Le Foodist Paris Cooking Class

How To Easily Make Cheese Soufflé In Only Ten Steps

Cheese soufflé (for four servings) :

Preparation : 15 minutes

Cooking : 35 minutes


  • 4 large eggs
  • 150g grated gruyère
  • 60g butter
  • 60g flour
  • 40cl milk
  • Ground nutmeg


  • Preheat the oven to 180 ° C / 350 ° F (thermostat 6). Butter a gratin dish.
  • Heat butter in a casserole dish, add the flour and stir quickly for 1 minute.
  • Add the milk and whisk for a few minutes over low heat.
  • Remove the casserole dish from the stove.
  • Separate the whites from the yolks and beat the whites firmly until stiff. Add a pinch of salt.
  • In the casserole dish, add the egg yolks one after the other. When done, add the gratred gruyère.
  • Add a pinch of ground nutmeg and pepper. Don't salt too much because the grated gruyère is already salty.
  • Add the egg whites while stirring slowly.
  • Pour the whole mixture into the mold, up to 4 centimeters maximum from the edge.
  • Bake for 35 minutes in the fan-assisted oven. Check the cooking from time to time.

Personal tips

If you have a hard time beating your eggs whites until stiff, simply add instant yeast to the mixture !

A dry white wine is highly recommended with your cheese soufflé.