Soufflé au Fromage

Ingredients

• 40 gbutter
• 40 gflour
• 300 mlwhole milk
• 4eggs — separated
• 120 gGruyère or Comté — finely grated
• 1 pinchnutmeg
• 30 gParmesan — for the dish
• to tastefine salt and white pepper

Method

1. Preheat your oven to 200°C (392°F) and butter a 1.5-liter soufflé dish, ensuring the sides are well-coated to help the soufflé rise evenly. Grate 120 g of Gruyère or Comté and 30 g of Parmesan, keeping them separate. Separate the 4 eggs, placing the yolks in one bowl and the whites in another. Allow the egg whites to come to room temperature for better volume when whipped.
2. In a medium saucepan, melt 40 g of butter over medium heat until it begins to foam but does not brown. Add 40 g of flour, stirring continuously with a wooden spoon or whisk to form a smooth paste, known as a roux. Cook the roux for about 2 minutes, until it smells slightly nutty but remains pale, ensuring it does not take on color.
3. Gradually whisk in 300 ml of whole milk, pouring it in a thin stream to prevent lumps. Continue to whisk until the mixture thickens and begins to bubble gently, forming a béchamel sauce. Remove from heat and season with a pinch of nutmeg, fine salt, and white pepper to taste. Stir in the grated Gruyère or Comté until melted and smooth.
4. Allow the béchamel to cool slightly, then whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. This step enriches the base and adds depth to the flavor. The mixture should be glossy and well-combined.
5. In a clean, dry bowl, beat the egg whites with a pinch of salt until they form stiff peaks. The whites should be firm and glossy, holding their shape without collapsing. Gently fold one-third of the beaten egg whites into the béchamel mixture to lighten it, using a spatula to maintain as much air as possible.
6. Carefully fold in the remaining egg whites in two additions, using a gentle under-and-over motion to preserve the airiness. Stop folding as soon as no streaks of white remain. Pour the mixture into the prepared soufflé dish, smoothing the top with a spatula.
7. Sprinkle the grated Parmesan evenly over the surface, which will create a golden, flavorful crust. Place the soufflé dish on a baking sheet and bake in the preheated oven for 25-30 minutes. The soufflé is done when it has risen significantly and the top is a deep golden brown, with a slight wobble in the center when gently shaken.
8. Serve the soufflé immediately, as it will begin to deflate after a few minutes. The aroma of the melted cheese should be inviting, and the texture inside should be light and airy, contrasting with the crisp top.