📝 About This Recipe
These Cheese Soufflé Miniatures are the ultimate marriage of French elegance and snackable comfort. Each bite features a crisp, buttery exterior that gives way to a center as light as air, bursting with the nutty complexity of aged Gruyère and a hint of sharp Parmesan. Perfect for elegant cocktail hours or a sophisticated brunch, these miniatures prove that the finest things in life truly do come in small packages.
🥗 Ingredients
For the Ramekins
- 2 tablespoons Unsalted butter (softened)
- 1/4 cup Parmesan cheese (finely grated)
The Panade (Base)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 cup Whole milk (warmed)
- 1/2 teaspoon Dry mustard powder
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 pinch Cayenne pepper
- 1/2 teaspoon Kosher salt
The Cheese and Eggs
- 4 large Egg yolks (at room temperature)
- 5 large Egg whites (at room temperature)
- 1 1/2 cups Gruyère cheese (finely grated)
- 1/4 teaspoon Cream of tartar
- 1 tablespoon Fresh chives (finely minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Generously grease a 24-cup mini muffin tin with softened butter, using upward strokes to help the soufflés climb.
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2
Dust the greased cups with the finely grated Parmesan cheese, tapping out the excess. This creates a savory 'ladder' for the batter to grip as it rises.
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3
In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Whisk in the flour and cook for 2 minutes to remove the raw flour taste, but do not let it brown.
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4
Gradually whisk in the warm milk. Continue whisking constantly until the mixture thickens into a smooth, heavy cream consistency, about 3-4 minutes.
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5
Remove the pan from heat. Stir in the mustard powder, nutmeg, cayenne, and salt. Let the mixture cool for 5 minutes.
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6
Whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. The base should look glossy and yellow.
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7
Fold in the grated Gruyère and minced chives. Set this base mixture aside in a large mixing bowl.
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8
In a separate, perfectly clean glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
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9
Increase the speed to high and continue beating until the peaks are stiff and glossy, but not dry or curdled.
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10
Gently stir one-quarter of the egg whites into the cheese base to lighten it. This prepares the heavy base for the remaining delicate whites.
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11
Using a rubber spatula, very gently fold the remaining egg whites into the base. Use a 'cut and fold' motion to preserve as much air as possible until no white streaks remain.
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12
Carefully spoon the mixture into the prepared mini muffin tin, filling each cup nearly to the brim.
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13
Place the tin in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 12-15 minutes until the miniatures are puffed and golden brown.
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14
Do not open the oven door during the first 10 minutes of baking, as the rush of cool air can cause the delicate structures to collapse.
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15
Remove from the oven and serve immediately while they are at their peak height and fluffiness.
💡 Chef's Tips
Ensure your egg whites are at room temperature to achieve maximum volume when whipping. Use a high-quality aged Gruyère or Comté for the most robust and authentic flavor profile. Never grease the tins with oil; butter provides the necessary friction and flavor for a perfect rise. If you don't have a mini muffin tin, you can use small espresso cups or 2-ounce ramekins. Avoid over-folding the egg whites; a few tiny streaks are better than a deflated batter.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Champagne or a dry Prosecco to cut through the richness. Serve alongside a simple arugula salad with a bright lemon vinaigrette. Offer a small bowl of truffle honey on the side for a sweet and savory flavor explosion. Arrange on a slate board garnished with extra fresh chives and a dusting of smoked paprika.