How to Make a Cheese Souffle – it’s easier than you think! And the results will absolutely “wow” your guests and you’ll feel like a Michelin star chef!
Where Did the Soufflé Originate?
The soufflé has been around for 300 years, originating in France in the early 1700’s. The word soufflé is the past participle of the verb souffler which means “to breathe” or “to puff.” It was first developed by French master chef Vincent La Chapelle who was the personal chef to several members of nobility and traveled widely to to learn about other cuisines and methods of cooking. His aim was to break from long-held traditions and develop concepts of more modern cooking. Though the creation of the soufflé is attributed to him it wasn’t until a hundred years later that its popularity really took off. That attribution goes to the first celebrity chef, Marie-Antoine Carême, who dedicated several pages of his cookbook, “Le Pâtissier Royal Parisien” in 1815, to the art of making soufflés. The soufflé took its place in French grande cuisine and has since often been portrayed as a near insurmountable fete accomplished by only the most experienced cooks. In one of my favorite old classic films, Sabrina, Audrey Hebpurn is given the challenge of preparing a soufflè while at culinary school. The teacher critiques everyone’s failed efforts by commenting they’re either “too low, too high, too heavy, [or] sloppy.” Audrey’s soufflé is just a bowl of wet mess and she says, “I don’t know what happened,” to which he explains she forgot to turn on her oven! He then comments, “Your mind has not been on the cooking, it has been elsewhere. A woman happy in love, she burns the soufflé. A woman unhappy in love, she forgets to turn on the oven.” Many other movies and cartoons humorously portray the soufflé as a hopeless venture that only results in failure. But that just isn’t true! Soufflès really aren’t difficult at all as long as you follow a few basic steps. Those steps are outlined here in this recipe for a classic cheese soufflè adapted from Julia Child’s famous original recipe from The Way to Cook. This cheese soufflè, whether you make one giant one or individual ones, makes a wonderful starter for dinner or a main course for lunch.
Cheese Souffle Recipe
Let’s get started! Place the oven rack in the lower third of the oven. Preheat the oven to 400ºF.
Melt the butter in a small saucepan over medium heat. Add the flour and whisk it continually for about 2 minutes but do not let it brown. Pour in the hot milk, continuing to whisk until the mixture is very thick, another 2-3 minutes.
Remove the saucepan from heat and whisk in the salt, paprika and nutmeg. Whisk in the egg yolks one at a time.
Pour the mixture into a large mixing bowl then cover and let it cool to room temperature. In a clean and totally dry mixing bowl, beat the egg whites until stiff peaks form. Be careful not to over-beat.
The soufflés will begin to deflate a little the moment you remove them from the oven, so serve immediately! Use a butter knife to smooth the tops. Tip: Have your guests already seated at the table just before the cheese souffles are ready to come out of the oven so you can immediately serve them. Enjoy!
For more delicious French recipes be sure to try our:
ULTIMATE Beef Bourgignon Trout Almondine Braised Lamb Shanks French Lentil Stew Pork Rillettes Socca (Provencal Chickpea Flatbread) Zucchini Au Gratin Cherry Clafoutis Blackberry Clafoutis Pot de Creme
Adapted from The Way to Cook by Julia Child Read more about me…
