The Easiest Soufflé You’ll Ever Make

Maman's Cheese Souffle by Jacques Pepin

Maman’s Cheese Soufflé by Jacques Pépin

A little while back, I came across the most charming video of Jacques Pépin with Kristen Milgore demonstrating his mother’s easy cheese soufflé recipe. Their camaraderie was endearing, the unstuffy homey cooking style was refreshing, the rustic soufflé was mouthwatering…and they enjoyed the finished product with a tumbler of chilled white wine. I simply could not, not try it!

Maman's Cheese Souffle by Jacques Pepin

Jacques tells the story of Maman’s Cheese Soufflé:

“When my mother got married, she was 17 and my father was 22. She did not know how to cook, except for a few simple dishes that she had learned from her mother. Yet she was willing and fearless.

My father liked cheese soufflé, so my mother graciously obliged. She had never made a soufflé before, but a friend told her that it consisted of a white sauce (bechamel), grated cheese and eggs — a cinch!

To the bechamel, that staple of the French home cook, she added her grated Swiss cheese and then cracked and added one egg after another to the mixture, stirred it well, poured it into a gratin dish, and baked it in the oven.

Viola! No one had told her that the eggs should be separated, with the yolks added to the base sauce and the whites whipped to a firm consistency and then gently folded into the mixture.

Ignorance is bliss, and in this case it was indeed: The soufflé rose to a golden height and become a family favorite. This is a great recipe; it can be assembled hours or even a day ahead, and although it is slightly less airy than a standard soufflé, it is delicious.”

Maman’s Cheese Soufflé by Jacques Pépin

Maman's Cheese Souffle

Recipe and text from Food Network here.

Ingredients:

  • 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
  • 6 tablespoons all-purpose flour
  • 2 cups cold whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 extra-large eggs
  • 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
  • 3 tablespoons minced fresh chive blades

The Easiest Soufflé You'll Ever Make

Directions:

Preheat the oven to 400 degrees F.

Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.

Maman's Cheese Souffle by Jacques Pepin

Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.

Maman's Cheese Souffle by Jacques Pepin

Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.

My Notes: My soufflé did start to deflate soon after leaving the oven. Still great. And easy. This delightful recipe was prepared exactly from the Food Network published recipe. So the Chef says you can make the soufflé batter the day before, keep in the refrigerator and put it in the oven when you are ready…could there be an easier way to impress your guests?

Maman's Cheese Souffle by Jacques Pepin

Merci, Chef! Happy Cooking!

More French Cooking

Chicken Fricassée à la Paul Bocuse

Salade de Laitue à la Thomas Keller

Sole Meunière à la Julia Child

La Purée de Pommes de Terre à la Joël Robuchon

Seared Albacore à la Eric Ripert

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