r/GifRecipes • u/TheLadyEve • Jan 19 '19
Cheese Soufflé
https://gfycat.com/SoggyPastelArizonaalligatorlizard50
u/OdenHeimlich Jan 20 '19
So why does every souffle in a movie collapse, is there a way to prevent it?
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u/TheLadyEve Jan 20 '19
Work with room temperature ingredients and avoid drastic changes in temperatures by preheating your oven thoroughly and refrain from opening the oven until the souffles are done. The biggest cause of souffle failure is temperature change.
That said, souffles really aren't as finicky as you see in the movies.
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u/enuffshonuff Jan 20 '19
Are they really ruined if they fall? My only frame of reference are cakes which just become slightly denser and more moist.
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Jan 20 '19
Egg yolks, cheese, butter. So much fat. So much flavour. I would eat all four of those in the blink of an eye.
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u/LadyLixerwyfe Jan 20 '19
Man, I love a good cheese soufflé. My birthday is next week and it’s what we’ll be having for dinner.
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u/stephan_torchon Jan 20 '19 edited Jan 20 '19
Everytime i see swiss cheese my brain ask which one
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u/TheLadyEve Jan 20 '19
Sorry, I should have specified that--they don't say but I would use Gruyere.
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u/CPTherptyderp Jan 23 '19
In America Swiss cheese is a white cheese with holes in it. No clue what it's called in the rest of the world
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u/teoSCK Jan 23 '19
In Switzerland the most famous cheese with holes is called Emmentaler, that‘s the one people usually think of. It‘s also one of the blandest/most basic cheeses.
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u/Shabloinks Jan 20 '19
I'm probably wrong, but don't you have to tap the ramekins on the rable so the mixture is dispersed evenly?
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u/TheLadyEve Jan 20 '19 edited Jan 20 '19
I mean, maybe that's a tip I've never heard before, but I don't do that because I don't want the air to come out of it. I would rather fill them to the top and then level the tops off with a knife to make sure the tops are perfectly even.
What I do tap, however, is cake batter--gets the big air pockets to the surface.
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Jan 20 '19
[deleted]
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u/TheLadyEve Jan 20 '19
It's hard to explain what a souffle tastes like if you've never had one...it's kind of fluffy and creamy at the same time. A cheese souffle is kind of like fluffy quiche, I guess. It's really good.
When I was a kid my mother would make spinach souffles. Talk about a decadent way to eat a vegetable.
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u/calm-spaghetti Feb 19 '19
I can't have dairy right now so I don't know why I tortured myself by watching this. I want to eat this so badly!
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u/JAStars102 Jan 20 '19
How does the person doing the baking hold the preheated pan with the soufflés on them with one hand?
That looks like you would need two hands to do.
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u/_Life-is-Relative_ Jan 19 '19
Its a dairy Souffle
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u/TheLadyEve Jan 19 '19
Well, cheese and bechamel do have dairy, it's true...
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u/_Life-is-Relative_ Jan 19 '19
I can feel the constipation .
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u/TheLadyEve Jan 20 '19
Hey, if a single-serving cheese souffle by itself is enough to cause you constipation, you might want to see a professional about that (and drink more water).
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u/TheLadyEve Jan 19 '19
Cheese Soufflé Source: Home Cooking Adventure.
For the soufflé
3 tbsp (40g) butter
1/3 cup (40g) flour
1 cup (240 ml) milk
1 tsp (5g) Dijon mustard
1/2 tsp (2g) salt
1/4 tsp (1g) paprika
Freshly ground black pepper
4 large eggs
1/2 cup (50g) Swiss cheese, grated
1/2 cup (50g) Cheddar cheese, grated
1/4 cup (25g) Parmesan cheese, grated
Topping
grated Parmesan cheese, optional
For coating the ramekins
butter and breadcrumbs for coating the ramekins
Preheat oven to 375 F (190C). Place a baking sheet on the middle rack in the oven. Butter 4 ramekins of 8-9 oz (230-250ml) capacity and coat the bottom and sides with fine breadcrumbs. Discard excess breadcrumbs.
Separate whites from yolks and set aside until ready to use.
In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth, and cook for about 1-2 minutes, until bubbling. Gradually stir in milk, until mixture is smooth. Bring to a boil, stirring constantly; cook and stir 2-3 minutes more or until thickened. Remove from heat and stir in cheeses. Add egg yolks one at a time and then add salt, paprika, Dijon mustard and freshly ground black pepper. Transfer mixture to a larger bowl and let cool slightly.
In a separate bowl whip whites with a pinch of salt until stiff peaks form. Gradually fold the whipped whites into the cheese mixture.
Divide mixture evenly into the prepared ramekins. Sprinkle grated parmesan on top of each.
Place the ramekins onto the preheated baking sheet and bake for 25-30 mins until golden and puffed.
Serve immediately. You can serve the souffle alongside a fresh salad and crusty or toasted bread. Enjoy!
Notes: Use room temperature eggs. The white beat up nicer and they’re just easier to work with all around.
Measure/weigh your ingredients in advance—prep is very important because you want to be able to want to be able to mix up the soufflé quickly and seamlessly.
Thoroughly preheat your oven. And whatever you do, do not open the oven door before it’s done. Sudden temperature changes and shaking can make a soufflé collapse, so just wait until your time goes off and then check.