As I was scrolling through TikTok the other day, I came across this fabulous couple making some incredible recipes. Love their content. Check them out on Instagram! Needless to say, credit for this recipe goes to them. However, technique is all on those of you willing to try it out! So much easier than you may think. The key to getting this Cheese Soufflé to puff up perfectly will be to beat the eggs whites to super stiff peaks and fold into the batter, very gently. You got this. I promise.
It is also very important to use quality ingredients. Do not skimp on quality when it comes to using fresh eggs, freshly grated Parmesan cheese and an amazing Gruyeré. Love farm fresh eggs I have been able to get at my local farmer’s market. If you do not know this by now, I have an aversion to chives and green onions. The original recipe calls for chives instead of fresh chopped parsley. Feel free to use them if you so desire!
HOW TO MAKE CHEESE SOUFFLÉ
Preheat oven to 400 degrees. Melt the three tablespoons of butter in a medium pan. Add in the flour and whisk for a minute or so to combine, and cook off the raw flour taste. Slowly, pour in the milk. Whisk until the mixture is free from clumps.
Turn off the heat and add in the Gruyeré cheese, fresh chopped parsley (or chives), Dijon mustard and egg yolks. Season well with kosher salt and black pepper. Gently whisk to combine.
In a separate bowl, combine the egg whites with the cream of tartar. Beat to stiff peaks. Gently fold the egg whites into the cheese mixture. Do this in three stages so as not to break the whites. Notice how nice and fluffy.
Line the ramekin (I used one like this, click here), on all sides, with the butter. Note, you could also use smaller ramekins for individual Cheese Soufflés. However, be sure to adjust the baking time. Sprinkle the insides of the ramekin with the Parmesan cheese. Keep in mind to use a microplane to grate the Parmesan.
Very gently, pour the Cheese Soufflé mixture into the Parmesan-lined ramekin. Create a water bath. Place the ramekin into the water. Simply enough, I just used a baking sheet filled with water about halfway. Bake for at least twenty minutes. If you notice that the top of the Cheese Soufflé is browning too much on top, turn down the heat. My oven tends to bake “hot.” I had to adjust the temperature to 375 for the last five minutes so as not to burn the top and to also ensure the soufflé was cooked through.
TO FINISH AND SERVE THE CHEESE SOUFFLÉ
Cheese Soufflé is one of those dishes you will want to serve immediately. All soufflés have a tendency to fall once they are removed from the oven. They are truly a work of art! As mentioned earlier, serve for breakfast, brunch, as a side dish or even as a meal. You are really going to enjoy the flavor and texture. The soft, pillow-like feel on your mouth is heavenly.
I am thinking of possibly trying my hand at a sweet soufflé next time. A chocolate soufflé sounds like a divine French dessert. Thoughts?
If you enjoy French cooking and food, try out my recipes for Asparagus Gruyeré Quiche and Croque Madame.
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