Description
JB’s Cheese Soufflé is a classic French dish that combines a rich, creamy béchamel base with luscious Gruyère cheese and airy whipped egg whites to create a light and fluffy soufflé. This recipe yields approximately 4 servings and is perfect for a sophisticated brunch or dinner starter, showcasing the timeless elegance of a well-executed cheese soufflé.
Ingredients
Scale
Wet Ingredients
- 2 cups full fat milk (can use lite milk as a substitute)
- 3 large egg yolks, at room temperature
- 4 large egg whites, at room temperature (~120g)
- 15 g (1 tbsp) unsalted butter, melted (for greasing ramekins)
Dry Ingredients
- 75 g (5 tbsp) unsalted butter
- 1/2 cup plain flour (all-purpose)
- 1/2 tsp cooking salt / kosher salt (halve for table salt, add 50% for flakes)
- 2 pinches ground white pepper (black pepper can be used as substitute)
- 1/2 tsp cream of tartar, sifted if lumpy
- 150 g (1 1/2 cups) Gruyère cheese, shredded (tightly packed if using cups)
Instructions
- Prepare the Béchamel Sauce: In a medium saucepan, melt 75 g (5 tbsp) of unsalted butter over medium heat. Once melted, whisk in the 1/2 cup of plain flour and cook for about 2 minutes, stirring constantly to form a roux without letting it brown. Gradually add 2 cups of full-fat milk while continuously whisking to prevent lumps. Continue cooking and whisking until the mixture thickens and coats the back of a spoon. Season with 1/2 tsp salt and 2 pinches of white pepper. Remove from heat and let it cool slightly.
- Add Egg Yolks and Cheese: Once the béchamel is lukewarm, whisk in the 3 room temperature egg yolks one at a time until fully incorporated. Then fold in the 150 g of shredded Gruyère cheese until evenly distributed throughout the sauce.
- Whip Egg Whites: In a clean bowl, whisk the 4 egg whites along with 1/2 tsp of cream of tartar until stiff peaks form. This step is crucial to achieve the soufflé’s light and airy texture.
- Combine and Prepare for Baking: Gently fold one-third of the whipped egg whites into the cheese mixture to lighten it. Carefully fold in the remaining egg whites in batches, ensuring not to deflate the mixture. Grease the ramekins generously with the melted butter. Pour the soufflé batter into the prepared ramekins, filling them about three-quarters full.
- Bake the Soufflé: Preheat the oven to 190°C (375°F). Place the ramekins on a baking tray and bake for approximately 30 minutes or until the soufflés have risen, are golden brown on top, and set in the center. Do not open the oven door during baking to prevent collapsing.
- Serve Immediately: Carefully remove the soufflés from the oven and serve immediately to enjoy their full puffed and fluffy texture.
Notes
- Use Gruyère cheese for authentic flavor; other cheeses like Comté or Emmental can be substituted but may change the taste and texture.
- Ensure eggs are at room temperature for better volume when whipping.
- Cream of tartar stabilizes the egg whites and helps them achieve stiff peaks.
- Do not open the oven door during baking, as the soufflé may collapse.
- Serve right away as soufflés will deflate quickly once out of the oven.
