Soufflé au Fromage

Name: Soufflé au Fromage
Total time: 54 min
Yield: 4 servings
Cuisine: french
Ingredients: 20 g Unsalted butter; 20 g Parmesan; 120 g Gruyère; 30 g Unsalted butter; 30 g Plain flour; 300 ml Whole milk; 1 tsp Dijon mustard; 1 pinch Cayenne pepper; 0.5 tsp Fine sea salt; 0.25 tsp Ground black pepper; 4 piece Egg yolks; 5 piece egg white; 0.25 tsp Cream of tartar

54 min · 29 min active · makes ~760 g · Easy

A cheese soufflé made with Gruyère and Parmesan, lightened with whipped egg white and finished with Dijon mustard and cayenne for depth.

See more →

Soufflé au Fromage

A cheese soufflé made with Gruyère and Parmesan, lightened with whipped egg white and finished with Dijon mustard and cayenne for depth.

See more →

TOTAL TIME

54 min

ACTIVE TIME

29 min

QUANTITY

~760 g

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/12

Tools0/13

Ingredients

0/12 gathered · 4 servings

50g

20g

120g

30g

300ml

1tsp

1pinch

0.5tsp

0.25tsp

4piece

5piece

0.25tsp

#	Quantity	Notes	State
1	50g	—	—
2	20g	—	—
3	120g	—	—
4	30g	—	—
5	300ml	—	—
6	1tsp	—	—
7	1pinch	—	—
8	0.5tsp	—	—
9	0.25tsp	—	—
10	4piece	—	—
11	5piece	—	—
12	0.25tsp	—	—

Tools

15 items

Serveware

1 item

Procedure

29 steps

1 of 29

Heat the oven to 200 °C.

200°C

⏱ 15 min

2 of 29

Brush the inside of the soufflé dish thoroughly with the butter, coating the base and sides evenly.

Unsalted butter · 20 g

⏱ 1 min

3 of 29

Grate the parmesan into the small bowl

Parmesan · 20 g

⏱ 1 min

ResultGrated parmesan

4 of 29

Tip the finely grated Parmesan into the buttered soufflé dish and rotate it so the cheese coats the base and sides completely, tapping out any excess.

Grated parmesan · step 3

⏱ 1 min

ResultGrated parmesan

5 of 29

Place the soufflé dish in the refrigerator.

⏱ 15s

ResultGrated parmesan

6 of 29

Leave the soufflé dish in the refrigerator until the Parmesan coating is firm and cold.

⏱ 5 min

ResultChilled parmesan-coated lining

7 of 29

Grate the gruyère into the medium bowl

Gruyère · 120 g

⏱ 2 min

ResultGrated Gruyère

8 of 29

Add the butter to the saucepan.

Unsalted butter · 30 g

⏱ 15s

ResultUnsalted butter

9 of 29

Set the pan over a medium heat and melt the butter until it is foaming but not browned.

⏱ 2 min

ResultMelted butter

10 of 29

Add the plain flour to the melted butter all at once.

Plain flour · 30 g

⏱ 30s

ResultUncooked roux

11 of 29

Stir the flour roux constantly over the heat for about 2 minutes until it is smooth and pulling away from the sides of the pan.

⏱ 2 min

ResultPale roux

12 of 29

Pour the whole milk into the smooth roux in a slow, steady stream.

Whole milk · 300 ml

⏱ 30s

ResultPale roux and whole milk

13 of 29

Whisk the béchamel over a medium heat, working out any lumps, until the sauce is thick and smooth and coats the back of a spoon.

⏱ 4 min

ResultSmooth béchamel sauce

14 of 29

Add the Dijon mustard to the béchamel base and stir to combine.

Dijon mustard · 1 tsp

⏱ 30s

ResultSmooth béchamel sauce and dijon mustard

15 of 29

Add the cayenne pepper to the seasoned béchamel and stir through.

Cayenne pepper · 1 pinch

⏱ 20s

ResultSmooth béchamel sauce and dijon mustard and cayenne pepper

16 of 29

Add the fine sea salt to the seasoned béchamel and stir to combine.

Fine sea salt · 0.5 tsp

⏱ 20s

ResultSmooth béchamel sauce and dijon mustard mixture

17 of 29

Add the black pepper to the seasoned béchamel and stir to combine.

Ground black pepper · 0.25 tsp

⏱ 20s

ResultSmooth béchamel sauce and dijon mustard mixture

18 of 29

Add the egg yolks one at a time to the seasoned béchamel, beating well with a wooden spoon after each addition until fully incorporated.

Egg yolks · 4 piece

⏱ 2 min

ResultEgg-yolk-enriched béchamel

19 of 29

Pour the cheese béchamel base over the finely grated Gruyère and stir together until the cheese is evenly combined.

Egg-yolk-enriched béchamel · step 18

⏱ 1 min

ResultGruyère-enriched soufflé base

20 of 29

Crack the egg whites into a large, scrupulously clean bowl, discarding any trace of yolk.

Egg white · 5 piece

⏱ 30s

ResultEgg white

21 of 29

Add the cream of tartar to the egg whites.

Cream of tartar · 0.25 tsp

⏱ 20s

ResultEgg white and cream of tartar

22 of 29

Whisk the egg white mixture to stiff, glossy peaks that hold their shape but are not dry.

⏱ 3 min

ResultWhipped egg whites

23 of 29

Add the whipped egg whites to the egg yolk and Gruyère mixture, spooning them in gently.

Whipped egg whites · step 22

⏱ 1 min

ResultGruyère-enriched soufflé base and whipped egg whites

24 of 29

Fold the whipped egg whites and the egg yolk and Gruyère mixture together with a large metal spoon, using slow, sweeping figure-of-eight strokes to keep as much air as possible.

⏱ 2 min

ResultSoufflé mixtureused in step 26

25 of 29

Remove the chilled soufflé dish from the refrigerator and set it on the kitchen counter.

⏱ 30s

ResultChilled parmesan-coated lining

26 of 29

Pour the soufflé mixture into the chilled Parmesan-lined soufflé dish, filling it to about 1 cm below the rim.

Soufflé mixture · step 24

⏱ 1 min

ResultChilled parmesan-coated lining and soufflé mixture

27 of 29

Run the tip of a table knife around the inside edge of the soufflé mixture in a shallow groove to help it rise straight and even.

⏱ 30s

ResultGrooved cheese soufflé

28 of 29

Using oven gloves, place the soufflé dish in the oven.

⏱ 15s

ResultGrooved cheese soufflé

29 of 29

Bake the soufflé without opening the oven door for 25–28 minutes until risen, golden on top and just set with a slight wobble at the centre.

200°C

⏱ 27 min

ResultBaked soufflé

Total Time54 min

#	Product	Tool	Action
1	—	200°C	Heat the oven to 200 °C.⏱ 15 min
2	20 g		Brush the inside of the soufflé dish thoroughly with the butter, coating the base and sides evenly.⏱ 1 min
3	20 g		Grate the parmesan into the small bowl⏱ 1 minResultGrated parmesan
4	Grated parmesanstep 3		Tip the finely grated Parmesan into the buttered soufflé dish and rotate it so the cheese coats the base and sides completely, tapping out any excess.⏱ 1 minResultGrated parmesan
5	—		Place the soufflé dish in the refrigerator.⏱ 15sResultGrated parmesan
6	—		Leave the soufflé dish in the refrigerator until the Parmesan coating is firm and cold.⏱ 5 minResultChilled parmesan-coated lining
7	120 g		Grate the gruyère into the medium bowl⏱ 2 minResultGrated Gruyère
8	30 g		Add the butter to the saucepan.⏱ 15sResultUnsalted butter
9	—		Set the pan over a medium heat and melt the butter until it is foaming but not browned.⏱ 2 minResultMelted butter
10	30 g		Add the plain flour to the melted butter all at once.⏱ 30sResultUncooked roux
11	—		Stir the flour roux constantly over the heat for about 2 minutes until it is smooth and pulling away from the sides of the pan.⏱ 2 minResultPale roux
12	300 ml		Pour the whole milk into the smooth roux in a slow, steady stream.⏱ 30sResultPale roux and whole milk
13	—		Whisk the béchamel over a medium heat, working out any lumps, until the sauce is thick and smooth and coats the back of a spoon.⏱ 4 minResultSmooth béchamel sauce
14	1 tsp		Add the Dijon mustard to the béchamel base and stir to combine.⏱ 30sResultSmooth béchamel sauce and dijon mustard
15	1 pinch		Add the cayenne pepper to the seasoned béchamel and stir through.⏱ 20sResultSmooth béchamel sauce and dijon mustard and cayenne pepper
16	0.5 tsp		Add the fine sea salt to the seasoned béchamel and stir to combine.⏱ 20sResultSmooth béchamel sauce and dijon mustard mixture
17	0.25 tsp		Add the black pepper to the seasoned béchamel and stir to combine.⏱ 20sResultSmooth béchamel sauce and dijon mustard mixture
18	4 piece		Add the egg yolks one at a time to the seasoned béchamel, beating well with a wooden spoon after each addition until fully incorporated.⏱ 2 minResultEgg-yolk-enriched béchamel
19	Egg-yolk-enriched béchamelstep 18		Pour the cheese béchamel base over the finely grated Gruyère and stir together until the cheese is evenly combined.⏱ 1 minResultGruyère-enriched soufflé base
20	5 piece		Crack the egg whites into a large, scrupulously clean bowl, discarding any trace of yolk.⏱ 30sResultEgg white
21	0.25 tsp		Add the cream of tartar to the egg whites.⏱ 20sResultEgg white and cream of tartar
22	—		Whisk the egg white mixture to stiff, glossy peaks that hold their shape but are not dry.⏱ 3 minResultWhipped egg whites
23	Whipped egg whitesstep 22		Add the whipped egg whites to the egg yolk and Gruyère mixture, spooning them in gently.⏱ 1 minResultGruyère-enriched soufflé base and whipped egg whites
24	—		Fold the whipped egg whites and the egg yolk and Gruyère mixture together with a large metal spoon, using slow, sweeping figure-of-eight strokes to keep as much air as possible.⏱ 2 minResultSoufflé mixtureused in step 26
25	—		Remove the chilled soufflé dish from the refrigerator and set it on the kitchen counter.⏱ 30sResultChilled parmesan-coated lining
26	Soufflé mixturestep 24		Pour the soufflé mixture into the chilled Parmesan-lined soufflé dish, filling it to about 1 cm below the rim.⏱ 1 minResultChilled parmesan-coated lining and soufflé mixture
27	—		Run the tip of a table knife around the inside edge of the soufflé mixture in a shallow groove to help it rise straight and even.⏱ 30sResultGrooved cheese soufflé
28	—		Using oven gloves, place the soufflé dish in the oven.⏱ 15sResultGrooved cheese soufflé
29	—	200°C	Bake the soufflé without opening the oven door for 25–28 minutes until risen, golden on top and just set with a slight wobble at the centre.⏱ 27 minResultBaked soufflé
Total Time			54 min

Serving

Using oven gloves, remove the soufflé dish from the oven immediately when baked.
Bring the soufflé dish straight to the table and serve immediately, scooping portions onto warm plates.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	388kcal
	22g
	29g
	17g
	11g
	4g
	0.3g
	768mg

Ingredients0/12

Tools0/13

Recipe

Soufflé au Fromage

A cheese soufflé made with Gruyère and Parmesan, lightened with whipped egg white and finished with Dijon mustard and cayenne for depth.

What you’ll doYou will prepare a chilled soufflé dish, make a béchamel base enriched with egg yolks and Gruyère, whip egg whites to stiff peaks, fold them together gently to preserve air, then bake until risen and just set at the centre. The whole process takes about an hour, with most time spent waiting for the oven.

Serves4

Total54 min

LevelMedium

Ingredients

Unsalted butter50 g
Parmesan20 g
Gruyère120 g
Plain flour30 g
Whole milk300 ml
Dijon mustard1 tsp
Cayenne pepper1 pinch
Fine sea salt0.5 tsp
Ground black pepper0.25 tsp
Egg yolks4 piece
Egg white5 piece
Cream of tartar0.25 tsp

Tools

Soufflé dishServing plateLarge mixing bowlOvenMedium bowlWhiskWooden spoonRefrigeratorBrushGraterMedium saucepanTable knifeOven gloveSouffle dishSmall bowl

Method

Heat the oven to 200 °C.

200°C15 minOven

Brush the inside of the soufflé dish thoroughly with the butter, coating the base and sides evenly.

1 minSouffle dish, BrushUnsalted butter · 20 g

Grate the parmesan into the small bowl

1 minSmall bowl, GraterParmesan · 20 g

Tip the finely grated Parmesan into the buttered soufflé dish and rotate it so the cheese coats the base and sides completely, tapping out any excess.

1 minSouffle dishGrated parmesan · step 3

Place the soufflé dish in the refrigerator.

15sSouffle dish, Refrigerator

Leave the soufflé dish in the refrigerator until the Parmesan coating is firm and cold.

5 minSouffle dish

Grate the gruyère into the medium bowl

2 minMedium bowl, GraterGruyère · 120 g

Add the butter to the saucepan.

15sMedium saucepanUnsalted butter · 30 g

Set the pan over a medium heat and melt the butter until it is foaming but not browned.

2 minMedium saucepan

Add the plain flour to the melted butter all at once.

30sMedium saucepanPlain flour · 30 g

Stir the flour roux constantly over the heat for about 2 minutes until it is smooth and pulling away from the sides of the pan.

2 minMedium saucepan, Wooden spoon

Pour the whole milk into the smooth roux in a slow, steady stream.

30sMedium saucepanWhole milk · 300 ml

Whisk the béchamel over a medium heat, working out any lumps, until the sauce is thick and smooth and coats the back of a spoon.

4 minMedium saucepan, Whisk

Add the Dijon mustard to the béchamel base and stir to combine.

30sMedium saucepanDijon mustard · 1 tsp

Add the cayenne pepper to the seasoned béchamel and stir through.

20sMedium saucepanCayenne pepper · 1 pinch

Add the fine sea salt to the seasoned béchamel and stir to combine.

20sMedium saucepanFine sea salt · 0.5 tsp

Add the black pepper to the seasoned béchamel and stir to combine.

20sMedium saucepanGround black pepper · 0.25 tsp

Add the egg yolks one at a time to the seasoned béchamel, beating well with a wooden spoon after each addition until fully incorporated.

2 minMedium saucepan, Wooden spoonEgg yolks · 4 piece

Pour the cheese béchamel base over the finely grated Gruyère and stir together until the cheese is evenly combined.

1 minMedium bowlEgg-yolk-enriched béchamel · step 18

Crack the egg whites into a large, scrupulously clean bowl, discarding any trace of yolk.

30sLarge mixing bowlEgg white · 5 piece

Add the cream of tartar to the egg whites.

20sLarge mixing bowlCream of tartar · 0.25 tsp

Whisk the egg white mixture to stiff, glossy peaks that hold their shape but are not dry.

3 minLarge mixing bowl, Whisk

Add the whipped egg whites to the egg yolk and Gruyère mixture, spooning them in gently.

1 minMedium bowlWhipped egg whites · step 22

Fold the whipped egg whites and the egg yolk and Gruyère mixture together with a large metal spoon, using slow, sweeping figure-of-eight strokes to keep as much air as possible.

Result · Soufflé mixture · used in step 26

2 minMedium bowl, Wooden spoon

Remove the chilled soufflé dish from the refrigerator and set it on the kitchen counter.

30sSouffle dish, Refrigerator

Pour the soufflé mixture into the chilled Parmesan-lined soufflé dish, filling it to about 1 cm below the rim.

1 minSouffle dishSoufflé mixture · step 24

Run the tip of a table knife around the inside edge of the soufflé mixture in a shallow groove to help it rise straight and even.

30sSouffle dish, Table knife

Using oven gloves, place the soufflé dish in the oven.

15sSouffle dish, Oven, Oven glove

Bake the soufflé without opening the oven door for 25–28 minutes until risen, golden on top and just set with a slight wobble at the centre.

200°C27 minSouffle dish, Oven

Using oven gloves, remove the soufflé dish from the oven immediately when baked.

15sSouffle dish, Oven, Oven glove

Bring the soufflé dish straight to the table and serve immediately, scooping portions onto warm plates.

Result · Baked soufflé

1 minServing plateBaked soufflé · step 30

Printed 10 October 2026