Jump to Recipe Jump to Video Print Recipe

Serve with a Roasted Bell Pepper Coulis click here

5 Cheese Souffle that NEVER Falls Chef Jean Pierre

Table of Contents show

Five Cheese Soufflé - So Simple, Anyone Can Make It!

Hello friends! Today I'm going to show you how to make an amazing Cheese Soufflé, and I will share with you a trick that makes the Soufflé stay puffy! This Soufflé will not fall! It is a trick I learned while working in my restaurant to ensure that my Soufflés were perfect when they were served! The beautiful thing about these soufflés is you can make them a couple of days in advance and just reheat them when you are ready for a cheesy delight!

5 from 7 votes

Print Recipe Pin Recipe

Servings

Recipe Video

Ingredients

2 (approx.) cups White Country Bread crust removed, cut in 1/2-inch cubes

1 tablespoon Extra Virgin Olive Oil

1 ½ cups Onion, diced small and even size

½ pound fresh Mushrooms, sliced

1 teaspoon freshly chopped Sage

2 cup Spinach leaves, cut into thin ribbon

1 tablespoon Sundried Tomatoes, chopped VERY FINE

2 cups Heavy Whipping Cream (depending on the size of your molds)

6 ounces Goat Cheese

4 ounces Brie Cheese rind (crust) removed

4 ounces Fontina or Reggiano Parmesan Cheese

1 tablespoon chopped Garlic

6 large Whole Eggs

White truffle Salt (if you have it, otherwise use kosher salt) & Pepper to taste

Instructions

Preheat Oven to 350°
6 @ 4 to 6 ounces soufflé ramekin
Non-stick spray or butter to coat each ramekin
¼ cup Reggiano Parmesan
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 sauté pan, heat olive oil, when hot add the onion and cook until light golden brown, add the mushrooms and sage. Cook until the water has evaporated (5 to 10 minutes). Add the spinach, sundried tomatoes and cook for another few minutes.
In a sauce pan heat the cream when hot add the cheeses and garlic.
In a glass bowl using a whisk mix the eggs, truffle 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 35/40 minutes until puffed and lightly golden brown, and a dipped toothpick comes out clean. Take out of oven and let them cook slightly (10 minutes) and invert them into a serving plate. Eat right away or cool and refrigerate to reheat at a later date.

Check Out The Top 10 Easy Breakfast Recipes

Scrambled Eggs

Home Fries and Eggs

Croque Monsieur

Steak and Eggs

Shrimp and Grits

Eggs Benedict

Best French Toast

Goat Cheese Frittata

Bacon Frittata

Chef Jean-Pierre

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.

Latest posts by Chef Jean-Pierre (see all)

The Best Shrimp and Lobster Bisque – A Seafood Lover’s Dream! - March 20, 2023
Stuffed Chicken Breast Wrapped in Bacon! - March 16, 2023
Creating Flavorful Compound Butter Has Never Been Easier! - March 13, 2023

An Amazing Five Cheese Soufflé