Soufflé is one of the most versatile dishes you can have in your repertoire. If you’re wondering how difficult it is to make Cheese Soufflé, it may be easier than you think! This video gives you a special recipe to make Classic Cheese Soufflé. This recipe is excellent for lots of occasions. Cook it as a weeknight dinner or weekend breakfast that’s sure to surprise and delight your family. Let’s watch Jacques Pépin’s guide on how to make it now. Time: Prep Time: 15 minutes Cook Time: 40 minutes Serve Time: 05 minutes Total Time: 60 mins
Instructions: Preheat the oven to 400 degrees F. Butter a 6-cup gratin dish. Melt the butter in a saucepan. Add flour and stir until the mixture is smooth. Cook for 10 seconds. Add the milk and stir until the sauce boils and thickens. It should be thick and smooth. Cook for 2-3 minutes. Remove the mixture from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool. Meanwhile, break the eggs into a bowl, and beat well. Add the eggs, the cheese, and the chives to the cooled sauce, and mix well to combine. Pour the mixture into the buttered gratin dish and cook immediately, or set aside until ready to cook. Bake for about 40 minutes or until the soufflé is puffy and well-browned on top. Serve on dishes. Although it will stay inflated for quite a while, it is best served immediately.
Note: A classic Béchamel is just butter, flour, and milk. You can prepare the Soufflé ahead of time. Use your palm on the whisk to work the corners. Crack your eggs on a flat surface to avoid shell contamination Add the eggs to the Béchamel once it has cooled Using the right dish is the key to a tall Soufflé Use a vegetable peeler to make thin strips of cheese
🎬 Video Chapters: 00:00 Intro 02:11 Use your palm on the whisk to the corners 03:03 Crack your eggs on a flat surface to avoid shell contamination 04:48 Add eggs to the Béchamel once it has cooled 05:27 Always trust your mother! 08:21 Use a vegetable peeler to make these strips of cheese
Hi, I'm Jacques Pepin. I'm going to make a very special souffle for you today.
A souffle that my mother used to do and I start here with six tablespoons of butter.
I have six tablespoons of flour going with it and we're going to do a classic roux
and a béchamel with it. Conventionally when I do it, you let it cool off a little bit. I may not have
the time to let it cool off as long as I want to but the beauty of that souffle is that you can
do it ahead, you can do it the day before, you can mix the whole thing together and put it into
the oven when you're ready. So it's a very easy type of souffle to do. Okay, so conventionally
yes, a roux is done by the same amount of butter and flour that we have here to mix together.
So you have what they call a blonde roux as you have now which is not really cooked and if you
want to do a brown roux often in kind of Louisiana cooking, then you will have to let it cook 10-15
minutes until it starts getting slightly brownish. This is a nice pan for it but remember when you
have a corner like this with the pan with the palm of your hand you go in the corner like this
otherwise it sticks. I have two cups of milk in there and you can put your milk just
in one stroke as I did and now you stir it occasionally but again as I say come to the
corner here. All right, good. I can see it started thickening already and now it starts boiling.
Beautiful. So I have what we call a béchamel here done with milk. If I put chicken stock rather than
milk then we have a volute. The idea is the same. Conventionally I let that cool off for 10-15
minutes before I add my eggs. I don't want to cook the eggs in there but since I don't have
that much time I'm going to transfer it to something cold to help the cooling process.
Okay now I have six eggs and I'm going to break in there. Again you break your eggs not
on something pointed like this because the shell get into it, break the yolk,
introduce bacteria in it. You break it on something flat like this and then open it.
When I was an apprentice when we broke an egg like this and open it with our finger we went
into the shell to clean up the rest of the eggs. Yeah okay I'm not going to do it. Good. Now
I can use the same egg. You could do it in the food processor too but not really.
Okay so in my béchamel here I'm going to put some pepper, salt, yeah salt and
I have two cups of Swiss cheese here. Okay so I can start putting a little bit of
or maybe the opposite. I think it'll be all right. Now a conventional soufflé as you know you
separate the eggs, you separate the eggs, you beat the egg whites. Totally different than this.
This is the recipe from my mother and apparently she told me one time she came to my house many
many years ago in Connecticut. She said I'm gonna make a soufflé so she did that
without separating the eggs. I said mom it's not going to work.
She said don't worry about it. Okay so she told me that when she married my father
he loved soufflé. She never made a soufflé in her life. So she said well you need a white sauce
with eggs. Someone told her so that's what she decided to do. She didn't know she had to separate
the eggs or do anything like this. So she did that and it worked. It worked certainly differently
than a regular soufflé but it's certainly much much easier to do. This is pretty soft.
Okay now we have a six cup. We can have a soufflé mold of course
fixed up in there. We do it in a gratin dish. So the gratin dish here.
I'm going to butter it. I have a piece of butter here. Okay all around. It's important to butter
when you do a soufflé dish because you want the mixture to slide up. Put enough salt in there.
Yeah that's good. So this is a six cup soufflé mold and it's important to have the right size.
You could have it in an eight cup soufflé mold but if it's too big then the mixture
will only go halfway. By the time it goes up you don't see it going up. Okay then I can
I think I have some chives in there which I forgot. So maybe I put them on top.
Okay here we are. So this as I said you can do that soufflé a day ahead. Put in the refrigerator
ready to go into the oven. Okay so we can decorate the top with some cheese. I have some
cheese right there and you can use maybe a vegetable peeler like this to cut it into
thin strips. You can put a piece maybe like this. A piece like this. Like this. This one here.
Another piece here. I don't think my mother ever decorated the top of her soufflé even.
And that's it. Ready to go in the oven. Usually in the oven you put that on a cookie sheet like
this. Makes your life easier to carry it and put it into the oven and to take it out.
Okay 400 degrees and that will take an hour to cook. Here is my soufflé or my mother's soufflé.
Okay as you as I said the soufflé doesn't wait for you. Wait for the soufflé. You see
beautiful marking here of my cheese. So that's easy for six people or more. Beautiful portion
of soufflé and as you see it comes out of the thing beautifully. It's marked here. It's slightly
wet in the center. The way I like it. I'm going to taste it. My mother would be proud of it.
