Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: Make our divine Savory Leek and Gruyère Soufflé and not only will your family and friends be awed, but you’ll be pretty pleased with yourself too! That’s because this restaurant-quality puffed delight is so impressive, but simple to make! And with a prep time of 30 minutes, and a bake time of under 20 minutes with some hands-off cooling in the fridge, it’s quick too! Already have an account?
Kitchen magic! Soufflé has a reputation as a fussy food, but trust us, it is nothing to stress about! Our reliable recipe guarantees success. But there’s no denying it–the ethereal quality of intensely flavored but light-as-air soufflé batter puffing up in the oven is a joy-inducing delight! Classic, irresistible French flavor: You can’t miss with this time-tested combination. Buttery, slightly caramelized leeks, piquant Dijon, and creamy, salty, nutty Gruyère and Parmesan cheeses form savory soufflés with irresistibly crusty tops and a moist, tender centers that you’ll savor to the very last crumb!
Doesn’t cheese make anything better? Discover Bigger Bolder Baking recipes featuring all things Gruyère, Parmesan, cheddar, and mozzarella in our collection of Cheese Recipes including Perfectly Cheesy Monkey Bread, Ham and Cheese Pastry Twists, Croque Monsieur Savory Bread Pudding, and Apple, Sage, and Cheddar Scones.
Table of Contents
What is Savory Leek and Gruyère Soufflé Recipe?
Savory Leek and Gruyère Soufflé is a richly-flavored mixture of egg yolks, milk, sautéed leeks, cheeses, and Dijon mustard lightened by whipped egg whites that are gently folded into the base. In French, soufflé means “puff up” or “to blow.” The soufflé mixture puffs up in the oven and develops a soft interior and a crusty top. The first recorded soufflé is from the 1700s, made by Madame de Pompadour’s chef Vincent de la Chapelle. In 1815, celebrity chef to the nouveau riche, Marie-Antoine Carême, published his book, Le Patissier Royal Parisien, with detailed instructions on the art of soufflé. The popularity of soufflé continued to grow in Europe and America through the 20th century, and is still signifies a special meal!
Tools You Need
Mixing bowl Measuring cups Measuring spoons Glass measuring jug Six (6 oz/180 ml) ramekins Medium saucepan Stand mixer (optional) or electric hand mixer Thin metal spoon Box grater Offset spatula Baking sheet
Key Ingredients and Why
Butter
Butter adds rich flavor, lush texture, moisture to the soufflé. Importantly, butter creates steam when baking, which aids in the soufflé’s rise. Using room-temperature butter makes it easier to incorporate it into the soufflé mixture, making the batter uniform, which contributes to a good rise.
Leeks
Leeks give a mild onion, and slightly sweet flavor to the soufflé. It complements the cheeses without overpowering them. Use only the white and palest green parts of the leek. Leeks often contain a lot of dirt, so be sure to pull apart the layers and wash thoroughly before using.
Parmesan cheese, grated
Parmesan cheese adds a pleasantly sharp, delicously salty flavor to the soufflé. This dry, and aged cheese that originated in Parma, Italy varies in quality. You’ll get the best flavor if you buy an imported block and grate it yourself. Pre-grated cheese sold in tubs tastes nothing like it does fresh from the block and often manufacturers use a low-quality cheese for these tubs.
Gruyère
Gruyère gives the soufflé a unique rich, nutty flavor. This cheese is a semi-hard, aged Swiss cheese from the Fribourg region of Switzerland. The farmers of the region follow strict laws for growing particular varieties of grasses for the cows to graze, therefore producing milk that has a flavor that can’t be replicated anywhere else.
All-purpose flour
Flour thickens the base so the soufflé structure stays cohesive during the rise.
Whole milk
The fat in whole milk gives the soufflé mixture moisture and a velvety texture.
Dijon mustard
Dijon mustard gives a flavorful, sharp tangy, spicy flavor to the soufflé. Its robust flavor balances the richness of the cheeses, butter, and eggs.
Eggs
Egg yolks Yolks provide fat to baked goods which aids in flavor and texture. Additionally, the yolks emulsify the ingredients in the soufflé mixture, making a smooth and stable batter. Egg whites The protein in egg whites provide structure to the soufflé. The whipped whites provide the rise when the trapped air expands while baking. Always use room-temperature egg whites as they whip up better than cold whites.
Cream of tartar
Although a very tiny amount of cream of tartar is needed, its role is of utmost importance! It helps loosen the proteins of the egg whites which allows them to whip up faster and with more volume. Cream of tartar is the powdered form of tartaric acid, which is a byproduct of the winemaking process. Cream of tartar creates elasticity in the bubbles of the whipped whites. This makes the foam stronger and less brittle. The bubbles will stretch instead of pop, which keeps the whites from deflating when they are being folded into the yolks.
How to Make Savory Leek and Gruyère Soufflé
Making the Soufflé Base
Gemma’s Pro Chef Tips
Underbake your soufflé a bit instead of overbaking! An overbaked soufflé can end up hollow and dry on the inside, whereas the perfect timing gives you a soft, gooey, cheesy center. My sweet spot for baking was 18 to 20 minutes. What I like to do to figure this out is to bake off just one of the soufflés by itself and see how long it takes in my oven to cook to the point where it still has a lovely, soft center. Soufflés are best served immediately out of the oven as they will fall within minutes. Having your table set, all of the other elements of the meal ready, and your guests assembled before you put the soufflés in the oven is the best way to guarantee that the soufflés will still be puffed. But also remember that a fallen soufflé may not look as pretty but is still delicious and airy and perfectly fine to serve. Instead of individual soufflés, you can make one big one if you have a large (about 9-inch) soufflé dish (a round baking dish with tall, straight sides). Here’s a smart way to have egg whites on hand, especially if you’ve made a recipe with only yolks and you don’t know what to do with the whites: Unwhipped egg whites can be stored in the freezer for up to 2 months. Defrost overnight in the refrigerator. For measuring out defrosted egg whites, a large egg white weighs roughly 30 to 40 grams.
Savory Leek and Gruyere Soufflé Make Ahead & Storage Tips
Make the soufflé base ahead. Soufflés are best served immediately after baking, but you can save time on serving day by preparing the soufflé base up to two days ahead of time and refrigerating it. The egg whites can be measured out and the Gruyère grated and held in the refrigerator for the same amount of time. How to store leftovers: Store leftovers in an airtight container in the fridge for up to two days. Reheat in the microwave or in the oven at 350°F (180°C) for 15 minutes.
Help! My soufflé batter is lumpy. You may have added the milk too quickly. It is best to add the milk into the roux a little at a time or in a very thin stream, whisking as you go to ensure that it is evenly mixed. If needed, use a sieve to remove any lumps. Why aren’t my eggs whipping to stiff peaks? It may be that the egg whites were too cold or that there was some grease in the bowl or on the whisk. Try again with fresh egg whites, making sure that they are at room temperature and that your beating equipment is perfectly clean and dry before starting. Also, don’t forget to add the cream of tartar! It helps to stabilize, and therefore thicken the whites. My soufflé fell! What did I do wrong? First off, don’t worry! All soufflés fall eventually, that’s the nature of soufflés, but they will taste just as good! Serve them anyway. If you have some on hand, sprinkle the tops with some finely minced parsley to make them pretty! If you want to avoid an early collapse next time, be careful not to over-bake. It can dry out the soufflé, which will make it less stable.
More Soufflé and Popover Recipes
Potato and Rosemary Soufflé Sweet Potato Soufflé Easy Sourdough Popovers Chocolate Soufflé Easy Soufflé Pancake
For a different flavor, you can also replace the Gruyère with sharp cheddar, switch the leeks out for sautéed scallions, or add a tablespoon or two of minced fresh herbs, like thyme, sage, parsley or chives.
Baking the Soufflé
