If you would like to order the soufflé, please notify your server forty five minutes in advance.
Forty five minutes? This restaurant maxim and looking at many golden Muenster cheese soufflés at the crack of dawn inspired me to step away from the computer and head to the kitchen at 6am. Turns out I had a real French Friday in me today after all. The forty-five minute estimate, however, only applies to restaurant kitchens with all their ingredients already set up and ready to go. It took me about ten more to make the soufflé start to finish. Today’s breakfast was a big departure from the cereal/coffee routine.
A couple of things that surprised me about this recipe: it calls for a thicker Béchamel sauce that with a 2:1 butter/flour ratio. The recipe called for whole milk and since what I had on hand was 2%, I added an extra 1/2 tablespoon of butter to the mix. The cubed Muenster cheese also melted beautifully. Seeing the cheese stretching from the soufflé to the fork was fun. I hadn’t had real Muenster in a while and it was saltier than what I remembered. A good tip for the future would be to actually taste the cheese you are adding to the recipe before mixing it in. I didn’t start nibbling on cheese until my two oversized ramekins were already in the oven.
So between running between the living room to set the photo (because soufflé doesn’t wait for anyone) and posting a picture of the unbaked custards, I peeked through the oven glass and cheered on my rising custard.
Muenster Cheese Soufflés
By October 25, 2013Published:
- Yield: 2 medium soufflés (4 Servings)
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 50 mins
Adapted from Dorie Greenspan's Around My French Table
Also published in Epicurious/Bon Appétit magazine
Instead of baking the soufflés in a larger casserole dish, I split the airy custard mixture between two 2+ cup ramekins.
- 1 1/4 cups 2% milk
- 1/2 tablespoon unsalted butter
- 1.5 tablespoons butter
- 3 tablespoons all-purpose flour sifted
- 1 dash cayenne pepper
- black pepper freshly ground
- extra butter for greasing serving dish/dishes
- panko breadcrumbs for coating the serving dish/dishes
- 3 eggs separated at room temperature
- 1 cup Muenster cheese cubed
- Preheat the oven to 400°F.
- Warm the milk and 1/2 tablespoon of butter on a glass measuring cup in the microwave for 1:30 minutes.
- On a saucepan over medium heat, melt the 1.5 tablespoons of unsalted butter. Add the flour, and whisk together. Cook this roux for about two minutes. Slowly add the milk and combine with the roux.
- Cook the Béchamel for about eight minutes, whisking constantly, until it thickens. Season lightly with salt, and add Cayenne and black pepper to taste. Set aside and allow to cool for ten minutes.
- While the Béchamel cools down, butter two 2 cup ramekins and coat inside with panko.
- Beat the egg whites over medium high speed until they are stiff but not dry.
- Whisk egg yolks into soufflé base 1 at a time. Stir in cheese cubes.
- Fold egg whites into soufflé base in 3 additions; transfer to prepared ramekins.
- Bake soufflé until puffed, brown on top. Start monitoring at 15 minutes but do not cook for more than 20. If using a larger mold, it should be ready after baking for 25 to 30 minutes
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The verdict: a keeper! Soufflé for breakfast was the perfect way to kick off the weekend. Next time, though, I need to make it on the real weekend. This recipe begs for a Muscat or a mimosa on the side.
French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s Around My French Table. This recipe was originally published in Bon Appétit magazine, and then an adaptation was posted in the book. To see how the rest of the group did with the Muenster Cheese Soufflés, head over here. ¡Feliz viernes!