[{"data":1,"prerenderedAt":192},["ShallowReactive",2],{"guide-en-savoury-souffle":3},{"id":4,"title":5,"body":6,"description":140,"extension":141,"meta":142,"navigation":187,"path":188,"seo":189,"stem":190,"__hash__":191},"guides\u002Fen\u002Fguides\u002Fsavoury-souffle.md","Savoury soufflé",{"type":7,"value":8,"toc":131},"minimark",[9,14,39,43,55,65,75,84,93,110,119],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36],"ul",{},[18,19,20],"li",{},"2 large eggs, separated",[18,22,23],{},"20 g butter, plus 5 g for greasing",[18,25,26],{},"20 g plain flour",[18,28,29],{},"150 ml milk",[18,31,32],{},"40 g finely grated Gruyère",[18,34,35],{},"1 tbsp breadcrumbs, for coating",[18,37,38],{},"A pinch of salt, pepper and nutmeg",[10,40,42],{"id":41},"method","Method",[44,45,51],"cook-step",{"cue":46,"diagram":47,"number":48,"title":49,"scene":50},"A thin, even coating lines each dish.","heat","1","Prepare the dishes","oven\u002Fbutter-ramekin",[52,53,54],"p",{},"Heat the oven to 190°C \u002F 375°F with a baking tray inside. Brush soft butter up the inside of each ramekin in vertical strokes, then coat with breadcrumbs. Cover the whole wall, right up to the rim.",[44,56,62],{"cue":57,"diagram":58,"number":59,"title":60,"scene":61},"The base is thick and smooth, not hot enough to scramble the yolks.","sauce","2","Make the base","oven\u002Fbechamel",[52,63,64],{},"Melt the butter for the base (not the greasing butter) in a saucepan. Stir in flour for 1 minute, then whisk in milk gradually. Simmer while stirring for 2 minutes until thick. Take off the heat, stir in cheese and seasonings, then cool for 5 minutes and add yolks.",[44,66,72],{"cue":67,"diagram":68,"number":69,"title":70,"scene":71},"The mixture stays airy with no large white streaks.","peaks","3","Whip and fold","oven\u002Ffold-whites",[52,73,74],{},"Whisk the whites to firm peaks in a clean bowl. Stir one spoonful into the base to loosen it. Add the rest and fold with a spatula: cut down through the middle, sweep along the bottom and up the side, and turn the bowl a quarter each time. Stop once no thick white streaks remain.",[44,76,81],{"cue":77,"diagram":78,"number":79,"title":80},"The tops rise and turn golden; the centre is set.","bake","4","Fill and bake",[52,82,83],{},"Divide between ramekins, filling to about 1 cm below the rim. Put on the hot tray and bake for 20–25 minutes. Keep the door closed for the first 18 minutes.",[44,85,90],{"cue":86,"diagram":87,"number":88,"title":89},"The soufflé stands above the rim and gradually settles.","assemble","5","Serve immediately",[52,91,92],{},"Check the centre reaches 71°C \u002F 160°F and serve with oven gloves. Have plates and diners ready.",[94,95,97,100,103],"guide-notes",{"title":96},"Equipment & heat",[10,98,96],{"id":99},"equipment-heat",[52,101,102],{},"Temperatures below are for a conventional oven; reduce by 20°C \u002F 35°F for fan cooking. Preheat first. Hob type only matters when heating the filling or water: induction needs a compatible pot, gas flames must stay under the base, and electric rings retain heat after switching off. Low-to-moderate hob heat is enough for the flour-and-milk base; whisk across the whole bottom.",[52,104,105,109],{},[106,107,108],"strong",{},"Nonstick:"," The saucepan can be nonstick with a silicone whisk. The ramekins must be ovenproof.",[94,111,113,116],{"title":112},"Troubleshooting",[10,114,112],{"id":115},"troubleshooting",[52,117,118],{},"A heavy soufflé can come from deflated whites or a hot base. Cool the base, fold gently, and bake as soon as the mixture is ready.",[94,120,122,125,128],{"title":121},"About this version",[10,123,121],{"id":124},"about-this-version",[52,126,127],{},"This is a small cheese soufflé. It will fall after leaving the oven; that is expected.",[52,129,130],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":132,"searchDepth":133,"depth":133,"links":134},"",2,[135,136,137,138,139],{"id":12,"depth":133,"text":13},{"id":41,"depth":133,"text":42},{"id":99,"depth":133,"text":96},{"id":115,"depth":133,"text":112},{"id":124,"depth":133,"text":121},"A cheese base lifted by folded-in whipped egg whites.","md",{"slug":143,"family":144,"region":145,"aliases":146,"texture":147,"difficulty":149,"prep":150,"cook":151,"wait":132,"servings":59,"tools":152,"equipment":161,"nonstick":173,"related":174,"art":178,"photo":132,"status":179,"sources":180},"savoury-souffle","Steam & oven","France",[],[148],"Fluffy","A project",20,25,[153,154,155,156,157,158,159,160],"Two 300 ml ovenproof ramekins","Saucepan","Whisk","Clean mixing bowl","Spatula","Baking tray","Oven gloves","Food thermometer",[162,169,171],[163,164,165,166,167,168],"induction","pot","oven","ramekins","whisk","thermometer",[170,164,165,166,167,168],"gas",[172,164,165,166,167,168],"electric","The saucepan can be nonstick with a silicone whisk. The ramekins must be ovenproof.",[175,176,177],"cloud-eggs","quiche-lorraine","french-omelette","souffle","Researched",[181,184],{"title":182,"url":183},"Good Food — making soufflés","https:\u002F\u002Ftollbit.bbcgoodfood.com\u002Fvideos\u002Ftechniques\u002Fhow-make-souffles-video",{"title":185,"url":186},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",true,"\u002Fen\u002Fguides\u002Fsavoury-souffle",{"title":5,"description":140},"en\u002Fguides\u002Fsavoury-souffle","jLFr7YZkKB8RIlz8PTS79dthYLSMOD5m1_bUn8AwrRM",1791403724114]