Soufflé au Fromage

Name: Soufflé au Fromage
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Cuisine: French
Ingredients: 40g unsalted butter, plus extra for dish; 40g all-purpose flour; 300ml whole milk; 4 egg yolks; 5 egg whites; 150g Gruyère, finely grated; 1 tsp Dijon mustard; Pinch of cayenne; Pinch of cream of tartar; Salt and white pepper

Soufflé au Fromage (soo-FLAY oh froh-MAHJ)

Cheese Soufflé

⏱ Prep Time 45 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 346 kcal

A towering, trembling dome of air and Gruyère that rises majestically above its ramekin, golden-crusted outside and impossibly light and custardy within.

Nutrition & Info

Protein 18.0g

Carbs 10.0g

Fat 26.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

soufflé dish saucepan whisk electric mixer spatula

Presentation Guide

Vessel: classic white soufflé dish

Garnishes: none — serve immediately

Accompaniments: green salad with Dijon vinaigrette

Ingredients

40g unsalted butter, plus extra for dish
40g all-purpose flour
300ml whole milk
4 egg yolks
5 egg whites
150g Gruyère, finely grated
1 tsp Dijon mustard
Pinch of cayenne
Pinch of cream of tartar
Salt and white pepper

Instructions

1
Butter a soufflé dish and coat with finely grated Parmigiano or breadcrumbs. Preheat oven to 200°C (400°F).
2
Make a béchamel: melt butter, stir in flour, cook 1 min. Gradually whisk in milk, cook until thick and smooth.
3
Remove from heat. Beat in egg yolks one at a time, then Gruyère, mustard, cayenne, salt, and pepper.
4
Whisk egg whites with cream of tartar to stiff, glossy peaks.
5
Fold one-third of whites into the cheese base to lighten it. Gently fold in the remaining whites in two additions.
6
Pour into prepared dish (it should fill to about 1cm below the rim). Run your thumb around the inner edge to create a "top hat" rise.
7
Bake at 200°C (400°F) for 25-28 min until tall, golden, and just set with a creamy centre. Serve immediately — it waits for no one.

💡

Did You Know?

The word soufflé comes from the French "souffler," meaning to blow or puff. A fallen soufflé is still delicious — it just loses its drama.

Chef's Notes

Equipment Tips

soufflé dish
saucepan
whisk
electric mixer
spatula

Garnishing

none — serve immediately

Accompaniments

green salad with Dijon vinaigrette

The Story Behind Soufflé au Fromage

The soufflé was codified in the early 19th century by Marie-Antoine Carême, the father of French haute cuisine. It became the ultimate test of a cook's skill — mastering the balance of structure and air that creates this ephemeral masterpiece.

🕐 Traditionally enjoyed starter or light main 📜 Origins: 18th century France

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