Soufflé

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Spinach and Cheese Soufflés

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Classic Cheese Soufflés

You can have these savory soufflés for breakfast or as appetizer for lunch and dinner. I have read so many comments about how difficult is to make a soufflé. I have heard famous chefs in various competitions saying that this is one of the dishes that require a lot of technique. Well, let’s just say that it is not easy to prepare, it requires using the right techniques, proportions and amounts of ingredients, and a lot of strength, especially if you decide to beat the egg whites with a hand whisk (just like me). The result, however, is amazing, and these soufflés are gone in no time which is the reason why I made two batches.
In the past I was buying the soufflés that they had at Panera Bread. What I noticed is that theirs were not soufflés because they used some sort of puff pastry which was filled with eggs and cheese mixture. That’s fine but these are not soufflés. So Panera Bread better check a cookbook on how to prepare soufflés.

Ingredients
4 egg yolks
5 egg whites
2 cups of grated white cheddar cheese (you can use more than one kind of cheese)
2-3 tbsp grated Parmigiano Reggiano
3 tbsp flour
2/3 stick butter
1 1/3 cup whole milk
1 tsp nutmeg
2 tsp paprika
1 tsp salt

Preparation

  • Melt the butter in a saucepan, and add the flour. Stir for 2-3 minutes. The mixture becomes crumbly but make sure it does not become golden brown.
  • At the same time heat up the milk until it starts boiling. Remove it from the heat and let it sit for 1 minute before you add it to the crumbly mixture.
  • Pour in the milk and whisk the mixture well so that there are no lumps. Return the saucepan to the stove and heat up the mixture while constantly stirring until the mixture becomes very thick. Remove from the heat.
  • Whisk in the salt , nutmeg and paprika. Start adding the egg yolks, one at a time and mix well after each addition. Set aside.
  • Butter 6 ramekins (bottom and sides). Sprinkle with Parmigiano Reggiano. Set aside.
  • Now for the part where you need to be strong enough. Beat 5 egg whites until stiff. This can be a good exercise for your arms unless you choose to use the mixer. I prefer the exercise so I beat the egg whites with a hand whisk.
  • Fold 1/4 of the egg whites into the milk and egg yolks mixture. Fold in the rest of the whites in two batches while sprinkling cheddar cheese. You can add spinach too, or any other ingredient you may like at this stage. Make sure when you fold in the whites to stir in one direction only. It is very important in order to achieve the desired result. Do not overdo it.
  • Preheat the oven to 400 F. Pour the batter in the ramekins. Place the ramekins in the oven and turn down the temperature to 375 F. Bake for 25-30 minutes. Do not open the oven at all during that time as the soufflés will deflate.

Initially, I was not very optimistic about the final result but if the recipe is followed to the point, you will be successful.

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