Baking French

Twice-baked cheese souffle with pear, walnut and rocket salad

Name: Guillaume Brahimi's baked cheese souffle recipe
Yield: 4
Cuisine: /french
Ingredients: 280ml milk; 2 fresh bay leaves; 40g salted butter, at room temperature, plus extra, to brush; 40g plain flour; 60g Roquefort cheese (substitute Gorgonzola or Stilton); 20g parmesan; 4 large eggs, separated; 80g gruyere; Finely chopped chives, to serve; 160ml cream; 40.00 ml white wine; 40g Roquefort cheese (substitute Gorgonzola or Stilton), crumbled; 50.00 ml sherry vinegar; 30.00 ml extra virgin olive oil; 30.00 ml walnut oil; 100g rocket, trimmed; 1 green pear, cored, thinly sliced; 25g walnut

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Twice-baked cheese souffle with pear, walnut and rocket

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by Guillaume Brahimi

Jul 18, 2024

Extend your French repertoire with Guillaume Brahimi's twice-baked cheese souffle. Cut through a crispy, cheesy exterior to release an indulgent bechamel sauce which melts the outer case of baked parmesan and gruyere. Drizzle with a rich roquefort sauce and serve a refreshing salad of pear, walnut and rocket and dinner is complete. This classic French recipe is perfect to make when entertaining or on slow weekends just for two. You deserve it.

Recipe note: You’ll need a 16cm (5-cup capacity) ceramic ramekin, a deep baking dish and a 25cm round ovenproof serving dish.

280ml milk
2 fresh bay leaves
40g salted butter, at room temperature, plus extra, to brush
40g plain flour
60g Roquefort cheese (substitute Gorgonzola or Stilton)
1/4 cup (20g) finely grated parmesan
4 large eggs, separated
2/3 cup (80g) Gruyere, finely grated
Finely chopped chives, to serve

Roquefort cream

2/3 cup (160ml) pure cream
2 tbs white wine
40g Roquefort cheese (substitute Gorgonzola or Stilton), crumbled

Salad

2 1/2 tbs sherry vinegar
1 1/2 tbs extra virgin olive oil
1 1/2 tbs walnut oil
100g rocket, trimmed
1 green pear, cored, thinly sliced
1/4 cup (25g) roasted walnuts, broken into small pieces

Method

1.

To make the bechamel, bring milk and bay leaves to the boil in a small saucepan. Stand for 5 minutes. Discard bay leaves.
2.

In a separate small saucepan, place the butter and flour over medium-low heat and stir until combined. While stirring, slowly add the hot milk until the mixture is smooth and combined and pale in colour. Reduce heat to low and cook, stirring occasionally, for 15 minutes, or until thickened. Transfer to a heatproof blender along with the Roquefort. With the steam cap on, whiz until smooth. Season to taste and leave to cool to room temperature, stirring occasionally.
3.

Preheat oven to 180°C/160°C fanforced.
4.

Brush a 16cm (5-cup capacity) ceramic ramekin with extra butter and coat with grated parmesan. Shake off excess parmesan and discard. Add egg yolks to bechamel and stir to combine. Whisk egg whites until medium peaks form, then fold into bechamel. Pour into prepared ramekin, place in a deep baking dish and fill dish with enough boiling water to come halfway up sides of ramekin. Bake for 25-30 minutes until risen and golden on top. Stand in baking dish, with the water, on a wire rack for 30 minutes.
5.

Increase oven to 200°C/180°C fan-forced. Carefully turn souffle out onto a 25cm round ovenproof serving dish. Sprinkle with Gruyere and bake for 15 minutes, or until souffle is risen and puffy and cheese is golden.
6.

Meanwhile, for the Roquefort cream, place the cream and wine in a small saucepan over medium heat and cook for 4-5 minutes, until reduced until slightly thickened. Add Roquefort and mash with the back of a fork to combine. Season, set aside, and keep warm until serving.
7.

To make the salad, whisk the vinegar and oils in a large bowl and season to taste. Add the remaining ingredients and toss to combine.
8.

To serve, pour a little Roquefort cream over top of souffle, sprinkle with chives and serve immediately, with the salad and remaining cream alongside.