One-third cup plus 2 tablespoons of butter
1 1/2 cups grated Gruyère cheese (160 g)
One-third cup all-purpose flour
1 cup hot milk
A pinch of salt
A pinch of white pepper
4 eggs
6 egg whites
One-third cup plus 2 tablespoons of butter
1 1/2 cups grated Gruyère cheese (160 g)
One-third cup all-purpose flour
1 cup hot milk
A pinch of salt
A pinch of white pepper
4 eggs
6 egg whites
Preheat the oven to 400°F (200°C)
Grease a soufflé dish, 8 inches in diameter and 4 inches tall, with 1 tablespoon of butter
Sprinkle with 1 tablespoon of grated Gruyère cheese
In a saucepan, melt the remaining butter over medium heat
Reduce heat and stir in flour, mixing for 2 minutes without letting it brown
Remove from heat, add hot milk, and mix well
Season with salt and pepper
Put the saucepan back on the heat, stirring until it thickens to a smooth cream
Transfer to a bowl and whisk in eggs one at a time, mixing until homogeneous
Cover with plastic wrap and reserve
In an electric mixer, beat egg whites until stiff peaks form
Add them to the cream, along with any remaining cheese, whisking with a spatula
Place the soufflé in the prepared dish and bake for about 30 minutes, or until puffed and golden
Serve immediately.