Savoury Cheese Soufflé is an airy, cheesy bite with a Mediterranean touch of thyme that will make your other half flip! Nothing is more satisfying than dipping your spoon in this fluffy cheese cloud.
A soufflé has a reputation for being the most dramatic, high-maintenance dish in French cuisine, the one that falls the moment you breathe near the oven. Having trained in French cooking, I can tell you that the reputation is slightly exaggerated. A well-made soufflé is absolutely achievable at home, and a savoury one is actually more forgiving than a sweet one. This Gruyère and thyme version is my go-to for impressing dinner guests with minimal ingredients and maximum theatre. The secret? A little humidity in the oven and guests who are already seated at the table.
The Show Must Go Down
Soufflés are pretty easy to make… although they can infuriate some…They look fabulous puffing up in the oven, but when you take them out, they deflate. However, if they are well-cooked, they will stay puffy for a good minute or two, just enough to bring to the table. The bottom line: make sure your guests are already seated when you take them out. Like the French say: “You don’t wait for people to sit at the table for a soufflé; you make them wait for it.” Because it needs to be eaten right away! So don’t panic if it deflates; it’s normal. It still keeps its airy and fluffy texture, nobody can resist!
Soufflé Technique
Here are a few tricks to nail that soufflé!
- When adding the soufflé to the oven, preheat a metal rack with a bit of water. The soufflés love humidity, and this will keep them moist and puffy.
- If you like the flat-top soufflé (vs. the broken round top), you should grill your soufflés for the first 2-3 minutes under the oven grill (at max temp.), then adjust to 180°C (350F°). This will set the top flat.
- Incorporate the whites slowly, without breaking them, adding them in two different shots until the mix is homogeneous. This way, it will keep all its air; add an egg white if you like extra airy.
- A pinch of sugar mid-time, you bring up the whites, will help to keep the soufflé fluffy.
- Use a straight-sided ramekin or ovenproof container; your soufflé will go sideways if inclined.
- NEVER open the oven door to check them; they will deflate.
Don’t Oversize It
I saw a recipe with a cake-sized soufflé… non, non, non! A soufflé is meant to be made in a ramekin or small container. No more than 4cm x 6cm if it’s a main meal. Otherwise, it’s inevitably burning your soufflé. Avoid oversized recipes; a soufflé is meant to be small, elegant, and served next to a lovely green salad.
Variations
You could use other cheeses like mature cheddar, parmesan, or similar. I would avoid fresh ones like mozzarella because they tend to get stringy, which is not the texture we want. Also, the aroma could easily be changed to your preference. I love Gruyere and Thyme together, but it could be Marjoram, fresh basil or chives.
Other French Recipes
Savoury Soufflé with Thyme
Equipment
- 4 ramekin or similar or 2 larger 4x6cm ones
Ingredients
- 250 ml milk
- 70 g Gruyere cheese (or mature cheddar)
- 30 g flour
- 30 g butter
- 4 egg whites
- 1/2 tsp thyme
- 1/2 tsp sugar (optional)
- 1/4 tsp nutmeg (optional)
- salt and pepper
Instructions
- Bring oven to the MAX (2-3 first minutes), then 180°C (350F°) with a metal rack containing a glass or two of water at the bottom.
- Butter and flour the ramekins and let them cool in the fridge.
- Grate the cheese, separate the eggs.
- Start with a bechamel. Add the butter to a small saucepan over medium-high heat, and melt.
- Add the flour, mix it up, and wait a minute or two until it smells nutty.
- Add the cold milk, always on medium-high heat and whisk constantly.
- Add the nutmeg, salt, and pepper and keep whisking until it thickens.
- Add the grated gruyere cheese and thyme, remove the fire, and mix.
- Add the yolks to the cooled bechamel and reserve.
- During that time, whisk the egg whites, in a big bowl, until a soft peak forms like in the picture (add a small pinch of sugar mid-way to make it hold better).
- Transfer the bechamel (now a Mornay sauce) to a big bowl.
- Add the egg whites in two shots, using a spatula, turning them in the Mornay sauce until homogeneous.
- Add the mix to the buttered ramekins, and leave a finger high at the top; otherwise, they will puff too high.
- Add the ramekins to the metal rack and grill them for 2-3 minutes at first, then lower the oven to 180°C (350°F) for small ramekins, 10 minutes is enough if you make a larger ramekin, a minute longer or until the top is light brown.
- Serve as soon as it comes out of the oven.
2 Comments
Awesome, never had a savory souffle before but im intrigued. Delicious (:
Be careful… if you like cheese… it s highly addictive;)