Cheese Souffles: Muenster? Comte! #French Fridays with Dorie

Cheese Souffles: Simple Living and Eating

I have never feared souffles. They are the one French dish I have always made. I think it is because Audrey Hepburn in Sabrina got to understand souffles, and of course, I wanted to be Sabrina when I was a teenager.

Click on to watch this scene.

A woman happily in love, she burns the soufflé. A woman unhappily in love, she forgets to turn on the oven.

When I was a vegetarian souffles were my go to meal for company. A beautiful cheese souffle was proof that you could eat gourmet and not eat meat.

As I moved away from vegetarianism I turned more toward chocolate souffles... because what can I say, I knew they would impress my guests.

Well, as I have gotten more comfortable with cooking I no longer feel the need to impress my guests with something seemingly difficult like a souffle and I got away from making them.

Thank you Dorie for reminding what a wonderful treat a creamy poofy souffle is when it pops out of the oven. My husband and I were in heaven with this light airy dish. The kids were... unimpressed. They wanted my chocolate souffles...

Maybe next time.

Note: I did a few things differently than Dorie's recipe. One, I grated the cheese in a food processor instead of cutting it.

Oh, yes, I couldn't find French Muenster, so I used Comte... and I did not strain the béchamel through a strainer, no need.

I also didn't cool the béchamel sauce before I added the cheese and the egg yolks. I let it sit while I whipped the egg whites but that was only for a few minutes.

To me the key to a good souffle is to gently mix the egg whites in... fold until just incorporated, even if there are still streaks of white. Don't over mix it and let the air out of the egg whites.

My souffles were golden brown in 17 minutes... so watch them carefully through the door. I agree with Dorie, DO NOT OPEN THE OVEN!

Muenster Cheese Souffle Recipe

You are invited to join my new linky party. Cook a recipe of your choice from the chosen country and explore the world with us. Nov 5th we will be sharing dishes from Maylasia

Add your email to our list and I will remind you a week before the party and on the day of the party so you won't forget to link up.

Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.