Soufflé au Fromage de Chèvre
Everyone loves a fluffy cheese soufflé that is substantial in texture and brimming with flavor. To get this result use a hard cheese with lots of taste like parmesan, Roquefort (blue cheese), cheddar, or an aged goat cheese works well. This one is easy, and simple and comes together in no time at all making it a perfect breakfast, lunch, or dinner! To answer the question and tips for success go to "What is a soufflé?" and try my chocolate soufflé dessert recipe!
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❤️About This Recipe
A Cheese soufflé recipe or should I say, Soufflé au Fromage de Chèvre! This is such a delicious dish and very inexpensive to make too.
A hard cheese is better for your recipe and gives a good flavor. Sprinkle the baking dish with Parmesan and then use a good hard cheese grated mixed into the body of the soufflé. A good strong blue cheese is good such as Roquefort or cheddar.
Or make it truly "fromage de chèvre" meaning goat cheese, which has been aged. Although the aging process only takes a few months, the cheese is harder and more crumbly than the soft, fluffy cheese people think of in North America where it is the cheese addition to "Greek Salad" here. You will find a helpful shopping guide for aged chèvre here made in a variety of countries.
If you have never made a soufflé before, you may like to read a few tips that I have put together Soufflé Recipe Tips. It will help with the ins and outs of soufflé making and how to solve problems. A soufflé that does not turn out is usually caused by some small thing that has been overlooked such as a small amount of egg yolk preventing the egg whites from becoming nice and stiff.
An egg separator is perfect to prevent this from happening. Plus, always use a small bowl to break the egg white into before adding to the bulk so you can easily see that there is no yolk. It's much better to discard one egg than all of them! Even one drop of egg yolk will stop the whites from beating up firm and preventing your soufflé from baking firm and airy.
Take the eggs out of the refrigerator about an hour before using or place them in a bowl of warm water for 15 minutes.
You will need a Charlotte mould/tin or if not, a deep dish suitable for the oven. A guide here is about a 2 ½ pint/1.5 litre soufflé dish.
Top Tips
- DO NOT OPEN THE OVEN DOOR DURING BAKING! The soufflé will deflate like a balloon that has been pricked by a pin!
- When cooked, remove from the oven and serve immediately.
Almost everyone loves a fluffy soufflé, and this one is easy to make and very tasty.
What To Serve With This Cheesy Soufflé
Crusty French bread, a fresh salad, crudites (raw vegetables), sliced tomato, tomato soup, a potato dish, charcuterie, a fruit salad, a cold soup.
This delicious recipe makes a great way to start the day as a breakfast soufflé!
Try These Luscious Dishes
- A Chocolate Soufflé recipe is a favorite with all chocoholics!
- This simple recipe will create the most wonderful breakfast or light lunch and is so tasty and healthy, Piperade.
📖 Recipe
Amazing Two Cheese Soufflé Recipe
Ingredients
- Recommended reading before you begin Follow These Top Tips For The Best Soufflés
- 1 oz /30g/2tablespoons butter
- 1 oz /30g/3tablespoons plain all purposeflour
- 6 fl oz /175mls/3/4 cup of milk
- A good pinch of grated nutmeg
- 1 bayleaf
- 5 oz /150g hard cheese grated (See notes for recommended varieties.)
- 1 oz /30g grated parmesan for sprinkling the tin/dish
- 6 egg whites room temperature
- ¼ teaspoon of cream of tartar
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F/190°C/Gas 5
- Prepare your Charlotte tin or dish by buttering it well and then sprinkle it with finely grated hard cheese such as parmesan.
- Heat the milk in a pan with the bay leaf added, to just below boiling and leave aside.
- Melt the butter gently in a large pan (large enough to take the egg whites later).
- Add the flour and gently mix to a paste with either a wooden spoon or a small balloon whisk which is my favorite.
- Continue stirring as you pour in some of the hot milk, stirring continuously.
- Season with salt and pepper and the nutmeg then add the rest of the milk with the bay leaf, stirring continuously. The sauce should become nice and thick.
- Remove the bay leaf, stir in the cheese, and set the sauce aside until you have whisked the egg whites.
- In a very clean bowl, beat or whisk the egg whites until they become frothy, then add the cream of tartar.
- Continue to beat or whisk the egg whites until the frothy mixture becomes white and stiff and it will stand up in peaks.
- Put a large spoonful of the mixture into the sauce and gently mix thoroughly, then pour the rest of the cheese sauce over the whites, folding it in (do not stir the egg whites into the sauce) very gently with a large spatula so as not to break the air bubbles.
- Pour the combined mixture into the buttered dish.
- Place in the middle of the preheated oven and bake for about 20 minutes until it is golden brown. Leave another five minutes to allow it to set in the middle. (Do NOT open the oven door while baking!)
Sandy says
Sorry, I haven't made this yet... I was looking fr the "chèvre" in the ingredients but couldn't find it. Is this an oversight?
Judith Coates says
Hi Sandy, sorry about the missing bits! sometimes life just pulls you away before your done. Its all fixed now, hope you will try it and let me know how it went. Thanks for letting me know!