GRUYèRE OR COMTé CHEESE SOUFFLé
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. Brush the inside of a large soufflé dish with 2 tablespoons of softened butter. Sprinkle the Parmesan onto the buttered surface of the dish and gently shake the dish to spread the cheese evenly up the sides.
- In a large saucepan set over medium heat, melt 4 tablespoons of butter. Whisk the flour into the melted butter, and cook, stirring constantly, for 1 minute.
- Slowly stir the milk into the butter mixture, and cook, stirring constantly, until it thickens.
- Remove the milk from the heat and stir in the salt , pepper, nutmeg, egg yolks, and cheese.
- In a separate clean, dry bowl, beat the egg whites and cream of tartar until the egg white form stiff peaks.
- Stir a few spoons of the egg whites into the cheese mixture and then gently fold the remaining egg whites into the soufflé batter.
- Pour the batter into the prepared soufflé dish and bake it for 25 to 30 minutes, or until the soufflé is puffed and deep golden brown.
- Serve the cheese soufflé immediately. Enjoy!
Nutrition Facts : Calories 303 kcal, Carbohydrate 11 g, Cholesterol 166 mg, Fiber 1 g, Protein 16 g, SaturatedFat 12 g, Sodium 492 mg, Fat 22 g, ServingSize 6 to 8 servings, UnsaturatedFat 9 g
GRUYERE GOUGERES
Classic Gruyere gougeres. A savory version of choux paste, the base for cream puffs and chocolate eclairs. One of my favorite hors d'oeuvres.
Provided by krazygrrl9
Categories Appetizers and Snacks Pastries
Time 52m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
- Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
- Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
- Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
- Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 6.6 g, Cholesterol 55.9 mg, Fat 9.1 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.4 g, Sodium 35 mg, Sugar 0.3 g
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.
INDIVIDUAL GRUYERE SOUFFLES
Provided by Pierre Franey
Categories appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- Place four 1/2-cup souffle dishes into the refrigerator to chill.
- Separate the eggs, placing the yolks in one bowl and the whites in larger bowl.
- With one tablespoon of the butter, butter the bottom and sides of each souffle dish, paying special attention to the sides. Place in refrigerator.
- Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Blend well, but do not brown the flour. Add the milk, stirring rapidly with the whisk, add the salt and pepper, nutmeg and cayenne. Bring to a boil and cook for 30 seconds, stirring.
- Blend the cornstarch and water and add to the bubbling sauce. Stir and cook for about two minutes. Add the yolks, stirring vigorously. Cook, stirring, for about a minute.
- Spoon and scrape the mixture into large mixing bowl. Add the cubed Gruyere, blend well with a wire whisk. Set aside.
- Beat the egg whites in a mixing bowl, preferably copper. With a flexible balloon-shaped wire whisk or a hand beater, beat them until stiff and thick. Add half of the whites to the souffle mixture and mix thoroughly. Add the remaining whites, folding them in quickly but gently with a rubber spatula.
- Spoon and scrape even amounts of the mixture into each souffle dish. The mixture should fit inside the dish to about a quarter-inch from the top of the dish. With your thumb, create a channel around the periphery of the dish to allow for expansion. Sprinkle the top with the grated gruyere.
- Place the dish on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 35 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 20 grams, Sodium 644 milligrams, Sugar 7 grams, TransFat 0 grams
GRUYèRE CHEESE SOUFFLé WITH DILL
Serve as an entrée with salad and wine, or as a side dish with steak, ham or roast beef.
Yield Serves 4 as a main course or 8 as a side dish
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly butter 6-cup soufflé dish. Coat dish with breadcrumbs. Whisk cream, egg yolks, salt and pepper in large bowl to blend. Melt butter in heavy large saucepan over medium heat. Add flour and stir constantly until mixture is golden, about 3 minutes. Gradually whisk in cream mixture. Whisk until mixture boils and thickens,about 4 minutes. Add 1 cup cheese and dill and stir until cheese melts. Transfer to large bowl.
- Beat whites and cream of tartar in another large bowl until medium-stiff peaks form. Stir 1/4 of whites into cream mixture to lighten. Fold in remaining whites. Transfer mixture to dish. Sprinkle 1/4 cup cheese over. Bake until dark golden brown crust forms on top, about 40 minutes.Serve immediately.
HAM AND GRUYERE SOUFFLE
Make and share this Ham and Gruyere Souffle recipe from Food.com.
Provided by Pebbles
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Generously butter a 1 1/2-quart souffle dish.
- Separate eggs and set aside whites. With whisk lightly beat yolks.
- Add flour, salt, pepper and nutmeg and whisk until well blended.
- Add sour cream and ham, stir.
- In separate bowl, beat whites until they just form stiff peaks, about 2 minutes.
- Fold about 1/4 whites into yolk mix. Pour remaining whites over top and sprinkle the top with cheese.
- Fold everything together until mix is just combined. Don't overmix!
- Pour into souffle dish and bake 35 minutes.
- Serve immediately.
GRUYèRE AND CHIVE SOUFFLé
This soufflé is as classic as they come, with beaten egg whites folded into a rich, cheese laden béchamel for flavor and stability. Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely. This makes a great lunch or brunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories brunch, dinner, lunch, custards and puddings, main course, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 268 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH AND GRUYERE SOUFFLE
Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
- In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
- In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
- In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 120 g, Fat 8 g, Protein 7 g
GRUYèRE AND PARMESAN CHEESE SOUFFLé
Categories Egg Brunch Bake Lunch Parmesan Swiss Cheese Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
- Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.
CLASSIC CHEESE SOUFFLE (JULIA CHILD)
This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind.
Provided by Happy Hippie
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in lower third of oven and preheat to 400 degrees.
- Butter 6-cup (1-1/2 quart) souffle dish.
- Add Parmesan cheese and tilt dish, coating bottom and sides.
- Warm milk in heavy small saucepan over medium-low heat until steaming.
- Meanwhile, melt butter in heavy large saucepan over medium heat.
- Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes; do not allow mixture to brown).
- Remove saucepan from heat; let stand 1 minute.
- Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes.
- Remove from heat; whisk in paprika, salt, and nutmeg.
- Add egg yolks 1 at a time, whisking to blend after each addition.
- Scrape souffle base into large bowl.
- Cool to lukewarm. DO AHEAD; can be made 2 hours ahead.
- Cover and let stand at room temperature.
- Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
- Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten.
- Fold in remaining whites in 2 additions while gradually sprinkling in Gruyere cheese.
- Transfer batter to prepared dish.
- Place dish in oven and immediately reduce oven temperature to 375 degrees.
- Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes).
- Serve immediately.
GRUYERE SOUFFLE WITH FRISEE SALAD
A classic cheese souffle baked in a large ramekin that's perfect for two. Serve with a simple frisee salad dressed with a champagne vinaigrette and crispy bacon lardons.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 19
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.
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GRUYèRE CHEESE SOUFFLé RECIPE - JACQUES PéPIN | FOOD
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Reviews 1Total Time 1 hrServings 4
- Preheat the oven to 400°. Grease a 1-quart gratin dish with butter and dust with the Parmigiano; refrigerate. In a saucepan, melt the 3 tablespoons of butter over moderate heat. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the milk, bring to a boil and cook, whisking, until thickened, 1 minute. Remove the béchamel from the heat, then whisk in 4 egg yolks along with the salt and pepper; reserve the remaining yolk for another use.
- In a clean bowl, beat the whites until firm peaks form. Whisk one-third of the whites into the béchamel, then fold in the remaining beaten whites. Fold in the Gruyère and chives; scrape into the prepared dish. Arrange the American cheese strips on top in a crisscross pattern. Bake for 25 minutes, until puffed and golden. Serve.
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