The soufflé is a soft, light dessert, like a cloud baked in the oven. Made with simple ingredients such as cheese and eggs, it is a classic of French pastry.
You need a glass (or ceramic) soufflé dish that for this quantity of ingredients is 18 cm in diameter and 8 cm high; if using a smaller dish reduce the ingredients proportionally.
Brown the flour in the butter as you would for a béchamel.
Add the milk and cook for 5-8 minutes.
Add salt (a little), white pepper, and nutmeg.
Let it cool, stirring occasionally.
Stir in the grated cheese.
Add one egg yolk at a time.
Preheat the oven to 180°C.
Butter the entire surface of the soufflé dish (including the edges) and lightly flour it.
Beat the egg whites until stiff and gently fold them in using a gentle wooden spoon motion from top to bottom from top to bottom from top to bottom.
Bake for 40 minutes at 180°C without opening.
Bake for 40 minutes at 180°C without opening. Once ready, serve still hot!
Bowls
Whisk
Soufflé molds
Store in the refrigerator for up to 2 days
Best enjoyed immediately after baking to appreciate its soft, airy texture
France
| Energy (kcal) | 68.7 |
| Carbohydrates (g) | 6.43 |
| of which Sugars (g) | 4.92 |
| Fat (g) | 2.91 |
| of which Saturates (g) | 1.72 |
| Protein (g) | 4.63 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.06 |
