How to cook cheese souffle? Cheese soufflé in French

Who knows how to create a romantic atmosphere and can really enjoy the tastes? Of course, the French! It is they who will borrow the idea of a beautiful, airy and incredibly delicious dish, which is ideal for a romantic dinner or a family dinner. And we will cook cheese soufflé! Yes, for someone it may be a discovery that a souffle can be not only sweet, but also salty. But, believe me, after trying this dish once, you will want to cook it again and again!

Let's talk about combinations

Studying how to make a cheese souffle, you need to first get some idea of what it is better to combine. This dish is very well complemented with fresh vegetable salad with lots of greenery. Put a bottle of good red wine on the table, light the candles, serve the table with salad, cheese soufflé and sliced red fish - and your romantic dinner is ready. In addition, you can serve this delicacy with fresh baked goods and a cup of strong black coffee. In general, the options for combining an exquisite French dish with other products are numerous. Therefore, it's time for the most important thing - cooking the main course of the evening.

Cheese souffle in the best French traditions

The set of products is simple enough and inexpensive. You can select only one "expensive" component - cheese. For this dish you can use cheeses of different varieties, and also combine them with each other. For example, as a basis to take cheddar or edam, and for "zest" add gorgonzolu, dor-blu or other cheese with mold. And you can cook cheese souffle exclusively from goat cheese. It all depends on your personal preferences.

List of required components

The number of ingredients will be taken, based on the fact that the cheese we will have 200 grams (it must be previously rubbed). So, we need:

• 8 eggs;
• 600 ml of milk;
• 2 tablespoons mustard;
• 100 grams of sifted flour;
• 100 grams of butter;
• 50 grams of breadcrumbs (for covering molds).

Preparation of the basis for soufflé-white sauce

The first thing we do is prepare a thick sauce. For this, on a small fire in a saucepan with a thick bottom, melt the butter and add mustard and flour to it. Stir thoroughly so that there are no lumps. Cook for a minute on medium heat, then reduce it to a minimum and gradually (half the glass) pour in the milk. After adding each serving, stir the sauce very well and then add the next one. When all the milk is poured into the pan, you can again increase the heat and cook the mass, stirring, for about 10 minutes. We remove the prepared thick white sauce from the plate and cool it.

In a separate bowl, mix the egg yolks of eight eggs and grated cheese, and then add to the cooled sauce. We mix thoroughly - the mass should be homogeneous. In another dish, whisk chilled squirrels with a drop of lemon juice (so the foam will turn out to be more magnificent). Gently, so as not to damage, we introduce the protein mass into the yolk-cheese-milk. We mix the spatula from the bottom up, so that the proteins do not settle.

We bake a souffle in the oven

Form for baking can take one or more (if you want to make a dish portioned). We lubricate it well with butter, sprinkle with breadcrumbs on top. Superfluous (something that is not stuck to the walls) is poured. We pour out the cheese mass on the molds (or pour it into one), using a plastic spatula, we separate it from the edges of the dishes, so that during the baking process the souffle does not stick and in the ready-made form it is easily pulled out from the mold.

In a preheated oven, carefully place the molds with our future souffle. The temperature inside should be 180 degrees for the gas and 200 for the electric plate. Prepare the dish for about half an hour, but do not forget to sometimes glance in the oven - the appearance of a lush golden crust indicates that the cheese soufflé is ready. Serve it better immediately, since it will not have time to settle, it will be hot, fragrant and airy. Although the fallen hat will not worsen the taste of this amazing dish, its appearance will suffer a little. The big plus is that the cheese souffle in French can always be different, it is only necessary to use a different kind of cheese, and the choice is truly huge: roquefort, suluguni, parmesan, cheese, goat, gouda, Adyghe and others.

New performance of a classic dish

Often mistresses, after trying some interesting recipe, begin to experiment with it - change to their own tastes, and also depending on the ingredients available in the house, the availability of cooking time, etc. It so happened with this French dish. Taking it as a basis, our landladies came up with a new recipe. And now we can cook the cake "Cheese souffle" in the multivark. The main thing here is still cheese, but yeast is added to the list of ingredients. So, for 200 grams of cheese you will need:

• 2 eggs;
• 1.5-2 cups of flour;
• 5 grams of yeast;
• 100 grams of butter;
• A glass of sour cream;
• Dessert mustard spoon.

In half a glass of sour cream we brew yeast, add a little salt. Butter is ground and blended with sour cream. Pour in the flour and knead the dough. Divide it into three equal parts and slightly roll it out. For the filling mix in the blender all the remaining ingredients, except proteins (they whisk separately). We connect both masses and gently mix.

Time to take up the multivark

Go to the components tab in the multivark. Lubricate its bowl with butter, lay out one layer of dough - then half the filling, again the dough, the remaining cheese mass and cover with the third layer of dough. Close the lid and turn on the "Baking" mode. A pie is cooked on average up to 40 minutes. The result is a very beautiful and satisfying cake "Cheese souffle". The recipe with the photo of the ready-made dish, which is presented in this article, will help you prepare this delicious and very appetizing dish yourself.

Conclusion

Dilute the usual and already orderly podnadoevshie holiday snacks with this delicious treat - you will see that the guests will just be delighted. Tip: if you cook for a large number of people (more than 4), it is better to make a soufflé portion, and in the case of a pie beforehand cut and serve to everyone, decorating with fresh vegetables and greens.