Planning ahead
The soufflé base can be made up to 2 days in advance. If you do prepare the base in advance, ensure you gently re-heat it to room temperature before you fold the egg whites into it.
For lining the soufflés moulds
Using a pastry brush, lightly butter the moulds.
In a small bowl, mix the breadcrumbs and hazelnuts together, then coat the buttered moulds with the mixture.
Set the moulds aside.
For the soufflés base
Pre-heat the oven to 190°C.
In a large saucepan, on a medium heat, melt the butter, add the flour and whisk by hand until you reach a smooth consistency.
Gradually add the milk little by little, whisking until smooth.
Remove from the heat, add the Saint Agur blue cheese and whisk until smooth.
Taste and adjust the seasoning if necessary.
Allow to cool a little. Add the egg yolks and stir until the mixture is consistent throughout.
Leave in the pan to keep warm.
For the soufflés
Using an electric whisk, whisk the egg whites to soft peaks with a little lemon juice. Be sure not to take them any further as they will become grainy and spoil your soufflé.
With a spatula, mix in 1/3 of your whipped egg whites into your soufflé base.
Then gently fold in the remaining 2/3 of the whipped egg whites.
Taste and adjust the seasoning if necessary.
Fill the moulds 1/3 of the way up and place a cube of Saint Agur blue cheese in the centre of each.
Cover with the remaining mixture.
Place the filled soufflé moulds on a tray and into the pre-heated oven.
Bake for 10-12 minutes.
Once baked, leave the soufflés to cool in their moulds.
Once cool, cover the moulds with cling film and reserve in the fridge until ready to serve (for up to 2 days).
To finish and serve
When ready to serve, pre-heat the oven to 190°C.
On a baking tray, scatter the breadcrumbs and hazelnuts.
Turn out the soufflés from their moulds and place them on the tray (the breadcrumbs and hazelnuts prevent them from sticking).
Bake on the middle shelf for about 8 minutes.
Serve immediately with the suggested accompaniment of apple and walnut salad (see separate recipe).
This recipe is perfect for a dinner party as the soufflés can be prepared up to 2 days in advance, allowing you to enjoy more time with your guests while you entertain. Contrary to the popular myth surrounding soufflés, this little recipe is simple, easy to make and delicious. I urge you to give it a try. You will be amazed at your results!
We suggest to accompany this dish with an apple and walnut salad by Raymond Blanc.
Recipe © Raymond Blanc / Photograph © Chris Terry
Special equipment
4 soufflé moulds (10cm diameter x 6.5cm height)
pastry brush
electric whisk
For lining the soufflés moulds
20g unsalted butter, softened
24g dry breadcrumbs
8g hazelnuts, toasted and crushed
For the soufflés base
20g unsalted butter
25g plain flour
100ml whole milk, organic
80g Saint Agur blue cheese, chopped into small pieces
2 egg yolks, medium, organic/free-range
For the soufflés
120g (approx 7) egg whites, medium, organic/free-range
¼ lemon, juiced
2 pinches sea salt
20g Saint Agur blue cheese, chilled and cut into 4 cubes
To finish and serve
20g dry breadcrumbs
10g hazelnuts, toasted and crushed
PRODUCT
View Method
Recipe Method
Planning ahead
The soufflé base can be made up to 2 days in advance. If you do prepare the base in advance, ensure you gently re-heat it to room temperature before you fold the egg whites into it.
For lining the soufflés moulds
Using a pastry brush, lightly butter the moulds.
In a small bowl, mix the breadcrumbs and hazelnuts together, then coat the buttered moulds with the mixture.
Set the moulds aside.
For the soufflés base
Pre-heat the oven to 190°C.
In a large saucepan, on a medium heat, melt the butter, add the flour and whisk by hand until you reach a smooth consistency.
Gradually add the milk little by little, whisking until smooth.
Remove from the heat, add the Saint Agur blue cheese and whisk until smooth.
Taste and adjust the seasoning if necessary.
Allow to cool a little. Add the egg yolks and stir until the mixture is consistent throughout.
Leave in the pan to keep warm.
For the soufflés
Using an electric whisk, whisk the egg whites to soft peaks with a little lemon juice. Be sure not to take them any further as they will become grainy and spoil your soufflé.
With a spatula, mix in 1/3 of your whipped egg whites into your soufflé base.
Then gently fold in the remaining 2/3 of the whipped egg whites.
Taste and adjust the seasoning if necessary.
Fill the moulds 1/3 of the way up and place a cube of Saint Agur blue cheese in the centre of each.
Cover with the remaining mixture.
Place the filled soufflé moulds on a tray and into the pre-heated oven.
Bake for 10-12 minutes.
Once baked, leave the soufflés to cool in their moulds.
Once cool, cover the moulds with cling film and reserve in the fridge until ready to serve (for up to 2 days).
To finish and serve
When ready to serve, pre-heat the oven to 190°C.
On a baking tray, scatter the breadcrumbs and hazelnuts.
Turn out the soufflés from their moulds and place them on the tray (the breadcrumbs and hazelnuts prevent them from sticking).
Bake on the middle shelf for about 8 minutes.
Serve immediately with the suggested accompaniment of apple and walnut salad (see separate recipe).
