Bel Foodservice
Cheese soufflé

Cheese soufflé

Cheese soufflé made with Kiri® Professional Cooking & Spreading is a simple yet elegant cake. The egg whites swell in the oven, making the dough rise. Add a touch of honey to the sponge cake base for some extra sweetness and a sip of white wine to the soufflé itself to enrich the flavour.

Portions
- +
Preparation time
40
minutes
Cooking time
90
minutes
Price category
–

Ingredients

The sponge cake

  • 75 g cake flour
  • 18 ml milk
  • 10 g unsalted butter
  • 130 g whole eggs
  • 75 g granulated sugar
  • 7 g honey
  • 7 g glucose syrup

The cheese soufflé

  • 15 g cream 35%
  • 120 ml milk
  • 27 g unsalted butter
  • 53 g egg yolks
  • 15 g granulated sugar
  • 10,5 g cake flour
  • 195 g Kiri® Professional Cooking and Spreading
  • 9 ml sweet white wine

The French meringue

  • 53 g egg whites
  • 38 g granulated sugar

Preparation

The sponge cake

  1. Sift the flour. Warm the milk and butter to 70°C (the mix should be 70°C when added to the rest of the ingredients).
  2. In a bowl placed over a hot water bath, beat the eggs and sugar until light and airy.
  3. Then, add the honey and glucose syrup. Mix well.
  4. When foamy and airy again, transfer the mix to a large bowl and mix in the sifted flour.
  5. Add the warm milk and butter.
  6. Transfer to a 15 cm tin lined with baking parchment. Bake at 170°C for 30 minutes.
  7. Right after removing the baking sheet from the oven, tap it a few times on the counter. Remove the genoise from the baking sheet to a cooling rack.
  8. When cooled down, cut a 1 cm thick slice (use a cerrated knife for a cleaner cut).
  9. Transfer the 1 cm slice to the bottom of a 15 cm tin lined with baking parchment.

The cheese soufflé

  1. Over medium heat, warm up the cream, milk and butter.
  2. In a bowl, mix the egg yolk, sugar and sifted flour.
  3. Pour half of the cream mix into the egg mix and stir to emulsify.
  4. Pour the emulsified mix back in the saucepan with the cream and milk. Heat slowly over medium heat until creamy, using alternatively a rubber spatula and a whisk to stir.
  5. Mix a small amount of custard with Kiri® Professional. Slowly add the rest of the custard, mixing energetically to avoid lumps.
  6. Add the wine and leave to cool to 40°C.

The French meringue

  1. Beat the egg whites in the bowl of a stand mixer until foamy. Slowly add half of the sugar.
  2. Add the remaining sugar and whisk until the meringue is firm and glossy.
  3. Add a dollop of meringue to the custard mix, stir well. Fold in the rest of the meringue until well incorporated.
  4. Transfer the batter to the tin, on top of the génoise.

Assembly

  1. Bake the tin for 1 hour at 160°C.
  2. Remove from the oven and leave to cool in the tin for 30 minutes to 1 hour. Refrigerate for 1 to 2 hours.
  3. Remove the tin and the baking parchment.

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