg whites. Just keep in mind that these extra ingredients will inhibit the puff of your soufflé, although it will still taste delicious.
Finally, once you've folded in the initial third of the egg whites, gently fold in the remaining whites until no streaks remain. Be careful not to overmix, as this can also affect the texture of your soufflé.
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Bake and serve
Once you've prepared your mixture, it's time to bake your cheese soufflé. Preheat your oven to 350°F-400°F (180°C-200°C) and place a baking sheet on the middle shelf. Grease your soufflé dish with butter and sprinkle with Parmesan cheese or breadcrumbs. Spoon the mixture into the dish, ensuring it doesn't fill more than two-thirds of the dish to allow room for rising.
Bake for 25-35 minutes, until the soufflé is golden brown and puffed. The bake time will depend on how browned you want your soufflé and how set you want the centre to be. For a more gently cooked soufflé with a set centre, bake for a shorter time at a lower temperature. If you prefer a more browned soufflé with a slightly looser centre, bake for a longer time at a higher temperature.
The soufflé is now ready to serve. Serve immediately, as soufflés tend to deflate quickly. Enjoy the light, airy texture and cheesy flavour of your freshly baked cheese soufflé!
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Frequently asked questions
First, preheat your oven to 350°F-400°F and set an oven rack in the middle or lowest position.
You will need eggs, butter, flour, milk, cheese, and optionally, cream of tartar, mustard, salt, pepper, nutmeg, chives, and breadcrumbs.
You can use any cheese you like, but a good melter with a low water content is best. This includes semifirm cheeses like Gruyère, cheddar, Comté, Beaufort, Fribourg, or Parmigiano-Reggiano.
