Cévenol Soufflé

Introduction to the Cévenol Soufflé

The Cévenol Soufflé is a traditional French dish that originates from the Cévennes region, known for its picturesque landscapes and rich culinary history. This soufflé is a delightful combination of earthy chestnuts, aromatic herbs, and fresh eggs. The dish reflects the rustic yet refined nature of French country cooking, offering a taste of the region's unique terroir.

A Brief History

Historically, the Cévenol Soufflé was a comfort food for the locals, especially during the autumn chestnut harvest. Chestnuts have been a staple in the Cévennes for centuries and have played an integral role in the diet of the region's inhabitants. The soufflé was traditionally prepared for festive occasions and family gatherings, where the whole village would celebrate the season's bounty.

Ingredients

• Chestnuts - 200g, peeled and cooked
• Eggs - 4, separated
• Butter - 50g, plus extra for greasing
• Milk - 250ml
• Flour - 30g
• Gruyère cheese - 100g, grated
• Nutmeg - a pinch, freshly grated
• Salt - to taste
• Pepper - to taste

Preparation

Step 1: Preparing the Chestnuts

If using raw chestnuts, score them with a sharp knife, boil for about 15 minutes, and then peel off the skins. Once peeled, chop them finely or mash them to your preferred consistency.

Step 2: Making the Base

In a saucepan, melt the butter over medium heat. Stir in the flour, creating a smooth roux. Gradually add the milk, whisking continuously to avoid lumps. Cook for a few minutes until thickened, then remove from the heat and let it cool slightly.

Step 3: Combining Ingredients

Add the mashed chestnuts to the pan, along with grated Gruyère cheese, and a pinch of nutmeg. Season with salt and pepper to taste. Stir in the egg yolks until the mixture is smooth and well combined.

Cooking

Step 4: Beating the Egg Whites

In a clean bowl, whisk the egg whites until stiff peaks form. This is crucial for the soufflé’s characteristic fluffy texture. Carefully fold the beaten egg whites into the chestnut mixture, ensuring not to deflate them while mixing.

Step 5: Baking the Soufflé

Preheat your oven to 200°C (392°F). Grease a soufflé dish with butter and gently spoon the mixture into the dish. Bake for 20-25 minutes, or until the soufflé is puffed up and golden brown on top. Resist the urge to open the oven during baking, as this can cause the soufflé to collapse.

Enjoying the Cévenol Soufflé

Once baked, serve the Cévenol Soufflé immediately, as it will begin to deflate within a few minutes. This dish pairs wonderfully with a fresh green salad, dressed simply with olive oil and lemon juice. A glass of chilled white wine can complement the flavors, enhancing the culinary experience.

Set a cooking timer to ensure each step is perfectly timed, allowing you to enjoy this classic dish in its full glory.

The Cévenol Soufflé is more than just a meal; it is a celebration of the unique heritage of the Cévennes region and its enduring connection to nature's seasonal offerings.