Cheese Soufflé – Soufflé au Fromage Recipe

Introduction

Cheese soufflé is a classic French dish known for its light, airy texture and rich, cheesy flavor. Perfect for impressing guests or enjoying a special meal at home, this soufflé combines creamy Gruyère cheese with a delicate egg base. With a crispy golden top and a soft, fluffy interior, it’s truly a culinary delight.

Ingredients

• 2 cups full fat milk (or lite milk)
• 75 g (5 tbsp) unsalted butter
• 1/2 cup plain flour (all-purpose)
• 1/2 tsp cooking salt or kosher salt (halve for table salt, increase by 50% for flakes)
• 2 pinches ground white pepper (can substitute black pepper)
• 150 g (1 1/2 cups) Gruyère cheese, shredded
• 3 egg yolks (from large eggs, at room temperature)
• 4 egg whites (from large eggs, at room temperature)
• 1/2 tsp cream of tartar (sifted if lumpy)
• 15 g (1 tbsp) unsalted butter, melted (for greasing ramekins)

Instructions

1. Step 1: Preheat your oven to 200°C (400°F) or 180°C fan-forced. This high heat is essential for achieving a good rise.
2. Step 2: Butter four 325ml (1 1/3 cups) ramekins generously with melted butter. Set them on a baking tray.
3. Step 3: Warm the milk in a small saucepan over medium heat until steaming but not boiling, then set aside.
4. Step 4: In a large saucepan, melt 75g butter over medium heat. Add the flour and whisk constantly for about 2 minutes until smooth and glossy without browning.
5. Step 5: Gradually whisk in the warm milk: first a third, whisk vigorously until thick, then half of the remaining milk, whisk until smooth, then pour in the rest along with salt and pepper. Continue whisking for 30 seconds to a minute until thickened and lump-free.
6. Step 6: Remove from heat and whisk in the egg yolks one at a time until fully combined. Return to medium heat and whisk in the shredded Gruyère cheese until melted. Cover and set aside.
7. Step 7: In a clean bowl, beat the egg whites with cream of tartar. Start on medium speed for 2 minutes, then increase to high speed and beat until firm peaks form.
8. Step 8: Whisk a quarter of the egg whites into the cheese sauce to lighten it. Then gently fold in the remaining egg whites in three batches, using slow, sweeping motions to keep the mixture airy.
9. Step 9: Divide the soufflé mixture evenly among the prepared ramekins, filling them about 1 cm (0.4″) below the rim. Smooth the tops gently and clean the rims with your thumb for a neat edge.
10. Step 10: Bake on the tray in the preheated oven for 20 minutes without opening the door. The soufflés should rise tall and turn golden. They will jiggle slightly when done.
11. Step 11: Serve immediately for the best texture and presentation. Soufflés deflate quickly once out of the oven.

Tips & Variations

• Use room temperature eggs to help the soufflé rise better.
• Try substituting Gruyère with Comté or aged cheddar for different flavor profiles.
• Do not open the oven door during baking to prevent the soufflé from collapsing.
• For a flavored twist, add a pinch of nutmeg or finely chopped herbs to the cheese sauce.

Storage

Cheese soufflé is best enjoyed fresh due to its delicate texture. If you have leftovers, cover and refrigerate for up to 24 hours, but note that reheating will cause it to lose its rise and become denser. Reheat gently in a low oven (around 160°C/320°F) for a few minutes if necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the soufflé mixture ahead of time?

It’s best to prepare the soufflé mixture and bake it immediately. The egg whites will lose volume if left too long, resulting in a flat soufflé.

What can I use if I don’t have cream of tartar?

You can substitute cream of tartar with a few drops of lemon juice or white vinegar to stabilize the egg whites while beating.

Cheese Soufflé – Soufflé au Fromage Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

Classic Cheese Soufflé (Soufflé au Fromage) is a light, airy French dish made with a creamy cheese sauce base (Mornay sauce) folded carefully with whipped egg whites to create a delicate puffed texture. Baked to golden perfection, this soufflé is a spectacular centerpiece perfect for impressing guests or enjoying a sophisticated homemade treat.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Milk

• 2 cups full fat milk (can substitute with lite milk)

Butter and Flour

• 75 g (5 tbsp) unsalted butter
• 1/2 cup plain flour (all-purpose)

Seasonings

• 1/2 tsp cooking salt / kosher salt (adjust for table salt or flakes)
• 2 pinches ground white pepper (or substitute black pepper)
• 1/2 tsp cream of tartar (sifted if lumpy)

Cheese

• 150 g (1 1/2 cups) Gruyère cheese, shredded

Eggs

• 3 large egg yolks, room temperature
• 4 large egg whites, room temperature

Additional

• 15 g (1 tbsp) unsalted butter, melted (for greasing ramekins)

Instructions

1. Preheat the oven: Set your oven to 200°C (400°F) or 180°C (fan-forced). A hot oven is essential to achieving the soufflé’s signature rise.
2. Prepare ramekins: Generously brush the inside of four 325ml (1 1/3 cups) ramekins with the melted butter, focusing on the base and walls but not the upper rim, then place them on a baking tray.
3. Warm the milk: Heat the milk in a small saucepan over medium heat just until steaming without boiling. Set aside.
4. Make the roux: In a large saucepan, melt 75g butter over medium heat. Add the flour and whisk constantly for about 2 minutes until the mixture becomes smooth, glossy, and slightly thickened, avoiding browning.
5. Prepare Béchamel sauce: Gradually whisk in the warm milk in thirds, incorporating each addition fully to avoid lumps. Continue whisking until the sauce thickens to a consistency that holds shape briefly when drawn with a spatula.
6. Turn into Mornay sauce: Remove from heat and whisk in egg yolks one at a time to combine fully without cooking them. Then return to medium heat, stirring continuously while adding the shredded Gruyère cheese until melted and smooth. Cover with a lid and set aside.
7. Beat egg whites: In a clean bowl, combine egg whites and cream of tartar. Using a mixer, beat on medium speed for 2 minutes, then on high for 30 seconds, until firm peaks form. Properly beaten whites ensure a stable soufflé lift.
8. Incorporate egg whites: Whisk the Mornay sauce briefly to smooth it. Add a quarter of the egg whites and whisk in to loosen the mixture. Then gently fold in the remaining egg whites in three additions using a rubber spatula with slow, sweeping motions to retain air, leaving some small lumps.
9. Fill ramekins: Spoon the soufflé mixture evenly into the prepared ramekins, filling to about 1 cm (0.4 inches) below the rim. Smooth the surface lightly with a water-dipped spoon and clean the rim edges with your thumb for a neat rise.
10. Bake: Place the ramekins on a baking tray in the preheated oven and bake for 20 minutes until the soufflés have risen tall and have a golden top. Avoid opening the oven during baking to prevent collapse.
11. Serve immediately: Serve straight from the oven while still jiggly and puffed for the best texture and presentation. Soufflés deflate quickly so timing is key to enjoyment.

Notes

• Use room temperature eggs for better incorporation and volume.
• Gruyère cheese is preferred for its flavor and melting qualities; other cheeses may alter taste and texture.
• Cream of tartar stabilizes egg whites to maintain firm peaks.
• Butter the ramekins generously, especially the sides, to help the soufflé climb as it bakes.
• Do not open the oven door during baking to prevent soufflé from collapsing.
• Serve immediately for best taste and presentation as soufflés deflate quickly.

Keywords: cheese soufflé, soufflé au fromage, French soufflé, Gruyère cheese recipe, light cheese dish, classic French appetizer