Maman's Cheese Soufflé
ID: 7afc4f89...
An exceptionally easy, fail-proof cheese soufflé recipe from legendary chef Jacques Pépin's mother. Unlike traditional French soufflés that require separating eggs and folding whipped whites, this rustic method mixes whole beaten eggs directly into a warm béchamel sauce, yielding a beautifully puffed, rich, and creamy result.
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🍳 Cooking Flow
Make a standard béchamel sauce with butter, flour, milk, salt, and pepper. → Beat the whole eggs together in a large bowl. → Temper the beaten eggs by slowly whisking in the warm béchamel sauce. → Fold in the grated Swiss cheese and chives. → Pour into a buttered, Parmesan-coated baking dish and bake at 375°F (190°C) for 35-40 minutes.
Cooking Steps
Brief Cooking Order
Make a standard béchamel sauce with butter, flour, milk, salt, and pepper. → Beat the whole eggs together in a large bowl. → Temper the beaten eggs by slowly whisking in the warm béchamel sauce. → Fold in the grated Swiss cheese and chives. → Pour into a buttered, Parmesan-coated baking dish and bake at 375°F (190°C) for 35-40 minutes.
Introduction
An exceptionally easy, fail-proof cheese soufflé recipe from legendary chef Jacques Pépin's mother. Unlike traditional French soufflés that require separating eggs and folding whipped whites, this rustic method mixes whole beaten eggs directly into a warm béchamel sauce, yielding a beautifully puffed, rich, and creamy result.
Step 1
Melt 6 tablespoons of butter in a saucepan over medium heat.
Step 2
Whisk in 6 tablespoons of flour to form a light roux and cook for about 1 minute.
Step 3
Gradually pour in 2 cups of cold milk while whisking constantly. Bring the mixture to a boil and cook for about 1 minute until thickened to form a smooth béchamel.
Step 4
Season the béchamel with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, then remove from heat.
Step 5
In a separate large bowl, crack and beat 5 extra-large eggs together until fully blended.
Ingredients List
Important Notes
No need to separate eggs! This unique family recipe beats whole eggs together, making it incredibly approachable and forgiving.
Coating the buttered baking dish with grated Parmesan cheese not only prevents sticking but also creates a delicious, savory crust.
Temper the eggs carefully by adding the warm béchamel slowly while whisking continuously to avoid scrambling them.
You can prepare the soufflé mixture ahead of time and keep it in the fridge before baking.
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