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Cheese soufflé recipe (soufflé au fromage)

Created by Marie-Helene Clauzon

9 comments

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Rating:

5/ 5 stars 41 Votes

Cuisine: French
Serves 4-6

A mix of simple ingredients and clever techniques makes the light and creamy masterpiece that is soufflé. Use the best cheese you can source and serve straight away!

For tasty variations on souffle, try Vincent Gadan's raspberry souffle. Also, browse our cake recipes for more sweet inspiration.

Ingredients

60 g butter
60 g plain flour
500 ml milk
200 g gruyère, grated
sea salt and freshly ground black pepper
freshly grated nutmeg
6 eggs, separated

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Preparation

Preheat the oven to 200°C and butter a large soufflé dish.

To make a roux, melt the butter in a heavy-based saucepan over low heat. Add the flour, stirring with a wooden spoon until the mixture forms a thick paste. Swap the spoon for a whisk and add the milk in small amounts, whisking it into the flour. Cook the mixture until smooth and thick, then remove from the heat.

Whisk in the cheese and season to taste with salt, pepper and nutmeg. Whisk in the egg yolks.

In a large bowl, beat the egg whites with a pinch of salt to stiff peaks – they should be firm but not dry. Stir a little egg white into the saucepan of cheese mixture to loosen it. Then pour the cheese mixture into the bowl of egg whites and fold together gently.

Pour the mixture into the soufflé dish and smooth the top. Bake in the centre of the oven for 10 minutes. Turn the oven down to 180°C and cook for another 25–30 minutes, until risen and golden brown. Serve immediately.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

If you enjoyed this Cheese soufflé recipe (soufflé au fromage) then browse more French recipes, dessert recipes and our most popular hainanese chicken rice recipe.

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Comments (9)

Previous Page 1 | 2 Next

30 Jun 2012 01:17 AEST

Sonia

Newcastle

Unbelievable and actually is easy!

Hands down the best souffle I have ever ever had. I often order souffle if it is on a menu as I always thought it was hard to make at home. My husband decided to try this and I was very skeptical. I was amazed. We've made this loads of times now and it is brilliant. It is better than every souffle I've ever had, including hatted restaurants etc!

Agree(2 people agree)

Disagree(1 people disagree)

19 Aug 2011 04:16 AEST

niiessha

b'town

WOWWWWWWW

OMG it looks to yum...ii cnt even cmmnt on ett...delicioso BRAVO

Agree(1 people agree)

Disagree(3 people disagree)

04 Jun 2011 09:34 AEST

Renee

Wodonga

Cheesy Twist To this Divine Souffle

I Mixed the Gruyere cheese with some fresh parmesan cheese, and the result was absolutely delicious.

Agree(1 people agree)

Disagree(0 people disagree)

29 May 2010 07:53 AEST

con

Hallam, Melbourne , Victoria

food Safari (French)

I have yet to find a French restaurant that will make a souffle' au fromage. Can you help?

Agree(2 people agree)

Disagree(1 people disagree)

23 Jan 2010 02:18 AEST

Jodie

Bendigo, Victoria

merveilleux!!

My cheese sauce wasn't as thick as in the episode so was worried it wouldn't work. . .didn't need to worry - it turned out perfectly! Only wish we could've had leftovers!!

Agree(0 people agree)

Disagree(1 people disagree)

07 May 2009 09:37 AEST

Dave & Lise

Redfern

What a resounding success.

Souffle as per recipe above Green Beans Amandine French Onion Soup We've done it! All warm and fuzzy now.

Agree(0 people agree)

Disagree(2 people disagree)

26 Apr 2009 05:33 AEST

anita

geelong

Delicious

It tastes better than it looks...divine

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26 Apr 2009 03:58 AEST

Tada

huntingdale

yummmmmm!!!!!!!!!!!!!!!!!!!!!!

it looks great and looks yummy!!!!!!!!!!!!!!!!!!!!!!!

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