Professional Baker Teaches You How To Make CHEESE SOUFFLES!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Start by making a bechamel sauce with equal parts butter and flour, using 3 tablespoons of each.

Melt the butter in a pot over medium heat and stir with a wooden spoon until the flour cooks in the butter.

Whisk in 1 cup of milk gradually, letting it warm up and thicken.

Add a pinch of ground nutmeg for flavor.

In a bowl, combine the thickened bechamel with 5 egg yolks and mix well.

Scrape the mixture into a bowl to cool down, then add 1/2 cup of whipping cream to help it cool to room temperature.

In a mixer, beat 5 egg whites on high speed until they reach soft peaks.

Fold in 2 cups of coarsely grated Gruyere cheese and 3 tablespoons of chives into the cooled base, then gently fold in the egg whites in thirds.

Prepare ramekins by chilling them and greasing with Parmesan cheese instead of butter and sugar.

Preheat the oven to 350°F and fill the ramekins with the soufflé mixture.

Bake for about 30 minutes until golden on the outside.

Remove the soufflés from the oven; they will start to fall immediately.

Loosen the edges and turn the soufflés out onto a cooling rack with the pretty side up.

Prepare a pepper sauce by sautéing diced onion in olive oil over medium heat until softened, then add 1 diced red pepper and a sprig of fresh thyme and oregano.

Add enough water to cover the vegetables and simmer until the peppers are tender.

Puree the sauce and strain it.

For the second bake, brush the tops of the soufflés with a touch of cream and sprinkle with remaining Gruyere cheese.

Preheat the oven to 400°F and bake the soufflés for 8 to 10 minutes until the cheese is melted and bubbly.

Serve immediately with a spoonful of pepper sauce and a green salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens