How to make cheese soufflé? French cheese soufflé

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Who knows how to create a romantic atmosphere and really enjoy the taste? Of course, the French! It is from them that we will borrow the idea of a beautiful, airy and incredibly appetizing dish, which is ideal for both a romantic dinner and a family holiday dinner. And we will cook cheese soufflé! Yes, yes, for someone it may be a discovery that soufflé can be not only sweet, but also s alty. But believe me, after trying this dish once, you will want to cook it again and again!

Let's talk about combinations

When learning how to make a cheese soufflé, you first need to get at least some idea of what it is best to combine it with. This dish is very well complemented with a fresh vegetable salad with lots of greens. Put a bottle of good red wine on the table, light candles, serve salad, cheese soufflé and red fish cuts on the table - and your romantic dinner is ready. In addition, this delicacy can be served with fresh pastries and a cup of strong blackcoffee. In general, there are many options for combining an exquisite French dish with other products. Therefore, it is time for the most important thing - the preparation of the main course of the evening.

Cheese soufflé in the best French tradition

The set of products is quite simple and inexpensive. Only one "costly" component can be singled out - cheese. For this dish, you can use cheeses of various varieties, as well as combine them with each other. For example, take cheddar or edam as a base, and add gorgonzola, dor blue or other blue cheese for a “zest”. And you can cook cheese soufflé exclusively from goat cheese. It all depends on your personal preference.

List of Required Components

We will take the number of ingredients, based on the fact that we will have 200 grams of cheese (it should be rubbed first). So, we need:

• 8 eggs;
• 600 ml milk;
• 2 tablespoons of mustard;
• 100 grams of sifted flour;
• 100 grams of butter;
• 50 grams of breadcrumbs (for sprinkling molds).

Preparing the base for the soufflé - white sauce

The first thing we do is prepare a thick sauce. To do this, over low heat in a saucepan with a thick bottom, melt the butter and add mustard and flour to it. Mix thoroughly so that there are no lumps. Cook for a minute over medium heat, then reduce it to a minimum and gradually (half a glass) pour milk. After adding eachservings, stir the sauce very well and only then add the next one. When all the milk is poured into the pan, you can again increase the heat and cook the mass, stirring, for about 10 minutes. Remove the ready thick white sauce from the stove and cool.

In a separate bowl, mix the yolks of eight eggs and grated cheese, and then add to the cooled sauce. Mix thoroughly - the mass should be homogeneous. In another bowl, beat the chilled proteins with a drop of lemon juice (so the foam will turn out more magnificent). Carefully, so as not to damage, we introduce the protein mass into the yolk-cheese-milk. Stir with a spatula from the bottom up so that the proteins do not settle.

Bake the soufflé in the oven

You can take one or more baking dish (if you want to make the dish portioned). Lubricate it well with butter, sprinkle with breadcrumbs on top. Pour off the excess (what did not stick to the walls). Pour the cheese mass into molds (or pour into one), using a plastic spatula, separate it from the edges of the dishes so that the soufflé does not stick during baking and can be easily pulled out of the mold when ready.

In the preheated oven, carefully place the molds with our future soufflé. The temperature inside should be 180 degrees for a gas stove and 200 for an electric stove. The dish is being prepared for about half an hour, but do not forget to occasionally look into the oven - the appearance of a lush golden crust indicates that the cheese soufflé is ready. It is better to serve it immediately, as it will not have time to settle, it willhot, fragrant and airy. Although the fallen cap will not worsen the taste of this amazing dish, only its appearance will suffer slightly. A big plus is that French cheese soufflé can always be different, you just need to use a different type of cheese, and the choice is truly huge: Roquefort, Suluguni, Parmesan, cheese, goat, gouda, Adyghe and others.

A new take on a classic dish

Often, housewives, having tried some interesting recipe, begin to experiment with it - they change it to suit their tastes, as well as depending on the ingredients available in the house, the availability of time for cooking, etc. It happened with this French dish. Taking it as a basis, our housewives came up with a new recipe. And now we can cook the "Cheese Soufflé" pie in a slow cooker. The main ingredient here is still cheese, but yeast is added to the list of ingredients. So, for 200 grams of cheese you will need:

• 2 eggs;
• 1, 5-2 cups flour;
• 5 grams yeast;
• 100 grams of butter;
• glass of sour cream;
• a dessert spoon of mustard.

In half a glass of sour cream we breed yeast, add a little s alt. Grind the butter until white and mix with sour cream. Add flour and knead the dough. Divide it into three equal parts and roll out lightly. For the filling, mix in a blender all the remaining ingredients, except for the proteins (whisk them separately). We combine both masses and mix gently.

Time to take on the slow cooker

Go to the tab of the components in the multicooker. Lubricate its bowl with butter, spread one layer of dough - then half of the filling, dough again, the remaining cheese mass and cover with a third layer of dough. Close the lid and turn on the "Baking" mode. The cake is prepared on average up to 40 minutes. The result is a very beautiful and satisfying cheese soufflé pie. The recipe with a photo of the finished dish, which is presented in our article, will help you prepare this chic and very appetizing dish yourself.

Conclusion

Dilute the usual and already rather boring holiday snacks with this delicious delicacy - you will see that your guests will simply be delighted. Tip: if you are cooking for a large number of people (more than 4), then it is better to make the soufflé in portions, and in the case of a pie, cut it in advance and serve to everyone, garnishing with fresh vegetables and herbs.