Cheese soufflé
============== 2020-11-24

Comment: a traditional, proven recipe, with little room to miss. By looking in the advice provided on the web, we can notice the following points:
- Use a soufflé mold, vertical wall mold and high enough.
- Grease the mold well with softened butter, brushing in the direction of the height with a brush. Then flour the mold.
- No fingerprints inside the mold.
- Place the dish in the oven on a hot plate (not on a rack) to heat the bottom well from the start of cooking and preheat the oven early enough.
- Do not open the oven during cooking.
- Finish cooking when the soufflé is well puffed and golden.
- The soufflé does not wait when serving.

The soufflé is essentially a mix of 2 preparations, a Mornay sauce (Béchamel sauce with cheese and egg yolks), and beaten egg whites. Here the Béchamel is thick, and uses double the butter and flour than normal, but thins up once the egg yolks are incorporated. The choice of cheese is relatively free, Comté, Gruyère, Bleu de Bresse, Roquefort, and why not Munster or Epoisses.

3-4 people


60 g butter
60 g flour
4 dl milk
125+ g Roquefort or Comté
4 eggs (large or 5 smaller)
S + P


Butter and flour the mold (see text).
Place a plate in the oven, lower part, and preheat to 180C (360F).
Prepare 60 g of butter, 60 g of flour and 4 dl of milk.
Crumble or grate the cheese.
Separate the eggs and place the whites in a fairly large bowl.


Make a Béchamel with the butter, flour and milk. Season with salt, pepper and nutmeg. Off the heat, let cool a little.
Beat the egg whites with a pinch of salt.
Incorporate the yolks into the Béchamel.
Mix the cheese with the appliance.
Put ~1/3 of the whites in the sauce and mix gently (so as not to deflate the whites)
Pour the mixture into the bowl over the rest of the whites and finish mixing gently.
Pour into the mold and cook for ~50 minutes until it is well puffed and golden.
Serve immediately (before it collapses).