This weekend, I would have liked to take out the barbecue and enjoy grilled meat, accompanied by good roasted vegetables. Instead, I fired up my oven and made cheese soufflés. I am faithful to certain values: “If you don’t have sun, eat cheese!”
So, it doesn’t replace, but it’s good and it boosts morale. And that’s not bad enough.
I imagine that soufflé is a dish that may scare some people. We hear so many people say that it is difficult to succeed. What if I told you that there is nothing simpler. My recipe is really very, very easy and foolproof! For that, I have a little trick that simplifies things a lot, and that will certainly surprise some people. Indeed, my soufflés consist of a béchamel sauce, cheese andeggs whole. I don’t whisk egg whites. And yet, my soufflés puff up perfectly. Sometimes a little crooked, but that’s the fault of the rotating heat of my oven.
I had read an article very interesting on the subject a few years ago, where Hervé This explained that it is the evaporation of the water contained in the soufflé, and therefore the steam which allows the soufflé to inflate. As for Gougères, actually. Not whipping the egg whites also makes for a slightly tastier cheese soufflé. I sometimes open the oven door, it doesn’t change anything. On the other hand, there is no escaping it, you have to sit down to eat right away, before the soufflé falls.
I choose the cheese that is in my fridge. Cantal entre-deux, Comté, Emmenthal, Gouda, mature cheddar, … The possibilities are numerous. With a salad, these soufflés are always a delicious meal.
100 g liquid cream
150 g grated cheese (Cantal, Comté, etc.)
Preheat the oven to 180°C. It is best if the heat comes from the bottom of the oven.
To melt the butter. Off the heat, add the flour and mix.
Add a little milk, then the beaten eggs, and the rest of the milk.
Thicken over medium heat, stirring constantly.
Stop at the first bubbles.
Off the heat, add the grated cheese and cream. Season and mix.
Prepare 4 small casseroles. Butter them, then flour them.
Spread the preparation and bake for about 25 minutes.
Eat right out of the oven.
To finish: it is also possible to make the preparation in a food processor. Cook all the ingredients for the béchamel, then add the other ingredients.
You can add spices such as nutmeg or cumin seeds. You can also add ham in small pieces.