hardmainvegetarianCC0 1.0 Universal
Classic French Cheese Soufflé (Soufflé au Fromage)
The iconic triumph of French culinary technique: an airy, golden puffed soufflé with a molten cheesy interior crafted from silky béchamel, Comté cheese, and delicate whipped egg whites.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
4servings
- Aged French Comté or Gruyère cheese140 g
- Unsalted butter40 g
- All-purpose flour40 g
- Warm whole milk250 ml
- Fresh large eggs (separated)4 piece
- Ground nutmeg1 pinch
- Fine salt3 g
- White pepper
Preparation Steps
1
Butter a soufflé mold with upward brushstrokes, dust with grated cheese or flour, and refrigerate.
5 min timer
2
Melt butter in a pan, stir in flour for 1 minute. Whisk in warm milk gradually until a thick béchamel forms. Off heat, beat in egg yolks one by one, nutmeg, salt, pepper, and finely grated Comté.
8 min timer
3
Beat egg whites with a pinch of salt until stiff peaks form. Gently fold one-third of whites into cheese base to lighten it, then delicately fold in remaining whites with a spatula.
6 min timer
4
Transfer to prepared mold. Bake at 190°C (375°F) for 25 minutes without opening the oven door until dramatically risen, golden, and gently trembling. Serve immediately at the table.
25 min timer
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Provenance & Public Domain Audit
Source: Classical French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
