Cheese Soufflé – Soufflé au Fromage Recipe
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.
- 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
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
- 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.
- 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.
- Warm the milk: Heat the milk in a small saucepan over medium heat just until steaming without boiling. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
