Cheese Soufflé – Soufflé au Fromage

October 24, 2025

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Cheese Soufflé is a basic French dish made out of primary elements – eggs, milk, butter and cheese – that turns into one thing particular. It puffs up fantastically with a golden high and ethereal centre. There’s no must be intimidated, with the correct method, soufflé is less complicated than you assume! I promise!

If there’s one factor I learnt from watching JB make over 30 variations of soufflé, it’s this: getting that massive golden puff is simple. However getting one which’s custardy-fluffy inside, really tastes of cheese, and stays puffed lengthy sufficient to get to the desk, permit time for the oohs, ahhs and photographs and nonetheless be puffed if you dig into it? That’s a unicorn.

However that’s precisely what you get with JB’s Cheese Soufflé. Hand on coronary heart, that is the perfect soufflé I’ve ever had in my life. It’s a stunner. I hope you find it irresistible as a lot as I do!

Cheese Soufflé

Hello everybody, thanks a lot for the sort suggestions after my first recipe, Hen Chasseur. I couldn’t resist following it up with one other French basic, Cheese Soufflé!

It’s a type of dishes that appears difficult to make however actually isn’t. You simply have to ensure it’s served right away whereas it’s nonetheless puffed and proud! I nonetheless bear in mind my restaurant days when soufflé was on the menu, it was pure chaos each time one got here out of the oven. The second it was prepared, somebody would yell “Soufflé!!” throughout the kitchen and hope the wait employees would magically seem instantly to sprint it to the desk. As a result of if there’s one rule all of us lived by, it’s this: Monsieur Soufflé doesn’t wait.

Right here’s what a soufflé seems to be like straight out of the oven, after which once more 5 minutes later. Certain, it’s finest to dive in when it’s puffed and golden, however even after it drops a little bit, it’s nonetheless smooth and ethereal inside and simply pretty much as good to eat.

About this Cheese Soufflé

It is a very basic French soufflé made by folding Mornay sauce into whipped egg whites for that golden, fluffy rise. (Mornay sauce is just béchamel sauce with cheese melted by means of it.)

What makes this recipe totally different from most soufflés is that I take advantage of nearly twice the same old quantity of Mornay sauce. It offers the soufflé an actual cheese flavour (rarer than you’d assume!) and a luxuriously custardy, cloud-like centre that’s actually restaurant high quality – the usual the cooks I labored for anticipated of me.

A little bit of cream of tartar helps the soufflé keep secure with out shedding its mild texture. We didn’t use it in eating places, however I like to recommend it for residence cooking as a little bit security web.

I’ve misplaced rely on what number of instances I’ve examined this. In all probability over 30 by now. However this didn’t have an effect on my want to indicate you the best way to make it so let’s get began!

Components

Nothing fancy right here, simply on a regular basis elements that flip into one thing actually particular as soon as they hit the oven!

Milk, full fats – Simply plain cow milk. Low fats works as nicely. Don’t substitute with non-dairy milk.
Unsalted butter – For making the roux (the bottom of the Mornay sauce). In case you solely have salted, scale back the added salt.
Plain flour (all-purpose flour) – Thickens the béchamel and stabilises the whipped eggs so it stays aerated and fluffy as soon as baked. Make certain to prepare dinner it for a few minutes with the butter so that you don’t find yourself with a uncooked flour style.
Egg – We use the yolks to complement the sauce. And the whites are the key to that stunning carry! Separate the eggs when fridge chilly – it’s simpler – then allow them to come to room temperature earlier than you begin the recipe. Bonus level: you’ll have an additional yolk to make use of for considered one of these recipes!
Gruyère cheese – Basic selection for cheese soufflé! With wonderful melting qualities, Gruyère offers stunning flavour with out being overpowering. Comté is the closest match however generally is a bit dear right here in Australia, be at liberty to make use of it if it’s reasonably priced the place you’re. Swiss cheese / Emmental could be my subsequent selection. In any other case use your favorite melting cheese like Cheddar (gentle ones), Monterey Jack, Colby or Tasty.
Cream of tartar – Helps stabilise the overwhelmed egg whites in order that they keep fluffy and don’t weep. We use the minimal quantity right here as a result of utilizing extra compromises the feel (I examined). Utilizing it additionally means that you can get extra time to fold, fill, and bake your soufflé with out shedding quantity. In case you don’t have any, no worries, your soufflé will nonetheless rise fantastically, it simply gained’t keep overrated fairly as lengthy.
Salt – Cooking salt / Kosher salt, simply sufficient to carry out the cheese flavour. Bear in mind, cheeses can differ in saltiness, so style your Mornay sauce earlier than including extra.
White pepper – Used as a substitute of black pepper so that you don’t get little black specks exhibiting by means of your stunning golden soufflé. It offers a mild heat and gentle spice. However if you happen to don’t thoughts the look, black pepper works advantageous too!.

Uncooked soufflés, able to hit the oven!

Learn how to make Cheese Soufflé

Soufflés have a little bit of a “scary” repute, however truthfully, they’re simpler than you assume. It’s only a fancy identify for a cheese sauce overrated with egg whites in any case. As soon as you know the way to do this, you’re set. The oven does the remainder!

1. Preparation

Preheat the oven – Preheat to 200°C / 400°F (180°C fan). The oven must be actually scorching earlier than you begin, that first burst of warmth helps the soufflé rise tall. If the oven isn’t scorching sufficient, the soufflé gained’t carry correctly.
Put together the ramekins – Brush the within of 4 (325 ml / 1 1/3 cup) ramekins nicely with melted butter utilizing a pastry brush, then place them on a baking tray. (There’s a brushing upwards method usually used for soufflés however that’s solely helpful when the soufflé combination goes in chilly. Ours is heat, so no want for that trick, sure, I’ve examined it! It really works nice for chilly mixtures like chocolate soufflés. Coming quickly? Perhaps!!!)

2. Make Mornay sauce (cheese sauce)

Mornay sauce is just béchamel sauce enriched with egg yolks and cheese. It’s not tough to make in any respect.

Warmth the milk – Pour the milk right into a small saucepan and place it over medium warmth. Heat it till you see steam rising, however don’t let it boil. Set it apart.
Make the roux – Whereas the milk warms, soften the butter in a big saucepan over medium warmth. Add the flour and whisk gently. It’ll look thick and pasty at first, like moist sand. Hold whisking for about 2 minutes till it turns into easy and glossy. Make certain to scrape into the corners of the pan and don’t let it brown. If it’s cooking too quick, decrease the warmth.

Make Béchamel – Slowly add one-third of the new milk to the roux whereas whisking shortly. It’ll thicken immediately. Then add half of the remaining milk, whisk till easy, and at last add the remainder together with the salt and pepper. Hold whisking for a few minute till the sauce is thick, easy, and lump-free.
Test the thickness – If you drag a spatula by means of the center of the sauce, it ought to depart a transparent path that holds its form for a second earlier than slowly closing.

Add the yolks – Flip off the warmth and whisk within the egg yolks one after the other. They gained’t prepare dinner, they are going to simply mix in to make the sauce richer.
Add cheese and flip it right into a Mornay sauce – Flip the warmth again to medium and whisk within the grated Gruyère till melted and easy. Scrape down the perimeters, cowl with a lid, and put aside. Congratulations – you’ve simply made a Mornay sauce!

3. Folding within the Egg Whites and Baking

Beat the egg whites – Put the egg whites and cream of tartar in a big bowl. Utilizing a hand mixer or a stand mixer fitted with the whisk attachment, begin beating on medium velocity for about 2 minutes till smooth peaks type.
End the egg whites – Improve the velocity to excessive and beat for an additional 30 seconds till agency peaks type (see photograph above). Beginning slowly helps the whites construct a secure construction. In case you rush, they’ll flip foamy and collapse later, I’ve discovered that the exhausting method!

Fold gently – Utilizing a hand whisk, give the Mornay a fast whisk to make it easy once more. Add 1 / 4 of the overwhelmed egg whites and whisk it in to loosen the Mornay sauce. Then, utilizing a rubber spatula, gently fold in one-third of the remaining whites. Use gradual, sweeping motions from the underside of the bowl, you need to maintain as a lot air as attainable. (See video at 2.quarter-hour). Tough folding = flat soufflé.
End the combination – Repeat folding two extra instances till all of the egg whites are simply mixed. Don’t fear about a couple of white streaks, they’ll mix in later.

Fill the ramekins – Use a ladle or giant spoon to fill the ramekins to about 1 cm / 0.4″ beneath the rim. Clean the tops with the again of a spoon dipped in water. ⚠️ Don’t overfill or they’ll overflow. And if you happen to don’t fill sufficient, they gained’t rise above the rim impressively.
Clear the edges – Run your thumb across the inside rim of every ramekin to scrub it, this provides the soufflé a clear edge to rise in opposition to.

Bake – Place the ramekins on a tray and bake for 20 minutes till tall and golden, nevertheless it jiggles if you happen to give the ramekin a mild shake. Don’t open the oven door, the sudden drop in warmth will make them sink. So no peeking! 🫣
Serve instantly – As soon as out of the oven, serve immediately. Soufflés rise fantastically however fall quick, that’s simply how they’re! So be certain everybody’s prepared on the desk to benefit from the second.

Custardy insides (after Nagi peeled off and ate the crust – her favorite half!)

Learn how to serve Cheese Soufflé

I personally love soufflé by itself however you could possibly undoubtedly pair it with a combined leaves salad seasoned with an on a regular basis dressing, a facet of roasted cauliflower, garlic butter mushrooms or sautéed spinach. And perhaps some bread as a result of it’s French. ☺️

And there you might have it, the basic French Cheese Soufflé. It seems to be fancy, nevertheless it’s made out of easy elements. In case you’ve ever thought soufflés have been too exhausting, I hope this recipe modifications your thoughts. Simply observe the steps, don’t peek within the oven, and belief the method, it’s going to rise! Serve it right away with a glass of white wine (Chablis could be my selection), and also you’ll really feel such as you’re in a little bit café in France.

You’ve obtained this! Bon appétit 😋 – JB

FAQ – Cheese Soufflé / Soufflé au Fromage

Watch the best way to make it

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