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Stéphane Reynaud

Soufflé au Fromage

Cheese Soufflé

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 6
  • Butter 30 g + 10 g
  • Flour

Method

  1. Preheat the oven to 200°C. Separate the egg whites from the yolks.
  2. Make a roux: melt 30 g butter, add the flour, cook for 2 minutes<

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