Discover the delicious recipe for Comté soufflé from Cyril Lignac

If everything has an end (or hunger), summer is no exception to the rule. If the holidays are ending soon for many, the start of the school year seems a bit disappointing. Fortunately, we can count on the kitchen to get us back on our feet and brighten up our days. Let’s say, eating is an activity that you will never tire of. Especially, when you are lucky enough to have recipes that are always more divine than others. It is better than Chef Cyril LinnacTo give us simplified and simple recipes? To delight our taste buds, here’s the recipe Blown County Cyril Lignac. A very upscale cheese recipe that will delight young and old!

Discover more recipes from Cyril Lignac in our cooking section.

How to make choux pie every time

For our éclairs, or our profiteroles, or for Blown County Cyril LignacThe choux pie is essential to our recipe. However, it is not necessarily the easiest to achieve. It often does not swell as it should, and our cabbage is a rapabla. But every problem has a solution. There are a few tips to make sure you get a successful choux pastry and enjoy our little plate. In fact, for our choux pastry to succeed, we will have to pay attention to the amount of water in our recipe. Because ? Thanks to the water our cabbage will swell. It will be important then Watch out that our water doesn’t boil When all ingredients are mixed in a large saucepan. If this happens, the water risks evaporating from our recipe, so this will adjust the consistency of our future dough.

Cyril Lignac County souffle recipe

Preparation time: 20 minutes
Cooking time: bechamel sauce 12 minutes / souffle 15 minutes

Ingredients for 4 people:

  • 50 gm butter
  • 50 grams of flour
  • 50 cl full fat milk
  • 100g grated comté (or Emmental, Gruyere)
  • 4 eggs – fine salt / ground pepper
  • Nutmeg or cumin
  • softened butter for mold
  • breadcrumbs for mold

utensils:

  • 4 ramekins or soufflé cake for 4 people
  • 1 pot
  • 1 whip
  • 1 spoon
  • 1 salad bowl
  • 1 hand beater
  • 1 brush

Preparation :

  1. Preheat the oven to 210°C or thermostat 7.
  2. Grease the ramekin with butter and pour in a few breadcrumbs, then go ahead and tap the bowls to remove excess breadcrumbs (breadcrumbs will give a crunchy side instead of flour).
  3. In a saucepan, melt the butter without coloring, add the flour and form a roux. Leave it to cook for a few minutes. Add milk. Leave to cook in bechamel sauce.
  4. Season with fine salt, ground pepper, and nutmeg or cumin fragrance. Add grated cheese. to mix together. Take off the fire.
  5. Crack the eggs, separate the whites from the yolks, mix the yolks with the bechamel. stay aside. Egg Mountain. Gently mix the two devices together with a rubber spatula.
  6. Pour into ramekins and bake for 15 minutes. To make a large souffle for 4 people, allow 25 to 30 minutes of cooking.
  7. Take out the souffle and serve immediately.

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