Soufflé Suissesse

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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 ml milk
  • 5 egg yolks
  • Salt and freshly ground white pepper
  • 6 egg whites
  • 600 ml double cream
  • 200 g Gruyère or Emmental cheese, grated


  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 piece of buttered greaseproof paper to prevent a skin from forming.
  4. Whisk the egg whites with a pinch of salt until they form firm, not stiff, peaks. Add a third of the egg whites to the yolk mixture and beat with a whisk until evenly mixed, then gently fold in the remaining egg whites.
  5. Spoon the mixture into four well-buttered 8cm diameter tartlet moulds and place in the oven for 3 minutes, until the tops begin to turn golden.

To Serve

  1. Season the cream with a little salt, warm it gently and pour into a gratin dish.
  2. Turn the soufflés out into the cream, sprinkle the grated cheese over the soufflés, then return to the oven for 5 minutes. Serve immediately.
Yes Chef! Magazine / Issue 15 / September / 2013