Soft and fluffy, these delightful cheese soufflés are a wonderful treat and quite simple to make, also use the most mature cheese you can find - you want a good kick of cheesiness rather than just a hint, and eggs tend to absorb favour. You can vary the cheese or cheeses you use but make sure they’re good melting cheeses.
Thank you for the recipe and tutorial. Could you clarify the difference between the cheese amounts in the recipe vs the video? Is it 250g total, 150g of which is added to the bechamel with 100g reserved for final topping?
I have never made a soufflé of any kind, but these cheese soufflé looks amazing. 😍 Thank you for such a great tutorial on how to do it right should I feel ambitious enough to make this! I'm a new foodie friend here, I've just hit the bell to stick around for your next cook! Have a wonderful week and stay safe! 😊👍🏻
a masterclass in souffle Richard, I'm still scared of making these darned things. You explained perfectly how to take care of each critical step perfectly, and the end result looked stunning.
Thanks Matt this was the second take, the first time I over filled the ramekins and the soufflé spewed over the sides, haven’t made it for years though 😀
Please give credit to the creator of this. That would be Albert Roux. It’s called Soufflé Suissesse. You have made a very minor procedure change adding cheese to the béchamel instead of the cream/egg yolk mixture. The end result is virtually identical in flavor. I just feel that the creator of this deserves acknowledging.
Honestly the very change you mention makes it different then the soufflé suissesse. Admittedly it is the original recipe but I think this is a tutorial and no one’s running down to the trademark office lol 😂
@@dreamer90ant No, you ripped off the Roux brothers and don’t have the decency to come clean about your dishonesty. When a few people compliment the Roux brothers recipe that you ripped off, you just let them think it’s all you. What a dishonest crook. Glad to see you have so few subscribers and not even 6k views in 3 years. Karma is great. Crooks are not.
Soft and fluffy, these delightful cheese soufflés are a wonderful treat and quite simple to make, also use the most mature cheese you can find - you want a good kick of cheesiness rather than just a hint, and eggs tend to absorb favour. You can vary the cheese or cheeses you use but make sure they’re good melting cheeses.
That video is the best explanation of cooking I’ve ever seen. Kudos to you Richard.
Glad you enjoyed it 😁
This recipe really very delicious😋Thanks for sharing❤️
Thank you very much 😃👍
It’s not far off from southern cooking in the us. Reminds me of biscuits and gravy
Not sure how 🤔
Going to do this tomorrow night for our guests x
Hope it turned out ok 👍
Delicious. Full watch and support here !
Thank you very much 👍😀
Waw looks so delicious
Thank you very much 😀👨🍳😋
I like cheese souffle ! It looks delicious, and I'd like to eat it ! Beautiful recipe😊💕
Thank you very much, it is a delicious recipe😃👨🏻🍳
Thank you for the recipe and tutorial. Could you clarify the difference between the cheese amounts in the recipe vs the video? Is it 250g total, 150g of which is added to the bechamel with 100g reserved for final topping?
Yes that is correct, this recipe will make approx 4 so 25g each
It’s like you are cooking all my fave meals.. love cheese soufflé, great recipe chef 😍
Thank you very much 😋👨🍳👍
I have never made a soufflé of any kind, but these cheese soufflé looks amazing. 😍 Thank you for such a great tutorial on how to do it right should I feel ambitious enough to make this! I'm a new foodie friend here, I've just hit the bell to stick around for your next cook! Have a wonderful week and stay safe! 😊👍🏻
Thank you very much, it really is simple to make 👍😃
Wow Richard this looks stunning! 😍 I've had regular cheese souffle but never twice baked. Very curious to try.
Thanks you should! it's delicious and really cheesy 😋
a masterclass in souffle Richard, I'm still scared of making these darned things. You explained perfectly how to take care of each critical step perfectly, and the end result looked stunning.
Thanks Matt this was the second take, the first time I over filled the ramekins and the soufflé spewed over the sides, haven’t made it for years though 😀
I would love to have this cheese soufflé- you always make things look so easy. I love your recipes chef.
Thanks Alex, but they are really easy to make and delicious with Stilton or blue cheese 😀
This is NOT his recipe. This was created by the late Albert Roux. He has no business taking credit for Alberts creation.
Please give credit to the creator of this. That would be Albert Roux. It’s called Soufflé Suissesse. You have made a very minor procedure change adding cheese to the béchamel instead of the cream/egg yolk mixture. The end result is virtually identical in flavor. I just feel that the creator of this deserves acknowledging.
Honestly the very change you mention makes it different then the soufflé suissesse. Admittedly it is the original recipe but I think this is a tutorial and no one’s running down to the trademark office lol 😂
@@dreamer90ant No, you ripped off the Roux brothers and don’t have the decency to come clean about your dishonesty. When a few people compliment the Roux brothers recipe that you ripped off, you just let them think it’s all you. What a dishonest crook. Glad to see you have so few subscribers and not even 6k views in 3 years. Karma is great. Crooks are not.