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


For:  4 people


  1. We heat up the oven for 200 C. We coat the soufflé forms with butter and parmesan before we put the dough in.
  2. We prepare the milk infusion. We boil up the milk with onions and the bay leaf, then we take off the heat and let it infuse for about 20 min. Then we filter it through. We are going to use this mil infusion for the béchamel.
  3. We can prepare the béchamel: we cook the butter with the milk to get the earthy taste away, but we do not let it brown. When we are done with this, we pour the milk infusion on this and we cook it together with a constant turning. When it is ready, we take it off the heat.
  4. We add the egg yellows one by one to the béchamel (when it has cooled a bit). We make a whip from the egg whites and add it slowly to the dough. We should add dijon, cheese and salt, pepper and nutmeg to it.
  5. It can go to the forms and to the oven. We take back to temperature to 180 C. We bake it ready in 25 min. When we shake it and the inside is shaking still a bit, it is ready.
  6. Serve it immediately!

Recipe notes

Tip: it is gorgeous with ratatouille but it goes with fish as a side dish too