Indulge in the epitome of French culinary finesse with our meticulously crafted guide to mastering the art of soufflé. Embark on a journey through the fragrant landscapes of French cuisine as we unravel the secrets behind this iconic dish. From the delicate balance of egg whites to the luscious fillings that dance on the palate, discover the essence of French gastronomy with each airy bite. Whether it's the classic cheese soufflé or the tantalizingly sweet variations, elevate your culinary prowess and bring the essence of France to your kitchen with our comprehensive soufflé recipe collection. Bon appétit!


  • 3 tablespoons unsalted butter, plus extra for greasing
  • 1/4 cup grated Parmesan cheese, for coating the soufflé dish
  • 3 tablespoons all-purpose flour
  • 1 cup milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper (optional)
  • Pinch of nutmeg
  • 4 large eggs, separated
  • 1 cup grated Gruyère cheese (or other melting cheese of your choice)


1- Preheat your oven to 375°F (190°C). Grease a 1 1/2-quart soufflé dish with butter and coat it evenly with grated Parmesan cheese, tapping out any excess.

2- In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes to make a roux.

3- Gradually whisk in the warm milk, making sure there are no lumps. Cook the mixture, stirring constantly, until it thickens and comes to a boil, about 2-3 minutes.

4- Remove the saucepan from the heat and stir in the salt, black pepper, cayenne pepper (if using), and nutmeg. Let the mixture cool slightly.

5- Once the mixture has cooled, beat in the egg yolks one at a time until well combined.

6- In a clean, dry mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form.

7- Gently fold the grated Gruyère cheese into the egg yolk mixture until evenly distributed.

8- Carefully fold one-third of the beaten egg whites into the yolk-cheese mixture to lighten it. Then gently fold in the remaining egg whites until just combined. Be careful not to deflate the mixture.

9- Pour the soufflé mixture into the prepared soufflé dish, smoothing the top with a spatula.

10- Place the soufflé dish on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden brown on top. Avoid opening the oven door while the soufflé is baking, as this can cause it to collapse.

11- Serve the cheese soufflé immediately, as it will begin to deflate once out of the oven. Enjoy the airy, cheesy goodness of this classic French dish!

Serve your freshly baked cheese soufflé with a side salad or some crusty bread for a delightful French-inspired meal. Bon appétit!

Nutritional Values :

Unsalted Butter (3 tablespoons):

  • Calories: 306
  • Fat: 34g
  • Saturated Fat: 21g
  • Cholesterol: 91mg
  • Sodium: 3mg
  • Carbohydrates: 0g
  • Protein: 0.3g

benefits: Provides essential fats for energy, aids in the absorption of fat-soluble vitamins, and contributes to the rich flavor and creamy texture of dishes.

All-Purpose Flour (3 tablespoons):

  • Calories: 75
  • Fat: 0.2g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 15.8g
  • Protein: 2.6g

benefits: Acts as a thickening agent in sauces and soufflés, provides carbohydrates for energy, and helps give structure to baked goods.

Milk (1 cup, whole milk, warmed):

  • Calories: 150
  • Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 24mg
  • Sodium: 98mg
  • Carbohydrates: 12g
  • Protein: 8g

benefits: Contains calcium and vitamin D for strong bones and teeth, provides protein for muscle growth and repair, and contributes to the smooth consistency of the soufflé.

Eggs (4 large, separated):

  • Calories: 280
  • Fat: 20g
  • Saturated Fat: 6g
  • Cholesterol: 752mg
  • Sodium: 280mg
  • Carbohydrates: 2g
  • Protein: 24g

benefits: Excellent source of high-quality protein, essential vitamins (such as vitamin B12 and riboflavin), and minerals (such as iron and selenium) for overall health and well-being. The yolks also add richness and moisture to the soufflé, while the whipped egg whites create lightness and lift.

Grated Parmesan Cheese (1/4 cup):

  • Calories: 108
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 20mg
  • Sodium: 405mg
  • Carbohydrates: 1g
  • Protein: 10g

benefits: Adds a savory, umami flavor to dishes, provides calcium for bone health, and enhances the texture and aroma of the soufflé.

Grated Gruyère Cheese (1 cup):

  • Calories: 450
  • Fat: 30g
  • Saturated Fat: 19g
  • Cholesterol: 115mg
  • Sodium: 600mg
  • Carbohydrates: 2g
  • Protein: 40g

benefits: Imparts a nutty, slightly sweet flavor to the soufflé, provides protein for muscle repair and growth, and contributes to the gooey, melted texture of the cheese soufflé.

Please note that these values are approximate and can vary based on factors such as brand, specific type of ingredient used, and method of preparation.


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