Best 8 Soufflé Du Fromage Cheese Soufflé Recipes

CHEESE SOUFFLE

Steps:

• Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
• In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
• Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

{SOUFFLé AU FROMAGE} CLASSIC GRUYERE CHEESE SOUFFLé RECIPE

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.

SOUFFLé DU FROMAGE (CHEESE SOUFFLé)

Steps:

• 1. Make white sauce: Stir together butter and flour in a sauce pan over low heat until smooth and well-blended. Over medium heat, gradually stir in milk until smooth, and it just comes to a boil. Remove from heat and cool 1 minute, stirring.
• 2. Stir about 2 tablespoons of the white sauce into the beaten egg yolks, to "temper" the yolks and keep them from cooking.
• 3. Then, add to the white sauce, stirring well, the cheeses and beaten egg yolks. Cool mixture to room temperature.
• 4. While mixture is cooling, beat the egg whites until softly stiff, but not dry. Fold the egg whites into the cheese mixture.
• 5. Immediately pour entire mixture into a well-greased and lightly floured soufflé dish. This dish should be round, about 7-8" in diameter, with tall straight sides. Use shortening or butter to grease it with, and lightly dust with real flour. I haven't had much success using Baker's Joy Cake Release or similar products.
• 6. Decorate the top of the soufflé with paper-thin slices of Swiss cheese cut into fancy shapes. Bake 25-30 minutes or until set. Serve immediately, before it loses its "pouf".

CHEESE SOUFFLé

Steps:

• Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
• Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
• Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
• In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
• Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don't collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
• Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.

SOUFFLé AU FROMAGE

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!

CHEESE SOUFFLé (SOUFFLé AU FROMAGE)

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.

COMTé CHEESE SOUFFLé

Steps:

• Using a pastry brush, thoroughly grease a 25-30cm oval or round earthenware dish with a thin, even layer of butter. Coat with the breadcrumbs, shaking out the excess, then set the dish aside. Heat oven to 180C/160C fan/gas 4 and place a baking tray on the middle shelf to heat up.
• To prepare the soufflé base, melt the butter in a small saucepan over a medium heat. Add the flour, whisk until smooth and cook to a nutty blond roux. Lower the heat, then gradually add the warm milk, little by little, whisking to keep the consistency smooth. Add the cheese and mustard, and continue to cook, stirring from time to time, for 3-5 mins. Remove from the heat and allow to cool a little. Add the egg yolks and stir until the mixture is silky and smooth. Season with white pepper (see tip) and keep warm. Can be made ahead up to this point (see tip).
• In a large, clean, dry bowl, whisk the egg whites with the lemon juice to medium peaks.
• Transfer the warm soufflé base to a large bowl and briefly whisk in a third of the whipped egg whites to lighten the base. Carefully fold in the remaining egg whites with a spatula or large metal spoon, delicately cutting and lifting the mixture to ensure minimum loss of volume and lightness. Taste and adjust the seasoning if necessary. Pour the soufflé mixture into the prepared dish so it is three-quarters full.
• Slide the dish onto the hot baking tray and bake for 20 mins. Meanwhile, make the cheese sauce.
• Bring the cream to the boil and add the cheese and some freshly ground white pepper, stirring continuously. Once the cheese has melted, remove from the heat and taste for seasoning. Add a dash of kirsch (if using), then pour the sauce into a warmed small jug.
• Sprinkle the grated cheese over the soufflé and bake for a further 5 mins. Serve immediately, placing the soufflé and sauce in the middle of the table so everyone can help themselves.

EASY CHEESE SOUFFLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
• Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
• Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
• Fill ramekins up to the lip with the batter.
• Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.