19 décembre 2006
The "unmissable" Cheese Soufflé
Soufflés have always incredibly
intimidated me. I have always been, you know, that kind of woman who did not
like to take risks when cooking for her friends, always making "safe
bets" so as not to disappoint her guests...and herself ! Soufflés, a
"hit or miss" ?? Me, never ! And the worst part is, as you need to
cook and serve them at the very last minute, when you realize that your
soufflé is as flat as a pancake, it is too late and you feel very very
frustrated ...
But things have changed and after
having read a special issue of "Saveurs" Magazine on savoury and
sweet soufflés, I felt adventurous and decided to make a 3-cheese soufflé.
After 1 or 2 disappointing results and some readjustments, I think I have it,
THE recipe for the unmissable cheese soufflé. Please don’t think I am being
presumptuous, I just want to share with you my victory over my phobia !
Some tips, prior to the
recipe :
- Eggs have to be at room
temperature, so the whites will inflate easily,
- Carefully butter and
flour the pans
- After you have buttered the pans, do not touch the insides with your fingers.Otherwise, the soufflés will not inflate,
- Use more whites than
yolks (6 whites for 4 yolks),
- Never
open the oven door or the soufflés will deflate.
So here is the recipe .
Enjoy !
Three-Cheese Soufflé
You
need for 6 to 8 individual soufflés or 1 large
30cl (1 ¼ cup) liquid
whipping cream
3 tablespoons potato
starch or corn starch or all-purpose flour
30g (1 oz) unsalted
butter
6 egg whites
4 egg yolks
120g (4 oz) grated
cheddar
50g (1.8 oz) grated
beaufort
50g (1.8 oz) grated
gruyère
2 teaspoons freshly
grated Nutmeg
Sea salt, freshly ground pepper
Remove the eggs from the
fridge and let stand until they are at room temperature.
Separate
whites and yolks.
Pre-heat
oven 180°C (350°F). Butter and flour 6 individual soufflés pans
or a large one (around 8’’) .Place them on a baking sheet and refrigerate.
Heat
cream and potato starch in a sauce pan (over medium heat), bring
to a boil, stirring constantly. Remove the pan
from
the heat and add butter. Mix well. Lower the heat. Back on
low heat, stir with a whisk until it thickens. Slowly add the eggs yolks, one
by one. Mix well.Add the grated cheese little by little. Add nutmeg and season.
This
mixture can be 2 or 3 hours ahead of time.
At
the last minute, whisk the egg whites with a pinch of salt
until they are really stiff (until they stand in peaks).
Out
of the fire, combine a third of the whites with the mixture
using a whisk. It allows the sauce to be more fluid.
Then combine gently the remaining whites using
This
mixture must be cooked immediately. Fill up the buttered
and floured soufflés pans to 3/4.
Transfer
to a warm oven (at the bottom).Bake 15 to 20 minutes (40 to 45 minutes
for a large
Remove
from the oven, place each pan on individual plates and serve immediately, with baby spinach salad
and balsamic dressing.
For a large soufflé, arrange 2
tablespoons of soufflé on each plate and garnish with the salad aside.
Commentaires
Great recipe
Bonjour Anne,
Your recipe and the clear instructions make the soufflé look feasible! This afternoon I am going shopping for six soufflés dishes so J. can give it a try during the holiday season. Hope we can find beaufort cheese in our uncivilized country...
A bientôt et bon succès.
Merci Lucky,
Do not worry if you don't find beaufort. You can make the soufflé with only one kind of cheese (gruyère) and it is still delicious !
HI Anne - great to have an entry for Hay Hay Its Donna Day from Paris. Thanks for joining us.
i too find souffles intimidating. I have never attempted one prior to this challenge. Cheese souffle sounds amazing!
J'ai voté pour toi !
Barbara : Thanks for your nice comment.
Rachel : Yes, the cheese soufflé is really good and very very easy. I do it at least once a week for my daughters, they love it !
Lili : Wow, merci beaucoup ! Alors, avec ma mère, mes frères et ma fille ainée, j'aurai au moins 5 voix ! L'honneur est sauf ;-)
I can relate with the feeling of "victory over phobia"...this was my first time to make a souffle and I was very very nervous...but so glad I did it! :) Your souffle looks wonderful and so tall and proud! Sounds delicious :)
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