Twice Cooked Comte Cheese Souffle with Pancetta & Thym Sauce
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- Опубліковано 24 чер 2017
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... Learn how to make a twice baked cheese souffle with this step by step video demonstration. souffle are actually easy to make if you follow certain steps.
the twice cooked souffles are easier because they can be prepared in advance and you don't have to worry about the souffle deflating as it will rise again during the second bake.
in this video we look at how to make a twice baked cheese souffle from scratch. you can use comte cheese if you have access to it but its a bit pricey. Cheddar also works fine and is cheaper.
Link to the full recipe:
www.thefrenchcookingacademy.co...
food converter:
www.convert-me.com/en/convert... - Навчання та стиль
Stefan does not waste a moment in these vids. Every 15 second quarter is instructional. His channel is purely oriented by content compared to so many other youtubers who are poorly programmed topically, produced and seek to be personality driven for entertainment results. Quality will always win. Remember Julia..
You speak my mind regarding cooking shows. Stéphane is a self-taught chef. I like his unpretentious style of presentation, sharing with us the mistakes that he makes along the way so that we don't have to repeat the same. Bravo à toi, Stéphane!
I dislike personality-driven cooking shows on many popular cooking channels in television, where celebrity chefs show off their professional prowess and provide little value to the home cook.
He is doing it really well. Along with Chef John, they are the main two cooking channels I follow. Both are about the food, techniques, ingredients, tips, etc, not about the host.
He's such a great teacher i've learned alot. He also explains really well why he's using certain techniques/ingredients unlike other chefs.Thanks Stephane
Instablaster...
thanks guys really appreciated 🙂⭐️👍
Your level of quality compared to other cooking channels is wonderful:) You can be proud of that
I baked this today and it was perfect
I made this the other night and it turned out absolutely delicious!! I wish I could post pictures. Thanks for the videos and inspiration Stephane!! Please keep them coming!!
thanks. will and glad it turned out well
My favorite Chef on UA-cam. And there are countless great ones. Spehane is a great teacher!
I am so glad to have found your channel! You explain the steps to cooking these French recipes succinctly. Your personality shines through the videos, making them fun to watch. Thank you for doing this, because these videos make me feel like I can do this, and I'm going to try!
wow what a great feedback thanks 🙂👍
Wow! That final product looks amazing! I wasn’t expecting that level of deliciousness! 🤤🤤🤤
Love your teaching skills chef...precise and very understandable...more power..
You make everything so easy. Delicious too.
I have learned so much from your channel! Thank you for these videos.
I love this channel! So instructional, can't wait to give this a try. Stefan should have his own TV show.
that could be fun 🙂🙂
Your channel is amazing!!!!👌👌👌
This is so amazing! So much detail in the soufflé it is so elegant. :)
Trotter thanks for the nice comment. It's actually easier to make then it looks
Wow looks amazing
This looks so yummy! Cant wait to make this myself ❤❤❤
Just finished eating it! Ecxellent and, as usual, very well explaind ! Thanks
great to hear not many people have try that one well done😀
Thank you, chef, for your wonderful work
Glad someone is watching this video 🙂🙂👨🍳
You are the best 👏🏻
Yum, yum, yummi 😛woow Stéphane, this recipe is awsome!! Looks SO delicius. I really must try it one day. Thank you for the recipe 👍
susanne rose yeah it's a Good one and it's my own creation too. it does not exist anywhere else then on this channel 😀😀😋👨🏻🍳🇫🇷
OMG! You. Are. Magic.!
Very nice recipe 😃 I will try it some time 👨🍳
Nice a must do,I never thought about doing a twice baked souffle. Thank you for posting
+sarrel48 the great thing about it is that they can be prepared way in advance. and you ate ready to serve just put them back in for the second bake . 🙂🙂
This is amazing. Takes me immediately back to the Côte d’Azur
Merci! I can't wait to try this one.
I don’t know which of your recipes I want to make first!
Damn!!! That's AWESOME!!!!
Merci Beacoup mon Chef! 👏
Stefan, I've made your beautiful French hot chocolate recipe for the last two years on Christmas morning (with brioche to dip in it, of course!). This souffle recipe just got added to my New Year's Day brunch/lunch menu. 😊 I love the twice-baked concept; so easy! Thank you!!!
thanks for making the recipes
Wonderful. Thank you so much!!
One MercilessMing my pleasure 😋
Magnificent. I tip my hat to you sir.
Thanks a lot it taste great if you like to try it it's pretty easy to make
Make no mistake, I'm learning a lot from you, so thank you! But as you say, we're all learning together.. so maybe you can accept a small suggestion? I bet, if you whisk your whites a little less far next time you make this (just past 'soft peak'), you'll get an even lighter soufflé. I made a lot of middling soufflés before someone pointed this out to me..
Thank you
glad to see you 😊
be bung nice to see you back on the channel too 😀
Stefan nice video! But the next time try to beat the egg white quite less. It's going to be more pliable.
soufflé suissesse, l'un des favoris des frères Roux (Michel et Albert Roux)
au restaurant le gavroche a Londres
Thank you great video
yes someone watching my souffle video, thanks a lot 😋😀😀
Stephane, that looks soooooooo good. I'm not sure I have the patience to make it though! The best things take time I guess!
indeed but if is easier than it looks
Awesome job, this reminds me a lot of the soufflé suissesse at le gavroche that albert roux cooks.
indeed
My heart clogged up just watching this recipe 😂 looks so good. I’d throw some raclette in there
im always shocked that the French dont have more heart disease or obesity considering they eat a ton of butter, cheese, and cream. Look at Chicken Kiev (which despite the name is French), it's a chicken breast that's stuffed with butter, rolled in egg and bread crumbs, then deep fried, or look at Chicken Cordon Blue (which is Swiss French) which is a chicken breast stuffed with cheese, wrapped in ham, breaded, then pan fried or deep fried. Most of their cuisine is based around trying to smuggle as much butter into each bite as possible, and yet they're still pretty healthy, especially compared to Americans who are also somewhat infamous for their love of butter and cheese.
wow
This is a wonderful dish but the full recipe is no longer available -- can it please be reuploaded? Thanks!
yum😙
Yummy!
Iron Bear Jewelry great little dish but quite calorific 😋👨🏻🍳
French Cooking Academy you must mean yummerific!
That looks insanely good. Invented by u? What kind of base it that sauce?
Great idea, can you do the same with the chocolate souffles?
Great, really very informative vid. That's what I'm looking for. No useless bullsh**.
This looks a delicious and interesting starter which will be for me, a challenging recipe. So off to the shops tomorrow; but I doubt if this will get a reply before I go. Being in the UK my cheese will be a quality mature Cheddar. You specify pouring cream. I hope this means double cream as we have single, or whipping cream but double cream is a full-fat product. Pancetta sold in the UK supermarkets looks like bacon trimmings and can be either smoked or 'green'. I will use smoked streaky rashers for the best flavour.
Hi there yes you can use streaky bacon for the cream you can use whipping cream or double cream but should be in liquid form and with at least 32 percent fat content . Mature cheddar will work too👨🏻🍳👍🙂
Hey Stefan! Pancetta with twice cooked French Souffle? Now I know you are Australian. I recently have become addicted to smoky flavors in cream sauces. I make stuffed Italian pasta with Truffle and a Smoked Chicken White Sauce. It is good to know I can use Cheddar if I cannot find Comte. Cheers!
I'll have 4 please!
What's the egg beater attachment you have there? Could you please share the brand of the processor?Thanks
I would love to send you a recipe and a few pics so that you could demonstrate how to do it better
Hi could I use gorgonzola cheese? And the rest all the same? Thank you!
Having never seen Comte cheese for sale anywhere, it would be good to recommend a substitute.
Hi, thanks for the great channel. I noticed other channels add a third or half the merengue to the mix (instead of half of the mix to the merengue) first, mix it vigorously, and then add the rest using the fold technique. Is there a difference?
FÁBIO Collado I think the second one makes sure the béchamel is evenly spread through the egg white soufflé and it can make them puff even more but when doing twice bake soufflé they do not need to be extremely puffed
I didn't know John Leguizamo was a french chef
Oh Stephane, what a great recipe! So easy, so delicious. I might use bacon, not having any pancetta at hand, or even Spam! Don’t laugh, Spam is very tasty, if a bit salty. I always have cream at hand, but only 8-oz cartons of 1% milk. Should I use more fat, to compensate?
bacon is ok
Have to say none of the pancetta I've ever seen looks like that. What I've seen/used has that pinwheel look where it's been rolled, and has much more fat. What's used here resembles prosciutto . Personally, I think any high quality smoky American-style bacon would work just as well, provided you rendered much of the fat out first.
Well done, chef.
Vicarious torture! Oh how I wish I wasn't on the road traveling and could make this!...or get this quality preparation in a restaurant.
Is this cheese soufflé considered a starter or first course?
hi Chef. first of all congrats for your womderful recipes which i do follow. Can you please send me the link for the writtenrecipe of this video.. the page is axpired. Thks and keep the good work going
Is this an entree? Side dish? What would be paired with it?
Bonjour Stephan! est qué Tu peux montre la recette pour Pate De Viande? merci Mon Ami Amicalment Akshay
Always with the butter ay ;)
I gain 10 lb just watching your vids. I want to jump through the screen. This soufflé looked so good!
It is actually pretty easy to make 😀👨🏻🍳
Hey Stephane. Please check again the recipe is not available on the website. Thanks
thanks for letting me know I have re added the link
@@FrenchCookingAcademy it’s gone again! Can you please re add again 🙏🙏
Anyone else notice the souffle's visibly drop at 9:01?
Wish I hadn't watched this video right now because I want to eat it right not have to cook it...great recipe. Mmm
My mum always says that French cuisine is so tasty because it used so much cheese, butter, milk and garlic lol!
This recipe has disappeared from your website :( can you bring it back or is there a reason it’s gone? 😢
Should fold the whites into the bechamel not other way round your beating air out of mixture that why they were slightly pathetic when they first came out 👍
has to taste awesome with all the cheese in it
btw you were acting like a professional on that tv show. they could easily give you your own tv cooking show, and I'm not exaggerating here!
LMTR14 ah thanks for that it's great to hear. That would make my life easier not having to do all the filming myself 😀😀
Delicious recipes like this make me feel so sorry for people who are lactose intolerant 😂
Bonsoir Chef! This must be amazing! I will try it soon.
What is the name of this dish in french?
Merci beaucoup.
Walter Morim soufflée au fromage double cuisson . Does not translate very well in French 😀
Chef I thought this was a french classic that os why I Asked The fench name. isnt It a french classic dish.
I think It looks great anyway
Walter Morim yes it is but we just call it soufflée au fromage usually. In That example . The second bake of a soufflée has become more popular in recent time but in France we don't call things by the way there are cooked. So because I made that recipe up with that sauce I could call it anything I want without mentioning the fact that is twice baked. And this is the same with French wine we just call a Bordeaux wine a Bordeaux wine because that's the region where it's made . In other parts of the world similar wine are called by their content so the equivalent of a Bordeaux in Australia for example is called a blend because it's made of Cabernet mix with other grape variety. Just to say that In France names for food don't tell you anything about the way it's made. But when talking to English people I have to translate Things into something that people can relate too and make sense to them.
Ohh I get it now. It makes a lot of sense to me. Here in Brasil some of our local dishes are the same. Just a name that does say anything about the way they are cooked.
I was wondering: Is there a sweet (like chocolate) variation of this dish? You know a ganache with proper cream/chcolate ratio to make it fluid, around the chocolate soufle and finished with chocolate shavings. Man, that should be awesome!
yes of course there is we also have two type of sweet souffle one based on pastry cream and the other based of fruits coulis.
Questions about the souffle and why does it drop and not stay erect and fluffy? trying to master the souffle and also had a problem with it dropping
Hi there, when you soufflé is the oven the water contained in your soufflé batter transforms in steam with the high heat and rises up thus applying pressure on the micro bubbles of air contain in the egg white added in the mix. as a result the steam pushed everything up which create the soufflé to rise and keep on rising until steam eventually escapes. so basically when you take the soufflé out of the oven the steam suddenly disappear and as a result of nor more up pressure the soufflé deflates
"if you have the THYME , try it" @12;20 hahhahahahahha
0:19 So, let's not waste any thyme because it takes quite long to make...
egg whites look overbeaten?
Parmesan cheese is better to coat the ramekins
Loving your channel, but oh my if I keep cooking this stuff I will not fit into my pants tomorrow hahaha
Ah well, nothing wrong with a bit of extra weight on :o)
I hate nutmeg unless it is unnoticeable! It seems to be in ALL of your recipes. Does this mean that I will actually lose weight when I go to France? Or is it that you are just over zealous?
And....can I do the beschamelle in advance?
No you will have to make it on the day
Can I use processed cheese in this recipe???? Or if I don't have ramekins mould at home so what should I do?????
Rohit Pillai you can use any dish you like it's a matter of size for serving. You can do one big dish or many small ones. For the cheese processed cheese should work but taste wise I am not sure what it will be like. Try it out and let us know. Thanks for watching
The French Cooking Academy thank you 😊
Forgot the e at the end of thyme
Heart attack!
How to cook French toast for breakfast?
Amulu Krishnan you but à french baguette, you cut it horizontaly and then you put salted butter
It's a poor mans meal so it's usually done with old stale bread. Then just make a mixture of eggs and milk and dip your stale bread. No longer than 10-20 seconds per side. Depending on how stale the bread is you're using
Hans I’m french and i’ve never heard of that
It's called pain Perdu in French.
Hans Hans Hans Hans ah year i see but it’s more a dessert Than a toast
I heard that to be a master chef if you make a mistake a big Frenchman named Sal LeFun fixes your problem.
I don't know if it's done to make the video shorter, but he starts with 4 ramekins, fills 3 of them with his souffle recipe, ends up with 2, and then recooks one of them....
That was food porn!
Louisa Agate that must be cheese effect 😋😋😀 thanks for watching
You hurted my frenchness with yiur cheddar
how to OD on dairy lol
Stephane - That looks like prosciutto, not pancetta. Lovely recipe.
it was pancetta from what the shop was selling 🙂
Proscuitto doesn’t have that round shape with the fat on the outside. It’s clearly a rolled pork belly and therefore pancetta.
Nothing this appetizing can be legal. It must somehow be contraband.
Cheddar the best cheese in the world 🌎. Oh and by the way its English.
for french cheese best to use comte or gruyère cheese ( which is swiss)
I find it a bit worrying that even you only had 25% success..
Delia Smith's version is much better. I usually love Stefan's recipes, but this just looks unpleasant.
English pronunciation is so weird, steer is /stir/ and stir is /stər/
That's because it's a French man speaking English in a French accent🍟