I’m shaking things up and rethinking the classic cheese soufflé! In this video, I’m bringing it into the modern era with a fresh twist—something that looks different but still delivers that fluffy, creamy, cheesy goodness we all love, and it’s perfect for sharing
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31 Comments
You had me at cheese
I made cheese and chive personal soufflés when I was dating my wife. I’m not saying it sealed the deal, but who doesn’t like cheese soufflé, right?
It worked first time and I just used a “traditional” recipe and it was fine… I don’t really understand why people are scared of making soufflés… they’re pretty easy to make and very very delicious!
Anything that gets more soufflés into more bellies is a win in my opinion! 🎉
A Cracker Culinary Construction
Yum this looks incredible! And I love your styling and lighting too. A pleasure to watch ❤
Here’s a little hint for everyone: aged egg whites are the secret behind the famous Roux Brothers' Soufflé Suissesse!
❤
French Cooking Academy, this videos deserves all the views
My maman made amazing soufflés, cheese, chocolate, didn’t matter, they were stunning and incredibly delicious! I remember her jubilance when she could whip out one after another and they finally always turned out amazing, after a few trial and error runs. She also made an incredible crème caramel
Excellent 🎉☺️👏🏻
I'll certainly have to try this as soon as I can get an appropriate cheese in the house. What a marvelous idea.
That looks like it may be worth a try! Not too hard at all.
Thank you for attempting to try something new with this classic dish. This is why you’re an artist and an innovator. This was a cool idea.
I regret that I have only one “like” to give.
Yummy love this
Vanilla soufflé is meant to be the hardest to execute. My favourite is Grand Marnier 😜
I am from the southern US and we call what you are making a spoon bread.
Could you help me? Please? I made a Quiche Lorraine the other morning. All went well, set through after cooling and everything. However? The cheese didn't melt through it (most did, but not all). Ended up with strings of grated cheese in my custard! I can't find an answer on the internet aside from possibly too much or too little dairy (cream). I used good cheese, Tillamook. Just swiss because I couldn't find Gruyere but didn't cheap out and I grated a block so no starch to interfere.
I consider myself an above average cook, but this one has me stumped and the advice of a pro would be GREATLY appreciate.
I love cheese soufflé. I follow Jacques Pépin simple soufflé cheat to beat all eggs together. I will try yours. Great video. Thank you.
Looks great! What cheeses do you recommend for it?
I don't like this soufflé at all, I would even describe it as unsuccessful! Under a delicious crust is not a fluffy soufflé, but a heated dough mixture. It certainly tastes good, but it's not a soufflé!
Looks great if you can eat eggs! Can you do this as a desert? I imagine CHOCOLATE – to share would be very decadent! Merci!
This was far more complicated than any egg soufle that I have ever made.
It's very humane.
This was amazing…
I wont try this too much time just to eat souffle.
This looks great! Definitely giving it a go next time I get a chance.
That flat whisk-like utensil you use for the bechamel looks super useful. I couldn't spot anything like it on your amazon listings – any chance of a recommendation on where to get one (or a better name to search under than 'flat whisk-like utensil'!)?
Looks good, makes me want to buy a small cast iron…..why are you not “monetized”? I see no commercials……..
Looks really good. Cheers, Stephane!
"The cheese soufflé is getting old" is quite a statement to someone who has never had a soufflé. LOL!
I would serve that for brunch with bowls of dilled boiled potatoes, crisped potatoes fried in bacon grease, caraway rye toast ends, and steamed broccoli/caulifllower.
Chilled Champaigne for a beverage. Everything could be prepared ahead and re-warmed except for the final folding and baking of the souffle- lovely!
……AND you could feed anything from a pair to a party depending on the size skillet you have available. (I've got one of those giant 2 handled ones that'll feed 18-20!😊)
You've taken the romance out of the souffle'. Some things shouldn't be "modernized".
Delicious! Perfect for date night.