Soumaintrain Soufflé by Laurent Mariotte

Ingredients

4 servings

• 1 matured Soumaintrain
• 50 cl whole milk
• 90 g butter
• 60 g T55 wheat flour
• 6 eggs
• 2 egg whites
• salt and pepper

Steps

1. 1

   Preheat the oven to 170°C.

2. 2

   Butter your mold and place in the fridge.

3. 3

   Heat the remaining butter in a saucepan; add the flour and cook the roux for 2 to 3 minutes over medium heat. Pour in the milk while stirring constantly off the heat. Continue until thickened. Season with salt and pepper.

4. 4

   Separate the egg whites from the yolks. Add the yolks and the cheese to the béchamel sauce. Mix. Transfer everything to a bowl.

5. 5

   Whisk the egg whites until stiff peaks form. Add one third to the mixture and whisk vigorously; fold in the rest with a spatula.

6. 6

   Pour into the soufflé mold and bake for 30 to 35 minutes.