Cheese Soufflé with Gruyère Recipe
Cheese soufflé is a cloud-light baked dish made from cheese, eggs, and béchamel sauce. In France it’s often served as a starter or a light main course that impresses as it rises spectacularly in the oven. The flavor is similar to a very fluffy cheese casserole, but with a much more delicate texture.
This classic French-style cheese soufflé combines a rich, cheesy flavor with an exceptionally light, airy texture. It looks impressive when it rises high in the oven, yet is made from simple, everyday ingredients.
Chef's tips
Prepare all ingredients in advance and have the ramekins ready before you start beating the egg whites – timing is crucial for a well-risen soufflé. Make sure the sauce is only slightly warm when you add the yolks, so they don’t scramble. When folding in the egg whites, use slow, gentle movements from bottom to top to keep as much air in the mixture as possible.
How to serve
Serve the soufflé straight from the oven, while it is at its highest. Accompany it with a simple green salad with a light vinaigrette and fresh bread or a baguette. It also works well as a light main course for a brunch or a relaxed dinner with a glass of dry white wine.
Ingredients
- butter for the sauce and for greasing the dish - 40 g
- wheat flour for the sauce - 30 g
- milk for the sauce - 250 ml
- Gruyère cheese grated; you can also use another well-melting yellow cheese - 100 g
- egg whites and yolks separated - 4 piece
- nutmeg grated - 0.25 teaspoons
- salt to taste
- white pepper to taste
- breadcrumbs for dusting the dish - 2 tablespoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Prepare one larger ovenproof dish (about 1 l capacity) or 4 smaller ramekins.
- Thoroughly grease the dish with butter, then dust with breadcrumbs, turning the dish so the crumbs stick to the sides. Shake out any excess.
- In a saucepan, melt 30 g of butter over medium heat. Add the flour and stir for 1–2 minutes until a smooth paste forms, but do not let it brown.
- Gradually pour in the milk, whisking constantly until the sauce is smooth. Cook for 3–4 minutes until it thickens to the consistency of a thick sauce.
- Remove the saucepan from the heat, add the grated cheese, nutmeg, salt, and pepper. Stir until the cheese melts. Set aside for a few minutes to let the sauce cool slightly.
- Separate the yolks from the whites. Add the yolks to the slightly cooled sauce, one at a time, mixing thoroughly after each addition.
- In a clean, dry bowl, beat the egg whites to stiff peaks – when you turn the bowl upside down, the foam should not move.
- Add 1/3 of the beaten egg whites to the cheese sauce and gently mix to loosen the mixture. Then add the remaining whites and very gently fold in with a spatula, trying not to deflate the air bubbles.
- Pour the mixture into the prepared dish, filling it to about 3/4 of its height. Smooth the top, running the tip of a knife through the center to help it rise evenly.
- Place the dish in the oven and bake for 20–25 minutes (smaller ramekins may be ready after 18–20 minutes), until the soufflé has clearly risen and the top is golden.
- Do not open the oven during baking, as the soufflé may collapse. Serve immediately after removing from the oven, before it starts to sink.
Storage
Soufflé najlepiej smakuje od razu po upieczeniu. Po wystudzeniu opada i traci swoją lekką strukturę, ale nadal można je zjeść na zimno lub lekko podgrzane.
Cheese soufflé may seem intimidating, but once you try it, you’ll see that the key is simply not to rush and to handle the egg whites gently. Even if it doesn’t rise perfectly, it will still be delicious – treat it as a very fluffy cheese bake and enjoy.
