Saint-Nectaire Soufflé

The Saint-Nectaire Soufflé is a delightful French dish named after the famous cheese originating from the Auvergne region. This cheese has a soft, creamy texture and a distinct nutty flavor, which makes it perfect for a soufflé. Dating back to the 17th century, Saint-Nectaire cheese was introduced to the court of King Louis XIV, and it has been loved by gourmets ever since. Combining this cheese with a traditional soufflé technique results in an elegant and airy dish ideal for impressing your dinner guests.

Ingredients

• Saint-Nectaire cheese - 150 grams, grated
• Milk - 250 ml
• Butter - 50 grams
• Flour - 50 grams
• Eggs - 4, separated
• Salt - a pinch
• Pepper - a pinch
• Nutmeg - a pinch

Preparation

Gathering Ingredients

Begin by gathering all your ingredients, ensuring that they are fresh and of the highest quality. The Saint-Nectaire cheese should be well aged, which will provide the best flavor and creaminess for the soufflé.

Prepping the Soufflé Dish

Preheat your oven to 180°C (356°F). Butter your soufflé dish thoroughly to prevent sticking. Optionally, you can dust it with some flour for added ease when removing the soufflé from the dish.

Cooking Process

Step 1: Preparing the Béchamel Sauce

Melt the butter in a saucepan over medium heat. Once melted, add the flour and stir continuously to form a roux. Cook for about 2 minutes, ensuring it doesn’t brown.

Gradually add milk while whisking to avoid lumps. Continue cooking until the mixture thickens into a smooth béchamel sauce. Add a pinch of salt, pepper, and nutmeg for flavor.

Step 2: Incorporating the Cheese

Remove the béchamel from heat and stir in the grated Saint-Nectaire cheese until fully melted and combined. Adjust seasoning if necessary.

Step 3: Preparing the Egg Base

In a separate bowl, beat the egg yolks and gradually add them to the warm béchamel sauce, stirring quickly to prevent scrambling.

Step 4: Beating the Egg Whites

In a clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Folding the egg whites correctly is key to achieving the signature lightness of a soufflé.

Step 5: Combining Ingredients

Carefully fold a third of the beaten egg whites into the cheese mixture to lighten it. Then gently fold in the remaining egg whites, being careful not to deflate them.

Step 6: Baking the Soufflé

Pour the soufflé mixture into your prepared dish and place in the oven. Bake for about 25-30 minutes until the soufflé is well risen and golden brown. Use a cooking timer to ensure accuracy.

How to Enjoy

The Saint-Nectaire Soufflé is best enjoyed right out of the oven while it’s still puffed up and airy. Pair it with a crisp, green salad or roasted vegetables for a balanced meal. A light white wine, such as a Chardonnay or a Sauvignon Blanc, complements the dish beautifully without overpowering the delicate flavors of the Saint-Nectaire cheese.

Enjoy the soufflé with cherished friends and family, relishing each bite of the rich, cheesy delight that truly embodies the essence of French culinary elegance.