Yes, I finally faced my fears and baked some soufflés. Every time they show these little fluffy things being baked on TV I start
hyperventilating and not because I am allergic to eggs but because all the chefs put the fear of failure in your heart. THESE THINGS WILL BE RAW…THESE THINGS WILL BE OVERCOOKED, and the worst one, THESE THINGS WILL
FALL FLAT IN 10-20 SECONDS. Fact is…if you follow an easy recipe, step by step, the only one which will come true is the falling flat bit. They go down so quick and even though you try and eat them before they disappear into the ramekin, you can’t because they are still piping hot from coming out of the oven.
But ok, wait! I was so proud when I took these 6 little marvels out of the oven and yes they were not perfect but they were great.
Really tasty and even Nicholas enjoyed his. Now that I have stepped into the world of baking soufflés, the next one will have to be in a chocolate flavour. If you have never baked soufflés…….go ahead. They are not that difficult to bake and they will give
you bragging rights next time someone says: “Oh no, will never bake those things…way to difficult”. You can smile….wink…and show them your photos ;0)
Makes: 6 Small Soufflés
60g Butter plus extra for greasing
40ml Parmesan cheese, grated or get the powdered parmesan, to dust the ramekins
1 small Onion, finely chopped
75ml Cake Flour
250ml warm Milk
10ml Dijon Mustard
4 Egg yolks
Salt and freshly ground Black Pepper to taste
160ml Gruyere Cheese, finely grated
5 Egg whites
- Grease 6 small (125ml) ramekins with butter.
- Sprinkle the parmesan cheese over to coat the insides and shake of the excess.
- Preheat the oven to 180˚C.
- Melt the butter is a saucepan and sauté the onions.
- Stir in the flour until combined.
- Gradually add the milk, whisking continuously to prevent lumps from forming.
- Keep whisking until the mixture starts to thicken and reaches boiling point.
- Remove from the heat and stir in the mustard.
- Let the mixture cool down for about 5 minutes and add the gruyere cheese.
- Beat the egg whites, with a pinch f salt, until they form soft peaks.
- Fold a third of the egg whites into the cheese mixture with a large metal spoon to lighten the consistency and then add the
- Pour the mixture into the ramekins (about two-thirds).
- Bake them in a bain-marie for about 30 minutes or until risen and golden brown.
- SERVE IMMEDIATELY.
Tips: You can make the sauce beforehand because it has to cool down anyway before you can add the egg whites.
Don’t over mix the mixture when you add the egg whites for that can cause the soufflés not the rise well.
Bake the soufflés immediately after preparation and please, please, please do not open the oven door during the baking process.