Cheese soufflé with béchamel sauce and claims - 11/12/11
If you never made a soufflé before, you may feel that the dramatic rise of a soufflé is dependent on skills or a magical touch that is beyond you.... Fear no more!
You do not need to hold your breath worrying about what is happening behind the over door. Soufflé means " to blow" in French so if you follow the instruction you should not have any problem with your soufflé. Soufflés are actually really easy to make as long as the egg whites are beaten until they are stiff and then gently folded into the base and that's the secret. They will puff up nicely and do not open the door of your oven to take a peek. Open only when the soufflés are ready to be served.
Usually cheese soufflés are served on their own but I think serving with a béchamel sauce really enhanced the flavor of the soufflé.
If you over-baked your soufflé, no worry the béchamel sauce with definitely compensate for it so it is a win-win situation
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The soufflés are puff up and the top has a nice crust. |
The soufflé is served!
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First you have to crack the top of the soufflé and then spoon in the béchamel sauce. |
Close look at the dish. |
Close up look at the coconut cupcakes.
Preparation work..
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For the soufflé 2 to 3 tablespoons grated parmesan cheese for coating the mold 4 tablespoons butter 4 1/2 tablespoons flour 1 1/2 cups of hot milk 1/2 teaspoon salt 1/4 teaspoon Paprika 6 large egg yolks 7 large egg whites 5 ounce gruyere cheese, coarsely grated (about 1 1/2 cup)
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For the Béchamel sauce 4 tablespoons butter 4 1/2 tablespoons flour 1 1/2 cups of hot milk 1/2 teaspoon salt 1 can of clams
Yield six to 8 soufflé molds or a 3 quart mold.
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Heat the milk in sauce pan bring it into a boil and set aside. |
Melt the butter in the saucepan over medium heat and stir in the flour. |
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Stir with a wooden spoon to make a smooth paste. |
Pour the hot milk in at once. |
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Whisking rapidly to blend the roux and milk. Bring the sauce to a boil over medium heat. Keep stirring until it becomes as thick a mayonnaise. |
Turned off the head and add the paprika, salt, and pepper. |
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One at a time, whisk in the egg yolks into the hot béchamel |
Keep stirring until the egg yolks are well incorporated. |
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Beat the egg whites... |
..until stiff and shinning |
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Scoop one quarter of the egg whites into the béchamel sauce and sprinkle the grated gruyere. Fold until the egg whites are well mixed. |
Add the remaining egg whites and keep folding until all the egg whites are used. work rapidly and do not over blend and deflate the egg whites. |
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I am testing this recipe for a dinner party so I am using different shapes to see which one I like the best. Start by buttering each cup and then sprinkle the cup with grated parmesan cheese.
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Fill each cup about 2/3 full. Preheat oven at 350 degrees for 5 minutes and bake the soufflés for 20 minutes or until they are puffed up. |
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In the mean time make the béchamel sauce with clams. Repeat pictures 1 to 5. Add the whole can of clams (juice included) taste and adjust seasoning accordingly. Set aside until ready to serve. |
Freshly out of the oven... The soufflés are puff up and ready to be served. |
Filed as: Eggs
