📝 About This Recipe
A true masterpiece of French 'Spécialités au Fromage,' this Soufflé au Comté is the epitome of airy elegance and rustic comfort. Utilizing the nutty, complex notes of aged Comté cheese from the Jura mountains, this dish achieves a gravity-defying rise and a delicate, melt-in-your-mouth texture. It is a celebratory dish that transforms humble eggs and butter into a cloud-like spectacle of savory perfection.
🥗 Ingredients
For the Ramekins
- 1 tablespoon Unsalted butter (softened)
- 2 tablespoons Comté cheese (very finely grated)
The Panade (Base)
- 4 tablespoons Unsalted butter (high quality)
- 1/3 cup All-purpose flour (sifted)
- 1 1/4 cups Whole milk (warmed slightly)
- 1/2 teaspoon Dry mustard powder (adds depth)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Fine sea salt
- 1 pinch Cayenne pepper (for a subtle kick)
The Flavor and Structure
- 5 large Egg yolks (at room temperature)
- 6 large Egg whites (at room temperature, strictly no yolk traces)
- 6 ounces Comté cheese (aged 12-18 months, coarsely grated)
- 1/4 teaspoon Cream of tartar (to stabilize whites)
- 1 tablespoon Fresh chives (finely snipped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack. This preheated sheet will provide an immediate burst of heat to the bottom of your soufflé.
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2
Prepare a 1.5-quart soufflé dish (or four 10-ounce ramekins) by brushing the inside with softened butter using upward vertical strokes. This encourages the batter to climb the walls.
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3
Dust the buttered dish with the 2 tablespoons of finely grated Comté, rotating the dish to coat the sides evenly. Tap out any excess.
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4
In a medium heavy-bottomed saucepan, melt the 4 tablespoons of butter over medium heat until foaming.
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5
Whisk in the flour and cook for 2 minutes, stirring constantly. Do not let it brown; you want a 'blond roux' that smells slightly nutty.
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6
Gradually whisk in the warm milk. Continue whisking over medium heat until the sauce thickens and becomes smooth, about 3-5 minutes. It should be quite thick, like a heavy paste.
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7
Remove from heat and stir in the salt, nutmeg, mustard powder, and cayenne. Let the mixture cool for 5 minutes.
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8
Whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the 6 ounces of grated Comté and the chives.
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9
In a perfectly clean, grease-free bowl, beat the egg whites with the cream of tartar on medium speed until they form stiff, glossy peaks.
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10
Stir a large spoonful of the egg whites into the cheese base to lighten it. This makes the subsequent folding much easier.
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11
Gently fold the remaining egg whites into the base using a rubber spatula. Use a light 'cut and fold' motion to preserve as much air as possible. Stop as soon as no large white streaks remain.
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12
Pour the mixture into the prepared dish. Run your thumb around the inside rim of the dish to create a small 'channel'; this helps the soufflé rise straight up like a top hat.
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13
Place the dish on the preheated baking sheet in the oven. Immediately reduce the oven temperature to 350°F (175°C).
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14
Bake for 30-35 minutes (20-25 for individual ramekins) without opening the oven door. The soufflé is done when it is tall, golden brown, and has a slight jiggle in the center.
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15
Serve immediately! A soufflé waits for no one, so ensure your guests are seated before you pull it from the oven.
💡 Chef's Tips
Use room temperature eggs; they reach a much higher volume when whipped than cold eggs. Ensure your whisk and bowl for the egg whites are bone-dry and free of any fat or oil, or the whites won't stiffen. Don't over-mix the final batter; a few tiny streaks of white are better than a deflated soufflé. Never open the oven door during the first 25 minutes of baking, as the cool air can cause the structure to collapse. If you can't find Comté, a high-quality Gruyère or Emmental is an excellent authentic substitute.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine from the Jura region or a bright Chablis. Serve alongside a simple green salad with a sharp Dijon vinaigrette to cut through the richness. A side of crusty French baguette is perfect for scooping up the creamy center. For a decadent touch, drizzle a little warm truffle oil or heavy cream over the top once served.