Mamans Cheese Soufflé From Jacques Pépin Recipe On Food52
MAMAN'S CHEESE SOUFFLE
Make and share this Maman's Cheese Souffle recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
- Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
- Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
Nutrition Facts : Calories 614.2, Fat 46.1, SaturatedFat 26.7, Cholesterol 422.6, Sodium 564.7, Carbohydrate 18.3, Fiber 0.4, Sugar 7.9, Protein 31.5
MAMAN'S CHEESE SOUFFLE
When my mother got married, she was 17 and my father was 22. She did not know how to cook, except for a few simple dishes that she had learned from her mother. Yet she was willing and fearless. My father liked cheese souffle, so my mother graciously obliged. She had never made a souffle before, but a friend told her that it consisted of a white sauce (bechamel), grated cheese and eggs - a cinch! To the bechamel, that staple of the French home cook, she added her grated Swiss cheese and then cracked and added one egg after another to the mixture, stirred it well, poured it into a gratin dish, and baked it in the oven. Viola! No one had told her that the eggs should be separated, with the yolks added to the base sauce and the whites whipped to a firm consistency and then gently folded into the mixture. Ignorance is bliss, and in this case it was indeed: The souffle rose to a golden height and become a family favorite. This is a great recipe; it can be assembled hours or even a day ahead, and although it is slightly less airy than a standard souffle, it is delicious.
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
- Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
- Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
More about "mamans cheese soufflé from jacques pépin recipe on food52"
MAMAN'S CHEESE SOUFFLé - JACQUES PéPIN FOUNDATION
From jp.foundation
MAMAN'S CHEESE SOUFFLé RECIPE BY JACQUES PéPIN
From foodandwine.com
- Preheat the oven to 400°F. Butter a 6-cup gratin dish and set it aside. Melt the 3/4 stick of butter in a saucepan, then add the flour and mix it in well with a whisk. Cook for 10 seconds, add the cold milk in one stroke and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper.
- Break the eggs into a bowl and beat well with a fork. After about 10 minutes the white sauce should be cool enough to proceed. Add the eggs, cheese and the chives to the sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set-aside until ready to cook. If setting aside for a few hours, the soufflé can remain outside at room temperature. If assembling a day ahead, refrigerate and bring back to room temperature before baking.
- Bake for 30 to 40 minutes, or until puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
6 BEST JACQUES PEPIN RECIPES FROM FRENCH SOUFFLE TO CHERRY …
From food52.com
- Maman's Cheese Soufflé From Jacques Pépin. The idea of making a soufflé sounds intimidating, right? Believe me, I know. I bought a soufflé dish three years ago and have yet to use it.
- Jacques Pépin's Fromage Fort. Unfortunately, this is not a recipe for a cheese house. I would love to live in a cheese house and I bet you would too. However, it is a recipe for the easiest-ever cheese dip that uses up all of your leftover bits and pieces of cheese (perfect for throwing together after your holiday party for your next holiday party).
- Jacques Pépin's Shrimp Gratin. I can’t imagine a better recipe designed for holiday entertaining than shrimp topped with buttery breadcrumbs and served in individual gratins.
- Jacques Pépin's Criques (Crispy Potato Pancakes) No box grater is needed for these potato pancakes! Instead, Jacques (can I call him Jacques?) mixes diced potatoes, onions, garlic, eggs, and potato starch in a food processor, then forms them into pancakes and shallow fries them until golden brown and crispy as can be.
- Jacques Pépin's Cherry Compote. I’m canceling my cable subscription and every streaming service I subscribe to. All I want to watch for the rest of forever and Jacques Pépin prepare this summer cherry compote from his home kitchen.
MAMAN'S CHEESE SOUFFLé RECIPE BY JACQUES PéPIN
From copymethat.com
MAMAN'S CHEESE SOUFFLé
From thesilverchef.net
MAMAN'S CHEESE SOUFFLé FROM JACQUES PéPIN - COPY ME THAT
From copymethat.com
MAMAN'S CHEESE SOUFFLé FROM JACQUES PéPIN
From mamanscheesesouffle.blogspot.com
JACQUES PéPIN'S MAMAN'S CHEESE SOUFFLé | GENIUS RECIPES - WATCH
From watch.food52.com
LOVIN' FROM THE OVEN: JACQUES PEPIN MAMAN'S CHEESE SOUFFLE
From momsthatcook.blogspot.com
MAMAN'S CHEESE SOUFFLé FROM JACQUES PéPIN IS THE EASIEST
From facebook.com
MAMAN'S CHEESE SOUFFLé FROM JACQUES PéPIN - PUNCHFORK
From punchfork.com
MAMAN'S CHEESE SOUFFLé FROM JACQUES PéPIN RECIPE ON FOOD52
From pinterest.com
JACQUES PéPIN'S MAMAN'S CHEESE SOUFFLé | GENIUS RECIPES
From youtube.com
MAMAN'S CHEESE SOUFFLé FROM JACQUES PéPIN - COPY ME THAT
From copymethat.com
RECIPE - MAMAN’S CHEESE... - JACQUES PéPIN …
From facebook.com
MAMAN'S CHEESE SOUFFLé FROM JACQUES PéPIN RECIPE ON FOOD52
From pinterest.com
WHY JACQUES PEPIN'S CHEESE SOUFFLé IS GENIUS - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love