A bit of history first. The first soufflés were served at table around 1780 on the menu of the fine restaurant where Antoine Beauvilliers, one of the greatest master chefs of the era, worked. Located on rue de Richelieu in Paris, this soufflé was made with a potato purée base and became very popular. After that, many different versions were created using this same principle.
1 Prepare your roux: In a saucepan, melt your butter, then add the flour, mix well and cook gently while watching for three minutes.
2 Prepare the béchamel: Pour the cold milk onto your hot roux while stirring constantly (the fairly thick consistency should be very smooth). Then add the salt, Cayenne pepper and nutmeg. Quickly incorporate the four yolks, cook while stirring well for two minutes and remove from heat.
3 Preheat your oven to 200 °C (390°F) (gas mark 6-7).
4 Pour the egg whites into your bowl, add a pinch of salt and break them up slightly. Then, using a whisk (or mixer), beat them slowly into stiff peaks. As they begin to turn white, increase the speed. Finally, use high speed to make them stiff peaks (you should be able to turn the bowl upside down without them falling out).
5 Pour two tablespoons of egg whites into your béchamel and smooth well with the whisk. Then add the remaining whites, using a wooden spatula and gently cutting and lifting the mixture until everything is well combined. Now, fold in the grated Gruyère the same way.
6 Fill the mold three quarters full without touching the sides and smooth the top with the spatula.
7 Now, and this is a real chef's trick, in a shallow dish, heat some water (like a bain-marie). Place your mold in this boiling water for 3 minutes, remove it and place it on the middle shelf of the oven for 20 minutes.
8 After five minutes, open your oven and with a small knife, run it around the edge of your soufflé (this way it will rise straight). Fifteen minutes later, remove your soufflé from the oven and serve right away to the applause of your gathered guests (smiles)!
The cheese soufflé, thanks to modern non-stick molds, has become a recipe that everyone can make.
You can prepare your béchamel in the morning to serve in the evening. Simply reheat it about 35 minutes before serving, then add the yolks and continue with the recipe as normal.
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