Jeanne Eats World

I like to cook. I like to eat.

  • Recent Posts

  • Authors

  • Post Archive

  • Categories

Daring Kitchen November: Souffle

Posted by Jeanne on November 14, 2010

I groaned aloud when I read that this was the November Daring Kitchen challenge.  I’ve made a souffle before, but I didn’t really enjoy the process and can’t say it was something I wanted to try again.

Also, there have been trips and weddings and catering jobs and so I ended up making this souffle the day before the post was to go up.  I figured even if it ended up like my dolmade disaster of October 2010, it might make for an entertaining read.

And it actually came together flawlessly.  Holy shit.  I shall not doubt the Daring Kitchen.

Souffle Au Fromage (cheese souffle), from Mastering the Art of French Cooking

Equipment

A six-cup souffle mold

A 2.5 quart saucepan

A 0.5 quart saucepan

A wooden spatula or spoon

A wire whisk

A bowl to beat egg whites in, or the bowl to your stand mixer

Ingredients

1 tsp butter

1 TB ground Parmesan cheese

3 TB butter

3 TB flour

1 cup milk

0.5 tsp salt

Black pepper, a pinch.

Cayenne pepper, a pinch.

Nutmeg, a pinch.

5 whole eggs (will use 4 yolks and 5 whites)

4 oz. grated cheese (I used Jarlsberg, the original recipe calls for either Swiss or Swiss and Parmesan)

Preheat oven to 400F.

Measure out all your ingredients.  Butter the inside of the souffle mold and sprinkle with grated Parmesan.  Set aside.

Add the milk to the smaller saucepan and set over medium-high heat to bring to a boil.  Melt the butter in the 2.5 quart saucepan.  When melted, stir in the flour with a wooden spoon.

Cook over medium heat until butter and flour have foamed together for 2 minutes without browning.  Remove from heat.

When mixture has stopped bubbling, pour in the boiling milk and whisk rapidly.  Add salt, pepper, cayenne, and nutmeg.  Return to the burner over medium heat and boil for one minute, whisking constantly.

Remove from heat.   Begin separating eggs – whites go into the bowl for the egg whites, and the yolks go into the sauce one at a time.

After adding each yolk, whisk in the yolk until combined.

Continue until you have added four yolks to the sauce and five whites in the bowl.  Return the sauce to the burner over medium heat.

Beat the egg whites with a pinch of salt until they hold stiff peaks.

Remove the sauce from the heat and add a quarter of the egg whites.  Add all but a tablespoon of the cheese – stir to combine well.  Carefully fold in the remaining egg whites.

Turn the souffle mixture into the prepared mold – mold should be about three-quarters full.  Tap the mold gently on the counter, smooth the surface, and place remaining cheese on top.

Set on a rack in the center of the pre-heated oven; close the door and immediately turn the heat to 375F.  Do not open the oven again until it’s done.  Bake for 25 to 30 minutes, or until the top is nicely browned and the souffle has puffed up a couple inches beyond the mold.  Bake an additional five minutes, remove from the oven, and serve at once.

HOLY SHIT PEOPLE I MADE A SOUFFLE.

This was really good – though horrifyingly hot when we ate it.  Next time (and there will be a next time!) I’ll use a stronger cheese.  The Jarlsberg was tasty but so mild that it was kind of just like eating the world’s fanciest and puffiest scrambled eggs – not a lot of cheese flavor.

But still, very very tasty.

Advertisements

4 Responses to “Daring Kitchen November: Souffle”

  1. Oh..you made Julia’s classic cheese souffle!! Bravo and it turned out absolutely gorgeous! I was going to make it too, but decided at the last minute to save it for another time. Glad I got to ‘experience’ it via your lovely photos 🙂 Well done!

  2. Gorgeous!! Of course we *knew* you could do it! Love teh beautiful color you got on your souffle!

  3. Breana said

    It worked!! I was so stressed out reading this post, and then it worked! Good for you!!

  4. Holy shit, I made a souffle!

    I was thinking the very same thing while watching it rise in the oven. Yours turned out beautiful. I think strong flavors are in order for all savory souffles. The light texture almost needs more flavor to come across correct on the pallete.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: