Karen Stiegler: Hi! My name is Karen Stiegler and I'm showing you today how to make a traditional cheese souffl. So next, we're going to combine the base with the egg whites, place it in the mold and bake it.
So we have our egg whites here beaten in stiff peak and we have our sauce or cheese sauce that is little bit cooled. If I dump all this in at once, it's going to possibly deflate the egg whites, which we worked hard to achieve.
So, I'm going to just pour in about third of it down the side of the bowl and then I'm going to just fold this in. Actually, I'm going to use a bigger spatula here, I'll keep this for my cheese sauce. For folding, you want to just go around the bowl and over on top. Bring the egg whites over on top of the cheese sauce and sometimes the cheese sauce sort of sinks to the bottom. So just keep scooping down the bottom and over top, and then once you basically have that mixed in, we can add our second-third of sauce. So the egg whites really give lift to this heavy cheese sauce, but the cheese sauce is flavoring souffl.
So, both parts are important. And try not to stir or whisk or move too quickly with this. You don't want to deflate the whites; you want to keep them as stiff as possible and as thick as possible. So, I'm just going to add in the rest of my cheese sauce and just do a final mixing.
So now we have a nice mixture. We still have the lovely fluffy egg whites, and then I have my mold that I prepared. So now I'm going to just put my souffl mixture, my souffl batter into my mold. We're not using a collar today and that has a lot to do with how full you fill your mold. So you don't want to overfill your mold or it could come over the sides.
So now we have filled our mold with our souffl batter and we don't want to fill it more than three-quarters full. One last thing we want to do for baking to make it look really beautiful when it comes out of the oven, you want to take a cake spatula or you can use a small knife or you can even just use your finger. I'm going to use my cake spatula and you want to just draw a circle on the top of the souffl, just go around it about an inch in from the border. What this does is it helps it achieve a nice crown when it's baking.
Now, we're ready to put it in the oven, keeping an eye on through the window but don't open the door during baking.
Now, our cheese souffl is in the oven baking and we want to be totally ready when it comes out to serve it. You might want to serve this with a nice crusty French bread or a green salad with vinaigrette or even a mustard vinaigrette is very traditional French, and we have here a glass of white wine. So that really complements the meal nicely and starts deflating very quickly. So make sure you're totally set and ready to go before it comes out of the oven.
Okay, so we've just taken the souffl out of the oven and we're just going to cut right into it. You'll see how light and fluffy it is and there is that nice brown crust there from the Parmesan cheese.
So, I hope you've enjoyed working with me and making the traditional cheese souffl. As we say in French, bonne chance and a happy baking!