Parmesan Souffle France Recipes

PARMESAN SOUFFLéS

Steps:

• Generously butter 8 individual soufflé dishes, preferably about 4 inches (10 cm) in diameter and 2 1/2 inches (6 cm) tall. Add the grated Parmesan to one of the buttered dishes and then rotate the dish to coat the inside. Tilt the first soufflé dish over a second soufflé dish to let the excess drop into the second. Repeat this with the remaining dishes until they're all coated.
• Melt the butter in a small pan over medium-low heat. Add the flour and cook, stirring with a small balloon whisk, for 2 minutes to make a roux. Gradually stir in the cold milk and bring to the boil over a medium heat. Simmer for 1 minute and then pour the béchamel into a bowl. Add a little salt and pepper as well as the cayenne and then whisk in the 12 egg yolks. Cover with plastic wrap and set aside in a warm place.
• Preheat the oven to 400°F (200°C).
• In a very clean bowl, whisk the 10 egg whites with a pinch of salt until semi-firm peaks form, about 8 minutes (or, if using a stand mixer with the whisk attachment, about 3 minutes. Without delay, whisk 1/3 of the egg whites into the warm béchamel. Now, using a spatula or large spoon in one hand, very gently fold in the rest of the egg whites while gradually showering in the grated Parmesan with your other hand. Stop mixing as soon as the mixture is combined, less than 1 minute.
• Using a spoon, generously fill each soufflé dish to 1/2 inch (12 mm) above the rim. Gently smooth the tops of the soufflés using the side of a knife and then run the tip of the knife around the inside of each rim to allow the souffle to get a good rise.
• Line the base of a roasting pan with parchment paper and place the soufflé dishes in the pan. Pull the rack partway out of the oven and pour enough near-boiling water into the roasting pan to come halfway up the soufflé dishes. Bake for 14 to 17 minutes, depending on the size of the ramekins, rotating the pan halfway through to ensure even cooking.
• Gently remove the pan from the oven and lift the soufflé dishes out onto warmed plates. Serve immediately.

CLASSIC CHEESE SOUFFLé

Steps:

• Position rack in lower third of oven and preheat to 400F.Butter 6-cup (1 1/2-quart) soufflé 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 until smooth. Return to heat and cook, 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 soufflé 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 soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.
• Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé 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.

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.

PARMESAN CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to cover bottom and sides with cheese. Shake out any excess. Set aside in the refrigerator.
• Place sour cream in a large mixing bowl. Sift flour into sour cream. Whisk sour cream and flour until well combined. Add egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.
• Place egg whites in a very clean, large bowl, preferably copper. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.
• Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

PARMESAN SOUFFLE - FRANCE

Steps:

• Preheat the oven to 350F, or just a few degrees higher.
• Separate the eggs. Scramble the yolks, and put the whites in a bowl that you will mix with a mixer, and keep this bowl at room temperature.
• Melt 1 1/2 ounces of butter in a saucepan.
• Add the flour, and stir for half a minute.
• Add the milk little by little, and thicken, stirring constantly for 5 minutes. (Don't add the milk so fast you lose the temperature of the mixture.).
• Add a little salt, some pepper and a few pinches of ground numteg.
• Away from the heat, incorporate the egg yolks and the grated parmesan into the thickened milk mix.
• Now, mix the egg whites until quite firm and stiff. Fold this gently into the mixture right away.
• Butter 4 ramekins or small souffle dishes with about 1/2 ounce of butter.
• Pour the parmesan souffle mixture 3/4 full of each ramekin.
• Put into the oven, and cook 12 - 15 mintes.
• (An inserted skewer will come out clean.).