Linratable cheese souffle by Jean-François Piège - The Point

Jean-François Piège sharing with you each Saturday on The Point of its secrets by putting on the front of the plate a seasonal product. After its blown sweet ch

Linratable cheese souffle by Jean-François Piège - The Point

Jean-François Piège sharing with you each Saturday on The Point of its secrets by putting on the front of the plate a seasonal product. After its blown sweet chocolate and the passion, the chief 2-star Grand Restaurant in Paris today unveils a great version of salt : the cheese souffle. One of the specialties of the French cuisine that one can learn to do at the hotel management school. Shredded cheese, butter, flour, milk, eggs, nutmeg, salt, pepper and the turn is played. You will see, it is simple, fast and inrat. The result ? Ultra greedy. Now, it is up to you to do it again. Enjoy !

The recipe : cheese souffle by Jean-François Piège (4 to 5 persons)

market
50 g of butter, 50 g flour, ½ litre milk, 10 egg whites, 6 egg yolks, 150 g of grated cheese, nutmeg, salt, pepper

The furnace
melt the butter in a saucepan, whisking slightly. Add the flour continuing to whisk gently to make a roux. Leave to cook gently for several minutes until the preparation is perfectly fluffy. Pour in the cold milk. Salt. Grate a hint of nutmeg. Wear all to a boil while whisking until you have a texture that is almost creamy.

Place your béchamel sauce in a cul de poule. Incorporate to hot in four egg yolks and the grated cheese (mixture of comté, emmental, abondance...). Mix the whole with the whip in the wake of how to obtain a sauce Mornay.
During this time, pour in the bowl of a robot, the egg whites with a pinch of salt. Rotate at a good speed so that they can go up well.
once the sauce Mornay has cooled and that it is tempered, put the last two egg yolks and whisk again. Drop in a portion of the egg whites, whisking vigorously. Add the rest of egg whites without stopping to whisk, so as to have a homogeneous unit. Get several turns of the pepper mill.
Pour the preparation to the cheese in a piping bag. Fill the pots to be blown previously buttered with the brush in the bottom and inside of the walls and sprinkled a touch of flour. If you wish, smooth the pots to the surface with the blade of a knife. Bake the ramekins depending on their size, 15 to 20 minutes at 180 °C. Remove when the soufflés are puffy. Enjoy.

Consult our folder : Jean-François Piège - to Fall into the Trap

writing will advise you

Gastronomy - a taste of Northern Cuisine - Lyon, Rémont guns Gerland Lille – Our good table : The Griot of Our 5 tables, feet in the water (absolutely) reserve in France
Updated Date: 23 June 2020, 02:33

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