Equipment
Ingredients
Mold Preparation
- 15 g unsalted butter, softened
- 20 g parmesan cheese, finely grated
Béchamel Base
- 45 g unsalted butter
- 45 g all-purpose flour
- 250 ml whole milk, cold or room temperature
- 5 g dijon mustard
- 3 g salt
- white pepper
- nutmeg
Enrichment & Lift
- 4 egg yolks, room temperature
- 100 g gruyère cheese, shredded
- 10 g fresh chives, finely chopped
- 5 egg whites, room temperature
- 1 g cream of tartar
Nutrition (per serving)
Method
Place a baking sheet on the lower-middle rack and preheat the oven to 200°C (400°F). High heat is needed initially for the rise.
Generously grease the inside of the soufflé dish with softened butter using upward strokes. Add the grated Parmesan and rotate the dish to coat the bottom and sides completely, shaking out excess. This gives the soufflé something to grip as it climbs.
Melt the 45g butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes until bubbling but not browned (a blonde roux) to cook out the raw flour taste.
Gradually whisk in the milk to avoid lumps. Bring to a simmer while whisking constantly. Cook for 2-3 minutes until the mixture thickens significantly into a smooth béchamel. Remove from heat.
Whisk the salt, white pepper, nutmeg, and Dijon mustard into the hot béchamel. Let it cool for 5 minutes, then whisk in the egg yolks one at a time until fully incorporated.
Stir in the shredded Gruyère and chopped chives. The residual heat will melt the cheese.
In a clean, dry bowl, beat the egg whites (and cream of tartar if using) on medium-high speed until stiff, glossy peaks form. Do not overbeat until dry or clumpy.
Add one-third of the egg whites to the cheese base and whisk vigorously to lighten the batter. Then, gently fold in the remaining egg whites in two batches using a spatula, cutting through the center and sweeping up the sides, retaining as much air as possible.
Pour the mixture into the prepared dish. Run your thumb around the inside rim of the dish to create a small groove (the 'top hat' technique), which helps it rise evenly.
Place dish on the hot baking sheet in the oven. Immediately reduce temperature to 190°C (375°F). Bake for 20-25 minutes. Do NOT open the oven door during baking.
Serve immediately. The soufflé will begin to deflate within minutes of leaving the oven.
Chef's Notes
- The 'Top Hat' Technique: Running your thumb around the inside rim of the dish removes batter from the very edge, allowing the soufflé to push up straight rather than getting stuck on the lip.
- Egg Temperature: Separate eggs while cold, but let whites come to room temperature before whipping for maximum volume.
- Cheese Choice: Gruyère is classic for its melting qualities and nutty flavor, but Comté or Emmental work equally well.
- Base Consistency: Ensure the béchamel base is thick enough (like thick oatmeal) before adding yolks; if it's too runny, the soufflé will be wet.
- Timing: Guests wait for the soufflé; the soufflé waits for no one. Time the baking so everyone is seated when it comes out.
Storage
Reheating: Not recommended; soufflés lose structure immediately after cooling.
