Recipe for Light and Fluffy Gruyère Cheese Soufflé

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How to make a Gruyer Cheese Souffle
A Gruyère cheese soufflé is a classic French dish known for its light, airy texture and rich, cheesy flavor. Perfect as an appetizer or a main course, a well-made soufflé is impressive and delicious.
Many people find the idea of making a soufflé intimidating due to its reputation for being delicate and prone to collapse.
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However, with the right technique and a few helpful tips, you can create a light and fluffy Gruyère cheese soufflé that will rise beautifully every time.
In this blog post, we'll walk you through a traditional recipe for a Gruyère cheese soufflé, sharing tips and tricks to ensure your soufflé turns out perfectly.
What Makes a Great Cheese Soufflé?
A perfect cheese soufflé is defined by its airy, light texture and the rich, nutty flavor of Gruyère cheese. The soufflé should rise impressively in the oven, with a golden-brown top that gives way to a soft, cloud-like interior.
Achieving this balance requires careful attention to detail, particularly when whipping the egg whites and folding them into the base mixture.
With a little practice, you'll be able to master the art of the soufflé and impress your guests with this elegant dish.
Ingredients You’ll Need
To make a traditional Gruyère cheese soufflé, gather the following ingredients:
- Unsalted butter – 2 tablespoons (plus extra for greasing the soufflé dish)
- All-purpose flour – 2 tablespoons
- Whole milk – 1 cup
- Salt – 1/2 teaspoon
- Ground white pepper – 1/4 teaspoon
- Ground nutmeg – a pinch
- Gruyère cheese – 3/4 cup, grated
- Egg yolks – 3 large
- Egg whites – 4 large
- Cream of tartar – 1/4 teaspoon (optional, helps stabilize the egg whites)
Step-by-Step Instructions
- Prepare the Soufflé Dish: Preheat your oven to 375°F (190°C). Grease a 1.5-quart (1.4 liters) soufflé dish with butter, making sure to coat the bottom and sides thoroughly. This helps the soufflé rise evenly and prevents sticking. For added insurance, you can also dust the dish with a little grated cheese or breadcrumbs.
- Make the Base Sauce (Béchamel): In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to form a roux. The mixture should be smooth and bubbling but not browned. Gradually whisk in the milk, continuing to stir until the sauce thickens and comes to a simmer. This should take about 3-4 minutes. Add the salt, white pepper, and nutmeg, then remove the saucepan from the heat.
- Add the Cheese and Egg Yolks: Stir in the grated Gruyère cheese until fully melted and the sauce is smooth. Allow the mixture to cool slightly, then whisk in the egg yolks one at a time until fully incorporated. Set this base mixture aside while you prepare the egg whites.
- Whip the Egg Whites: In a clean, dry bowl, use an electric mixer to beat the egg whites until foamy. Add the cream of tartar, if using, and continue to beat until the egg whites form stiff, glossy peaks. Be careful not to overbeat, as this can cause the soufflé to collapse.
- Fold the Egg Whites into the Base: Gently fold a third of the beaten egg whites into the cheese mixture to lighten it. Use a spatula to carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture. The goal is to keep as much air as possible in the egg whites, which helps the soufflé rise.
- Transfer to the Soufflé Dish and Bake: Pour the mixture into the prepared soufflé dish, filling it about three-quarters full. Run a clean finger or a spatula around the inside edge of the dish to create a “moat,” which helps the soufflé rise evenly. Place the soufflé dish on a baking sheet and transfer it to the preheated oven.
- Bake the Soufflé: Bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top. Resist the urge to open the oven door while the soufflé is baking, as the sudden change in temperature can cause it to collapse. The soufflé is done when it has risen dramatically and is set in the center with a slight wobble.
- Serve Immediately: A soufflé waits for no one! Serve your Gruyère cheese soufflé immediately after it comes out of the oven to enjoy its maximum height and fluffiness. Pair it with a crisp green salad or steamed vegetables for a light meal, or serve it as a starter to impress your dinner guests.
Tips for Making the Perfect Gruyère Cheese Soufflé
- Use Room Temperature Ingredients: For the best results, use room temperature eggs and milk. Cold ingredients can make it harder to achieve a smooth béchamel sauce and can affect the texture of the whipped egg whites.
- Fold Gently: When folding the egg whites into the cheese mixture, be as gentle as possible. Use a spatula to fold in a circular motion, lifting the mixture from the bottom of the bowl to the top. This technique helps retain the air in the egg whites, ensuring a light and fluffy soufflé.
- Don’t Open the Oven Door: It’s crucial to keep the oven door closed during baking. Opening the door can cause the soufflé to deflate due to the sudden drop in temperature. If you need to check on the soufflé, use the oven light instead.
- Serve Immediately for Best Results: A soufflé will begin to deflate shortly after it is removed from the oven, so it’s important to serve it right away. Have your serving plates and accompaniments ready to go before the soufflé finishes baking.
Making a traditional Gruyère cheese soufflé at home is a rewarding culinary challenge that yields impressive and delicious results.
With a few simple ingredients and careful attention to technique, you can create a light and fluffy soufflé that will wow your friends and family.
Remember to keep your ingredients at room temperature, fold the egg whites gently, and resist the urge to peek while it’s baking.
With practice and patience, you’ll master the art of the soufflé and enjoy this classic French dish anytime you like. Bon appétit!
Enjoy this Easy video tutorial about Gruyer Cheese Souffle

Source: ChokolatPimienta
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