Ah, the classic French Cheese Soufflé! If you’ve ever wanted to experience a little bit of Parisian magic in your own kitchen, this is the recipe to try. A perfectly baked soufflé is the epitome of comfort and elegance—a delicate, fluffy masterpiece that’s airy on the inside with a golden, slightly crisp exterior. The best part? It’s actually simpler than you might think! I promise, once you master this, you’ll feel like a French chef in your own home. Trust me, you’re going to want to make this again and again.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love French Cheese Soufflé
This soufflé is the perfect balance of indulgence and sophistication, making it a showstopper whether you’re hosting a dinner party or treating yourself to something special. Here’s why this dish is a must-try:
Impressive: It’s a true crowd-pleaser that’s sure to impress anyone who sees it rise beautifully in the oven. Imagine the gasps when you pull it out, perfectly puffed and golden!
Rich and Savory: The cheese gives it that savory depth while the soufflé’s light texture makes it feel luxurious without being overwhelming. You’ll be savoring every spoonful.
Versatile: While the traditional recipe calls for Gruyère, you can swap in your favorite cheeses like cheddar, Parmesan, or even goat cheese. This recipe can be tweaked to fit your taste!
Quick and Simple: Despite its fancy reputation, this recipe isn’t as complicated as it seems. With a few simple steps, you’ll be on your way to soufflé perfection.
Ingredients
Here’s what you need to make this divine soufflé:
Butter: A rich base for your roux, helping everything come together with that creamy texture.
Flour: To thicken the sauce and give the soufflé that classic texture we all love.
Milk: The liquid that makes your roux smooth and creamy.
Cheese: Gruyère is the classic choice, but feel free to mix it up with a combination of your favorite cheeses.
Eggs: You’ll need both yolks and whites to create that airy lift. The key to a soufflé is perfectly beaten egg whites!
Mustard Powder: A little mustard adds a nice tangy flavor that balances the richness of the cheese.
Salt and Pepper: Seasoning is essential for bringing out all the flavors in this soufflé. Be sure to taste as you go!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get you started on making this heavenly soufflé:
Preheat Your Oven: Preheat your oven to 375°F (190°C). This ensures the soufflé rises perfectly and gets that golden top.
Prepare Your Soufflé Dish: Butter your soufflé dish generously and sprinkle with a bit of flour. This will help the soufflé rise evenly and prevent sticking.
Make the Roux: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes, making sure it doesn’t brown. Gradually add the milk, whisking constantly until the mixture thickens and becomes smooth.
Add Cheese and Seasonings: Stir in the cheese, mustard powder, salt, and pepper. Once the cheese melts and the mixture is smooth, remove from the heat and let it cool slightly.
Add Egg Yolks: Once the mixture has cooled a little, whisk in the egg yolks. This creates the rich, creamy base for your soufflé.
Whisk Egg Whites: In a clean bowl, beat the egg whites until they form stiff peaks. This step is crucial for the soufflé to rise beautifully in the oven.
Fold Together: Gently fold the beaten egg whites into the cheese mixture. Be careful not to deflate the air you’ve whipped into the egg whites—this is what gives the soufflé its light, airy texture!
Bake: Pour the soufflé mixture into the prepared dish and bake for 25-30 minutes, or until the top is golden and puffed. Don’t open the oven door during baking, as this can cause the soufflé to collapse.
Serve Immediately: The soufflé is best enjoyed straight from the oven, so be ready to dive in while it’s still warm and fluffy!
How to Serve French Cheese Soufflé
This soufflé is perfect as a main course for brunch, lunch, or dinner. Here are a few ideas to round out your meal:
Salads: Pair with a light, crisp salad with a vinaigrette to balance the richness of the soufflé.
Bread: Serve with a slice of crusty French bread to soak up any leftover cheese goodness.
Vegetables: Roasted vegetables like asparagus or a fresh tomato salad would complement the soufflé perfectly.
Wine: A crisp white wine, like Chardonnay or Sauvignon Blanc, would pair wonderfully with the creamy richness of the cheese.
Presentation: Serve the soufflé directly in the dish for a rustic, homey feel, or carefully lift it out and slice it to impress your guests.
Additional Tips
Here are some pro tips to ensure your soufflé turns out perfectly every time:
Don’t Overmix: When folding the egg whites into the mixture, be gentle! Overmixing can deflate the air and result in a flat soufflé.
Use Room Temperature Ingredients: To make sure your mixture combines well, use room temperature eggs and milk. Cold ingredients can cause the mixture to seize up.
Serve Immediately: Soufflés are best served right after they come out of the oven. They deflate as they cool, so enjoy them while they’re at their peak!
Storage Tips: Soufflés are best eaten fresh, but if you have leftovers, store them in the fridge for up to 1 day. Reheat in the oven to preserve their texture.
FAQ Section
Q1: Can I make the soufflé ahead of time?
A1: Soufflés are best served right away, but you can prepare the base (without folding in the egg whites) and store it in the fridge for up to 24 hours. Just fold in the egg whites and bake when you’re ready.
Q2: Can I use a different cheese?
A2: Yes, absolutely! While Gruyère is classic, you can swap it for cheddar, mozzarella, or even goat cheese for a unique twist.
Q3: How do I store leftovers?
A3: Store any leftovers in an airtight container in the fridge for up to 1 day. Reheat in the oven at 350°F for 10 minutes to restore some of the fluffiness.
Q4: Can I freeze this soufflé?
A4: Soufflés don’t freeze well due to their delicate nature, but you can freeze the prepared base (without egg whites) for up to 2 weeks. When ready, just fold in the egg whites and bake.
Q5: How do I know when the soufflé is done?
A5: The soufflé should be golden on top and puffed up. You can also gently tap the side of the dish—if it sounds hollow, it’s ready!
Q6: Can I double the recipe?
A6: Yes! Just be sure to use a larger soufflé dish or divide the mixture into individual ramekins for mini soufflés.
Q7: Can I make this without mustard powder?
A7: If you prefer, you can skip the mustard powder or substitute it with a pinch of nutmeg for a subtle flavor twist.
Q8: Can I add vegetables to the soufflé?
A8: Yes, sautéed spinach, mushrooms, or leeks would be wonderful additions to this soufflé. Just make sure to drain any excess moisture before adding them to the base.
Q9: What’s the best way to serve this?
A9: Serve it immediately, either in individual ramekins for a personal touch or in a larger dish for family-style dining.
Q10: Can I use egg substitutes for this recipe?
A10: You can try egg substitutes, but keep in mind that soufflés rely on the egg whites to provide lift. Using egg replacers may affect the texture.
Conclusion
This French Cheese Soufflé (Soufflé au Fromage) is the perfect way to bring a little bit of Paris into your kitchen. With its airy texture, rich cheese flavor, and golden, puffed top, it’s a recipe that’s sure to impress—whether you’re making it for a special occasion or just because you deserve something wonderful. Enjoy the deliciousness of this French classic and feel the joy of creating something both elegant and utterly delicious!
Print
French Cheese Soufflé Recipe (Soufflé au Fromage)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This French Cheese Soufflé (Soufflé au Fromage) is a light and airy dish made with a rich cheese base and whipped egg whites, baked to perfection. The Gruyère cheese adds a nutty, savory flavor that will make this soufflé the star of any meal.
Ingredients
- 2 tbsp (30g) unsalted butter (plus more for greasing)
- 2 tbsp (15g) all-purpose flour
- 3/4 cup (180ml) warm milk
- 1/4 tsp salt
- Pinch of pepper
- Pinch of ground nutmeg
- 3 large eggs, separated
- 3/4 cup (75g) grated Gruyère cheese (or Emmental, Comté)
- 1/2 tsp Dijon mustard (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a soufflé dish with butter and dust it with a little flour. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and stir to form a smooth roux. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the warm milk, continuing to whisk to avoid lumps. Add salt, pepper, and nutmeg. Bring the mixture to a simmer, then remove from heat once it thickens.
- Allow the mixture to cool slightly, then whisk in the egg yolks, grated Gruyère cheese, and Dijon mustard (if using). Set the mixture aside.
- In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture in batches, being careful not to deflate them.
- Pour the soufflé batter into the prepared dish and smooth the top. Bake in the preheated oven for 25-30 minutes, or until golden and puffed up. Serve immediately while it’s still light and airy!
Notes
- Be sure to fold the egg whites gently into the mixture to keep the soufflé light and fluffy.
- For a more intense flavor, you can use a mix of Gruyère and Parmesan cheese.
- The soufflé will deflate quickly after baking, so it’s best to serve it immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg