Wednesday, November 2, 2011

Cheese Soufflé

Decadent fluffy cloudy texture ... how exactly is the best way to describe a soufflé?
Even though this is not a hard recipe, to bake a perfect soufflé is required some knowledge on how to be delicate and how to proper whip the egg whites without the help of cream of tartar and other little things that prevent egg whites from overbeating.
Every single recipe requires techniques if you want to get it to perfection and soufflés are not an exception.
The gruyére cheese brings the soufflé to a level of saltiness just right and the parmesan cheese coated inside the ramekins also bring a little saltiness that intensifies after baked.


When I say it should be a little undercooked I don't mean raw at all, I just mean that the soufflé should be humid inside, not dry and make noises every time you dip your spoon in! An easy rule is to check the color on top, when you see the top partially golden brown is time to remove from oven (8-15min).

A collar made with aluminum foil and placed around the ramekins is also another option if you wish to fill your ramekins to the top and make your soufflé really tall. The collar will prevent the batter from overflowing and will keep the sides straight (make sure you coat the inside of the collar with butter and parmesan cheese as well.

The oven is preheated at 400F and turned down to 350F after it goes in, the impact of a higher temperature at the beginning will make it puff up.
If you are baking your souffle in one large ramekin don't worry about changing the oven temperature, keep it at 375f at all times.







Ingredients:
butter for the molds
40g thinly grated parmesan cheese (to coat the ramekins)
15g unsalted butter (2 tbsp)
15g flour (4 tbsp)
125g milk (1/2 cup + 2 tbsp)
2 large egg yolks
60g Gruyere cheese (1 cup)
pinch of salt, nutmeg and cayenne pepper
3 cold egg whites

Utensils:
Ramekins with straight sides

Yields about three 3.5in ramekins

19 comments:

  1. Looks delicious .. I love your blog and I am a big big fan!!!! ;)

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  2. I am a new visitor to your amazing blog. Love your youtube videos and recipes very inspiring. Wish you great success. Do you have a twitter account?

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  3. Mmmmmmm.... it looks very tasty!! Now I'm a new fan of your web and your youtube videos (really they're very helpful) I wish you the best!!

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  4. Your souffle looks picture perfect. And of course, super delicious too.

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  5. Hi I was just introduced to your blog by a friend and I am in love! I love how fun, light and inviting your videos are, I love your style and the recipes! As a Brazilian living in the US they are very homey to me and I love the Brazilian touch you give them! I also liked the parts where you recommend places to go in The City, being from NJ I love NY and will be checking those places out sometime!!! Nice work! AMEI!
    -Monique

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  6. Olá querida! Sou sua fã! Poderia colocar o vídeo com a tradução do suflê de queijo? Gostaria muito de fazer. bjus

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  7. I made mine with artichoke and spinach, yummy! I love your blog Raiza & your food! :3

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  8. Eu amo as receitas que você faz, você faz parecer ser tão fácil! Eu conheci o seu canal no youtube por acaso e então me apaixonei, espero que tenha uma nova receita logo, mal posso esperar. Eu gostaria que você dublasse esse vídeo do soufflé de queijo, eu lhe agradeço desde já. Faz quanto tempo que você mora ai nos Estados Unidos?
    Como estou de férias e sem nada para fazer eu assisto um de seus vídeos e me aventuro na cozinha, muito bom o seu trabalho, parabéns se eu tiver um tempinho essa semana vou indicar o seu blog e o seu canal lá no meu blog.
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  12. I'm speechless ur souffle ....Priceless and too good!

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  13. The gruyére cheese brings the soufflé to a level of saltiness just right and the parmesan cheese coated inside the ramekins also bring a little saltiness that intensifies after baked.

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  14. Hi, I would like to try this recipe but there is no gruyere cheese here. Can I use the more commonly used cheese? Cheddar? Thank you!

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  15. This was an awesome recipe. Looking forward to trying your chocolate souffle recipe.

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  16. Raiza, é possível substituir o queijo Gruyere por quais outros tipos?

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  17. hi, i have a question. the butter : flour ratio is 1:1 so why the ingredient list of butter : flour is 2 tps : 4 tps ?

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  18. Most of the videos on YouTube say content unavailable.

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