Soufflé Suissesse


Preparation info

  • Serves


    • Difficulty


Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About

A timeless Gavroche classic: rich yet light, and definitely indulgent.


  • 45 g butter
  • 45 g plain flour
  • 500


  1. Heat the oven to 200°C/400°F/Gas 6.
  2. Melt the butter in a thick-based saucepan, whisk in the flour and cook, stirring continuously, for about 1 minute. Whisk in the milk and boil for 3 minutes, whisking all the time to prevent any lumps from forming.
  3. Beat in the yolks and remove from the heat; season with salt and pepper. Cover with a pie