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    You are in: Home / Recipes / Soufflé Au Fromage Recipe
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    Soufflé Au Fromage

    Soufflé Au Fromage. Photo by Bay Laurel

    1/1 Photo of Soufflé Au Fromage

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Bay Laurel's Note:

    This is one of Julia Child's more popular recipes from "Mastering the Art of French Cooking". I have yet to even come close to make all her recipes but this is something that is a favorite and my DD requested I make for her on her 9th birthday. I love the way Julia takes the time to explains her steps. I have to slow down, but I actually learn something.. Enjoy.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Preheat your oven to 400 degrees.
    2. 2
      Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. .
    3. 3
      In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
    4. 4
      Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
    5. 5
      Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
    6. 6
      Beat vigorously with a whip until blended.
    7. 7
      Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
    8. 8
      Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick.
    9. 9
      Remove the sauce from the heat.
    10. 10
      If you haven't done so already, immediately start to separate 5 eggs.
    11. 11
      Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
    12. 12
      Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point.
    13. 13
      Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
    14. 14
      Stir a big spoonful of the beaten whites into the sauce.
    15. 15
      Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese.
    16. 16
      Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step!
    17. 17
      Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
    18. 18
      Sprinkle the reserved tablespoon of Swiss cheese on top.
    19. 19
      Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!).
    20. 20
      In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
    21. 21
      Bake 4-5 more minutes to firm it up, then serve at once.
    22. 22
      A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten.
    23. 23
      To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
    24. 24
      Bon Appetite!

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    Ratings & Reviews:

    • on March 27, 2010


      The classic to end all. Not at all difficult. I make this as a special treat for my chef/hubby.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Soufflé Au Fromage

    Serving Size: 1 (109 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.7
    Calories from Fat 212
    Total Fat 23.6 g
    Saturated Fat 13.5 g
    Cholesterol 246.3 mg
    Sodium 783.4 mg
    Total Carbohydrate 9.4 g
    Dietary Fiber 0.2 g
    Sugars 0.6 g
    Protein 19.7 g

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