https://www.thefrenchcookingacademy.com
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Comfort food
  • How to Make A Twice Cooked Cheese Souffle

How to Make A Twice Cooked Cheese Souffle

Posted on Jun 15th, 2017
by Stephane
Categories:
  • Comfort food
cheese souffle

Stephane won twice the best home cook recipes and his cheese Souffle recipe has been published on the Australian website SBS FOOD which is a nationally recognized and well respected food channel;

recipe extract below from the judges:

The flavours in this soufflé are simple but classic. I love the nuttiness of the Comté and the natural saltiness of the pancetta.

SERVES
4

PREPARATION

30MIN

COOKING

1hr

SKILL LEVEL

MID
Ingredients
  • 25 gbutter, plus extra for greasing
  • 25 gplain flour, plus extra for dusting
  • 250 ml(1 cup) full cream milk
  • 1pinch salt
  • 1pinch black or white pepper
  • 1pinch grated nutmeg
  • 1fresh bay leaf
  • 2eggs, separated
  • 140 gComté, finely grated

 

Thyme and pancetta sauce

  • 400 mlpouring cream (at least 45% fat)
  • 8thin slices pancetta
  • 2small sprigs thyme, plus extra for garnish

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 200ºC.

For the béchamel, melt the butter in a saucepan over low heat, add the flour and stir continuously with a whisk for about 2 minutes. Add the milk and stir with a whisk.

Season with salt, pepper and nutmeg and add the bay leaf, increase the heat to medium and cook, while stirring regularly, for 5-10 minutes or until thick and creamy. Remove from the heat and set aside to slightly cool to warm.

Brush four 125 ml (½ cup) capacity ramekins with the melted butter, then coat the inside of each dish with flour – tap out any excess flour.

When the béchamel has cooled to warm, remove the bay leaf, then stir in 60 g of the cheese, a little bit at a time, making sure it’s well combined.

Add the egg yolks, stirring well making sure the mix is smooth. Pour into a large clean bowl.

Beat the eggwhites with a pinch of salt until firm and foamy. Gently fold the eggwhites, one third at a time, into the béchamel using a spatula, making sure there are not white streaks.

Divide the mixture among the ramekins, filling them no more than three-quarters of the way.

Place the dishes in a large roasting pan and bake on the middle rack for 25-35 minutes or until just set and golden.

For the thyme and pancetta sauce, gently heat the cream and thyme in a small saucepan over medium low heat.

In a large frying pan over medium heat, cook the pancetta until just crisp.

Add 4 crisp pancetta slices to the cream and reduce until a coating consistency. Remove from the heat and set aside.

Thinly slice the remaining crisp pancetta and set aside for garnishing.

When the soufflés are just-cooked, take them out of the oven and let them cool down for about 10 minutes (they will deflate, which is normal). Run a knife around the edge of the ramekuins, turn upside down and tap onto a plate to remove the soufflés – they should easily fall out.

Place the soufflés, upside down, on individual baking dishes, pour over the sauce and scatter over the remaining cheese.

Bake on the middle rack for 10-15 minutes or until the cheese melts and the soufflés puff up. In the last few minutes of cooking, finish the soufflés under the grill (moving them to the top rack) to get a nice crispy cheese crust.

Garnish with the pancetta and thyme sprigs and serve immediately.




 

(Visited 2,631 times, 2 visits today)
  • cheese
  • cheese souffle
  • french recipes
  • souffle
  • stephane nguyen
  • the chefsline
  • the french cooking academy

Stephane

3 Comments Hide Comments

Sarah Foster says:
June 17, 2017 at 4:09 pm

Stephane, congrats on winning with this classic dish! It looks just sumptuous and lovely. I’ll be making this for our house guests we have visiting from NSW this week. It looks just perfect for a super chic supper during the week. Along with my new go-to dessert dish … the apple tart tartine! Well done to you! Sarah

Log in to Reply
FCA says:
June 19, 2017 at 7:32 pm

Thanks i am glad i went it was tons of fun and really tense too! but i did learn a lot from it.

Log in to Reply
Kay says:
July 18, 2017 at 2:27 am

Twice baked souffle….what a great idea. I’m going to try this. I love that I can make the souffle and serve it hours later!!! I have trouble finding panchetta that looks like in the video. I think I’ll try prosciutto. — I am REALLY enjoying your cooking videos. Please keep them coming!

Log in to Reply

Add Your Comment Cancel reply

You must be logged in to post a comment.

Search for a recipe

Join our cooking school

enroll in our online course get started with french cooking
Chicken recipes

Chicken recipes

Comfort food

Comfort food

culinary school

culinary school

Fish and seafood

Fish and seafood

French articles, wine, food, guides

French articles, wine, food, guides

French cooking basics

French cooking basics

How to recipes

How to recipes

Meat dishes

Meat dishes

online cooking classes

online cooking classes

Sauces & Stocks

Sauces & Stocks

Soups and consommés

Soups and consommés

Starters and salad

Starters and salad

Subscriber's recipes

Subscriber's recipes

Sweets and Dessert

Sweets and Dessert

Vegetables & Sides

Vegetables & Sides

About Stephane

About Stephane

Hi, I’m Stephane. Self-taught cook, You Tube creator and a passionate French culinary instructor.

Five years ago, I set out to master the art of French cooking from my kitchen. I have spent thousands of hours studying and practicing the techniques taught in the most exclusive culinary schools in France and from classics like Escoffier’s Guide Culinaire.
My mission is to make learning to cook French cuisine accessible and easy for the home cook. My unique approach to teaching the secrets of French cuisine has accumulated over 16 million views online and forged a community of cooking enthusiasts across the globe.

Latest Wine Education Podcasts

  • Introduction to Bordeaux July 1, 2019
  • Wine Production June 27, 2019
  • Tasting from Languedoc Roussillon May 1, 2019

Your top 10 French recipes

  • Chicken chasseur recipeChicken chasseur recipe (84,098)
  • How to make a Gratin DauphinoisHow to make a Gratin Dauphinois (60,895)
  • Parisian Hot ChocolateParisian Hot Chocolate (44,614)
  • Essential guide to Crème BrûléeEssential guide to Crème Brûlée (43,546)
  • How to make a French Custard Pie (Flan parisien)How to make a French Custard Pie (Flan parisien) (39,932)
  • Boeuf Bourguignon recipe (red wine beef stew)Boeuf Bourguignon recipe (red wine beef stew) (34,793)
  • Real good rice pudding recipeReal good rice pudding recipe (32,627)
  • How to make a Shortcrust Pastry by HandHow to make a Shortcrust Pastry by Hand (32,604)
  • How to make a mayonnaise sauceHow to make a mayonnaise sauce (30,286)
  • How to make Beurre Blanc ( butter sauce)How to make Beurre Blanc ( butter sauce) (27,056)

Follow me on

  • Terms and conditions
  • Privacy policy
  • Logout
  • Login
  • Register
  • Cookie Policy

The French Cooking Academy | ALL RIGHTS RESERVED | © 2021

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT