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  • chefalisonbiebs

Comté Soufflé

Soufflé is a classic French baked egg dish that can be savory or served as a sweet dessert. Flavored pastry cream or béchamel is combined with beaten egg whites, providing puffiness to the soufflé when baked.

Comté is one of my favorite cheeses and is perfect for soufflé. This recipe is a variation of the Classic Gruyère Soufflé recipe by Michel Roux in his cookbook, Eggs. They are delightfully fluffy, delicious, and simple to make.


Chef notes:

Watch my video on how to make comté soufflé.


Specialty equipment:

Stand mixer

Ramekins


Yield: 8 soufflés

Preparation time: 1 hour

Cook time: 15 minutes


Inside the Ramekins

¼ cup salted butter

¼ cup Grana Padano, grated

1 oz Comté, grated


Soufflé

2 tbsp salted butter

¼ cup all-purpose flour

1 cup whole milk

6 egg yolks

10 egg whites

8½ oz Comté, grated

Pinch of salt

Pinch of Espelette pepper


For the ramekins

  • Coat the inside of each ramekin with butter.

  • Combine the Grana Padano and Comté in a mixing bowl.

  • Coat the inside of the buttered ramekins with the grated cheese.

For the soufflé

  • Preheat the oven to 395°F.

  • Melt the butter in a saucepot on high heat.

  • Add the flour and stir continuously until the mix resembles white sand.

  • Add the milk and cook the sauce until it thickens, whisking continuously for about 3 minutes.

  • Turn off the heat and pour the mixture into a mixing bowl and allow it to cool slightly.

  • Pour the egg whites into a stand mixer with the whisk attachment and turn on high speed.

  • Add a pinch of salt and whisk the whites until they are almost stiff peaks. Turn off the mixer and set aside.

  • Whisk the egg yolks into the béchamel to combine.

  • Whisk in a pinch of salt and a pinch of espelette pepper.

  • Next, add half the egg whites and fold them in. Then add the other half and gently fold them in.

  • Now, fold in the grated Comté cheese until combined. Reserve a little to sprinkle on top of the baked soufflés.

  • Fill each ramekin to the top with the mixture and bake for 12-15 minutes.

  • Remove from the oven, and sprinkle with grated Comté cheese and fresh cracked black pepper.

  • Serve your soufflés straight from the oven to enjoy their fluffy texture as they fall.


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