Soufflé Suissesse Recipe
Twice Baked Three Cheese Soufflé
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Ingredients
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Soufflé base / First bake
Meringue / Folding and second bake
To serve (optional)
Method
Soufflé base / First bake
- 1
Prepare oven and dishes
Preheat oven to 375°F (190°C). Butter four 1 1/2- to 2-cup ramekins (or one 2-quart shallow baking dish) generously with 1 tablespoon of the unsalted butter each; dust the interiors with the 2 teaspoons of flour, tapping out excess. Place ramekins on a rimmed baking sheet.
- 2
Make béchamel base
In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in 4 tablespoons all-purpose flour and cook, stirring constantly, 1 to 2 minutes until the raw flour smell is gone but the roux has not darkened.
- 3
Add milk and cream
Gradually whisk in 2 cups whole milk and 1 cup cold heavy cream, bring to a gentle simmer while whisking to prevent lumps. Simmer 2–3 minutes until thickened to a smooth, pourable sauce. Remove from heat.
- 4
Enrich with egg yolks and seasoning
Temper 6 egg yolks by whisking a ladleful of the hot béchamel into the yolks, then whisk yolk mixture back into the saucepan. Return to very low heat and stir 1–2 minutes until mixture thickens slightly (do not boil). Stir in 1 teaspoon Dijon mustard, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon ground nutmeg.
- 5
Add cheeses
Off the heat, stir in 1 1/2 cups grated Gruyère, 1 cup grated Emmental, and 1/2 cup grated Appenzeller until fully melted and smooth. Taste and adjust seasoning.
- 6
Add whole eggs
Allow the cheese base to cool 3–4 minutes (it should be warm but not hot), then beat in 2 whole eggs one at a time until fully combined. This enriches and helps set the soufflé. Set the base aside to cool slightly while you prepare the meringue.
- 7
Portion and first bake
Divide the warm cheese base evenly among the prepared ramekins, filling each about two-thirds full (or pour into the single baking dish). Smooth surfaces. Bake in the preheated 375°F (190°C) oven 12–15 minutes, until the edges are set and the top is slightly puffed and lightly golden but the center may still be soft. Remove from oven and let cool completely on a wire rack (about 30–45 minutes). This is the first bake that sets the base for the second rise.
Meringue / Folding and second bake
- 8
Prepare meringue
Lower oven temperature to 350°F (175°C). Place 8 room-temperature egg whites in a very clean, dry mixing bowl. Add 1/4 teaspoon cream of tartar if using. Beat whites on medium speed until foamy. Gradually add 3 tablespoons granulated sugar in three additions while increasing speed to medium-high. Continue beating until glossy, stiff but not dry peaks form.
- 9
Fold meringue into base
Stir one large spoonful of meringue into each ramekin's cooled cheese base to lighten it. Then gently fold the remaining meringue into the cheese bases in two additions using a rubber spatula: scoop from the bottom, fold over the top, turn the bowl, and rotate—preserving as much air as possible. Stop when streaks of white are gone and the mixture is uniform and airy.
- 10
Top and score
Spoon or pipe the soufflé mixture back into the ramekins, filling to just slightly above the rim and creating a slight peak if desired. Smooth the tops and run a thumb around the inside rim to create a clean edge that encourages a straight rise. Sprinkle the reserved 1/4 cup grated Gruyère evenly over the tops.
- 11
Second bake (final puff)
Place ramekins on the rimmed baking sheet and bake at 350°F (175°C) for 10–14 minutes for individual ramekins (for a single 2-quart dish, 20–25 minutes), until deeply puffed, golden and set but still slightly jiggly in the center. Avoid opening the oven during this period. For a slightly drier, more set interior, add 2–4 minutes.
- 12
Rest briefly and serve
Remove soufflés from the oven and transfer to a heatproof surface. Let rest 2–3 minutes (soufflés will begin to deflate after a short time). Garnish with chopped chives if using, and serve immediately with optional mixed baby greens tossed in light vinaigrette on the side.