As dramatic as it is technically challenging, soufflé poses a challenge for chefs of all levels, from professionals to beginners. Here's Alain Ducasse's recipe for the savory version with two cheeses, Parmigiano Reggiano and Comté.
Photo and recipe from Food&Wine
Photo of the dish by Johnny Valiant
There's no great chef, more or less French, who sooner or later isn't called upon to measure himself against an icon called soufflé. A specialty dating back to the early 18th century, allegedly created by Vincent La Chapelle, and later popularized by Marie-Antoine Carême in the following century.
Since then, it has never declined, especially as a way to end a meal, with great classics that have widely transcended French borders. Alain Ducasse gives us a classic cheese soufflé recipe (a mix of Parmigiano Reggiano and Comté), which he pairs with a fresh Champagne, with hints of green apple.
ALAIN DUCASSE'S DOUBLE CHEESE SOUFFLÉ
Ingredients for 4 people
- 6 tablespoons unsalted butter plus a knob for greasing
- ½ cup grated Parmigiano Reggiano (56 g), plus extra for dusting
- 6 tablespoons all-purpose flour
- 1 clove garlic, peeled
- 1 cup milk
- ½ cup diced Comté cheese
- Kosher salt and freshly ground black pepper
- 4 large eggs
For the Parmigiano cream
- ½ cup heavy cream
- ¼ cup milk
- 1/3 cup diced Comté cheese
- 1/3 cup grated Parmigiano Reggiano (42 g)
- Salt and freshly ground white pepper
Method
Preheat the oven to 190°C (375°F). Grease a 20 cm square glass baking dish with butter and sprinkle with Parmigiano Reggiano.
In a saucepan, melt the remaining butter, whisk in the flour, and add the garlic. Cook over medium heat for 2 minutes. Add the milk and thicken for 2 minutes. Remove the garlic. Stir in the Comté and Parmigiano. Season with salt and white pepper. Transfer to a blender and blend until smooth. Add the egg yolks and continue blending. Pour into a large bowl, scraping all the mixture.
In another clean bowl, beat the egg whites until stiff peaks form at high speed. Fold them into the previous mixture. Transfer to the greased baking dish and level the surface. Bake for about 30 minutes, until fully risen and golden. Let cool for 10 minutes.
For the cream, bring the cream and milk to a boil in a saucepan, then pour into the blender. Add the cheeses and let sit for 5 minutes. Blend until smooth. Season with salt and white pepper.
Turn on the broiler. Flip the soufflé onto parchment paper and broil at a distance of 20 cm for 30 seconds, until golden. Slice and serve with the Parmigiano cream.
