Soufflé au fromage

Cheese Soufflé


Preparation info

  • Serve


    • Difficulty


    • Ready in

      1 hr 25

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 60 g/ oz butter, softened
  • 50 g/ oz/heaped cup plain flour
  • 300 ml/10½ oz/scant cups milk
  • 1 bouquet garni, made with 1 parsley sprig, 1 thyme sprig and 1 small bay leaf, tied together with kitchen string
  • a pinch of freshly grated nutmeg
  • 4 eggs, separated
  • 100 g/ oz/¾ cup grated Cheddar cheese
  • 100 g/ oz/¾ cup grated hard cheese, such as Comté, plus extra for sprinkling
  • cayenne pepper (or paprika for a milder flavour), for sprinkling
  • a few drops of lemon juice
  • 60 g/ oz mild, crumbly goat’s cheese, diced
  • sea salt and freshly ground black pepper


    Mix 50 g/ oz of the butter with the flour until the mixture forms a smooth paste. Transfer to a small dish, cover with cling film and chill for 20 minutes.

    Put the milk, bouquet garni and nutmeg in a small saucepan and bring to the boil over a high heat. Remove from the heat and set aside to infuse and cool down for about 15 minutes until warm.

    Strain the milk mixture into a large saucepan and season with salt and pepper. Reheat gently over a medium-low heat to a simmer, then add the butter and flour paste bit by bit, stirring until the milk thickens. It should have a very smooth texture without any lumps. Continue to cook the milk mixture for a further 5 minutes, then add the egg yolks one by one, stirring until combined after each addition. Add 80 g/ oz/ cup each of the Cheddar and Comté cheeses and stir well. Season again with salt and pepper and set aside.

    Grease four individual 9 × 5cm/3½ × 2in ramekins (or one round 18 × 8cm deep/7 × 3¼in deep soufflé dish) with the remaining butter, then coat the inside of the dishes with the remaining Cheddar and Comté cheeses, sprinkle a little cayenne pepper over and chill to set while you finish preparing the soufflé mixture.

    Preheat the oven to 190°C/375°F/gas 5 and rub a large clean bowl with the lemon juice, then wipe dry. Put the egg whites in the bowl and beat with a whisk or electric mixer until medium to stiff peaks form. Avoid overbeating or the mixture will split and the soufflés will collapse. Whisk half the egg whites into the cheese mixture, then carefully fold in the rest, using a spatula, until smooth and firm but light.

    Spoon half the mixture into the ramekin dishes, add the goat’s cheese and then top with the remaining soufflé mixture. Smooth the tops and wipe the inside borders of the dishes clean with your thumb. Finally, sprinkle a little extra Comté over.

    Bake the soufflés in the preheated oven for 10 minutes (12 minutes if you are making one large soufflé), then lower the temperature to 170°C/325°F/gas 3 and bake for a further 15–20 minutes until well risen, golden brown and slightly trembling. Switch the oven off and leave the soufflés in the oven for a further 2–3 minutes, then remove from the oven. Serve immediately.