Cheese soufflé recipe step by step. Cheese soufflé

A dish like cheese soufflé looks simply amazing in the photo. Every housewife can try to do something similar at home. The recipe for this dish is based on the use of eggs and grated cheese. If you want a more satisfying dish, then pay attention to the pie with the same name. Today we will teach you how to cook both soufflé and pie!

The principle of making soufflé

If you have never cooked or even tasted a real cheese soufflé before, your impressions of this dish may be based solely on the photo and the list of ingredients used. In appearance it looks very tender and airy, but in reality it has a mild taste and a crispy crust. However, the exact appearance and taste depends on which recipe is used as the base.

However, there are several basic principles that allow you to obtain the ideal air mass for your soufflé:

The basis of this dish is eggs;
The yolk is mixed with additional filling and spices, and the white is responsible for the airiness and porosity characteristic of the soufflé;
The whites must be beaten until a stiff foam forms;
You need to combine the whites with the yolks at the very end, without beating the mass so that it does not settle;
The amount of flour used is kept to a minimum;
It is mandatory to use dairy products to add tenderness and creamy flavor to the dish.

The soufflé can be prepared as a separate dish or used as a filling for a pie. All of these options are worth considering in more detail.

The simplest recipe

For those who have never tasted soufflé and want to cook it at home for the first time, the simplest classic recipe is the ideal option. A minimal set of ingredients is used here, so it’s almost impossible to mix anything up or do it wrong.

Since you will be preparing a cheese soufflé, you need to use grated cheese to give it a characteristic taste. It should melt easily and have a pleasant taste.

It is ideal to use sour cream and cream varieties for such purposes:

First you need to separate the yolks and mix them with other ingredients. Gently whisk them and add spices;
Then add a small amount of milk and combine the mixture with flour;
Then add the grated cheese and add the rest of the liquid. In total, you should need about one and a half glasses of milk per two large eggs. A little flour is required, only 4 tablespoons;
Add cheese to taste, but the ideal amount here would be about 100 grams of product;
At the end, stir in the beaten egg whites and pour the mixture into the mold.

This pie needs to be baked for about 15-20 minutes. Set the temperature at 180 degrees. As soon as the crust sets, you can turn off the oven.

French recipe

Cheese soufflé prepared in the French style has a richer taste. This recipe is based on the use of spices and herbs. The main note is nutmeg with a pleasant taste and aroma. The main thing here is not to overdo it with its quantity.

The recipe for French cheese soufflé also differs in the composition of the baked mass itself. The additional use of butter is assumed here. For 1 egg you will need 20 grams of oil. In addition, this recipe is also interesting because the dough for it is brewed over low heat.

The cooking principle is as follows:

First, melt the butter in a saucepan;
Add flour to it and mix thoroughly, frying the mixture until it has a pleasant, slightly golden color. If you want to make a large cake, you will need half a stick of butter and half a cup of flour;
Add 400 ml of heated milk to this mass and bring everything to a boil;
While the milk is cooling, make the eggs. Five whites need to be beaten, and the yolks must be mixed with 300 g of grated cheese;
Add the brewed mixture here and add spices: nutmeg, salt, pepper. You can also add Provençal herbs and season everything with garlic juice. Add protein foam and stir;
Pour the mixture into pre-greased molds or pour onto a baking sheet lined with baking paper. After 20 minutes, the dish will be ready when baked at 200 degrees.

Pie

For lovers of baking with dough, there is also a suitable recipe: a pie called “Cheese soufflé”. Looking at the photo of this dish, you can feel the taste and aroma of the amazing filling and crispy dough. How to prepare such a culinary masterpiece?

The pie is prepared in several stages:

First you need to knead the dough. You can use ready-made puff pastry or make it yourself using a slightly different recipe. The ideal option here would be straight yeast dough. It will make the pie light and crispy;
To do this, you need to mix the butter with flour, kneading it until crumbly;
We dilute the yeast in sour cream with a small amount of sugar and a pinch of salt;
Mix both masses and leave to infuse. You can leave it overnight in the refrigerator under film;
The second stage is cheese soufflé for the filling. For it, it is recommended to take not only hard cheese, but also several processed cheeses;
It is best to mix all ingredients in a blender. Add sour cream, spices, a spoonful of flour and a little mustard. For 200 g of cheese mass you will need 100 g of sour cream and 4 eggs. You can add a clove of garlic;
At the end, add the beaten egg yolks, and after mixing, add the protein foam;
Next, we “assemble” our airy cake. Place parchment paper on the bottom of the mold and place a third of the dough, 3mm thick, on top. Place half of the filling on top. Then cover the layer with a second layer of rolled out dough and place the remaining egg-cheese mixture on top;
Cover the pie with dough, pinch the edges and pierce it in several places;
For the crust, brush the top with butter or egg yolk diluted with water.

This recipe can be modified by adding other ingredients to the filling. It all depends solely on your taste preferences. Baking time is approximately 30-40 minutes. You need to check the readiness of the test.

Filling options

Cheese soufflé, regardless of whether you bake it in its pure form or use it as a filling for a pie, can be modified. By adding various additives to it. So, you can end up with a salty dish with a cheesy flavor, smoked aroma, or a sweet dessert.

Like any other soufflé, the cheese one is no less capricious. The basis is cheese and whipped whites, which will raise the cheese mass, and how well the soufflé rises in the oven will depend on how you beat the whites.

Important: to preserve the airiness as much as possible, do not open the oven door during baking. Yes, the finished soufflé, removed from the oven, will gradually settle - this happens due to temperature changes. But if you open the door ahead of time, the soufflé will not rise at all and will turn out lumpy and unpleasant, devoid of that delicate texture for which it is so loved.

Cheese soufflé is served like any other, only hot, freshly baked, when it gradually settles right before your eyes, demonstrating real culinary magic. It can be offered simply as an appetizer or as a side dish for a meat or fish dish. And by and large, cheese souffle does not need any addition, because it has a self-sufficient and very bright, expressive character. Especially if, as described in the recipe, you flavor the milk for the cheese base. It can be served as a hot appetizer, or as a side dish for a meat or fish dish.

And one more little trick: to make the soufflé settle more slowly, cook it in ceramic molds, which retain heat longer than, for example, metal or silicone.

Ingredients

milk 150 ml
hard cheese 65 grams
butter 25 grams
wheat flour 25 grams
2 eggs
onion 1 small head
bay leaf 1 piece
allspice 3-4 peas
salt to taste

Preparation

Pour the milk into a saucepan, add bay leaf, allspice and onion. Bring the milk to a boil and leave for 10 minutes to flavor.

Meanwhile, melt the butter in another saucepan. Add flour to butter.

Mix the mixture thoroughly until it starts to clump.

Gently pour the flavored milk into the butter-flour mixture, straining to remove the spices. Mix the mixture thoroughly with a whisk so that it is free of lumps, similar to preparing bechamel sauce.

Separate the whites from the yolks. Add the yolks to the mixture and mix.

Beat the egg whites separately to a strong foam.

Grate the cheese on a fine grater and stir it into the milk mixture.

Grease the molds with butter and spread the cheese dough.

Now add the whipped egg whites little by little to this mixture, mixing them very carefully to keep the dough as airy as possible.

Bake the soufflé at 190 degrees for 25 minutes. During baking, the soufflé will rise so much that you will think that just a little more and it will “run away”.

Serve the finished cheese soufflé immediately.

When you want to please your guests with a delicious dish that will look like a real work of art, there is no better appetizer than cheese soufflé.

Cheese soufflé - recipe

Ingredients:

eggs – 2 pcs.;
hard cheese – 100 g;
milk – 130 ml;
flour – 4 tbsp. spoons;
salt and Provençal herbs - to taste.

Preparation

Separate the yolks from the whites and beat the latter with salt into a stiff foam. Grate the cheese on a fine grater. Combine the yolks with Provençal herbs, flour and half a portion of milk. Grind the mixture well until smooth. Then add cheese and the rest of the milk, mix everything, then carefully fold in the whites. Place the dish in the oven, heated to 180 degrees, and cook for 15-20 minutes.

Cheese soufflé in French

Soufflé with cheese prepared according to this recipe is richer due to the butter content and more original due to garlic and nutmeg.

Ingredients:

hard cheese – 300 g;
milk – 2 tbsp.;
butter – 100 g;
eggs – 5 pcs.;
flour – ½ tbsp.;
nutmeg, salt and pepper - to taste;
garlic – 1 clove.

Preparation

Chop the garlic. Fry the flour in butter for several minutes, and then, little by little, add hot milk into it, stirring constantly so that there are no lumps. Add nutmeg, salt, pepper and garlic to the mixture, bring to a boil and remove from heat.

Separate the yolks from the whites, cool the latter and beat until foamy. Grate the cheese. Combine the milk-flour mixture with grated cheese and yolks. Mix well, then add the whites and stir again. Grease baking dishes with oil and sprinkle with flour, place the soufflé in them and place in the oven.

Cook the dish at 200 degrees for about 15-20 minutes until golden brown. Let cool slightly and serve.

Egg soufflé with cheese

Eggs - 4 pcs., lean brisket - 4 slices, grated cheese - 200 g, milk - 100 ml, butter - 20 g, lemon juice - 1 tbsp. spoon, dill greens - 2 tbsp. spoons, red caviar – 2 teaspoons, vegetable oil – 1 tbsp. spoon, salt and pepper to taste.

Brisket slices are fried in vegetable oil until golden brown. Mix milk, eggs, cheese and dill, add lemon juice, salt and pepper.

Portion soufflé molds are greased with butter, filled with the egg-cheese mixture, slices of brisket are placed on top and baked in a moderately preheated oven for 10 minutes. The finished soufflé is cooled, decorated with red caviar and served.

From the book Sandwiches author Melnikov Ilya

Egg butter Ingredients: 100 g butter or margarine, 1 hard-boiled egg, 1 teaspoon chopped green onions or dill, salt, red pepper powder or mustard, horseradish. Beat the butter together with the chopped yolk, add finely chopped white, chopped

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

Egg butter Butter – 100 g, boiled egg – 1 piece, green onion – 1 teaspoon, mustard – 1 teaspoon, salt, ground red pepper to taste. Beat butter with chopped yolk, add crushed egg white, green onions, mustard, salt, pepper thoroughly

From the book Dishes made from milk and dairy products. Varied menus for everyday life and holidays author Alkaev Eduard Nikolaevich

Egg soufflé with mushrooms and shrimp Eggs – 4 pcs., boiled porcini mushrooms – 50 g, canned shrimp meat – 50 g, onions – 1 pc., fish broth – 200 ml, parsley – 1 tbsp. spoon, salt, pepper. Peel the onion, wash it, chop it, put it in a pan, add shrimp meat and

From the book Dairy Kitchen. Healthy nutrition without the hassle! author Isaeva Elena Lvovna

Soufflé with onions and cheese Eggs – 4 pcs., grated cheese – 200 g, cream – 150 g, wheat flour – 3 tbsp. spoons, butter - 2 tbsp. spoons, onion - 1 pc., salt, ground red pepper. Place flour in melted butter, pour in cream and, stirring, cook until thickened. Then add

From the book of 1000 culinary recipes. author Astafiev V.I.

Egg jelly Pour gelatin with warm water for 1 hour to swell. Grind the yolks with sugar. Boil the milk and dissolve the swollen gelatin in it. Gradually pour the hot milk into the yolk mixture, stirring and adding vanillin. Pour the jelly into glass vases and

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

Soufflé with Roquefort cheese Milk.................................... 1 l Butter... ........................... 100 g Wheat flour.................................... ...... 140 g Chicken eggs............................... 8 pcs. Roquefort cheese..... ........................... 140 g Salt, ground black pepper, grated nutmeg............. ..... to taste1. Wide

From the book Cookbook of a Russian experienced housewife. Sweet dishes author Avdeeva Ekaterina Alekseevna

Soufflé with blue cheese Milk.................................... 200 ml Blue cheese...... ........................... 150 g Butter...................... ....... 60 gFlour.................................... 60 eggs........................................ 5 pcs. Bread crumbs.... ......................... 40 g Lettuce...................... .......... 50 g Ground black

From the book Cooking with Cheese author Ivlev Konstantin

Soufflé with Roquefort cheese and spices Milk.................................... 250 ml Cream...... ........................... 200 ml Roquefort cheese................. ............... 200 gFlour................................ ....... 70 g Onions................................. 50 g Butter.... ......................... 50 gEggs..................... ................. 4 pcs. Bay leaf

From the book Festive Table author Iovleva Tatyana Vasilievna

Soufflé with cheese and smoked salmon Milk.................................... 250 ml Smoked salmon..... ....................... 300 g Parmesan cheese............................ ....... 50 g Flour............................................ 50 g Butter......................... 50 g Eggs................ ........................ 5 pcs Lemon...................... ................. 50 g Leaves

From the book Minus 60. System and recipes in one book author

Egg butter Beat butter together with chopped yolk, add finely chopped white and chopped herbs, add salt. To obtain a sharper taste, you can add pepper, mustard or grated horseradish. 100 g butter (margarine), 1 hard-boiled egg, 1 teaspoon

From the book Recipes for the minus 60 system, or the Sorceress in the kitchen author Mirimanova Ekaterina Valerievna

Steamed carrot soufflé with cheese Peel, wash, finely chop the carrots and steam in a steamer in oil until tender. Rub through a sieve. Soak the white bread crumb in milk, squeeze, rub through a sieve and combine with carrot puree, add wheat flour, raw

From the author's book

Egg nest Take 6 eggs or more, boil until thick, peel, and cut each egg in half; Take the yolks out onto a dish, grind them slightly with the freshest sour cream. Coat the dish with cow's butter and place the whites in this solution, cut side down. This dish is necessary

From the author's book

Broccoli soufflé with soft goat cheese Broccoli – 400 g Hard-boiled eggs – 2 pcs Goat cheese – 100 g Shallots – 2 pcs Sun-dried tomatoes – 25 g Garlic – 2 cloves Butter – 50 g Ground ginger – 2 g Ground cardamom – 2 g Ground cinnamon – 2 g Cream 33% – 100 g Flour –

From the author's book

Egg cookies For the dough: wheat flour – 250 g, sugar – 100 g, milk – 120 ml, eggs – 3 pcs., soda – 6 g, melted butter – 150 g, water – 200 ml, salt – 3 g. Grind the yolks with sugar, take cooled boiled milk and mix thoroughly. Add water with diluted

From the author's book

Meat soufflé with cheese REQUIRED PRODUCTS: mixed minced meat – 800 g, hard grated cheese – 100 gluke – 2 heads, garlic – 2 cloves, carrots – 2 pcs. parsley – 1 bunch of eggs – 2 pcs. vegetable oil – 1 tbsp. spoon ground black pepper dried thyme – 2 teaspoons salt – to