As greedy as it is malicious, the cheese soufflé is a real pleasure for the taste buds. All our tips to succeed and prevent magic from falling!

How to make my soufflé go up?

A soufflé is well known, it does not wait: it is tasted as soon as the cooking is over, otherwise it falls and it is fucked ! However, we can anticipate its preparation by managing its timing! Once ready to be put in the oven, he can wait in the fridge for a few hours. Then we just have to cook it, just before tasting it! Another common problem, the soufflé does not even swell! It's the whites in snow that are responsible for this failure! Indeed, it is they who, by the physicochemical magic, make the blown up height under the effect of the heat. In order for the beaten whites to rise evenly , the porcelain dish in which the puffs are cooked must be impeccably and generously buttered.

A tasty soufflé!

A soufflé is not only a pretty curved, it's also an incomparable flavor! The basic dish is a Mornay sauce, which is a bechamel with egg yolks and grated cheese, to which the whites are added. For a less rich preparation, we put only 4 yellows (for 6 whites). Side flavor, we seasoned well (salt, pepper, nutmeg) and especially, we zap the grated bag in favor of a tasty cheese (Comté, Beaufort), grated at the last moment and that we can varieg with a little Parmesan cheese.