Cheese soufflé
1 h 5 min
Average: 5 (1 vote)

French Cheese Soufflé

By Myriam Baya, Food blogger

Cheese Soufflé is a beloved classic of French cuisine – light, fluffy, and packed with flavour. This elegant baked dish can be made with a single grated French cheese like Comté PDO, or with a rich combination of hard cheeses such as Abondance PDO, Emmental de Savoie PGI or Gruyère de France IGP. Whether served as a savoury starter, a light lunch or part of a French dinner party menu, this easy cheese soufflé recipe brings a true taste of France to your table! For the best effect, make sure to serve it immediately, before it begins to deflate. 

 

Where does this iconic dish come from? The French soufflé rose to prominence in the 19th century thanks to great French chefs like Marie-Antoine Carême and Auguste Escoffier. Its name, meaning “puffed”, captures the magic of its rise in the oven – a hallmark of French culinary finesse. While Comté is a classic choice, cheese soufflés can also be made with stronger varieties such as Roquefort, Bleu d’Auvergne, Fourme d’Ambert or even Maroilles. Soufflé variations abound – with additions like ham, spinach or even salmon offering delicious twists on the original. 

Preparation time

20 min

Ingredients For

  • 60 g
  • Butter
    Charentes-Poitou Butter PDO
  • 400 ml
  • x 4
  • 150 g (such as Comté, Abondance, Emmental or Gruyère)

Preparation

1

Preheat your oven to 160°C. Butter and flour your baking tin.  

2

Prepare the béchamel sauce: Melt the butter in a heavy-bottomed saucepan, then add the flour and cook over low heat, stirring until it smells slightly nutty, like biscuits. Pour in the milk all at once and whisk continuously until the mixture thickens. Continue cooking for a further 5 minutes. 

3

Season with salt and pepper, then add the grated cheese and stir well. Leave the sauce to cool for a few minutes.

4

Meanwhile, separate the egg yolks from the egg whites and beat the whites until stiff. Stir the egg yolks into the warm béchamel sauce using a spatula until well combined. 

5

Then, gently fold in the egg whites. 

6

Pour the mixture into the prepared tin, filling it about 3/4 full.  Bake for 45 minutes without opening the oven door, as this can cause your soufflé to collapse before it's fully set. 

7

Serve immediately (the soufflé does fall over very quickly!), accompanied by a nice crisp salad with a French vinaigrette.  

The French touch you need in your inbox

Please complete this field
Your registration is confirmed