The Perfect Cheese Soufflé Makes The Perfect Thanksgiving Side Dish!
Hello there friends, A cheese soufflé is the perfect way to elevate any meal. Let me show you how easy it is to make this classic dish. Bring it to a Dinner Party or to your Thanksgiving Feast and it is sure to impress everyone!
Recipe Video
Ingredients
- 6 @ 6 to 8 ounces Soufflé Ramekin
- Non-stick Spray or Butter to coat each ramekin
- ¼ cup Reggiano Parmesan
- 2 approx. cups Country or White Bread crust removed cut in 1/2-inch cubes
- 1 tablespoon Garlic Olive Oil
- ¼ cup Shallots finely diced
- ¼ pound Fresh Mushrooms sliced
- 1 tablespoon Sundried Tomatoes chopped VERY FINE
- 2 cups Heavy Whipping Cream, depending on the size of your molds
- 4 ounces Cheddar Cheese
- 4 ounces Brie Cheese rind removed
- 4 ounces Reggiano Parmesan Cheese
- 1 tablespoon Garlic chopped
- 1 dash Hot Sauce
- 7 large Whole Eggs
- Salt & Pepper to taste
Instructions
Preheat Oven to 375°
- Butter the inside of the soufflé ramekins or use a non-stick spray. Coat the inside with grated Reggiano Parmesan. Divide the bread into the prepared mold, making sure not to fill more than half of the mold.
- In a frying pan, heat olive oil, when hot add the shallots and cook until light golden brown, add the mushrooms and sundried tomatoes. Cook until the water has evaporated (5 to 10 minutes).
- In a sauce pan heat the cream when hot add the cheeses, garlic and hot sauce.
- In a glass bowl using a whisk mix the eggs, salt and pepper. Add the hot cream and cheese to the eggs, slowly to avoid cooking the eggs.
- Divide the mushrooms mixture on top of the bread in each ramekin and top with the cream and cheese mixture. Using a fork push all the ingredients inside to make sure it is wet. Bake for about 30/40 minutes until puffed and lightly golden brown, and a dipped toothpick comes out clean.
- Take out of oven and let them cook slightly (10/15 minutes) and invert them into a serving plate.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Great video Chief. Will adding a little crumbled sausage to the onion and mushrooms affect the soufflé? Truly enjoy your teaching. Thank you.
Chef, if I were to cook this as one big soufflé, in a 1 or 2 qt dish, for example, do the baking instructions or temp change? Or is it still just cook until golden brown, puffed, and a fork comes out clean?
Thank you! I really love your videos. You’ve been teaching me so much.
This is absolutely fantastic! Making this for the second time today.
Hey Chef,
I will try this next. Looks awesome. My Souflee cups are on the way 🙂
On a side note: Your Steak Au Poivre was the best thing I ever made. Ever.
I licked the plate clean! I am not even ashamed.
Thanks for that one
Thanks Ryan, that is one of my favorites as well!
When you say 4 oz of cheese, is that weight or volume?
Weight is best! 😊
This made a fabulous snack for the hovering masses while the turkey was cooking. Thank you for a delicious and easy recipe.
You are welcome Jessica, and thank you for your comment. I do love cheese soufflé!
Just made this for the first time. Outstanding! A lot of prep but otherwise very easy and delicious.
Thank you Jane!
Chef Jean-Pierre, If I make this recipe the day before, will it need to be refrigerated or can I leave it un-refrigerated like a quiche overnight? I assume to reheat it would be 375 for about 10 minutes? I am just inquiring as I have never attempted to make a souffle. You make this look easy with your instructions and I do believe that I can make this now!
You’ll have to refrigerate them or sure. Just reheat them at 325/350F as long as it takes to get to 145F internal temp! 😊
Guten Tag Chef Jean Pierre !!!!!
I love your show and your recipes.
The show, I enjoy viewing and the recipes I enjoy printing and saving.
All the Best to you, your 83 year old Student, Dieter.
Thank you Dieter, All the best to you too, my friend!