Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 egg yolks
- 6 egg whites
- 1/4 teaspoon cream of tartar
Special Equipment Needed:
- 1 1/2 quart soufflé dish
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Gradually add the milk, whisking constantly until the mixture is smooth. Cook for 2-3 minutes, stirring constantly, until the mixture thickens.
4. Remove the saucepan from the heat and stir in the Parmesan cheese, parsley, Dijon mustard, paprika, salt, and black pepper.
5. In a separate bowl, beat the egg yolks until pale and thick. Gradually stir in the cheese mixture until well combined.
6. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
7. Gently fold the egg whites into the cheese mixture until just combined.
8. Pour the mixture into the soufflé dish and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 327
Fat: 23g
Carbohydrates: 10g
Protein: 19g
Sodium: 690mg
Substitutions for ingredients:
- You can use any type of cheese you like instead of Parmesan cheese.
- You can use dried parsley instead of fresh parsley.
- You can use any type of mustard you like instead of Dijon mustard.
Variations:
- You can add chopped ham or cooked bacon to the cheese mixture for a meatier soufflé.
- You can add chopped mushrooms or spinach to the cheese mixture for a vegetarian soufflé.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for the best results.
- Do not overmix the egg whites into the cheese mixture, or the soufflé will not rise properly.
- Serve the soufflé immediately after baking, as it will deflate quickly.
Storage Instructions:
The soufflé is best served immediately after baking and cannot be stored.
Reheating Instructions:
The soufflé cannot be reheated.
Presentation Ideas:
Serve the soufflé on a decorative plate with a sprig of parsley on top.
Garnishes:
Sprinkle some extra grated Parmesan cheese on top of the soufflé before serving.
Pairings:
Serve the soufflé with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Grilled zucchini with Parmesan cheese
Troubleshooting Advice:
- If the soufflé does not rise properly, it may be due to underbeaten egg whites or overmixing the egg whites into the cheese mixture.
- If the soufflé is too runny, it may be due to undercooked cheese mixture or underbeaten egg whites.
Food Safety Advice:
- Make sure to use fresh eggs and separate the yolks and whites carefully to avoid any contamination.
- Cook the soufflé to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food History:
Café de Paris is a famous restaurant in Geneva, Switzerland, known for its signature sauce that is used in many dishes, including soufflés.
Flavor Profiles:
The Café de Paris soufflé is rich and cheesy, with a hint of Dijon mustard and paprika for added flavor.
Serving Suggestions:
Serve the soufflé as a main course for a special occasion or dinner party.
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Region: French