by Feli Chic'Cuisine
The Cheese Soufflé, a timeless and flavorful classic from French cuisine, emerges from the oven as a light and golden masterpiece. Its magical and straightforward preparation makes it an excellent choice for any occasion. Whether served for breakfast, as an appetizer, or as part of an elegant meal, this airy dish pairs beautifully with a fresh, well-seasoned salad, delighting everyone who savors it.
In their culinary masterpiece, "Mastering the Art of French Cooking," Julia Child, Simone Beck, and Louisette Bertholle hail the soufflé as the "epitome and triumph of the art of French cooking."
This versatile dish comes in sweet or savory variations. Sweet soufflés can enchant your taste buds with flavors like fruit or chocolate, such as the enticing Apricot and Cinnamon Soufflé or the delightful Raspberry Soufflé. On the savory side, options abound, featuring cheese, vegetables, meat, or seafood, making soufflés suitable for a first course, light meal, appetizer, or even breakfast.
The Soufflé comprises two key elements: a rich butter sauce and glossy egg whites. Gently folded together, these components create a luscious base to which you can add your chosen ingredient, be it cheese, vegetables, or seafood. With everything ready in just 15 minutes, you'll soon be savoring the exquisite outcome of this culinary delight!
Tips for a successful soufflé
Achieving a successful soufflé, with its desired puffiness and fluffiness, is a common concern during preparation. Contrary to worries, making a soufflé is surprisingly straightforward.
For a delectable soufflé, gather a few basic ingredients: butter, eggs, flour, a cheese of your preference, and a spice to enhance the flavor. Begin by creating a thick sauce using butter, flour, and egg yolk, to which grated cheese is added for richness. The next step involves whipping the egg whites into a foamy consistency, gradually and gently incorporating them into the prepared butter sauce.
Maintaining the air in the egg whites is crucial during this process. To achieve this, use either a silicone spatula or a wooden spoon to delicately lift the composition from the bottom of the bowl to the surface. Continue this method until the egg whites are just incorporated into a light yellow foam, ensuring a successful and airy soufflé.
Prep. Time: 15 min
Cook Time: 30 min
50g butter, plus extra for greasing
50g all-purpose (plain) flour, plus extra for dusting
1 tsp mustard powder
salt and pepper, to taste
100g Gouda, or cheddar, goat's cheese, and smoked cheeses
1. Preheat the oven to 190°C (170°C fan / 375°F / Gas 5). Generously butter and lightly flour 4x15 cm (or 6x10 cm) soufflé dishes (heatproof porcelain dishes).
2. In a saucepan, over a medium heat, melt the butter. Stir in the flour and mix well, until the butter is completely absorbed. Gradually, add the milk stirring continuously to make a smooth, very thick sauce. Remove from heat and add the salt, pepper and mustard powder.. Allow to slightly cool.
3. Add the egg yolks one at a time, stirring well after each addition. Add the grated cheese, and stir continuously. Set aside.
4. Beat the egg whites until peaks form. Gently, add them to your yolk mixture, until just incorporated into a light yellow foam; without losing too much air.
5. Divide between the soufflé dishes, and fill it up three-quarters full. Place on the baking sheet and bake for 25-30 minutes until the top is puffed and golden-brown, and center moves only slightly when dish is shaken gently. Do not open oven door during the bake.
Serve hot with a salad, or as an appetizer.
"When engaged in eating, the brain should be the servant of the stomach". ― Agatha Christie
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