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Cheese Soufflé — A Savory Showstopper
🧀 Ingredients (Serves 6)
For the dish:
- Butter (to coat the dish)
- Bread crumbs (to coat the dish)
For the béchamel sauce:
- 60 g salted butter
- 60 g all-purpose flour
- 360 ml half-skimmed milk
- 1 garlic clove
- A pinch of nutmeg
- Salt (to taste, depending on the saltiness of the cheese)
To finish the soufflé:
- 220 g grated Comté cheese
- 6 egg yolks
- 6 egg whites
Perfect for six guests, this cheese soufflé is a creamy, comforting dish with a dramatic rise and delicate texture.
Preparation Starts with the Béchamel The base of this soufflé is a silky béchamel sauce — a classic French white sauce. Begin by melting 60g of salted butter with nutmeg and grated garlic, just until the aroma develops. Then add 60g of flour all at once and stir vigorously to combine. Cook briefly over heat to slightly dry out the mixture, then gradually incorporate 360ml of half-skimmed milk, stirring off the heat to avoid lumps. Once the sauce is smooth and creamy, return it to the heat and stir until it thickens and becomes glossy. This step can be done in advance — just cover the sauce to prevent a skin from forming.
For the Final Touch Before Serving Mix 220g of grated Comté cheese into the warm béchamel until it melts into a smooth, fondue-like consistency. Then stir in 6 egg yolks, one at a time.
Next comes the delicate folding: beat 6 egg whites to stiff peaks and gently incorporate them into the mixture using a spatula and a “cut-and-fold” motion to retain as much air as possible. Pour into a well-buttered, breadcrumb-coated soufflé dish and bake immediately at 180°C (355°F) for about 40 minutes, or until puffed and golden.
Tip: Don’t open the oven door while baking, and avoid overcooking — too much time in the oven may cause it to collapse.
Chocolate Soufflés
🍫 Ingredients (Serves 8)
For the ramekins:
- Butter (to coat)
- Caster sugar (to coat)
For the soufflé:
- 300 g good-quality dark chocolate (or 250 g for a lighter version)
- 300 ml milk
- 20 g cornflour (sifted)
- 6 eggs (separated)
- 50 g sugar (for meringue, added in two steps)
Soufflés don’t have to be just savory — their sweet counterpart is equally divine. This version yields 8 individual chocolate soufflés, ideal for dinner parties.
Starting with the Chocolate Base Butter and sugar your ramekins thoroughly — this ensures the soufflé will rise evenly and dramatically. In a bowl, place 300g of good-quality dark chocolate.
Meanwhile, heat 300ml of milk and sprinkle in 20g of sifted cornflour, whisking until the mixture thickens. Pour the hot milk over the chocolate and stir until smooth. Add in 6 egg yolks, one by one, blending well.
The Essential Meringue Lift Whisk 6 egg whites, gradually adding 50g of sugar (half at the start, half once soft peaks form). Gently fold the meringue into the chocolate base in three parts — the last one should be done with utmost care to maintain volume.
Fill the ramekins and bake at 170°C (340°F) for 12 to 14 minutes, depending on your oven. For a gooey center, remove them on time; for a more set texture, add 2–3 minutes.
Optional: Prefer a lighter version? Use just 250g of chocolate instead of 300g.
These are two great recipes for this summer to practice , master and enjoy!
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Cécile Corchia
David