Mini Twice-Baked Cheese Souffle

Posted in - Canapes & Recipes on November 23rd 2012 1 Comments

In trying to figure out how to create these without using a mini souffle gadget of some sort, I have used a 0.5cm pastry cutter instead.  So this is all you need.  However if you want to invest in a snazzy mini souffle something or other, go ahead; I wish I had one!

The same recipe – from Leiths Bible – can be used to make 6 starter sized souffles. The only difference is in the timbales used.  If you do this, butter them well before adding the souffle mix.  Place them in a dish which can be filled with hot water surrounding them whilst baking.

Twice Baked Cheese Souffle
290mls millk
1 slice onion
45g unsalted butter
40g plain flour
a pinch of dry English mustard or ¼ tsp of English or Dijon mustard.
1 pinch of cayenne
110g Cheddar cheese, grated
4 eggs, separated
200ml double cream

You need a large roasting tin and a dish that will fit in it, about 20 x30cm, lined with baking paper.

  1. Preheat the oven to 180 degrees C
  2. Heat the milk slowly with the onion. Remove the onion.
  3. Melt the remaining butter in a saucepan and stir in the flour, mustard and cayenne.  Gradually add the milk, off the heat, stirring until smooth.
  4. Return to the heat and stir until the sauce boils and thickens. Remove from the heat, cool slightly and thoroughly mix in the egg  yolks and three quarters of the cheese.  Season with salt and pepper.  You may like to use white pepper if you want to avoid black flecks.
  5. Whisk the egg whites to medium peak, and stir in a quarter of them before gentlyu folding in the remainder.  Lightness of folding is key.
  6. Pour the mixture onto a heat proof serving dish which has baking paper in it, and will fit into a roasting pan which will contain hot water. The soufflé should be about 2.5 cm high.
  7. Pour hot water from the kettle into the roasting pan so that it surrounds the soufflé dish.
  8. Bake in the oven for about 10 minutes until the soufflé is pale gold and quite firm, but not too firm or it will be over-cooked.
  9. Cool and refrigerate until use.
  10. When ready to use, cut rounds using a 0.5cm pastry cutter, of soufflé and place them on a fresh baking paper on a baking sheet.
  11. Sprinkle cheese on top of the soufflés and drizzle cream on top of that.
  12. Bake in a hot oven of 200 degrees C until the tops are light brown.
  13. Serve warm.

You can  make these the day before up to stage 9.


As of now (1) people have had something to say...

  • Emma Smith - Reply

    November 27, 2012 at 9:37 pm

    I can’t wait to try these out, what a brilliant idea, thank you Emma

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