📝 About This Recipe
This classic French starter is the epitome of culinary elegance, offering a dramatic rise and a texture as light as air. By combining the nutty depth of aged Gruyère with the sharp bite of Parmesan, these individual soufflés create a sophisticated flavor profile that melts on the tongue. Perfect for impressing guests, these golden-domed delights prove that with a little technique, the intimidating reputation of the soufflé is easily conquered.
🥗 Ingredients
For the Ramekin Preparation
- 1 tablespoon Unsalted butter (softened)
- 2 tablespoons Parmesan cheese (finely grated)
The Panada (Base Sauce)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 cup Whole milk (warmed)
- 1/2 teaspoon Dry mustard powder
- 1 pinch Nutmeg (freshly grated)
- 1 pinch Cayenne pepper
- 1/2 teaspoon Fine sea salt (or to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Flavor and Structure
- 3 large Egg yolks (at room temperature)
- 4 large Egg whites (at room temperature)
- 1 cup Gruyère cheese (finely grated)
- 1/4 teaspoon Cream of tartar
- 1 tablespoon Fresh chives (minced)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to get hot.
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2
Prepare four 6-ounce ramekins by brushing the insides with softened butter using upward vertical strokes; this encourages the soufflé to climb. Dust the insides with grated Parmesan, tapping out the excess.
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3
In a medium heavy-bottomed saucepan, melt the 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes without browning to create a blond roux.
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4
Gradually whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more to prevent lumps. Cook until the sauce thickens and coats the back of a spoon.
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5
Remove the pan from heat. Stir in the salt, pepper, mustard powder, nutmeg, and cayenne. Let it cool for 5 minutes.
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6
Whisk the egg yolks into the warm sauce one at a time until smooth and glossy. Stir in the grated Gruyère and chives until the cheese is just starting to melt.
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7
In a clean, dry metal or glass bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Increase the speed and beat until stiff, glossy peaks form but the whites aren't yet dry.
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8
Take a large dollop of the egg whites and stir it vigorously into the cheese base to lighten the texture.
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9
Gently fold the remaining egg whites into the base using a rubber spatula. Use a 'cut and fold' motion, being careful not to deflate the air bubbles.
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10
Divide the mixture evenly among the prepared ramekins, filling them almost to the top. Run your thumb around the inside rim of each ramekin to create a 'channel'—this helps the soufflé rise straight up like a top hat.
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11
Carefully place the ramekins onto the hot baking sheet in the oven. Bake for 15-18 minutes until the soufflés have risen significantly and the tops are golden brown. Do not open the oven door during the first 12 minutes!
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12
Remove from the oven and serve immediately, as the soufflés will begin to deflate within minutes.
💡 Chef's Tips
Always use room temperature eggs for maximum volume when beating whites. Ensure your bowl and whisk are completely grease-free; even a speck of yolk will prevent whites from whipping. Do not over-mix the final batter; a few white streaks are better than a deflated mixture. If you don't have Gruyère, Comté or a sharp aged White Cheddar make excellent substitutes. Prepare the base up to 30 minutes in advance, but only whip the whites and fold them in right before baking.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or a dry Sauvignon Blanc. Serve alongside a simple arugula salad with a bright lemon vinaigrette to cut through the richness. Accompany with toasted baguette points or thin slices of brioche. A light drizzle of truffle oil just before serving adds an extra layer of luxury. Follow this appetizer with a light main course like roasted sea bass or poached salmon.