Gruyere And Parmesan Souffle Recipes

GRUYERE SOUFFLE WITH FRISEE SALAD

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 12- to 14-ounce ramekin and sprinkle with Parmesan to lightly coat, tapping out any excess. Refrigerate the prepared ramekin until you're ready to bake the souffle.
• For the Gruyere souffle: Combine the milk, thyme and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Once the mixture is just simmering, remove the pan from the heat.
• Melt the butter in a medium saucepan over low heat. Add the flour and whisk constantly until the mixture lightens and foams, about 2 minutes (this is your roux). Whisk in the warm milk, bring to a boil and cook, whisking constantly, until the mixture thickens, about 1 minute. Remove the herbs, take the pot off the heat and whisk to cool slightly.
• Transfer the mixture to a large bowl. Stir in the egg yolk, Parmesan, cayenne and a heavy pinch of kosher salt and pepper.
• Slowly whisk the egg whites and cream of tartar in a very clean bowl with an electric mixer on medium speed until foamy, about 1 minute. (Alternatively, use a stand mixer fitted with the whisk attachment.) Increase the speed to medium-high and whip until the whites hold a soft peak, about 2 minutes. Quickly but gently fold the whites into the flour mixture with a rubber spatula in 3 additions until just streaky. Scatter the Gruyere over the top and fold the batter together, taking care not to overmix.
• Spoon the batter into the prepared ramekin. Place the ramekin on a baking sheet and bake until golden, puffed and just set in the center, 35 to 40 minutes. Note: Once you place the souffle in the oven, do not open the door! The steady, high heat will allow the souffle to rise. If you open the door it may fall.
• For the frisee salad: Meanwhile, cook the bacon in a small nonstick skillet over medium-high heat, stirring occasionally, until well browned and crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
• Whisk the shallot, vinegar, Dijon and some salt and pepper in a medium bowl until combined. Slowly whisk in the oil until smooth and emulsified. Add the frisee, radishes and bacon and toss until well coated. Taste and adjust the seasoning with more salt and pepper. Serve the souffle immediately after removing from the oven with the salad.

PARMESAN AND GRUYèRE CHEESE SOUFFLé

Steps:

• Preheat the oven to 400°F (200°C) and place a baking sheet in it to warm. Brush the soufflé dish(es) evenly with the melted butter, and if you like, sprinkle with a little freshly grated Parmesan.
• Melt the butter in a heavy saucepan over a lowish heat. Stir in the flour, and cook, stirring constantly, over a gentle heat for 1 to 2 minutes. Take off the heat and gradually whisk in the milk. Then return the pan to the heat and whisk until it comes to a boil. Cover and simmer gently for 3 to 4 minutes. Remove from the heat.
• Separate the eggs. Place the whites in a large bowl, making sure it is spotlessly clean and dry. Then whisk the yolks, one by one, into the white sauce. Add both cheeses and season with salt, pepper, cayenne, and a little freshly grated nutmeg. It should taste hugely, overly seasoned at this point because the egg whites will dull the seasoning later. Stir over a gentle heat for just a few seconds until the cheese melts. Remove from the heat.
• Using clean beaters, beat the egg whites with a little pinch of salt, slowly at first and then faster, until they are light and voluminous and hold a stiff peak when you lift up the beaters. Gently stir a few tablespoons of whipped whites into the cheese mixture to lighten it, and then carefully fold in the rest of the whites with a spatula.
• Using a light touch, scrape or spoon the mixture into the prepared soufflé dish(es). If using individual dishes, bear in mind if you fill them three-quarters full, you will get about 10 soufflés, but if you fill the dishes to the top, you will have about 8 soufflés. (The soufflé(s) can covered in plastic wrap and frozen at this point. Simply add a few more minutes to the baking time.)
• Bake in the oven for 8 to 9 minutes for individual soufflés, 20 to 25 minutes for the large one. For the large soufflé, you will need to reduce the temperature to 350°F (175°C) after 15 minutes. Serve immediately.

GRUYèRE AND CHIVE SOUFFLé

Steps:

• Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides with 3 tablespoons/15 grams Parmesan, tapping out any excess.
• In a small pot, heat milk until steaming. Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour and cook until the mixture foams, about 3 minutes. Remove from heat and whisk in warm milk. Return to heat and cook until thickened, whisking constantly, about 3 minutes.
• Remove from heat and whisk in paprika, salt and nutmeg. Whisk in egg yolks one at a time, blending fully after each addition. Transfer flour and yolk mixture to a large bowl.
• Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture holds stiff peaks.
• Whisk a quarter of the whites into the lukewarm yolk mixture to lighten. Gently fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese, remaining 2 tablespoons Parmesan and the chives. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create a 1/4-inch or so space between the dish and the soufflé mixture.
• Transfer dish to baking sheet in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center barely moves when dish is shaken gently, about 30 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

CHEESE SOUFFLE

Steps:

• Position an oven rack in the lower third of the oven, making sure the rack above it is high enough to allow the souffle to rise a few inches above the top of a 1 1/2-quart souffle dish; preheat the oven to 375 degrees F. Using 1 tablespoon of the butter, grease the souffle dish. Place 2 tablespoons of the Parmesan in the dish and shake the dish so that the cheese coats the bottom and sides.
• In a large saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook, whisking continuously, until the mixtures gets a bit foamy, about 2 minutes. Whisk in the cayenne, remove the pan from the heat, whisk in the hot milk, then return the pan to the heat and simmer, whisking all the while. Add the Gruyere and the remaining 2 tablespoons Parmesan and cook, whisking, until the cheese melts and the mixture thickens, 1 to 2 minutes.
• Remove the pan from the heat and whisk in the mustard, salt and pepper. Whisk in the egg yolks 1 at a time, whisking quickly until they are completely incorporated.
• In a large metal bowl, use a large whisk or an electric mixer to beat the egg whites until they start to become foamy, then add the cream of tartar and continue beating until the whites form stiff peaks with a little droop at the very tip. Transfer about one-quarter of the egg whites to the yolk mixture, stir until just blended, then dump half of the rest of the whites into the yolk mixture and use a flexible spatula to gently fold them in. Repeat with the rest of the whites, folding just until barely blended with a few streaks of white remaining.
• Turn the mixture into the prepared souffle dish, smooth the top and run your thumb around the inside rim to remove any bits of Parmesan and also to allow the souffle to rise to its fullest height. Bake until the top has risen about 2 inches above the rim and barely jiggles a bit when you lightly shake the dish, 25 to 30 minutes.
• Serve immediately. Use a large spoon and make sure every serving includes some of the crusty outside and top and the creamier interior.

PARMESAN CHEESE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Butter 6 (7 1/2 by 3 1/2-inch ramekins. Sprinkle with some grated Parmesan, and coat all sides and the base of the dish. Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside.
• Heat the milk in a small saucepan over low heat.
• In another medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook out raw flour taste, about 2 minutes. Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer. Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese). Pour the mixture into a large bowl and set aside to cool to room temperature.
• In a stand mixer, whip the egg whites to stiff peaks.
• Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet. Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready. Remove the ramekins from the oven and serve immediately.

CHIVE AND GRUYERE CHEESE SOUFFLE

Steps:

• Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
• Create a parchment paper or aluminum foil collar for the souffle dish; the collar should measure about 2 inches above the top of the dish. Grease the souffle dish and collar separately with 1/4 cup softened butter (see Cook's Note*). Dust the inside of the dish and the collar with 1/4 cup of Parmesan. Reserve any leftover cheese for sprinkling on top of the souffle. Secure the collar to the outside of the dish with butcher's twine.
• Melt 1/4 cup of butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes, making sure it doesn't brown. Slowly whisk in the milk until smooth, and continue stirring for about 4 to 5 minutes to form a bechamel sauce; the bechamel sauce should be very thick. Remove from the heat and add the salt, nutmeg, and cayenne pepper.
• Beat the 6 egg yolks 1 at a time into the hot bechamel sauce until fully incorporated. Stir in the Gruyere and chives. Set aside (see Cook's Note**).
• Place the 8 egg whites in an electric mixer fitted with a whisk attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the souffle base. Fold in the remaining egg whites, being careful not to over mix. Gently spoon the mixture into the souffle mold and bake for 45 minutes, or when a wooden skewer inserted into the middle of the souffle comes out clean. Minimize opening and closing the oven door. Serve immediately sprinkled with reserved cheese.

CHEESE SOUFFLES WITH BACON ARUGULA SALAD

Steps:

• Preheat oven to 400 degrees. Butter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt butter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in egg yolks.
• Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until puffed, about 15 minutes.
• Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle.