Mastering the Art of French Cooking | Julia Child
Recipe 175
- Soufflè au Fromage [Cheese Soufflè], p. 163
You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.
You can watch me make this recipe on my YouTube channel here.
Butter Count: +3.33 TB
Cost: $4.22 [~$1.06 per serving]
Looking for another Julia Child recipe? Check out my Recipe Checklist here to see if I've made it!
I'm so excited to be posting my first Julia Child soufflè! I feel like soufflès are one of those recipes that people, in general, are terrifed to make. After whipping this one up, I'm not really sure why we have this self-doubt. With a little bit of focus and determination, I believe that anybody can make a beautiful soufflè especially when they are following the wise words of Julia Child. There's six full pages prior to the first soufflè recipe going into much detail on how to make a perfect soufflè. I highly encourage you to get into the kitchen to cook your own soufflè today. Watching the soufflè puff up in the oven is absolute pure joy!
LAURA'S RATING: 7
BRIAN'S RATING: 7
I really had no idea what to expect when trying this as I didn't grow up eating soufflès. To be honest, I'm not even sure I could have told you what a soufflè was before today. I was so happy with the result, and now I'm even more excited to try the rest of them- sweet and savory! As a huge lover of cheese, I almost always put shredded cheese into my scrambled eggs in the mornings. This cheese soufflè reminded me just of those eggs. But it even gets a little better because the soufflè has a nice browned crust on top that's delicious. It received a 7 rating from both my husband and I because we loved it but felt it could be better with more additions. It was just a little plain. Though, some days plain is nice.
COOKING PROCESS:
The first thing to do is prepare the baking dish. I used this adorable soufflè dish from Amazon. The inside gets coated with butter and grated Swiss cheese.
Next, it's time to make the sauce. Butter and flour are sitrred together and cooked for two minutes over moderate heat. Off the heat, boiling milk is beaten in vigorously until well blended. Salt, pepper, cayenne, and nutmeg are also beat in, and it all goes back onto the heat until very thick.
The sauce is removed from the heat, and four egg yolks are beat into the sauce one-by-one.
The egg whites are then beat with salt until they form stiff peaks. One-fourth of the egg whites are stirred into the sauce along with grated Swiss cheese. Then the rest of the egg whites are carefully folded in. Be extra careful and gentle so you do not deflate the egg whites. If the egg whites are deflated, the soufflè will not rise properly! Top it with a little more grated Swiss cheese.
The last thing to do is put it all into your baking dish and bake! It's initially put into a 400-degree oven, but as soon as you put the soufflè in the oven, the temperature gets dropped to 375-degrees.
I baked mine for exactly thirty minutes, and it came out perfectly. It gave me about five minutes before it started to flatten. I'm so happy that I was able to snap a picture of it before it deflated!
You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking
Check out my Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
Bon appétit!
May 3, 2021 by Laura Ehlers
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