Tag Archives: cream

Goat’s Cheese Soufflés and Twice-Baked Soufflés…. Yes, you can prep them ahead!

24 Nov

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
  • nutmeg
  • 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.


2-Add Milk

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.

photo 5 photo 5

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.

The soufflés will-look swollen and golden. Serve them in the small dish or in the gratin dish with a generous green salad.photo 5



Leek Fondue…. still looking for comforting food!

17 Mar

After a few days of great weather with shining sun and cool temperatures we are back to winter weather with snow and negative temperatures.

As a consequence, I did not move forward spring recipes with fresh peas, radishes or asparagus but thought about that traditional recipe with leeks.

Leeks are like endives, I have grown-up with them all winter long…. We have had them in our soups, stews but also “à la vinaigrette” (with a French Dressing) or cooked in a terrine. I even wondered once whether my Mum would find a dessert recipe to get rid of the crate of leeks that our farmer used to bring us weekly…. she did not but I don’t resent her.

I gave up my  leek-free diet only recently as I tried a delicious scallops and leek fondue. Very simple but efficient because it was prepared to perfection with great care for the choice of the products.

Properly cooked, the leek will melt in your mouth, it will not be stringy anymore but tender and sweet as you let it caramelize.

If you are already mouth-watering, here is the recipe.


  • 6-7 leeks, preferably white part only (sweeter than the green that you can keep for a soup base)
  • 30g of butter
  • 1 tbsp of olive oil
  • 1/3 cup of white wine
  • 1/2 cup of double cream
  • salt and pepper
  • optional: spices such as curry, coriander, saffron…



Cut your leeks lengthways and thinly slice them.

To get rid of any dirt remaining, wash them in a deep container filled with cold water. The dirt will sink at the bottom. Drain the leeks in a colander and reserve.

2-Sliced and rinse

Pour the butter and olive oil in a deep and large frying pan and pour the leek in it. Season with salt and pepper and cover with a lid.

The leek will release a lot of water and start reducing.

3-cover and reduce

Once they become soft, uncover them and add the white wine then the cream. Let it reduce another 5-10 minutes on low heat, stirring from time to time.

4-add cream and wine

When all the water has evaporated and that the leeks start to caramelize thanks to the cream and butter, taste and adjust the seasoning. Serve it straight away or use it as a base for a quiche for example.



  • 6-7 blancs de poireau (gardez le vert pour une bonne base de soupe ou pour vos fonds si vous avez le courage de les faire!)
  • 30g de beurre
  • 15ml d’huile d’olive
  • 70ml de vin blanc
  • 10-15cl de crème liquide
  • sel et poivre
  • optionnel: épices telles que curry, coriandre, safran…


Coupez les poireaux en 2 dans le sens de la longueur et émincez-les finement.

Plongez-les dans une grande quantité d’eau pour vous débarassez des résidus de terre. La terre coulera au fond de votre récipient. Récupérez les poireaux dans une passoire et réservez.

Dans une grande poêle, faites chauffer le beurre et l’huile, versez les poireaux et laissez-les réduire à couvert à feu moyen. Les poireaux vont rendre une grande quantité d’eau. Au bout de 5-10 minutes, quand une bonne partie de l’eau s’est évaporée, retirez le couvercle et versez le vin blanc puis la crème.

Continuez à faire réduire les poireaux 5 à 10 minutes en prenant soin de bien les remuer pour qu’ils ne brûlent pas.

Une fois que les poireaux sont fondants et commencent à caraméliser, ajustez l’assaisonnement et servez les directement ou réservez-les pour vous en servir comme base pour une quiche par exemple.