The unmistakable cheese soufflé of Amandine Chaignot

Souffle Au Fromage

Amandine Chaignot is the chef behind Pouliche , the acclaimed restaurant in rue d'Enghien, and the coveted Café de Luce , a gourmet bistro located in the heart of Montmartre .

On the occasion of the release of her book La cuisine nature published by Solar, the ex-juror of Masterchef shares all the advice and recipes that she usually reserves for her friends and family. The objective: to explain to us how to “ choose an ingredient, prepare it simply and enjoy its natural flavors”, in order to achieve fresh and generous cuisine.

Evidenced by its unmistakable and bluffing recipe: an incredible cheese soufflé , super easy to prepare and au gratin at will. The assurance of impressing guests at your next dinner party.

The ingredients for 4 people

A plastic pot without a handle or an oven-safe cast iron casserole dish

40g butter

80 g flour

1 liter of milk

6 eggs

150 g of Comté

20g sugar

20 cl of roasted chicken juice

1 small bunch of chives



Preheat the oven to 180 ° C.

In a saucepan, melt the butter , add the flour and mix with a whisk without browning. Then add the cold milk all at once with a good pinch of salt . Mix and cook over medium heat like a béchamel sauce . Let cool.

Clarify the eggs (separate the whites from the yolks).

When the dough is very cold, put it in a large bowl. Add the grated Comté and mix it all up! Clack clack! There, we add the 6 yolks and mix well.

Then beat the egg whites to snow with a whisk. Just before they are firm, add the sugar. We must have a nice smooth, silky and fairly firm consistency.

Add the snow whites to the dough, delicately, and pour everything into a saucepan that goes in the oven (without a plastic handle, what!).

Bake for about twenty minutes.

When it's cooked - it must remain creamy to the core - generously “gravy ” the soufflé with the roast juice and sprinkle it with chopped chives .

It must be eaten very hot!

Nature cooking , Amandine Chaignot, ed. Solar, € 29.95

© Amandine Chaignot © Pierre Lucet Penato


Also discover how to make chicken malai from the best Indian chef in Paris

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