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Cheese and Chocolate Soufflé Class

Chef Jeremy
Cook time: 120 minutes
Servings: 4
Difficulty: Advanced
Watch On-Demand Video
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What you'll learn

  • Discover the art of creating flawlessly stable meringues
  • Master the techniques for baking soufflés to achieve the ultimate rise
  • Acquire the knowledge of serving and savoring soufflés every day

Mise En Place

Whisk
Large Bowl
Knife
Paring Knife
Cheese Grater
Chopping Board
Offset Spatula
Rubber Spatula
Pan Spray
Electric Mixer
Microplane
Sauce Pot
Bowl
Sheet Tray

Shopping List

For the Cheese Souffle

Parmesan cheese, 1 ounce

Sharp cheddar cheese, 3 ounces

Garlic, 1 clove

Truffle Carpaccio, 1 jar

Egg whites, 5 each

Egg yolks, 4 each

Butter, 3 tablespoons

All purpose flour, 28 grams (3 1/2 tablespoons)

Whole milk, 225 grams (1 cup)

Dijon mustard, 5 grams (1 teaspoon)

Balinese Truffle Salt, to taste

Cream of tartar, 2 grams (1/2 teaspoon)

For the Chocolate Souffle

Butter, 60 grams (4 tablespoons)

Dark Chocolate 60%-75%, 120 grams (3/4 cup)

Egg yolks, 3 each

Vanilla extract, 5 grams (1 teaspoon)

Cream of tarter, 2 grams (1/2 teaspoon)

Egg whites, 3 each

Sugar, 65 grams (5 tablespoons)

Prep

  1. Make the Cheese Soufflé
  2. Preheat oven to 400F
  3. Grate the parmesan cheese. Grate the cheddar cheese. Mince the garlic. Hache half of the Truffle Carpaccio.
  4. Separate the eggs (5 whites & 4 yolks for cheese) (3 whites & 3 yolks for chocolate)
  5. Spray 4 ramekins with pan spray. Coat the sprayed ramekins with parmesan cheese.
  6. In a medium saucepan, melt the butter and sautee the garlic for 1 minute. Add in the flour and cook for 2 minutes.
  7. Stream in the whole milk and whisk until the mixture has thickened. Remove from the heat
  8. Add in the dijon mustard and grated cheese. Season with Balinese Truffle Salt to taste. Set aside and allow the mixture to cool for a few minutes.
  9. Once slightly cooled, whisk in the egg yolks
  10. In a separate bowl, whisk together 5 egg whites and ½ teaspoon of cream of tartar. Whip until soft peaks are formed.
  11. Gently fold the egg white mixture into the cheese mixture in three additions.
  12. Transfer the mixture to your cheese lined ramekins. Fill to a little below the rim of the container. Using a paring knife, run the blade around the soufflé creating a channel between the ramekin and batter.
  13. Bake at 400F for 15-20 minutes or until the they have risen out of the ramekins and the top has become golden brown.

How to cook

  1. Make the Chocolate Soufflé
  2. Put 1” of water in a medium saucepan over high heat and bring to a boil.
  3. Place a medium heat safe mixing bowl over the pot of boiling water. Add the butter and chocolate and mix with a rubber spatula until melted and well combined.
  4. Whisk in three egg yolks, vanilla, and a pinch of kosher salt.
  5. Add in 3 tablespoons of sugar and the cream of tartar and beat until they reach stiff peaks. Be careful not to over beat.
  6. Carefully fold the egg white mixture into the chocolate mixture in three additions.
  7. Portion your batters into four ramekins and use an offset spatula or the flat side of a knife to scrape the mixture so it is even and flat on the top.
  8. Using a paring knife or your finger, trace the edge of the ramekin to create a channel between the soufflé mixture and ramekin. This will help ensure a nice rise.
  9. Place all the soufflés on a sheet tray and bake at 400F for 10-15 minutes. It is done when the soufflé has risen out of the container, the top is fully set. It will jiggle just slightly.

From the chef

Join Chef Jeremy as he takes you on an enchanting journey into the world of soufflés, where you'll master the delicate craft of crafting ethereal cheese and chocolate soufflés. Soufflés are renowned for their airy elegance and technical finesse, often considered one of the more challenging pastries to conquer. However, with Chef Jeremy's expert guidance, you'll effortlessly acquire the skills, tips, and tricks needed to create these timeless treats! Perfect Pairing: Blancs de blancs or your favorite bubbly wine!!

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