The cheese soufflé It is one of the most elegant classics of French cuisine. Light, fluffy and full of flavor, this dish has become a favorite both in gourmet restaurants and in homes where people seek to surprise with something different. Its magic lies in the contrast between a creamy base and the lightness of the whipped egg whites, which when baked raise the preparation to achieve an airy and spectacular texture.
Preparing a cheese soufflé may seem complicated, but by following the right steps you will have a perfect result: golden on the outside, soft on the inside and with an irresistible aroma of melted cheese. Ideal as a starter in a special dinner, as a main dish accompanied by fresh salad, or even as a light option in a festive menu.
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Recipe of Fluffy Cheese Soufflé
Ingredients
- 50 g of butter
- 50 g of wheat flour
- 400 ml of whole milk
- 4 eggs egg whites separated from yolks
- 150 g of grated cheese emmental, gruyère or mild cheddar
- 1 pinch of nutmeg
- Salt and pepper to taste
- Butter and breadcrumbs to grease the molds
Step-by-Step Preparation
Prepare the molds
- Preheat the oven to 190 °C.
- Grease the individual molds with butter and sprinkle breadcrumbs so that the soufflé rises properly.
Make the béchamel base
- Melt the butter in a saucepan.
- Add the flour and mix well for 1 minute to remove the raw taste.
- Gradually add the hot milk, whisking until you get a smooth and thick cream.
Add the cheese and the yolks
- Remove the béchamel from the heat.
- Add the yolks one by one, mixing well.
- Add the grated cheese, nutmeg, salt and pepper.
Whip the egg whites until stiff peaks form
- Beat the egg whites until they are firm.
- Add them to the mixture in 2 or 3 batches, folding gently so as not to lose air.
Bake the soufflé
- Pour the mixture into the molds, filling them up to ¾ of their capacity.
- Bake for 20 to 25 minutes, without opening the oven.
- Serve immediately after taking it out of the oven to enjoy its airy texture.
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Notes
- Use fresh eggs, as the whites whip better.
- Do not open the oven before 20 minutes, otherwise the soufflé may collapse.
- You can vary the cheese according to your preference: gruyère for a classic flavor, cheddar for more intensity, or even cheese blends.
Nutrition
Fluffy Cheese Soufflé and the Health Benefits
Cheese soufflé, although perceived as an elegant and sometimes indulgent dish, can provide interesting benefits within a balanced diet. Since it is mainly made with eggs, it provides high-quality proteins that are essential for tissue repair, muscle mass maintenance, and the proper functioning of the body. In addition, eggs contain vitamins such as D, B12, and minerals like selenium, which strengthen the immune system and contribute to overall well-being.
Cheese, the main ingredient in this dish, is a valuable source of calcium, essential for bone and dental health, as well as phosphorus and zinc, which support energy metabolism and muscle recovery. It also provides proteins and healthy fats that, in moderate amounts, help maintain satiety and the body’s energy balance. Choosing high-quality cheeses with lower sodium and fat content can enhance these benefits without adding excess calories.
On the other hand, cheese soufflé has the advantage of being light in texture and, when served freshly baked, it is very filling with a moderate portion. This makes it a good option to include in lunches or dinners without feeling heavy, as long as it is combined with a fresh side dish such as salads or vegetables. In short, it is a recipe that, enjoyed in moderation, can offer proteins, minerals, and essential nutrients, while allowing you to savor a classic of French cuisine with health benefits.
Note: according to studies, moderate consumption of eggs and cheese provides high-quality proteins, calcium and essential vitamins, contributing to bone, muscle and cardiovascular health (source).
History of Cheese Soufflé
The soufflé It has its origin in France at the beginning of the 18th century, when European cuisine began to experiment with more refined and sophisticated techniques. Its name comes from the French verb souffler, which means “to blow” or “to inflate”, referring to the airy texture the dish acquires when baked. It was the famous chef Marie-Antoine Carême, considered one of the fathers of French haute cuisine, who perfected it and included it in his menus, giving it fame in world gastronomy.
The soufflé soon became a symbol of culinary elegance, served at the grand banquets of the French aristocracy and later adopted in internationally renowned restaurants. Over time, the original recipe was adapted into sweet and savory versions, always maintaining the same principle: a creamy base enriched with yolks and combined with whipped egg whites to give it volume.
oday, cheese soufflé is the most classic and popular savory version. Although it is a dish associated with haute cuisine, it remains accessible and possible to prepare at home, as long as the times and techniques that give it its characteristic lightness and spectacular presentation are respected.
Note: The soufflé originated in France at the beginning of the 18th century and was perfected by chef Marie-Antoine Carême in the 19th century, becoming a symbol of haute cuisine.
Fuente: Wikipedia – Soufflé
Why does the cheese soufflé collapse when taken out of the oven?
The cheese soufflé deflates when it cools because the air trapped in the whipped egg whites contracts. To keep it elevated as long as possible, serve the soufflé immediately after taking it out of the oven and avoid opening the door during baking.
What type of cheese is best for a soufflé?
The most traditional one is gruyère, although emmental, comté, or mild cheddar are also used. Ideally, choose a cheese that melts well and has an intense flavor without being too strong.
Is it difficult to make a cheese soufflé?
It’s not difficult, but it requires precision. The secret lies in whipping the egg whites well and folding them gently so they don’t lose air. With practice, it becomes an easy and very impressive recipe.
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