How to Master Cheese Soufflé

very close to the night ash um say daddy good yes hey guys sorry this is that a fella and today we are making a cheese soufflé so a souffle is an egg-based veggie dish which comes originally from paws so nothing very unexpected so far the only thing that makes the souffle rice is the egg white no yeast no baking powder no baking soda so to be truly honest everybody is a little afraid of this recipe I mean even the French people they are totally terrified about making a cheese soufflé oh no valid reason behind it not complicated at all as long as you follow my recipe of course and also my tips my cheats and my twist my tips treats just tips my cheats and my twists everything is gonna be fine first off brush a few molds with butter cheats you don't have to use a souffle mode to make a souffle this is not a souffle mode this is not a souffle mode either I mean you can make souffle in almost anything you can make a souffle in this mug - yes you can yes you can I said that's better place them in the fridge for the better to set so souffle is built around two things first of a creamy base and then a nice foam usually just egg whites will keep that ponytail let's focus on the cream base and in our case a bechamel sauce [Applause] these three food of the universe so do not freak out the bechamel sauce is just a simple white sauce made with butter flour and it and that's all so first of a souffle that additional then what else Obama there's a bomb I so place a saucepan over medium-low heat add 3 tbsp of butter and let that melt when the butter is totally melt add 3 tbsp of flour you see that's easy 3 tbsp butter 3 tbsp flour mix it nicely then gradually add a pint of milk do not stop stirring otherwise it might burn as soon as you reach a simmer just take it off the heat season it with salt and pepper and if you have some a bit of nutmeg and that is a bechamel sauce you see there is nothing complicated in this sauce our cheeks so here my favorite cheats in this recipe I like to make my bechamel sauce but I reckon it can be a pain sometimes if you don't have any time in this case you just go and buy some at the supermarket it's easy I can read your mind and sadly no they do not sell egg whites in firm pigs at the supermarket gradually as three egg yolks [Music] now add a handful of grated cheese stir nicely to combine everything together please if you want to twist this recipe that would be the perfect time that creamy base can be pimped with spices for example like turmeric a smoked paprika cumin for example also you can add some finely chopped herbs like child or a snail coriander right the sauce is ready it thick its silky and it's smooth let's move on to the egg white tip there is absolutely no way that your egg whites are gonna film if there is just a tiny bit of fat in it like for example just a bit of egg yolks ah so to be on the extra safe side I usually clean my already clean bowl with a kitchen paper and a squeeze of lemon drop four egg whites in the bowl of a food processor along with a bit of salt and a drizzle of lemon which keeps on loafer and then increase the speed we are looking for a firm texture so we have the creamy base the cheesy and savory base and we also have the airy and fluffy egg whites so now let's combine those together first up take a small amount of the egg whites and combine this with the creamy base now take this new base and pull it gently and slowly over the egg whites you won't give it a mix you will give it a fold it's not exactly the same when you fold a mixture you just take the button and place it on top turn take the button place it on top so and then you should get a fluffy and airy mixture which will be the better for our souffle sips the souffle is all about the rice so to be extra sure that the souffle won't get stuck into his mold we get a coat the mold three times better better flour so get the mote out of the fijian brush them with butter a second time then coat them with flour and up off the excess fill them up with the soufflé batter up to 3/4 now sprinkle some finely grated cheese on top tip number three doesn't look much but sprinkling some cheese is gonna make a massive difference the cheese on top is gonna melt and then create a waterproof and air proof barrier which will prevent the air inside the steam from getting outside so it will push and then the top is going up and then push and then the top is going up and then you'll get a wonderful souffle now place those in the preheated oven at 180 seconds are 365 lights for about 20 minutes up to 30 minutes depending on the size of the mold you have chosen you want your souffle to go high like really high like maybe a bit too much height nobody cares if they break up I mean there is no point in making a souffle if you don't want to brag about it now come on it's nothing it's nothing it's just a souffle you never seen a souffle before a souffle this big souffle this baby tip number 3 you can't open the oven door while the souffle are 18 otherwise they will just crumble I tried it in the past I mean that's normal as soon as someone tells me you can't open the oven door so I guess if you want to see your souffle collapse too then you just have to open the door I mean I'm not the police you do whatever you like so at the end get them out of the oven and serve them immediately and by immediately I mean you have a time frame of 5 minutes so afterwards the souffle is gonna collapse and there is nothing you can do about it nothing the texture of a souffle is really something to remember it's soft it's light its fluffy it's almost cloudy it's time biting into nothing but flavor okay that's it I hope you enjoyed this simple souffle recipe because yes this is a simple souffle recipe nothing is complicated as long as you follow this little step okay there are a few steps in this recipe but first off you don't have to make it every day you just have to make it once just once to fill all the confidence that every cook needs guys I love to hear about you so feel free to leave a comment down below and also if you post a picture of you souffle if you are fast enough for cooks on Twitter on Instagram on Facebook please tag me in because I would love to see subscribe to the channel for more delicious and adventurous recipes that I said [Music]

Channel: Alex

Views: 827,427

Rating: 4.9161243 out of 5

Keywords: frenchguycooking, french guy cooking, french cooking, cooking, recipe, french cuisine, recipes, souffle, cheese souffle, how to make a souffle, french souffle, savory souffle

Id: b0yT2b9ssrY

Length: 8min 14sec (494 seconds)

Published: Wed Mar 02 2016