October 26, 2011

Savory Cheese Soufflé

Recipe from Sur la Table cooking class (October 2011)
Yield: 8 six-ounce soufflés

  • Unsalted butter (room temperature) for greasing soufflé cups
  • Grated Parmesan cheese, for coating greased soufflé cups 
  • 2 ounces (4 tablespoons) unsalted butter
  • 2½ ounces all purpose flour
  • 3 cups whole milk
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 15 egg yolks
  • 3 ounces Gruyere or Swiss cheese
  • Kosher salt & freshly ground black pepper
  • 10 egg whites (egg whites at room temperature!)
  1. Preheat oven to 425ºF. To prepare soufflé molds, grease the inside surfaces of eight 6-ounce individual soufflé dishes or ramekins with softened butter. Sprinkle inside of each with grated Parmesan, tipping to coat evenly. Set on a baking sheet.
  2. *To make soufflé base, melt butter in a large saucepan over medium heat. Sprinkle flour over melted butter and whisk together to eliminate any lumps. Cook the butter mixture over medium heat until it turns light golden, about 6 minutes.
  3. *Slowly pour milk into butter mixture, whisking rapidly to combine. Season with salt and pepper. Continue whisking the milk mixture over medium-low heat until mixture coats the back of a spoon, about 15 minutes. Stir in grated cheese and season with salt and pepper. Keep warm.
  4. In a large mixing bowl, whisk egg yolks thoroughly. Whisking constantly, slowly drizzle the warm milk mixture into the yolks. Continue whisking while slowly pouring all the milk mixture into the yolks. Pour the soufflé base back into the saucepan and place over medium heat. Continue whisking while cooking the base until it coats the back of a spoon, another 4-5 minutes. Do not allow the base to boil. Remove from heat and place base in a large mixing bowl.
  5. Using a stand mixer fitted with a wire whip attachment, beat egg whites on medium speed until shiny and firm but not stiff, about 4-5 minutes. (Start the mixer at the lowest speed setting then gradually increase to medium speed.) Using a rubber spatula, stir 1/3 of egg whites into the soufflé base. Gently fold in remaining egg whites in 2 additions. Divide evenly among prepared soufflé molds.

  6. Place filled molds on a baking sheet in middle of oven and set timer for 12 minutes. DO NOT OPEN THE OVEN DURING BAKING. When timer goes off, soufflés should be puffed and slightly cracked on top. If soufflés jiggle quite a bit when shaking the pan, bake the soufflés another 2-3 minutes. Soufflés should be light and puffy but creamy in the center. Remove from the oven and serve immediately.
*Steps 2 and 3 can be made 1 day in advance.
Enjoy :)

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