Soufflé au Comté
Preparation
Why this wine?
Good to know
Tips & insights
- Butter the ramekins thoroughly and dust them with grated cheese, then the soufflé rises evenly.
- Let the béchamel cool before the egg yolks are stirred in, so they don't curdle.
- Whisk the egg whites stiff with a pinch of salt and fold them in gently, to preserve the air.
- Preheat the oven well and keep the door closed during baking, or the soufflé collapses.
- Serve the soufflé at once, as it begins to sink slowly just a few minutes out of the oven.
Frequently Asked Questions
Which wine pairs with Soufflé au Comté?
The nutty depth of the Comté and the airy texture call for a white with substance and mineral tension that carries the cheesiness without weighing it down. We drink our Louré from LaSuite aux Conseillans with it, a Sauvignon Blanc aged in oval clay amphorae. Its calm freshness keeps the warm soufflé in balance.
Why does my soufflé collapse?
A soufflé sinks when the air escapes from the beaten whites. Fold the stiffly whisked egg whites in only gently, don't open the oven door during baking, and serve at once. A slight sinking after the oven is normal; what matters is the path straight from oven to table.
Can I prepare the soufflé ahead?
The base of béchamel and cheese can be prepared and kept cool. Whisk and fold in the egg whites, however, only just before baking, or the mixture loses its air. Filled ramekins can wait briefly, but should go into the hot oven as fresh as possible.
Which cheese works besides Comté?
Comté gives the typical nutty, matured note. As substitutes, Gruyère or a robust mountain cheese work, melting and seasoning similarly. Use a well-matured cheese, as young, mild types give too little aroma and make the mixture less stable through more moisture.
