Equipment
Ingredients
Ramekin Preparation
- 15 g unsalted butter, melted
- 15 g fine breadcrumbs
Souffle Base
- 50 g unsalted butter
- 50 g all-purpose flour
- 300 ml whole milk, hot
- 10 g dijon mustard
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 1 g ground nutmeg
Cheese and Eggs
- 120 g gruyere cheese, finely grated
- 40 g parmesan cheese, finely grated
- 4 egg yolks
- 4 egg whites, room temperature
Second Bake
- 100 ml heavy cream
- 30 g parmesan cheese, grated
Nutrition (per serving)
Method
Preheat oven to 200°C/390°F. Brush the inside of 6 ramekins with melted butter and coat evenly with breadcrumbs. Tap out any excess. Place ramekins in a deep roasting pan.
In a medium saucepan over medium heat, melt the 50g of butter. Whisk in the flour and cook for 1 minute until lightly toasted but not browned to create a roux.
Gradually whisk the hot milk into the roux, stirring continuously to prevent lumps. Simmer until the mixture becomes thick and smooth. Remove from heat.
Stir the gruyere, 40g of parmesan, dijon mustard, salt, pepper, and nutmeg into the hot bechamel base until the cheese is completely melted. Let the mixture cool for 5 minutes.
Whisk the egg yolks into the slightly cooled cheese mixture one by one until fully incorporated.
In a clean, grease-free mixing bowl using a mixer, whip the egg whites until stiff peaks form.
Vigorously stir one third of the whipped egg whites into the cheese mixture to lighten it. Then, gently fold in the remaining egg whites using a spatula until no white streaks remain, taking care not to deflate the batter.
Divide the souffle mixture evenly among the prepared ramekins. Pour boiling water into the roasting pan to reach halfway up the sides of the ramekins to create a water bath.
Bake in the water bath at 200°C/390°F for 20 minutes until puffed and golden. Do not open the oven door during baking.
Carefully remove the ramekins from the water bath and let them cool for 20 minutes at room temperature. They will deflate dramatically, which is completely normal. Run a paring knife around the edges and turn the souffles out onto a parchment-lined baking sheet.
Increase oven temperature to 220°C/430°F. Pour heavy cream evenly over each unmolded souffle and sprinkle with the remaining 30g of parmesan cheese.
Bake for 10 to 12 minutes at 220°C/430°F until the souffles puff up again and develop a rapidly bubbling, crispy, golden-brown crust. Serve immediately.
Chef's Notes
- The twice-baked technique (Souffle Suissesse) is a legendary catering secret. You can perform the first bake up to 2 days in advance, keeping the unmolded souffles in the refrigerator until ready for the final, high-heat second bake.
- Ensure your bowl and whisk are immaculately clean before whipping egg whites. Any trace of fat will prevent them from reaching their maximum volume.
- Using a water bath (bain-marie) for the first bake ensures gentle, even cooking and prevents the exterior from drying out before the interior sets.
- When coating the ramekins, always tap out the excess breadcrumbs. An overly thick coating will result in an unpleasant, heavy crust on the sides.
- For strict vegetarians, ensure you source gruyere and parmesan made with microbial rennet rather than traditional animal rennet.
Storage
Refrigerator: 2 days — Store after the first bake only. Keep tightly covered in their ramekins or turned out in an airtight container.
Freezer: 1 month — Freeze after the first bake. Thaw overnight in the refrigerator before proceeding with the second bake.
Reheating: Reheat via the second bake instructions. Do not microwave.
