Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Soufflé au Fromage (Cheese Soufflé)
The French Food and Cook WebsiteThis recipe has come from The French Food and Cook website. Who are they? This is how they describe their website:

This site is purely French !
- People who wrote this site are French
- Recipes presented are typically French, though simple and feasable
- All products sold in the Boutique are made in France
- All our advice on entertaining is based on French customs

I have included the links here beacuse they have some excellent recipes and a fine online shop for cooking enthusiasts.


70 gr [21/2 oz] swiss cheese (comté or gruyère type)
30 gr [1 oz] butter + some for mould
20 gr [3/4 oz] plain flour
25 cl [9 fl oz] milk
4 eggs
Salt, pepper & grated nutmeg

  1. Pre-heat oven to 180°C / 350°F ; butter the soufflé dishes ; thinly grate the cheese (thin wholes of grater).
  2. Separate the egg whites from yolk and beat the whites with an electric mixer until they get thickly frothy.
  3. Prepare the béchamel (white sauce): melt the butter in a saucepan, medium flame, and pour the flour on it while stirring with a wooden spoon until well blended. On a more gentle flame, start pouring a bit of milk and gently stir until it is incorporated ; keep doing this way with all milk. Never stop stirring. Reckon about 10 minutes until the béchamel is ready (it must get thicker).
  4. Add enough nutmeg salt & pepper, and remove from fire.
  5. Add the grated cheese, then the yolks; turn vigourously to obtain a homogeneous mixture. Gently incorporate the egg whites with a rubber spatula.
  6. Pour the mixture equally into the 4 soufflé dishes; fill them about 3/4.
  7. Bake in oven for about 25 minutes; the soufflés must rise and get golden brown. Do not open oven door as they will deflate.

You need to increase baking time if you use a large single dish, and vice versa.

Make sure all your guests are seated and serve immediately as the soufflé will deflate very quickly once outside.

Tip: if you feel at ease and wish to skip a step, you can avoid stiffing the egg whites and chose to directly incorporate the whole eggs into the béchamel. In this case, do it egg by egg, beating vigourously with a fork like an omelette; then add cheese.

Serves 4