Gruyère Souffles
From “Eggs” by Michel Roux
‘This technique is similar for all hot soufflés, whether savoury or sweet.’ – Michel Roux.
Image credit: @gettyimages (licence-free for Canva Teams)
Ingredients
- 50g softened butter to grease dishes
- 50g Gruyère, grated, to coat dishes
- 20g butter
- 20g plain flour
- 250ml milk
- Salt and freshly ground pepper
- Pinch of cayenne
- 6 medium egg yolks
- 10 medium egg whites
- 240g Gruyère or Compté, finally grated, plus 8 or 4 thin discs
Instructions
- Preheat the oven to 200 degrees C (Gas 6). Beat the egg whites with a pinch of salt until peaks form.
- Generously grease the insides of 8 standard 8cm ramekins (or four 10cm soufflé dishes) with the softened butter.
- Put about 50g grated Gruyère into one dish, rotate it to coat the insides, then tip the excess into another ramekin. Repeat to coat them all.
- To make the béchamel, melt the 20g butter in a pan. Add the flour and cook for 2 minutes, stirring with a whisk, to make a roux.
- Still stirring, add the cold milk and bring to the boil over a medium heat. Let it bubble for a minute or two, then pour the béchamel into a bowl.
- Season lightly with salt, pepper and cayenne, then whisk the egg yolks. Cover the bowl with clingfilm and let it cool slightly.
- Immediately mix one-third of the egg whites into the warm soufflé mixture with a whisk. Then, using a large spoon, fold in the rest with one hand while showering the grated Gruyère over it with the other. Stop as soon as the mixture is amalgamated.
- Spoon the mixture into the ramekins, filling them to 5mm above the rim. Smooth the surface with a palette knife, then use a knife tip to ease the mixture away from the side of each ramekin to help it rise.
- Stand the ramekins in a deep, ovenproof dish lined with a sheet of greaseproof paper, and pour in enough almost-boiling water to come halfway up the sides.
- Bake the soufflés for 4 minutes (or 6 minutes for 10cm dishes).
- Meanwhile, trim the Gruyère discs to the same diameter as the dishes and cut into 4 segments.
- Quickly position a segmented Gruyère disc on top of each soufflé and immediately return to the oven for 1 minute (or 2 minutes for 10cm dishes).
- Put the cooked soufflés on individual plates and serve immediately – they won’t wait!
Serving Suggestions
A light, fresh salad makes a perfect companion to Gruyere souffles. Try a simple green salad with crisp lettuce, rocket, and a tangy vinaigrette to balance the richness of the cheese. For extra flair, add a handful of toasted walnuts or sliced pears.
A few slices of warm, crusty French bread are ideal for mopping up any remaining soufflé. If you fancy something more substantial, serve the soufflés alongside steamed asparagus or tender haricot beans tossed with a little butter and lemon zest.
For a finishing touch, a chilled glass of dry white wine, perhaps a Sauvignon Blanc or a crisp Chardonnay, pairs beautifully and rounds off the meal in true French style. Living here in the heart of the Cahors wine region, I can’t resist mentioning a lovely glass of local red! A young Cahors Malbec (known as Cot here) with gentle tannins and plenty of fresh red fruit is a real treat.
Wines from domaines like Domaine du Prince, Château du Cèdre, or Clos Triguedina also make the perfect companion for a cosy soufflé supper, and you’ll be supporting a local business!