The Catalan TableCheese Soufflé
The cheese soufflé is a light and fluffy delight with a creamy core of Comté and Parmesan cheeses, perfectly gratinated in the oven.
Ingredients
Servings
6
Measurement units
Ingredients
- 150 grsComté cheese
- 20 grsParmesan
- 80 grsbutter
- 80 grsflour
- 500 mlwhole or semi-skimmed milk
- 4 eggs
- 1 egg white
- oregano, or thyme, etc.
- butter and flour for the moulds
Nutritional Information
Per serving
Calculated for 6 servings
Calories
361 kcal
Protein
16.9 g
Fat
25.8 g
Carbohydrates
15.5 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Method
- Take eggs and butter out 1 hour ahead. Brush the moulds with softened butter from the base up, flour them and refrigerate 1 hour.
- Tray on the lowest rack. Preheat 180 ºC 30 minutes, top and bottom, fan.
- Béchamel: butter, flour 2–3 minutes, cold milk to the boil. Salt, pepper, nutmeg. Cool. Yolks when tepid. Stiff whites, fold in two batches. Grated cheese, keeping some for the top.
- Fill three-quarters. 30–35 minutes for a 21 cm mould; 15 minutes for individuals. Serve straight from the oven.
Recommendations & Tricks
- The moulds should be glass or porcelain.
- They must cook with steam: a pot of boiling water in the oven.
- Thierry Marx uses only whipped whites and paints the soufflé with some of the yolks.
Original recipe
View or download the original PDF document.