Fast Cheese Soufflé
ID: 6e8e6f1b...
A wonderfully easy and fast cheese soufflé recipe inspired by Jacques Pépin's mother. It skips the tedious step of separating and whipping egg whites, resulting in a beautifully rustic, puffed, and creamy dish that can even be prepared ahead of time.
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🍳 요리 흐름
Make a thick béchamel sauce with butter, flour, and milk. → Whisk beaten eggs, seasonings, and grated Swiss cheese into the cooled béchamel. → Pour into a buttered gratin dish and marble in the minced fresh chives. → Decorate the top with shaved cheese strips and bake at 400°F for about 1 hour until puffy and golden.
조리 단계
간단한 조리 순서
Make a thick béchamel sauce with butter, flour, and milk. → Whisk beaten eggs, seasonings, and grated Swiss cheese into the cooled béchamel. → Pour into a buttered gratin dish and marble in the minced fresh chives. → Decorate the top with shaved cheese strips and bake at 400°F for about 1 hour until puffy and golden.
소개
A wonderfully easy and fast cheese soufflé recipe inspired by Jacques Pépin's mother. It skips the tedious step of separating and whipping egg whites, resulting in a beautifully rustic, puffed, and creamy dish that can even be prepared ahead of time.
단계 1
Preheat your oven to 400°F.
단계 2
Melt 6 tablespoons of butter in a saucepan over medium heat.
단계 3
Add 6 tablespoons of flour to the melted butter and whisk continuously for about 10 seconds to form a smooth blonde roux.
단계 4
Pour in 2 cups of cold whole milk all at once and whisk continuously until the mixture thickens and comes to a strong boil, creating a smooth béchamel sauce.
단계 5
Remove the saucepan from the heat and transfer the hot béchamel sauce to a large bowl to let it cool for about 10 minutes.
재료 목록
중요 사항
This recipe does not require separating the eggs, making it significantly faster and less intimidating than a traditional soufflé.
You can prepare the entire soufflé mixture a day ahead, cover it, store it in the refrigerator, and bake it directly when you are ready to serve.
The soufflé must be served immediately after baking as it will begin to deflate once it cools.
Baking the soufflé dish on a flat cookie sheet makes it much easier and safer to transfer in and out of the hot oven.
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