Best 4 Soufflé Au Fromage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the cheesy delight of Soufflé au Fromage, a classic French dish that combines light and airy texture with rich, melted cheese. This culinary masterpiece is a true crowd-pleaser, perfect for special occasions or as a luxurious treat.

In this comprehensive guide, we present three variations of the soufflé to cater to different tastes and occasions. The traditional Soufflé au Fromage recipe showcases the classic combination of Gruyère and Parmesan cheese, creating a golden-brown crust and a creamy, gooey interior.

For those with dietary restrictions, the Gluten-Free Soufflé au Fromage offers a flavorful alternative made with a blend of almond flour and tapioca flour. Rest assured, this version delivers the same irresistible texture and cheesy goodness without compromising on taste.

Last but not least, the Spinach and Artichoke Soufflé adds a vibrant twist to the classic recipe. With the inclusion of spinach and artichoke hearts, this soufflé boasts a colorful and delicious filling that is sure to impress your guests.

Whether you're a seasoned chef or a home cook looking to impress, our step-by-step instructions and expert tips will guide you through the process of making these soufflés flawlessly. Let's embark on a culinary journey and discover the art of creating the perfect Soufflé au Fromage.

Let's cook with our recipes!

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!

JULIA CHILD'S CHEESE SOUFFLE



Julia Child's Cheese Souffle image

A step by step guide to making a show stopping Julia Child cheese souffle, with Gruyere and Parmigiano and a touch of spice.

Provided by Samantha Ferraro

Categories     Main Course

Time 50m

Number Of Ingredients 11

4 Tb of butter (1Tb for buttering mold)
1 Tb grated Parmesan cheese (for dusting mold)
3 Tb flour
1 c milk (lightly boiling)
4 egg yolks
5 egg whites
1 c grated Gruyere cheese
1/2 tsp cayenne (or paprika)
Salt and pepper (to taste)
Pinch of nutmeg
1/4 tsp cream of tartar (for the egg whites)

Steps:

  • Start by buttering the mold and sprinkling with cheese. I chose to use Parmesan cheese because it grated finer than Gruyere. Preheat oven to 400 degrees.
  • The foil wrap: This will make sure that your souffle will not spill over and will keep a high mold.
  • Tear a long enough piece of foil so that it is long enough to wrap around your mold. Fold in half length-wise and butter one side. The buttered side will be the "inside" of the mold. Wrap the foil around the mold. If your mold has little handles like mine does, cut small slits so the foil can fit. Secure lose top ends with paper clips.
  • Melt the 3Tb of butter in a sauce pan and stir in the flour with a spatula, cooking over medium heat until the butter and flour foam together for about 2 minutes without browning.
  • Remove from heat. When mixture has stopped bubbling, pour in all of the boiling milk at once and beat vigorously with a whisk until well blended.
  • Beat in the seasonings, cayenne or paprika, nutmeg and salt and pepper. Return to moderate heat and continue to stir with a whisk for another minute. The mixture will be very thick.
  • Remove from heat, take the egg yolks and beat 1 egg yolk into your white cream mixture one at a time until well incorporated.
  • Now for the egg whites. In a clean, dry mixing bowl, begin to beat your egg whites with a whisk attachment on low speed. You will see that the egg whites will "break up" and begin to have a foamy consistency.
  • As the egg whites are foaming, increase the speed gradually and add cream of tartar and a pinch of salt. Increase the speed to fast and continue to beat for a few more minutes.
  • Do not leave your egg whites! Continue checking them. What you want to see are "traces" on the surface. The egg whites should also have a glossy white sheen and be able to be stiff and firm when holding with a whisk.
  • Once the egg whites are done, don't let them sit for long. Take a large spoonful and stir it into the cream mixture to lighten it.
  • Stir in all but about 1Tbl of the grated cheese into the cream mixture.
  • There is a technique with folding the rest of the egg whites. Take one large spoonful of the egg whites and using your spatula, cut down the middle and draw the spatula under, while scraping the side of the pan and turning the pan with the other hand. Basically, you folding under and to the side.
  • Continue with the rest of the egg whites. Be careful not to over fold. It's OK if there are white streaks leftover. Now your mixture is ready! Carefully pour your mixture into the prepared mold. It should be about 3/4 high. Tap the mild carefully to even it out and top with remaining Tb of cheese.
  • Place on middle-back rack of pre-heated 400 degree oven.Once in, immediately turn down to 375 degrees.
  • Bake for exactly 30 minutes and DO NOT, I repeat, DO NOT open the oven door ever during that 30 minutes!
  • The souffle will have puffed up a few inches over the mold and will be a gorgeous golden brown on top. Insert a tester, if it comes out clean, it's done.
  • To serve: Use 2 spoons and lightly puncture the top of the souffle. Don't scoop from the bottom, that will deflate it, just spoon vertically.

Nutrition Facts : Calories 379 kcal, Carbohydrate 8 g, Protein 19 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 269 mg, Sodium 328 mg, Sugar 3 g, ServingSize 1 serving

{SOUFFLé AU FROMAGE} CLASSIC GRUYERE CHEESE SOUFFLé RECIPE



{Soufflé Au Fromage} Classic Gruyere Cheese Soufflé Recipe image

A doable recipe for a sweet, salty, eggy cheese soufflé and all the tips to help you make it a success! Say with me in French, {Soufflé Au Fromage} Classic Gruyere Cheese Soufflé recipe! It's a oui for me!

Provided by Aida Mollenkamp

Categories     Appetizer     Breakfast     Brunch     Dinner     Lunch     Main     Side

Time 45m

Number Of Ingredients 12

3 tablespoons unsalted butter (plus more to coat the baking dish)
3 tablespoons finely grated Parmigiano-Reggiano cheese (plus more for coating the baking dish)
1 cup whole milk (or half-and-half)
4 fresh thyme sprigs (or parsley or marjoram (optional))
1/2 medium shallot (or 2 garlic cloves (optional))
4 black peppercorns ((optional))
1 bay leaf ((optional))
3 tablespoons all-purpose flour (or gluten free all purpose flour)
4 egg yolks (room temperature)
6 egg whites (cold)
1/2 teaspoon cream of tartar ((optional))
4 ounces shredded Gruyere, aged Cheddar, or aged Gouda (or Comté cheese )

Steps:

  • To Prepare The Soufflé Dish: Heat oven to 400°F, arrange rack in lower third, and place a rimmed baking sheet on the rack. Generously coat a 1.5 quart soufflé dish or 6-cup baking dish with butter. Add a spoonful of the Parmigiano-Reggiano cheese (above and beyond the measured amount), rotate the dish to fully coat the inside with flour, then turn over and tap to get rid of any excess. Place the soufflé dish in the refrigerator until ready to use.
  • For The Soufflé Base: Place the milk and 1 teaspoon of the salt in a small saucepan and add in any flavorings you'd like (such as a few sprigs of thyme, marjoram or parsley, a grating of nutmeg, a bay leaf, a few garlic cloves or shallots, or even a few peppercorns). Heat over medium-high until it just comes to a boil, about 5 minutes, then set aside.Melt the butter in a medium saucepan over medium heat. Once it foams, sift the flour over the butter and whisk it in and cook until the raw flour taste is gone, about 2 minutes. While continuously whisking, slowly pour the milk or half-and-half in a constant stream. Bring the mixture to a simmer over medium heat and cook until the mixture is as thick as Greek yogurt and pulling away from the sides, about 3 minutes.Remove from the heat and stir in the measured cheeses and stir until all the cheese is melted. Add the egg yolks one and a time and whisk until smooth. Set aside to cool while you whisk the egg whites.Place egg whites in the impeccably clean bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until soft peaks form, about 2 to 3 minutes. Add the cream of tartar, if using, then increase the speed to high and beat until peaks are stiff but not dry, about 1 minute more. Add 1/3 of the whites into the cheese mixture until blended and no white streaks are visible. Add remaining whites and gently fold until thoroughly combined.
  • To Bake The Soufflé: Immediately turn the mixture into the prepared dish and, if desired, use an offset spatula to even out the top of the soufflé. Place the soufflé on the heated rimmed baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is just set (it will just a bit), will lightly jiggle (like J-ELLO), about 30 minutes if you want it slightly custard-y or more like 35 minutes to have it fully set.Serve immediately along with a vinegar-y salad and crusty bread.

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

Tips:

  • Make sure all ingredients are at room temperature before starting.
  • Use a heavy-bottomed saucepan to make the béchamel sauce. This will help prevent the sauce from scorching.
  • Stir the béchamel sauce constantly until it is thick and creamy.
  • Fold the beaten egg whites into the cheese mixture gently, using a spatula.
  • Pour the soufflé mixture into a well-greased soufflé dish.
  • Bake the soufflé in a preheated oven until it is risen and golden brown.
  • Serve the soufflé immediately.

Conclusion:

Soufflé au fromage is a classic French dish that is both delicious and impressive. With a little practice, you can easily master this recipe and create a perfect soufflé every time. Whether you are serving it as an appetizer or a main course, your guests will be sure to enjoy this light and airy dish.

Related Topics