CookingMania

Adri's healthy kitchen

Cheese souffle – classic version

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salt and pepper Some important know-hows on soufflé making: - they rinse up because we mix air in the dough - when we take it out of the oven, we should serve it immediately, as it gets easy shrinking (we cannot open the oven during baking them either – at least in the first 20 min) - the soufflé forms should everywhere be coated with butter before filling the dough in

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