Classic Cheese Soufflé
2 servings
35 minutes
Classic cheese soufflé is the quintessence of French gastronomy, embodying airy lightness and rich flavor. Its history dates back to the 18th century when French chefs began experimenting with whipped eggs and cheese, creating a remarkable dish that astonishes with its structure. The soufflé's taste is delicate, creamy, with subtle spicy notes of cayenne pepper and nutmeg. Melted Emmental cheese adds depth, while the golden crust enhances its appeal. Cheese soufflé pairs perfectly with warm baguette and a glass of white wine. It is served immediately after preparation to enjoy its airy texture before it settles. This dish deserves a central place at an elegant dinner or cozy Sunday lunch.
1
Boil the milk in a pot and remove from heat. In another pot, melt the butter. Add the flour and sauté the mixture, stirring, for about 2 minutes. Add the hot milk and, mixing thoroughly, whisk all the contents in the pot. Add spices. Cook on high heat for a few minutes, stirring constantly. The milk mixture should thicken. Remove the pot from heat and beat in 4 egg yolks.
- Milk: 300 ml
- Butter: 60 g
- Wheat flour: 5 tablespoon
- Cayenne pepper: pinch
- Ground nutmeg: pinch
- Salt: pinch
- Ground black pepper: pinch
- Egg yolk: 4 pieces
2
In a separate bowl, whisk the egg whites with a pinch of salt until thick foam forms. Gently fold the egg whites into the mixture and then add the previously grated Emmental cheese. Carefully transfer the soufflé into a greased 1.5-liter mold sprinkled with a small amount of grated cheese. The mold should be filled with the soufflé to three-quarters of its volume.
- Egg white: 5 piece
- Salt: pinch
- Emmental cheese: 200 g
- Butter: 60 g
- Emmental cheese: 200 g
3
Preheat the oven to 200 degrees. Place the souffle dish on the bottom rack of the oven and bake for 20-30 minutes. Do not open the oven for the first 20 minutes to prevent the souffle from collapsing.
4
As soon as the cheese soufflé is covered with a golden crust, it should be taken out and served immediately with warm French baguette.
