🇫🇷 France · Food
Soufflé au Fromage: Classic French Cheese Soufflé
By eatmundo · July 6, 2026
This iconic French cheese soufflé is a marvel of culinary lightness and flavor, with a golden-brown crust and an impossibly airy, cheesy interior. It's a truly impressive starter or a light main course that will delight your guests with its delicate texture and rich, savory taste.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 190°C (375°F). Prepare four 200 ml ramekins by buttering them thoroughly, then dusting with finely grated Gruyère cheese, rotating to coat completely. This helps the soufflé climb.
- 2
In a medium saucepan, melt 50 g of butter over medium heat. Add 40 g of all-purpose flour and cook, stirring constantly, for 2 minutes to create a roux. It should be a pale, sandy color.
- 3
Gradually whisk in 300 ml of warm milk, ensuring no lumps form. Continue whisking until the béchamel sauce thickens and smoothly coats the back of a spoon, about 5-7 minutes. Remove from heat.
- 4
Separate 4 large eggs. Stir the 4 egg yolks into the warm béchamel sauce, along with 100 g of finely grated Gruyère cheese, 0.5 teaspoon of salt, a pinch of freshly ground black pepper, and a pinch of nutmeg. Taste and adjust seasoning if needed.
- 5
In a clean, dry bowl, whisk the 4 egg whites until they form stiff, glossy peaks. This step is crucial for the soufflé's lift; ensure your bowl and whisk are free of any grease.
- 6
Gently fold about one-third of the whisked egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture. You want it light and airy.
- 7
Divide the soufflé mixture evenly among the prepared ramekins, filling them about three-quarters full. Smooth the tops gently with a spatula.
- 8
Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the soufflés are beautifully risen, golden brown, and firm to the touch. Resist the urge to open the oven door during baking! Serve immediately.
Frequently Asked Questions
What type of Gruyère is best for Soufflé au Fromage, and can I use other cheeses?+
A well-aged Gruyère adds a complex nutty flavor and melts beautifully. While Gruyère is traditional, you can substitute with other good melting cheeses like Comté or Emmental for similar results.
My Soufflé au Fromage collapsed shortly after coming out of the oven. What went wrong?+
Soufflés often collapse due to being undercooked or exposed to a sudden temperature change. Ensure it cooks long enough to set completely and avoid opening the oven door too early.
How can I tell if my cheese soufflé is perfectly cooked through without being overcooked or undercooked?+
A perfectly cooked soufflé will be gloriously puffed, golden brown, and slightly jiggly in the center when gently shaken. It should register around 180-190°F (82-88°C) with an instant-read thermometer.
What is the key to perfectly whipping egg whites for a light and airy Soufflé au Fromage?+
Whip egg whites to firm, glossy peaks, ensuring no trace of yolk or grease is present. Fold them gently but thoroughly into the béchamel base to incorporate air without deflating them.
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