Learn how to make the foolproof lump-free béchamel that will come soufflé 😋 To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
Phenomenal recipe--so easy to follow along. I didn't buy Grana Padano Parmigiano or the best Swiss Gruyere. Even so, it was phenomenal. The texture light and fluffy with a stringy molten surprise inside. For others, I only had large ramikins (about 50% larger than Bruno's). I simply used color as a gauge. It was about 25 minutes total, including about 3 minutes under broiler for good color. This is the 4th or 5th recipe of Bruno's I've followed. Generally, I'd say don't ever rely on a recipe to wow family or friends, unless you made it before. However, no joke, Bruno's recipes are perfect. They bring "stunning" to the table. I do have a picture once I figure how to post. Thank you again.
Bruno, you are awesome! Simply the best cooking channel, perfect execution, short informative sheets with top tips, incredible! I would kindly suggest that you use a better mic, considerad a lav microphone. Please keep up with the channel!
Merci beaucoup for this great recipe. You explained everything so well and you got right to the point in explaining and showing the method and preparation. Wonderful! I am in the midst of making your recipe right now. Thank you so much for everything.
This is my very first savory soufflé and it was amazing. Cheesy sensation. Perfect addition to any lean cut meat. The top has a wonderful crust with puffy inner texture: Which leads to a delightful surprise of a gooey cheese center. I am very new to the none gluten world and dare to test the flour on your Frasier cake.
@Bruno Albouze I suggest you try another recipe for cheese souffle, that is inspired by northern Europe - you'll be surprised by the intensity of flavor you'll achieve using a Västerbottenost (vasterbottensost.com/en/) as your cheese in the recipe and you'll experience something new. Not all great, hard cheeses are made in France or Italy, but actually several are made in northern Europe - as in Scandinavia. Try it, and please tell me if you liked it, though I'm sure you will! :). It has a very strong flavor that enhances any dish using cheese. (but it has NOT as much salt as a Parmigiano-Reggiano in comparison, so take note of the extra salt perhaps needed in comparison.) You can also make a traditional Swedish cheese-pie using this particular cheese, Västerbottenost, using side dishes of fish roe of Coregonus lavaretus, a whitefish, finely chopped red onion or something similar (choosing a mild taste of onion), and sour cream. -I promise you, this will to taste devine!
Bruno Albouze Ok now I'm waiting instructional videos on how to move fork and pan when making the classic french omelette and how to prevent brioches from getting dry/ tough, and a challah bread...
Cha-Cha? Chow-Chow? Huh? Good example of various techniques. Not sure a glob of melted cheese in the middle is preferable to that light but substantial body of a normal souffle but different strokes for different folks.
This is beautiful. I want to make it, and can improvise, but would rather have the specific amounts of ingredients, and I couldn't find it on your website. A question - To make this gluten-free, can I substitute gluten-free four & xanthum gum for the regular flour? I'd like to make this for a friend. Thanks!!
Morning Glory Inn Thanks!.. It's on my site on Side Dish section. Not sure about the gluten free... you would have to check things out online for the ratio and what can be substituted for..
