Cheese Soufflé: Preheat
your oven to 400 degrees F (200 degrees
C) and place the oven rack in the center of your oven. Butter a
(1.4 liter) soufflé mold and then dust the mold with an even layer of
the finely grated parmesan cheese. Place the soufflé mold on a larger baking sheet.
Béchamel Sauce: Melt the
butter in a medium sized saucepan placed over medium heat. When melted and
it starts to bubble, remove from heat and, with a wooden spoon or whisk, add all
the flour and stir until combined and smooth (no lumps). Return the saucepan to
medium heat and, stirring or whisking constantly, bring to a boil and continue
to cook for about one to two minutes or until light brown in color (this will get rid of the flour's raw taste).
Remove from heat and slowly add the milk, whisking constantly, until the sauce
is well blended and smooth. Whisking constantly, return to medium heat, and
bring to a boil. Continue to gently boil, whisking constantly, for about 2
minutes or until the sauce is very thick, smooth and shiny. Remove from heat, stir in the salt,
pepper, and cayenne pepper. Gradually stir in the grated cheese until it's melted.
Finally, stir in the chives and bacon, if using. Then whisk in the egg yolks, one at a time.
Next, whip the egg whites. In a clean bowl of your
electric stand mixer,
the whisk attachment (or with a hand mixer or wire whisk), beat the egg whites and cream of
tartar, on medium low speed, until soft peaks form. Increase your mixer
speed to high and beat until stiff peaks form. With a large rubber spatula, gently fold
about a quarter of the egg whites into the sauce to lighten it and makes it
easier to fold in the rest of the egg whites. Gently fold the remaining whites
(in 2 - 3 additions) into the lukewarm sauce. Pour the batter into the prepared
mold and place in oven. Reduce heat to 375 degrees F (190 degrees C) and
bake for about 30 - 34 minutes
until crust is dry and lightly browned. Place on a wire rack. Remove or until the soufflé is puffed, golden brown on top,
and just set (the center will wobble slightly when the pan is gently shaken). Do not
open the oven door for the first 25 minutes or the soufflé may collapse. Serve
immediately as the Soufflé will deflate as it cools.
Leftovers can be covered and
stored in the refrigerator. Reheat.
Serves 3 to 4 people.
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1 tablespoon (14 grams)
unsalted butter, melted
3 tablespoons (15 grams)
finely grated Parmesan Cheese
3 tablespoons (42 grams)
3 tablespoons (28 grams)
all purpose flour
1 cup (240 ml/grams) milk,
1/4 teaspoon (1 gram) salt
1/4 teaspoon (1 gram)
1/8 teaspoon cayenne
4 ounces (115 grams)
grated Sharp Cheddar and/or Gruyre Cheese
2 tablespoons (6 grams)
finely chopped chives or green onions (optional)
2 slices cooked bacon,
coarsely chopped (optional)
4 large (60 grams) egg
yolks, at room temperature
5 large (160 grams) egg
whites, at room temperature
1/4 teaspoon (1 gram) cream of