Maman's Cheese Soufflé From Jacques Pépin Recipe on Food52 (2024)

FAQs

How long does a cheese soufflé last in the fridge? ›

Souffle may be made up ahead and refrigerated as long as 24 hours. Put souffle in cold oven and bake 50 minutes at 325 degrees. It can also be frozen up to 7 days.

There's nothing better with the light, airy texture and rich flavor of a cheese soufflé than the crunch and acidity of a salad. Keep it simple with romaine hearts (grilled if it's the season; you can do it while the soufflé is in the oven), or mixed baby greens—especially something peppery like arugula.

A souffle has two main components, a flavorful base and glossy beaten egg whites, and they are gently folded together just before baking. The word itself comes from “souffler,” meaning “to breathe” or “to puff,” which is what the whites do to the base once they hit the oven's heat.

When the egg mixture is baked in a 350-degree oven, those air bubbles trapped in the egg whites expand, making the souffle rise. The heat also causes the protein to stiffen a bit, and along with the fat from the yolk, it forms a kind of scaffold that keeps the souffle from collapsing.

If the refrigerated souffle has been there for more than 3 days, it's time to toss it. A souffle that has gone bad will emit a foul or sour odor, and may also have visible signs of mold. It may also have a slimy or sticky touch. Always trust your senses when it comes to food safety.

Remove from the oven, wait a few minutes until they have cooled down enough and then remove from the tray. Set aside before running a knife around the edge to loosen the soufflé. These can be made in advance and stored in the fridge up to a day in advance or in the freezer for a week or two.

You want a good melter with a low water content. That means a semifirm cheese that can be grated into shreds, like Gruyère or cheddar. I tend to reach for Gruyère because it's often used in classic French cooking and also one of my personal favorite cheeses.

Serve cheese soufflé with roasted meat like beef, ham, or lamb, and a crisp green salad or vegetable on the side.

Souffles can be either hot or cold, with hot souffles that are hearty enough to serve as the main dish. Others make savory accompaniments to an entrée. Souffles can also be cold and served as dessert. Hot souffles are usually made from cheese, fish, vegetables, fruit, chocolate and other flavorings.

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

What can you use instead of a soufflé dish? ›

Substitute Soufflé Pans: If you don't have a real soufflé pan, you can use any straight-sided pan that's deeper than it is wide. They'll bake more evenly and with better lift if you use a round pan instead of a square or rectangular one. You could use any baking dish or even a deep, oven-safe saucepan!

You technically could — egg whites will still whip to stiff peaks without cream of tartar — but we highly recommend including it whenever it's called for in a recipe. While developing those lofty Japanese Soufflé Pancakes, Molly quickly realized how integral a stabilizer was to create the perfect pancake texture.

If a souffle falls thus means the bubbles have leaked or burst, causing the souffle to deflate. This mainly happens while cooking rather than after, because as the souffle batter gets fully cooked it gets more dry and sturdy, and then cooling najes it even more firm.

All soufflés fall within minutes of coming out of the oven because the hot air bubbles contract to shrink and deflate when they hit cooler air. That is why you need to serve them immediately after baking.

Don't open the oven door: Once the soufflé is in the oven, avoid opening the oven door until it's fully cooked. The rush of cool air can cause the soufflé to collapse. Serve immediately: Soufflés are best served immediately after they come out of the oven, as they tend to deflate quickly.

Allow to cool then run a small knife around the inside of the ramekin and gently ease out the soufflés. Cover and refrigerate until needed – they will keep for up to three days.

As long as you keep them covered and in an airtight container, this chocolate souffle recipe will last 2-3 days in the fridge.

Bake as directed. Storing Leftovers: Soufflé is best served immediately to get the full effect of the varying textures, but leftovers can be covered and kept at room temperature for up to 3 days. They settle and become a little more dense but are still oh-so-delicious!

Cover the top with plastic wrap and keep them in the refrigerator for up to 24 hours. You could even freeze the soufflés for about a week. If you're freezing them, defrost them in the microwave for about 40 seconds before popping them in the oven.