Happy Bastille Day from Didriks! Or, as the French say "Joyeux Quatorze Juillet". This French holiday commemorates the storming of the Bastille prison, which took place in 1789 and marked the beginning of the French Revolution. In honor of the holiday we would like to share a recipe for a classic French cheese souffle courtesy of famed French chef Jacques Pepin.
This dish is perfect baked and served in Pillivuyt's Classic Pleated Souffle Dish.
Jacques Pepins Maman's Cheese Souffle
- 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
- 6 tablespoons all-purpose flour
- 2 cups cold whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 extra-large eggs
- 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
- 3 tablespoons minced fresh chive blades
Preheat the oven to 400 degrees F.
Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
Recipe from the Food Network.