Soufflé Du Fromage Cheese Soufflé Recipes

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SOUFFLé DU FROMAGE (CHEESE SOUFFLé)



Soufflé du Fromage (Cheese Soufflé) image

It took me a while to perfect this one. The most important thing about serving a soufflé is to place it on the table before guests the second it comes out of the oven. Humidity can affect the way your soufflé turns out: the drier, the better. Be sure to beat the egg whites until softly stiff, but not dry. Make sure there is not...

Provided by Susan Feliciano

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 10

WHITE SAUCE
3 Tbsp butter
3 Tbsp all purpose flour
1 c whole milk
SOUFFLE INGREDIENTS
5 Tbsp grated parmesan cheese
2 Tbsp shredded swiss cheese
3 beaten egg yolks
4 egg whites
extra paper-thin shavings of swiss cheese

Steps:

  • 1. Make white sauce: Stir together butter and flour in a sauce pan over low heat until smooth and well-blended. Over medium heat, gradually stir in milk until smooth, and it just comes to a boil. Remove from heat and cool 1 minute, stirring.
  • 2. Stir about 2 tablespoons of the white sauce into the beaten egg yolks, to "temper" the yolks and keep them from cooking.
  • 3. Then, add to the white sauce, stirring well, the cheeses and beaten egg yolks. Cool mixture to room temperature.
  • 4. While mixture is cooling, beat the egg whites until softly stiff, but not dry. Fold the egg whites into the cheese mixture.
  • 5. Immediately pour entire mixture into a well-greased and lightly floured soufflé dish. This dish should be round, about 7-8" in diameter, with tall straight sides. Use shortening or butter to grease it with, and lightly dust with real flour. I haven't had much success using Baker's Joy Cake Release or similar products.
  • 6. Decorate the top of the soufflé with paper-thin slices of Swiss cheese cut into fancy shapes. Bake 25-30 minutes or until set. Serve immediately, before it loses its "pouf".

CHEESE SOUFFLé (SOUFFLé AU FROMAGE)



Cheese Soufflé (Soufflé Au Fromage) image

Soufflés make a perfectly luxurious meal paired with a tangy salad and glass of white wine. Despite all the anxiety about making Soufflés, very little can go wrong. The worst thing you can do is overcook it which will cause it to fall as soon as it comes out of the oven and will make it dry, or overbeat the egg whites, which will result in a Soufflé that wont rise as dramatically but will still rise and taste great. The one thing you MUST do, is use good cheese. This is a great recipe; it's simple, to-the-point and really flavorful. It may seem long and quite detailed - but that's nice, because it answers questions before they come up. The recipe was adapted from James Peterson's Glorious French Food.

Provided by NcMysteryShopper

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon butter, softened
4 tablespoons finely grated parmigiano-reggiano cheese
4 tablespoons unsalted butter
4 tablespoons flour
1 1/2 cups whole milk
3/4 cup finely grated parmigiano-reggiano cheese or 3/4 cup kosher salt
freshly grated black pepper, to taste
1 pinch freshly grated nutmeg
5 large egg yolks (reserve the whites for whipping later)
8 egg whites
1 pinch salt
1 pinch cream of tartar
3/4 cup gruyere, finely grated (or other hard flavorful cheese such as cheddar cheese)

Steps:

  • Use a 6-8 cup souffle dish or 4 individual 10 ounce souffle dishes.
  • Pull a sheet of aluminum foil slightly more then 3 times longer then the diameter of the dish and fold it lengthwise over itself with the shiny side showing. The foil strip should be wide enough to cover the outside of the dish and rise at least 3 inches above the rim.
  • Rub the strip of foil and the inside of the dish with softened butter. Wrap the foil around the dish and attach it by pinching together at the top so it stays in place (you can also use a paper clip).
  • Evenly sprinkle the Parmigiano-Reggiano all around the dish and the foil until they are covered with a layer of cheese. Do NOT touch the inside after this point. Put dish in refrigerator.
  • Make the Mornay Sauce: Melt butter in a small, heavy-bottomed saucepan and stir in the flour with a whisk until smooth. Gradually pour in milk while whisking and bring to a simmer over high heat, while continuing to whisk. Boil for a couple of minutes until sauce thickens a bit and mixture is smooth. Remove from heat, stir in Parmigiano-Reggiano, and season with salt, pepper and nutmeg. Whisk in egg yolks one at a time. Reserve up to 2 days, covered.
  • Preheat oven to 350°F if you are using a 6 or 8 cup souffle dish or to 375°F if you are using individual souffle dishes.
  • Beating and Folding: Put egg whites into a very clean bowl of standing mixer fitted with whisk. Turn on low to break up the whites. Add a pinch of salt and a small pinch of cream of tartar. Gradually increase speed to high. Keep a sharp eye on the whites, it only takes about 4 minutes to get to stiff peaks - that's when they stick straight out when you hold the whisk or beater sideways, instead of softly flopping over. Take the bowl off the standing mixer and finish the soufflé by hand (or 6-8 minutes by hand).
  • Take out one-fourth of the beaten whites and stir into 1 cups of the cooled (but not cold) Mornay Sauce - this lightens up the Mornay and makes it easier to fold in the whites.
  • Pour the Mornay Sauce down the side of the bowl containing the remaining whites and sprinkle the 3/4 cup finely grated cheese over the top. Fold everything together using a rubber spatula, pressing the spatula down to the bottom of the bowl where most of the heavier sauce base will have settled and lift up the base, gently folding it over the whites. Continue cutting into the whites, but not pushing against them, to combine the mixture. Don't overdo it; a few uncombined pieces of white are less of a problem than overworking the mixture.
  • Gently pour the mixture into the soufflé dishes - the mixture should come up somewhere between 3/4ths of the way up and the top. Slide the sheet pan of soufflés into the oven. Turn up the oven to 375°F or to 385°F if making individual souffles.
  • Bake a large souffle for 40 to 50 minutes or individual souffles for 15 to 20 minutes. Soufflés are done when risen about half its original height and when sheet pan jiggled back and forth the tops won't rock - if the insides are underdone, the tops will rock slightly.
  • Side Note: "If you rush the soufflé to the table and cut into it and see that it's undercooked, don't panic. Be as nonchalant as possible and just put soufflés back in the oven and cook it a few more minutes. An underdone soufflé won't fall much once out of the oven, an overdone one will.".
  • Take the sheet pan with the soufflés out of the oven and immediately pull away the collar, and bring the souffle to the table. If you are serving individual soufflés, put each souffle on a plate and sit it before a guest. If you are serving one big soufflé, serve it at the table on heated plates. Make sure everyone gets some savory crust. The creamy center should function as a sauce for the rest.

Nutrition Facts : Calories 480.2, Fat 35.2, SaturatedFat 20.2, Cholesterol 346.2, Sodium 624.5, Carbohydrate 12.2, Fiber 0.2, Sugar 5.5, Protein 28.1

SOUFFLé AU FROMAGE



Soufflé Au Fromage image

This is one of Julia Child's more popular recipes from "Mastering the Art of French Cooking". I have yet to even come close to make all her recipes but this is something that is a favorite and my DD requested I make for her on her 9th birthday. I love the way Julia takes the time to explains her steps. I have to slow down, but I actually learn something.. Enjoy.

Provided by Bay Laurel

Categories     Cheese

Time 40m

Yield 1 souffle, 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons unsalted butter
1 teaspoon unsalted butter
1 tablespoon swiss cheese or 1 tablespoon parmesan cheese, grated
3 tablespoons flour
1 cup milk, boiling
1/2 teaspoon salt
1/2 teaspoon pepper
cayenne pepper, pinch
nutmeg, pinch
4 egg yolks
salt, pinch
5 egg whites
1 cup parmesan cheese or 1 cup swiss cheese, grated

Steps:

  • Preheat your oven to 400 degrees.
  • Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. .
  • In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
  • Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
  • Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
  • Beat vigorously with a whip until blended.
  • Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
  • Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick.
  • Remove the sauce from the heat.
  • If you haven't done so already, immediately start to separate 5 eggs.
  • Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
  • Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point.
  • Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
  • Stir a big spoonful of the beaten whites into the sauce.
  • Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese.
  • Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step!
  • Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
  • Sprinkle the reserved tablespoon of Swiss cheese on top.
  • Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!).
  • In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
  • Bake 4-5 more minutes to firm it up, then serve at once.
  • A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten.
  • To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
  • Bon Appetite!

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