A Taste of Tradition-Maman’s Cheese Soufflé Recipe by Jacques Pépin

Embark on a journey through culinary tradition with our Maman’s Cheese Soufflé—a timeless comfort meticulously crafted to bring the essence of classic French cuisine to your table, inspired by Jacques Pépin. Picture a light and airy soufflé infused with the rich flavors of quality cheese, creating a symphony of tastes and textures that embody the essence of culinary heritage. Whether you’re a connoisseur of French delicacies or someone seeking a taste of tradition, this guide is your key to savoring the authentic goodness of Classic Comfort. Join us as we guide you through the steps, ensuring each forkful is a celebration of the delicate rise, cheesy perfection, and the delightful satisfaction that defines this cherished recipe. Get ready to experience the warmth of tradition with Maman’s Cheese Soufflé!

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• A pinch of cayenne pepper (adjust to taste)
• 1 1/2 cups grated Gruyère cheese
• 4 large eggs, separated
• 1/4 teaspoon cream of tartar
• Fresh chives or parsley for garnish (optional)

Instructions

• Preheat and Prepare: Preheat your oven to 375°F (190°C). Butter a 6-cup soufflé dish and dust it with grated Parmesan cheese.
• Make the Roux: In a saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for about 2 minutes, stirring continuously to create a smooth roux.
• Create the Sauce: Gradually whisk in the whole milk, ensuring there are no lumps. Cook the mixture until it thickens and comes to a boil. Remove it from the heat.
• Season and Add Cheese: Season the sauce with salt, black pepper, and a pinch of cayenne pepper. Stir in the grated Gruyère cheese until it’s fully melted and the sauce is smooth.
• Mix in Egg Yolks: Beat the egg yolks in a separate bowl. Gradually whisk in a small amount of the cheese sauce to temper the yolks. Then, add the tempered yolks back into the sauce, stirring well.
• Whip Egg Whites: In another clean bowl, whip the egg whites with cream of tartar until they form stiff peaks.
• Combine and Bake: Gently fold the whipped egg whites into the cheese sauce mixture. Be careful not to deflate the egg whites. Transfer the mixture to the prepared soufflé dish.
• Bake: Place the soufflé dish in the preheated oven and bake for approximately 25-30 minutes, or until the soufflé has puffed up and is golden brown on top.
• Garnish and Serve: Optionally, garnish the soufflé with fresh chives or parsley. Serve immediately while it’s hot and puffy.

Additional Information

Jacques Pépin’s Maman’s Cheese Soufflé is a testament to the art of French cooking. It’s a dish that combines simplicity with elegance, resulting in a fluffy and cheesy delight that’s sure to impress your guests or satisfy your family’s cravings.

This recipe highlights the importance of technique, especially when it comes to whipping egg whites to the right consistency and carefully folding them into the sauce to create that iconic soufflé rise.

Whether you’re a seasoned home cook or trying your hand at a soufflé for the first time, Jacques Pépin’s recipe is a reliable guide to achieving soufflé perfection. Enjoy the taste of tradition with every delectable bite of this cheese soufflé.