Fast Cheese Soufflé

[Music] hi i'm jacques pepper i'm gonna make a very special souffle for you today a souffle that my mother used to do and i start here with six tablespoon of butter i have fixable food of flour going with it and we're going to do a classic roux and a bechamel with it conventionally when i do it you let it cool off a little bit i may not have the time to let it cool off as long as i want to but the beauty of that souffle that you can do it ahead you can do it the day before you can mix the whole thing together and put it into the oven when you're ready so it's a very easy type of souffle to do okay so conventionally yes a roux is done by the seminar butter and flower that we have here to mix together so you are what they call a blonde roux as you are now which is not fully cooked and if you want to do a brown room often in kind of louisiana cooking then you will have to let it cook 10-15 minutes until it stops getting slightly brownish this is a nice pan for it but remember when you have a corner like this with the plant with the palm of your hand you go in the corner like this otherwise it sticks i have two cup of milk in there and you can put your milk just in one stroke as i did and now you stir it occasionally but again as i say come to the corner here all right good i can see it started thickening already and now it starts boiling beautiful so i have what we call a bechamel here done with milk if i put chicken stock rather than milk then we have evolutive the idea is the same conventionally i let that cool off for 10-15 minutes before i add my eggs i don't want to cook the egg in there but to since i don't have that much time i'm gonna transfer it to something called to help the cooling process okay now i have six eggs and i'm gonna break in there again you break your eggs not on something pointed like this because the shell get into it break the yolk introduce bacteria in it you break it on something flat like this and then open it when i was an apprentice when we broke an egg like this and open it with our finger we went into the shell to clean up the rest of the eggs yeah okay i'm not going to do it good now i can use the same egg you could do it in the food processor too but not really okay so in my bechamel here i'm going to put some pepper salt yeah that's salt and i have two cups of swiss cheese here okay so i can start putting a little bit of or maybe the opposite i think it'll be all right now a conventional souffle as you know you separate the eggs you separate the eggs you beat the egg whites totally different than this this is the recipe from my mother and apparently she told me one time she came to my house many many years ago in connecticut she said i'm going to make a souffle so she did that without separating the eggs i said mom it's not going to work she said don't worry about it okay so she told me that when she married my father he loved souffle she never made a souffle in her life so she said well she did a white sauce with eggs someone told her so that's what she decided to do she didn't know she had to separate the eggs or do anything like this so she did that and it worked it worked certainly differently than a regular souffle but it's certainly much much easier to do this is pretty soft okay now we have a six cup we can have a supplement mold of course fixed rub in there we do it in a gratan dish so the rattan dish here i'm going to butter it i have a piece of butter here okay all around it's important to butter when you do a souffle dish because you want the mixture to slide up okay is it enough salt in there yeah it's good so this is a six cups of mold and it's important to have the right size you could have it in an 8 cup surface mold but if it's too big then the mixture will only go halfway by the time it goes up you don't see it going up okay and then i can i think i have some chives in there which i forgot so maybe i'll put them on top okay here we are so this as i said you can do that souffle a day ahead put in the refrigerator ready to go into the oven okay so we can decorate the top with some cheese i have some cheese right there and you can use maybe a vegetable peeler like this to cut it into a thin strip you can put a piece maybe like this a piece like this like this this one is here another piece here i don't think my mother ever decorated the top of her souffle even yes and that's it ready to go in the oven usually in the oven you put that on a cookie sheet like this makes your life easier to carry it and put it into the oven and to take it out okay 400 degree and that will take an hour to cook here is my souffle oh my mother's souffle okay as you as i said the souffle doesn't wait for you wait for the souffle you see beautiful marking here of my cheese so that's easy for six people or more beautiful portion of suffering as you see it comes out of this thing beautifully it's marked here it's slightly wet in the center the way i like it i'm going to taste it my mother would be proud of me [Music] you

Channel: Home Cooking with Jacques Pépin

Views: 374,814

Keywords: Jacques Pépin, Holiday Soufflé, Gruyere Cheese Soufflé, Family Recipe, Festive Cooking, Holiday Dish, Easy Soufflé Recipe, Gourmet Comfort Food, Cooking Tutorial, Festive Entertaining, Culinary Delights, Special Occasion Recipe, Soufflé Perfection, Jacques Pépin's Cooking, Cheese Soufflé, Holiday Culinary Tradition, Holiday Cooking Inspiration, Holiday Entertaining, French Soufflé, Cooking for the Holidays, Gourmet Holiday Recipe, Culinary Expert, Festive Cooking Ideas.

Id: xutqSiQri1g

Length: 10min 53sec (653 seconds)

Published: Mon Dec 21 2020