Cheese soufflé: Philippe Etchebest’s easy recipe to make it perfectly airy
The starred chef explains step-by-step how to make a perfect cheese soufflé recipe, a must in French cuisine. Follow his advice and make this inexpensive dish in no time!
From Cyril Lignac and his count soufflé recipe to Anne-Sophie Pic and her no-cook orange soufflé… All the big bosses go there from their tricks to make a perfectly airy soufflé! Philippe Etchebest in turn takes up the challenge on his Youtube channel and share his tips for a cheese soufflé good swollen. You too realize it Perfectly thanks to the precious advice of the Meilleur Ouvrier de France, the most popular on the small screen and impress your guests at your next dinner party.
Philippe Etchebest explains how to obtain an airy soufflé
Of the preparation to the cooking passing through thedelicate stage of mold liningthe starred chef and Meilleur Ouvrier de France reveals all his secrets to carry out without damage this must-have egg recipe. His two-step secret: butter his mold well from bottom to top for the first time, then place it in the fridge before buttering it a second time just before cooking. This will help the soufflé rise well.
Ingredients for 4 persons :
- 4 eggs
- 10 cl of milk
- 30 cl of liquid cream
- 400 g grated Comté or Emmental cheese
- 30g cornstarch
- 10g butter
- Preheat the oven to 180°C without ventilation.
- In a pot, heat the liquid cream with 5 cl of milk and the grated cheese. Mix with a whisk until the cheese is completely melted.
- Line your mold with butter previously melted from bottom to top using a brush so that the soufflé rises well during cooking. Repeat the step a second time after placing the mold in the refrigerator.
- Separate the egg yolks from the whites. Then add the yolks to the cheese mixture as well as the cornstarch that you have previously incorporated into the remaining milk. Be careful not to put the heat too high so as not to cook the eggs. Mix everything with an electric mixer to obtain a perfectly smooth mixture.
- Weigh your souffle maker before incorporating half of its weight in egg whites (eg: for 700 g, pour 350 g of egg whites). Beat them until stiff, adding a pinch of salt so that they are tight.
- Incorporate the whites using a souffle device without breaking them using a rubber spatula.
- Pour the mixture into the mold previously lined. Bake in a bain-marie at 210°C for 35 minutes. Serve quickly so as not to let the soufflé… fall!