Cheese Soufflé (Soufflé Au Fromage)

I thought I would do another recipe today.  If you’ve missed my apple tarte last week, make sure you check it out. And if you are in a mood for a more complicated recipe you can also check my home made brioche with my own step by step pictures.

In this post I wanted to give  you my cheese souffle recipe.  Some people say that souffle is hard to make, but I disagree.  I can make a souffle in less than 20 minutes.  Unfortunately, I do have the measurement only in grams, not cups or ounces and I find it a bit difficult to convert even with the internet.  But if you don’t have one, you could purchase a gram scale like the one I have for under ten dollars.

Ingredients for 4 People 








  • 50 g of butter
  • 40 g of flour
  • 1/4 of a liter of milk
  • 4 eggs
  • 100 g of shredded Swiss cheese
  • half a coffee spoon of salt
  • Paper
  • a pinch of nutmeg


Separate the yolks from the whites and place the whites in a big enough bowl where you can whip them with an electric whisk.  Place the yolks in a small cup, and leave those the the side for now.

Place the butter in a medium size pot and melt it slowly without burning it, and add the flour while stirring with with a whisk for about a minute or two (so the flour will cook). Then add the milk while still stirring until you obtained a thick sauce like mixture.

Then add the salt, paper, nutmeg and the shredded Swiss cheese and take the pot out of the burner. Then add the egg yolks while stirring very vividly, so they won’t cook.  Stop stirring only when the yolk are completely absorbed and the texture is firm again.

Then leave the mix to the side and whip the whites with an electric whisk (unless you’re courageous enough to do it by hand). When your whites are ready pour your cheese mix into the whites and stir slowly from top to bottom in order not to break the whites.

Pre-heat the oven at a moderate temperature.

Spread butter all over the Souffle case or cases (mold). Spread a bit of flour in it and shake out all the extra by taping the mold up side down on your kitchen counter.  Then pour the souffle mix and put in the oven for about 20 minutes or until golden in color.

You can use the same ingredient and make on big souffle or two smaller souffles for two people as shown on my pictures.

You can also watch this is a recipe very close to mine. Sorry it’s in French but if you watch how it’s done it will be easier to replicate.


13 thoughts on “Cheese Soufflé (Soufflé Au Fromage)”

  1. Hi Sylviane,

    thanks for sharing this great recipe, I love cheese soufflé and it’s not particularly difficult with a bit or practice. I would add that people should already sit at the table when the soufflé leaves the oven because it deflates pretty quickly. And in the video that I love too they say we should use Comté and not Swiss cheese 😉

    Mouth-watering…let’s discuss our kitchen party idea soon.



    1. Hi Oliver,

      Yes, that’s right, I forgot to mentioned that it needs to be eaten right off the oven.

      Yes, you can put comté or even some other strong cheeses. I often improvise my recipes 🙂

      Thanks for coming by and glad you liked it 🙂

    1. Hi Adrienne,

      I think you would love it. It’s delicious and by the way it needs to be eaten right off the oven 🙂 If you are in a cooking more one of these days, try it and eat it with your mom 🙂

    1. Hi Shalu,

      Thanks for coming here. Yes, the video was in French, but it was more so people could actually see what it looks like and not only read it. Images speak always much louder, don’t they?

      Thanks for your visit 🙂 I appreciate that!

  2. Now you’re talking my language! This looks simple enough but I have always heard that souffles are really hard to make because they can collapse. I just watched a show on the Food network where they made 3 different kinds of souffle – one was raspberry, one was chocolate and one was cheese. And the cheese looked soooo good. Maybe I called your recipe to me because here it is 🙂

    It would help if I started by going out to buy a couple of those souffle cups, and then I’m definitely trying this! Especially a recipe from you since I know you can cook 🙂
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    1. Hi Carol,

      The only thing you need to do so the souffle won’t collapse is not opening the oven until it’s done or almost done. But that’s it. And that’s why it needs to be consumed with 5 minutes after it’s taken out of the oven, because then it will collapse, but that normal. But even collapsed it’s still good, just less pretty, that’s all.

      I made one this past Sunday, the same as my recipe here and it was delicious 🙂 Happy cooking 🙂

  3. I am getting into French cuisine. I cook french onion soup other day following Lorrain Pascal’s recipe. Now looking for best croissant recipe. Hope to find it.BTW great recipe. I’ll definitely give it a try.

    1. Hi there,

      Hum Croissants? I used to make some years ago in France. I guess if you Google Croissants recipes you’ll find plenty, even on YouTube.

      Let me know…

      Thanks for coming by 🙂

  4. Cheese souffle seems to be quite a luring dish. The recipe provided in the post gives me a feeling, that preparing this dish is not that cumbersome. I will surely give it a shot. Thanks for introducing me to a new dish.

  5. Thanks for sharing this great recipe,cheese looked soooo good. I will surely give it a shot. I try it really nice info about cooking and baking.

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