French Fridays with Dorie: Muenster Cheese Soufflés

If you would like to order the soufflé, please notify your server forty five minutes in advance.

Muenster Cheese Soufflé

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.

And rise it did… like the Dark Knight.

 

Muenster Cheese Soufflés
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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.
Servings Prep Time
4 30minutes
Cook Time
20minutes
Servings Prep Time
4 30minutes
Cook Time
20minutes
Muenster Cheese Soufflés
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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.
Servings Prep Time
4 30minutes
Cook Time
20minutes
Servings Prep Time
4 30minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat the oven to 400°F.
  2. Warm the milk and 1/2 tablespoon of butter on a glass measuring cup in the microwave for 1:30 minutes.
  3. 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.
  4. 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.
  5. While the Béchamel cools down, butter two 2 cup ramekins and coat inside with panko.
  6. Beat the egg whites over medium high speed until they are stiff but not dry.
  7. Whisk egg yolks into soufflé base 1 at a time. Stir in cheese cubes.
  8. Fold egg whites into soufflé base in 3 additions; transfer to prepared ramekins.
  9. 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

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!

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

22 Responses to “French Fridays with Dorie: Muenster Cheese Soufflés”

  1. October 25, 2013 at 1:36 pm #

    I’m glad yours worked out so beautifully. Mine not so much although they were very tasty indeed. When I glanced in the oven at the half way mark I knew I was in for “one of those times”.

  2. October 25, 2013 at 2:48 pm #

    Wow, what a special breakfast! Your photo looks beautiful.

  3. Liana
    October 25, 2013 at 3:02 pm #

    Wow! Reminds of savory soufflés we had in Paris, to die for. I was wondering where to get a recipe like this. Thanks!

  4. October 25, 2013 at 3:13 pm #

    Your photo is beautiful, and your souffle looks utterly delicious! Nice job getting into the kitchen so early, and coming up with that beauty!! We really enjoyed these, too! Happy Friday, Adriana!! Thanks for the birth day wishes…I like that idea!

  5. October 25, 2013 at 3:55 pm #

    That tops cereal any day. Yours looks so perfect, and it really doesn’t take too much time to prepare. I am going to search for the “real” French muenster next time, and I will try this again.
    Happy weekend.

  6. October 25, 2013 at 5:58 pm #

    Wow, kudos to you! I barely wake up early enough to get coffee in the morning. You win the Dorista of the week award for sure. And I don’t think that I ever remember seeing souffle on a restaurant menu. Otherwise I’d let them do it for me for sure.

    • October 25, 2013 at 7:13 pm #

      I haven’t seen any savory ones in restaurants, just the sweet versions. Wouldn’t it be great to order one of these for lunch/brunch?

  7. October 25, 2013 at 7:52 pm #

    Oooh, you all have a wonderful breakfast! And wasn’t the scene to get the photos comical? I had to make sure no one was in the path between my oven and the sun room where the camera was ready! Yours turned out perfect!

  8. October 25, 2013 at 8:01 pm #

    Your description was mouth watering. You really got me wanting to try French Muenster. I’ll have to call around to area cheese shops. Crazy that I can’t find it just an hour out of New York City.

  9. October 25, 2013 at 8:05 pm #

    Yours looks great and your ramekins are pretty! :)

    I still have this one to do, I’ve been too busy as of late to get it made! I have another project in the works at the moment… :)

  10. October 25, 2013 at 8:50 pm #

    Cute ramekins. And pretty souffle.

  11. October 25, 2013 at 8:55 pm #

    Wow you really did get there in the kitchen at 6am! And it looks beautiful!

  12. October 26, 2013 at 4:09 am #

    Now that’s a decadent breakfast! You’re a very dedicated Dorista to get up that early! The morning light is really beautiful in your photo.

  13. October 26, 2013 at 6:56 am #

    Yay! We could start a revolution of souffle for breakfast. Glad you enjoyed it – was definitely a keeper.

  14. October 26, 2013 at 2:07 pm #

    Adriana, your cheese soufflés look fabulous – took me a while to find the Munster cheese and I am a day late but I also enjoyed this recipe very much!
    Have a great weekend!

  15. October 26, 2013 at 8:12 pm #

    Wow, oh-so impressive! Breakfast!! And it looks amazing! I wasn’t able to find any “fancy” muenster, so I don’t know about the quality of the cheese, but it was still delicious and reminded me how much fun they are to make!

  16. October 27, 2013 at 3:51 pm #

    Even though I wake up early, I am so not a morning person. I’m impressed what you could accomplish on a weekday morning! I agree that these need a mimosa beside them, so perfect for a weekend treat. So nice for you to treat yourself to that indulgence on a Friday, though!

  17. October 27, 2013 at 11:15 pm #

    LOL- I have had many a Friday morning when I am finishing the posting, as well as a few Fridays when I too am knocking out the recipe. Hey, such is life. That said, you knocked it out of the park. That photo is really, really good !!!! So glad you enjoyed the end results. I did too and want to make more of these little guys very soon.

    • October 29, 2013 at 2:28 pm #

      I’m finally getting to know my camera’s Aperture setting!

  18. October 29, 2013 at 10:35 am #

    Wow! I’m amazed you made this at 6am. Beautiful photo. I’m impressed you didn’t start tasting the cheese until after this was in the oven. I think I’m physically incapable of cutting/grating cheese without tasting it.

  19. October 30, 2013 at 7:59 am #

    Breakfast souffle :-) Love it.

    Beautiful presentation!

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