Our very own Chef Luke Donato on Global’s @morningshowca today cooking his mom’s favourite - Double Baked Soufflé (currently on menu!) with Jeff and Carolyn. Recipe below!
½ C butter
½ C flour
1 ½ C whole milk
½ tsp espelette pepper (or Cayenne)
½ tsp mustard powder
½ tsp ground white pepper
¼ tsp ground nutmeg
½ T salt
½ C grated Parmesan cheese, grated
8 egg whites, room temperature
6 egg yolks, room temperature
2 C Gruyere cheese, grated (or any semi soft cheese)
2 C heavy cream
Stand mixer (or whisk and bowl)
Large mixing bowl
6 x 8oz ramekins or foil containers (could use a muffin tin in a pinch)
baking sheet Step 1
In a pot melt butter, add flour and cook for 1 min. Slowly add cold milk while whisking. Allow milk to come to boil and thicken. Off the heat add espelette, mustard powder, white pepper, nutmeg, salt, parmesan. Make sure the parmesan is melted in to the soufflé base. Pour in to a bowl and lightly cover with plastic wrap and allow to cool to room temperature. Step 2
Pre-heat oven to 400 degrees Fahrenheit (375 if convection oven). Grease and flour your soufflé molds, you can use non-stick spray or butter, make sure your knock out the extra flour. In a mixer or by hand beat egg whites with a whisk until it forms peaks. Mix egg yolks in to soufflé base. Fold beaten egg whites in to soufflé base in thirds, make sure you don’t over mix, it can have little streaks of egg white. Fold in 1 C of Gruyere and quickly spoon in to prepared containers. Bake for 25 min until puffed and not raw in the center. when they come out of the oven they will fall, don’t worry!
In an oven proof pan, warm cream with ½ cup Gruyere until melted, if your pan is not oven proof, pour the cheese sauce in to an oven proof container. Invert the soufflés in to the sauce and top with remaining cheese. Put soufflés in the oven and bake until puffed and cheese is melted, about 10 min. Crack fresh black pepper on top and enjoy.