Emmental Cheese Souffle

Known to be the nightmare of amateur cooks, Souffle is actually quite easy if you follow some tricks. The principle is the same for every kind of soufflé, sweet or savoury: a cream with yolks and some whipped white of eggs. To do an Emmental Cheese Souffle, it’s really simple: just add some grated cheese to your bechamel base, and tadaaa… It’s like eating an umami cloud!
Of course we share with you our magical tricks to never miss one soufflé…

Ingredients for Emmental Cheese Souffle:

• 4 big Eggs 
• 150g grated Swiss Emmental
• 60g butter
• 60g all-purpose flour
• 40cl milk
• a pinch of nutmeg
• salt, pepper to taste

Directions:

Brush your Soufflé Baking Dishes with a bit of butter, from bottom updwards. This is really important as it will help your soufflé rise. 

Meanwhile prepare the Bechamel: in a saucepan, let the butter melt and add the flour. Stir with a wooden spoon until you obtain a paste. Then whisk in the milk at room temperature, little by little, until you obtain a smooth bechamel. It shouldn’t come to a boil.

Add in the yolks, as well as the grated cheese. Mix well until the cheese is melted, and season with salt, pepper, and nutmeg. 

Beat the egg whites until peaks form and carefully incorporate them to your cheesy bechamel. Be careful not to break them.

Pour the mixture until 4cm under the dishes edge. The soufflé needs space to rise safely!
Another tip: with your finger, detach the mixture from the dishes sides. It will help the soufflé rising straight.

Bake to 180C (350 F) for 25 minutes in the bottom of the oven (more heat from the bottom helps rising as well), or until well risen.

Beware before serving: you have around two minutes before the soufflé falls back down. It’s chemistry and noone can change it. Just gather your guests before and make everything ready!