As I have been teaching Soufflés classes at La Cuisine Paris for quite some times now, I talked a lot about a recipe we used to do at Travers Smith for the Partner’s buffet.
They liked the Soufflés but as you know, Soufflés is anything but a buffet dish as it has to be served as soon as it is cooked!
They found a solution to that matter indeed…. Here it is: the Twice-Baked Soufflés.
Of course you loose part of the puffiness of the Soufflés but you can still enjoy a moment of lightness which is not so bad when you add the cream to it!
The best part of that recipe is the fact that at last we found a way to prep Soufflés ahead!
Ingredients for the Béchamel / Mornay Sauce:
- 60g of butter
- 60g of plain flour
- 350 ml of whole milk hot or at room temperature
- salt & pepper
- 75g of fresh goat’s cheese, mashed (the Béchamel becomes a Mornay sauce or Cheese sauce)
- 1 tbsp of freshly gratted Parmesan
Ingredients for the Soufflés:
- Mornay/Cheese Sauce
- 2 tbsp of freshly chopped herbs (parsley, chives, chervil…)
- 3 egg yolks
- 4 egg whites
Ingredients for the Twice-Baked Soufflés:
- 2 cups of cream
Method for the Béchamel/Cheese Sauce :
In a large deep pan, melt the butter and add all the flour at the same time when the butter starts to boil.
Using a whisk, cook the “roux” for 2 minutes in order to get rid of the taste of the flour. You obtain a thick paste getting a color slightly brown.
Gradually add the milk (hot or at least at room temperature to avoid the lumps) to the “roux”.
Season with salt, pepper and nutmeg.
It will be hard in the beginning and you will work on a thick paste but as you add the milk, the Béchamel will get a nice silky look and get more and more liquid depending on the consistency you are looking for.
Bring the Béchamel to a boil at least 3-4 minutes, stirring constantly. Adjust the seasoning and reserve until needed. (cover with cling film in contact if you do not use it soon enough otherwise, a crust will appear at the surface.
Add the fresh goat’s cheese (mashed) and the grated Parmesan to your Béchamel, it will then becomes a cheese sauce called Mornay sauce in French. Incorporate it to the Béchamel and stir until the cheese is fully melted.
Allow to cool for a few minutes.
Method for the Soufflés:
While the Cheese Sauce is resting, preheat your oven to 180°C.
Melt 20 g of butter in a pan and grease 6 soufflé dishes, using a brush from bottom to the top to help the rising of the soufflé. Sprinkle with flour and remove any excess. Keep the ramequins in the fridge.
Fold the yolks in thoroughly and taste for seasoning, also add the freshly chopped herbs.
Whip the egg whites to stiff peaks with a pinch of salt.
Fold one third of the egg whites into the mixture to slacken it and then fold in the rest gently to keep the the air.
Divide the mixture between the prepared ramequins and stop 1 inch from the top as it will rise a lot. Smooth the surface of each and pass your thumb on the edges to get rid of any excess of mixture.
Bake for about 20 minutes until well puffed and firm to the touch.
Serve them straight ahead with a great green salad on the side.
Method for the Twice-Baked Soufflés:
Preheat your oven to 180°C.
Let the soufflés rest for a few minutes, the will get flat but will be easy to get out of the molds.
Simply invert them onto a gratin dish keeping space in between each soufflés or in Crème Brûlée dishes if you want to serve them individually.
Pour over 1/3 cup of cream on each soufflé to moisten them thoroughly, season with salt and pepper. Bake in the oven for 15 minutes.