Preparation

• Remove the eggs and butter from the refrigerator one hour in advance so they reach room temperature.
• Using a brush, generously coat the molds with softened butter and lightly dust with flour. Ensure that the butter thoroughly covers all surfaces.
• Remove excess flour by inverting the molds and place them in the refrigerator for at least 1 hour. Note: It's recommended to butter them from the base of the mold upwards towards the edges.
• Place the tray on the lowest rack of the oven to ensure even baking of the soufflé.
• Preheat the oven to 180ºC for at least 1/2 hour beforehand with top and bottom heat, using the fan mode to ensure a consistent temperature.
• Grate the cheeses and set them aside for later.
• Prepare a béchamel: Melt the butter in a small saucepan over low heat.
• Add the sifted flour and stir for 2-3 minutes until it cooks and loses the raw flour taste.
• Gradually add the cold milk while stirring continuously until it reaches a boil.
• When the mixture begins to boil, remove it from the heat and continue stirring to thicken it.
• Add a little salt (just a pinch), black pepper, and nutmeg to taste; continue stirring to integrate the flavors.
• Transfer the béchamel to a large bowl and let it cool until it is warm.
• Separate the yolks from the whites and optionally add the yolks to the béchamel when it is warm, incorporating them well.
• Chef Thierry Marx only adds the whipped egg whites and uses part of the yolks to lightly brush the top of the soufflé.
• Whip the egg whites to stiff peaks, ensuring they are firm and hold their shape in the bowl.
• Mix a bit of the whipped egg white with the béchamel and stir vigorously with a hand whisk to smooth the mixture.
• Add half of the whipped egg whites and gently fold with a spatula, using a circular motion from the center towards the edges, rotating the bowl in the opposite direction.
• Once integrated, add the other half of the egg whites and proceed in the same manner, with gentleness and patience.
• Now add the grated cheese, reserving a little for the final decoration, and mix gently.
• Fill the molds up to 3/4 of their capacity and sprinkle the reserved grated cheese on top.
• Place the molds on the lower part of the oven and set a pot of boiling water next to them to generate steam during baking.
• Bake for about 30-35 minutes for the 21 cm mold until the soufflé has risen and is golden.
• Bake for about 15 minutes for the individual molds of 8-9 cm, or until they are well risen and golden.
• Serve immediately upon removing from the oven, as the soufflé will deflate in temperature and begin to reabsorb ambient moisture.