Cyril Lignac offers you his recipe and chef’s secrets for preparing a successful cheese soufflé. This is a delicious recipe that is sure to wow your guests!
No, preparing a successful soufflé is not an impossible task! Proof of this is this very simple recipe shared by Cyril Lignac from right to left. Soufflé is certainly a great classic of French cuisine and can be intimidating to make for the first time. But no Cheese soufflé, Easier to make sweet souffléPerfect to get your hands on. With tips and tricks Cyril LegnacYou have a greater chance of success. There’s no reason to give up, so let’s get into the kitchen and try the soufflé!
Ingredients for a firm cheese soufflé by Cyril Lignac
here, president Comté is used, but you can choose the cheese of your choice. The ideal is that Character cheese blendLike the Parmesan cheeseOr Mimolette or Swiss Gruyère for example, With lighter cheeseswhich offers fondant, such as shredded mozzarella orEmmental.
- 50 grams of butter
- 50 centiliters of whole milk
- 4 eggs
- Nutmeg or cumin
- Breadcrumbs for mold
- 50 grams of flour
- 100 grams of grated Comté cheese
- Fine salt/freshly ground pepper
- ghee In ointment for mold
Prepare an unforgettable cheese soufflé from Cyril Lignac
A successful cheese soufflé begins with a successful béchamel. That’s why Cyril Lignac has something special…
- Preheat the oven to 200°C or gas mark 7. Grease the individual molds with butter from the bottom to the top. Chef’s little tip for a crispy soufflé outside ? Sprinkle the fine breadcrumbs into the molds to cover the butter, then tap the molds to remove the excess. Once out of the mold, your soufflé will have that irresistibly thin and crispy crust!
- set it up sauce : In a saucepan, melt the uncolored butter, then add the flour to make a roux. Let this roux cook for a few minutes. Cook the roux well by roasting it precise necessary. In reality, “This helps remove the floury béchamel taste!“, explains the chef. Then add the milk and let the bechamel cook. Season with fine salt and freshly ground pepper, then add the flavor of grated nutmeg or cumin and finish with grated cheese.
- Break the eggs, separate the whites from the yolks, and Beat the egg whites until stiff. When the bechamel has cooled, add the egg yolks and then the egg whites using a spoon.
- Pour the mixture into the molds Bake it for 10 minutes at 200°C. Do not open the oven before the end of cooking.This could cause your soufflé to fall.
Serve with lamb lettuce salad, a few slices of Comté cheese, and a few toasted nuts and eat immediately: Soufflé doesn’t wait!
