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The cheese soufflé embodies the perfect harmony between a creamy béchamel base, generously garnished with grated cheese, and whipped egg whites for a light and airy texture. To enjoy a meal that is both gourmet and comforting, Chef Christophe reveals all the steps to make this classic of French gastronomy. And to not lose its splendor, the soufflé must be enjoyed as soon as it comes out of the oven. Get your aprons on!
- Put the mold in the fridge.
- Prepare 10 g of softened butter.
- Soak the walls of the mold with butter using a brush.
- Add the flour to the mold.
- Line the bottom and edges.
- Tap to remove excess.
- Reserve the lined mold in a cool place.
- Grate the county.
- Make the roux by gently cooking 40 g of butter and 40 g of flour.
- When the roux is cooked, dilute everything with the milk little by little to obtain a thick béchamel.
- Add salt and pepper.
Preparation of the béchamel:
- Break 3 eggs while separating the whites from the yolks.
- Pour the yolks into the béchamel.
- Cook to boil for 1 minute.
- Remove the béchamel into a salad bowl and cover it with film on contact.
- Having preheated the oven to 175°C, clarify the 2 remaining eggs so that only the whites are left. Incorporate a pinch of salt into the 5 whites.
- Beat them with an electric mixer at full speed.
- When the whites are firm, add ¼ of the whites into the béchamel.
- Whisk vigorously.
- Pour in 1/3 of the remaining whites and mix gently with the spatula, adding the grated cheese.
- Stir the rest of the whites gently.
- Fill the mold almost to the brim and arrange a few pieces of cheese on top.
- Cook the soufflé for around twenty minutes. Serve immediately when it comes out of the oven.
- Simply accompany it with a green salad.