Goat’s Cheese Soufflé ~ French Challenge #1

15 Mar
Goat Cheese Souffle

Goat’s Cheese Soufflé

Julia Child I am not! My friends and readers chose Goat’s Cheese Soufflé as the first French dish to cook from my new French cookbook. While the recipe looks deceptively simple to prepare, two hours and many bowls, dishes and pans later, I had concocted some semblance of a soufflé.

Thyme and Cheeses

Thyme and Cheeses ~ Thank you Trader Joe’s!

Two hours??? Oh my goodness. I was tired and sad at the end of the process when I realized all I had to eat for my efforts was one small appetizer and a sink full of dirty dishes. I had halved the recipe and made three soufflés so everyone in the family could have one.

While I followed the recipe exactly, I think I over-folded the egg whites into the cheese mixture. I also had to bump the oven up to 400 degrees and bake for well over a half-hour before I got my soufflés to puff up a bit and start to brown. While I am patting myself on the back for taking on this challenge, I do not foresee making this dish again. But all in all it was a good experience. One thing I do know is French cooking takes a LOT of patience. AND my husband ate it, too, after claiming he can’t stand goat’s cheese. So there was some success in that department.

Later in the week you can help me decide what to make for French Challenge #2: Mains.

Goat Cheese Souffle

Goat’s Cheese Soufflé

Goat’s Cheese Soufflé
Adapted from The Australian Women’s Weekly French Classics cookbook

2 tablespoons butter
3/4 cup milk
1 sprig fresh thyme
1 bay leaf
1/8 cup flour
1 egg yolk
2 egg whites
2 ounces goat’s cheese (Chevre), crumbled
3 tablespoons heavy cream
1/4 cup Gruyère cheese, grated

Grease 3 small ramekins with one tablespoon of butter, divided. Line each base with baking paper. Place the dishes in a large baking pan.

Heat milk, thyme and bay leaf in a small saucepan until simmering. Strain into a heat-proof dish (I used my Pyrex measuring cup). Melt a tablespoon of butter in the same pan, add the floor, then slowly pour in the hot milk. Cook and stir over medium low heat until thickened and bubbly.

Zak Spoon

Turn a boring milk shot into fun with a Zak spoon! Thank you Ranting Chef!

Transfer to a large bowl and stir in the egg yolk. Cover the bowl with plastic wrap and set aside to cool for about 15 minutes.

Meanwhile, preheat the oven to 400 degrees and set a kettle of water on to boil.

Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold a quarter of the egg whites into the cheese sauce, then fold in the goat’s cheese and the rest of the egg whites. Do NOT overfold! (I think that was my problem.) Spoon the mixture into the ramekins, then add enough boiling water to the baking dish to come half-way up the sides of the ramekins.

Bake the souffles for at least a half an hour, until they are puffy and browned. Carefully remove ramekins from water and cool on a wire rack for 30 minutes.

Souffles in Ramekins

Soufflés in Ramekins

Run a knife around the soufflés, then gently turn each over onto a plate. Next carefully flip each of the soufflés back over into small baking dishes. Pour one tablespoon cream over the soufflés, then sprinkle with the  grated Gruyère cheese. Bake the soufflés in the oven on high broil, until cheese is bubbly and lightly brown. Serve as a light brunch with toast and jam.

Goat Cheese Souffle

Goat’s Cheese Soufflé

About these ads

7 Responses to “Goat’s Cheese Soufflé ~ French Challenge #1”

  1. Kathy March 15, 2014 at 4:16 pm #

    But, did you like the taste? Was the flavor worth it? I’m curious about that. I can’t even remember if I’ve ever even tried to make souffle- it seems I’ve made every egg thing but that. I love goat cheese, and I’m curious if the taste even came thru with the gruyere because it’s flavor is so strong.

    Like

    • anotherfoodieblogger March 15, 2014 at 5:37 pm #

      Thank you for your comment Kathy! Yes, the goat cheese flavor came through beautifully, I only sprinkled about a tablespoon of gruyere on top. You are the second person to tell me I didn’t mention the flavor, a slight omission on my part. It tasted very nice! :)

      Like

  2. Elyn March 15, 2014 at 4:35 pm #

    Congratulations on even attempting a cheese souffle – they can be intimidating. I’ve only made ‘em a couple of times – as chocolate souffles for dessert – and the second time was not quite as scary. And you’re right – you end up with a sink full of dishes and one heavenly dessert.

    I did find that I had to make sure the eggs were room temperature, and to not fold in too much – leaving “streaky” batter was just fine.. And the oven had to be hot-hot-hot – 425 when I put the souffle in, and I promptly turned it down to 400.

    And I’m not sure if the elevation and dry air in your area might have made a difference, too.

    These are some cool “tips” complete with pictures I just found – http://www.giverslog.com/?p=10642

    Like

    • anotherfoodieblogger March 15, 2014 at 5:40 pm #

      Oh wow, thank you Elyn! This was such an intimidating dish for me to make. It could be my elevation and such that made a difference along with the “overfolding.” My eggs were refrigerated too, although farm-fresh from my friend who I work with who raises chickens. I have another souffle dish I make but it has no cheese in it that works out nice and puffy every time, so a lot of factors going on here. Thank you again. :)

      Like

      • anotherfoodieblogger March 15, 2014 at 5:44 pm #

        Oh my gosh Elyn, I just read that link you sent me. It said “no farm fresh eggs!” Another oopsie. Wow, what a learning curve here.

        Like

  3. Conor Bofin March 16, 2014 at 5:27 am #

    Lovely post and lovely soufflé. I enjoy making them but never manage to photo them while they are at their best.

    Like

    • anotherfoodieblogger April 2, 2014 at 11:56 pm #

      Thank you Conor, albeit a late reply. I do appreciate your comment. Mine was never “at its best” but it seemed to work out in the end.

      Like

I'd love to hear from you! Reply below

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: