World How do you get your soufflé right every time?

12:45  03 march  2021
12:45  03 march  2021 Source:   elle.fr

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Sweet or savory, the soufflé is a great classic of French cuisine which always impresses, provided of course, to taste it before it falls again. Presentation and recipes.

Soufflé au fromage © robynmac / iStock Cheese soufflé

Delicate and soft, soufflé is a French culinary specialty very popular with young and old alike. The key to its success lies in its puffy dough, which demands to be enjoyed right out of the oven, since it deflates almost immediately. Some soufflés are familiar to everyone, such as chocolate or Grand Marnier soufflé, even if the greatest classic is undoubtedly the cheese soufflé.

How to make a cheese soufflé?

To prepare the essential cheese soufflé, make a béchamel sauce to which egg yolks and grated cheese are added. Thanks to these additions, the béchamel becomes a Mornay sauce. 50g of flour, 50cl of milk and 5 eggs at room temperature are needed to obtain six small soufflés (or a large one for six people).

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We start by generously buttering the ramekins, before sprinkling them with flour. In the case of making a sweet soufflé, you can also use white sugar instead of the latter. This step is crucial, and ensures the puffy effect that sets any successful soufflé apart from others.

The dough

For the béchamel, we melt the butter in a saucepan. Once the latter has started to foam, add the flour, a little salt, pepper and a hint of nutmeg. Mix everything well to obtain a white, smooth and homogeneous roux. The milk is then poured in, little by little, while continuing to stir, until the sauce thickens. Once the béchamel is ready, add, off the heat, 150g of grated Comté or grated Emmental cheese, as well as the egg yolks one by one, to obtain the famous Mornay sauce. Beat the egg whites until stiff, before gently mixing them with the latter. And there you have it, all you have to do is pour the dough into your ramekins, or soufflé molds, buttered and floured, until so that they have room to inflate. Reserve in the fridge for at least 1 hour, maximum 4 hours.

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It is necessary to cook the soufflés in two stages, first 10 minutes in an oven preheated to 210 ° C so that they are seized by heat from the start of cooking. Then lower the temperature to 180 ° and cook for 30 minutes until they protrude slightly from the mold. Important: when cooking soufflés, you should never open the oven door, otherwise your precious items will fall under the cold air inlet. Once the soufflés are well inflated, they are served right out of the oven. Guests can wait for the soufflé, but the soufflé is not waiting for anyone!

What ingredients to prepare a soufflé?

For a cheese soufflé, we favor hard cheeses such as Emmental, Comté but also Gruyère, Parmesan or even Cheddar. You can then vary the pleasures and add mushrooms to the dough, or seasonal vegetables such as onions or pumpkin cut into pieces. And for ham and cheese soufflés, simply add pieces of ham cooked in Mornay sauce, and you're done.

On the sweet side, in addition to the irresistible chocolate soufflé , or Grand Marnier soufflé , made with pastry cream and orange liqueur, you can also flavor the dough with lemon, vanilla, caramel, or use other fruit liqueurs.

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This is interesting!