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.
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!