Description
This classic French Cheese Soufflé is a light, airy dish featuring a rich blend of Gruyère and Parmesan cheeses. Carefully prepared with a creamy roux base and delicate egg whites, this soufflé rises beautifully in the oven to create a golden, fluffy delight perfect for an elegant brunch or dinner.
Ingredients
Scale
For the Soufflé
- 1 tablespoon unsalted butter, plus extra for greasing
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
For Garnish (optional)
- 1 tablespoon finely chopped fresh chives
Instructions
- Prepare Oven and Dish. Preheat the oven to 375°F (190°C). Grease a 1 1/2 to 2-quart soufflé dish with butter and dust lightly with flour or grated Parmesan cheese to ensure the soufflé rises evenly.
- Make the Roux. In a medium saucepan, melt 1 tablespoon unsalted butter over medium heat. Whisk in the flour constantly for about 2 minutes, taking care not to let the mixture brown, forming a smooth roux.
- Add Milk and Thicken. Gradually pour in the milk while whisking continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. Stir in salt, black pepper, and ground nutmeg.
- Incorporate Cheeses and Egg Yolks. Remove the pan from heat and stir in the Gruyère and Parmesan cheeses until fully melted and smooth. Allow the mixture to cool for 5-10 minutes, then beat in the egg yolks one at a time, stirring each until completely incorporated.
- Beat Egg Whites. In a separate bowl, beat the egg whites with cream of tartar using an electric mixer until stiff peaks form, about 3-5 minutes.
- Fold Egg Whites into Cheese Mixture. Gently fold the beaten egg whites into the cheese mixture carefully to avoid deflating the airy texture. Use a folding motion rather than stirring.
- Pour and Prepare for Baking. Transfer the soufflé mixture into the prepared dish. Smooth the top with a spatula and run your finger along the inside edge of the dish to help the soufflé rise evenly.
- Bake the Soufflé. Bake in the preheated oven for 25-30 minutes until golden brown on top and risen significantly. The center should still have a slight jiggle, indicating it is perfectly cooked.
- Serve Immediately. Soufflés will deflate quickly once out of the oven, so serve immediately. Garnish with finely chopped fresh chives if desired.
Notes
- Ensure egg whites are beaten to stiff peaks to achieve the soufflé’s signature rise and airy texture.
- Do not open the oven door while baking to prevent the soufflé from collapsing.
- The center should remain slightly jiggly; overbaking can dry out the soufflé.
- You can substitute Gruyère with Emmental or other Swiss cheeses for variations.
- Using fresh nutmeg instead of pre-ground enhances the flavor.
- This recipe can be adapted for gluten-free diets by using gluten-free flour alternatives.
