'1/2 cup grated Parmesan cheese'
'5 soup spoons butter'
'6 soup spoons all-purpose flour'
'1 teaspoon salt'
'1 pinch cayenne pepper'
'1 1/4 cups whole milk'
'6 egg yolks, separated'
'1/2 cup grated cheddar cheese'
'1/2 teaspoon active dry yeast'
'1/2 cup grated Parmesan cheese'
'5 soup spoons butter'
'6 soup spoons all-purpose flour'
'1 teaspoon salt'
'1 pinch cayenne pepper'
'1 1/4 cups whole milk'
'6 egg yolks, separated'
'1/2 cup grated cheddar cheese'
'1/2 teaspoon active dry yeast'
Grease an 18 cm diameter baking dish with butter
Dust the top of the soufflé with Parmesan cheese
Lay a sheet of parchment paper around the baking dish, folded in half to extend 4-5 inches beyond the edges
Tie with kitchen twine to secure
Grease the parchment paper
The purpose of the parchment paper is to allow the soufflé to rise significantly higher than the height of the baking dish
Melting the butter
Removing from heat and, while stirring, incorporating flour, salt, and cayenne pepper until smooth
A little at a time, adding the milk, continuing to stir
Returning to medium heat and cooking, stirring constantly, until boiling and thickening
Removing from heat and incorporating egg yolks, whisked slightly
Mix well
Adding the remaining Parmesan cheese, cheddar cheese, and active dry yeast
Mix and let rest
Whisking the egg whites until snowy white
Suddenly adding to the soufflé mixture and folding gently
Placing in the prepared baking dish
Baking in a moderate oven (180°C) preheated for about 40 minutes, or until golden brown
Gently removing the parchment paper and serving warm
Durations: 6 portions.
