Description
This classic French Cheese Soufflé is a light and airy baked dish that combines rich Gruyère and Parmesan cheeses with a fluffy egg base. Perfect for an elegant brunch or dinner, this soufflé rises beautifully and delivers a savory, cheesy flavor with subtle hints of nutmeg and pepper.
Ingredients
Scale
Base
- 1 tablespoon unsalted butter, plus extra for greasing
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
Cheese
- 1 1/2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
Eggs
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
Garnish (optional)
- 1 tablespoon finely chopped fresh chives
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C). Generously grease a 1 1/2 to 2-quart soufflé dish with butter, then dust it lightly with flour or grated Parmesan cheese to ensure the soufflé rises evenly.
- Make the roux: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 2 minutes, taking care not to brown the mixture; this forms the roux, the base of your sauce.
- Add milk and thicken: Gradually pour in the milk, whisking continuously to prevent lumps. Cook for 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon. Stir in the salt, black pepper, and nutmeg for subtle seasoning.
- Incorporate cheeses and egg yolks: Remove the saucepan from heat and stir in the Gruyère and Parmesan cheeses until fully melted and smooth. Allow the mixture to cool for 5 to 10 minutes. Then add the egg yolks one at a time, stirring each in thoroughly to combine.
- Beat egg whites: In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form; this usually takes 3 to 5 minutes using an electric mixer.
- Fold egg whites into cheese mixture: Gently fold the beaten egg whites into the cheese mixture without deflating them. Use a folding motion rather than stirring to keep the mixture airy.
- Prepare for baking: Pour the soufflé batter into the prepared dish and smooth the surface with a spatula. Run your finger around the inside edge of the dish to create a slight gap that helps the soufflé rise evenly during baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, until the soufflé has risen significantly and the top is golden brown. The center should remain slightly jiggly to ensure moistness.
- Serve immediately: Soufflés deflate quickly once out of the oven, so serve right away. Garnish with finely chopped fresh chives if desired for a touch of color and fresh flavor.
Notes
- Make sure your egg whites reach stiff peaks to achieve the perfect fluffy texture.
- Folding the egg whites gently is crucial; overmixing will cause the soufflé not to rise well.
- Serve immediately as soufflés tend to collapse after cooling.
- You can substitute Gruyère with Emmental or Swiss cheese if preferred.
- Be careful not to brown the roux to maintain a delicate flavor.
