Sufflé au Soumaintrain by Laurent Mariotte
- Total time
- 1 h 15
- servings
- 4 servings
- Dish type
- Other
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Prep
30 min
Cook
45 min
Total time
1 h 15
Ingredients
Ingredients
- 1 1 refinished surface
- 50 cl 50 cl of whole milk
- 90 g 90 g butter
- 60 g 60 g of wheat flour T55
- 6 6 eggs
- 2 2 egg whites
- salt and pepper
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This recipe is broken down into 10 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Preheat the oven to 170°C.
- 2
Butter your mold and leave it cool.
- 3
Heat the remaining butter in a pan; Add the flour and cook the red for 2 to 3 minutes over medium heat. Pour over the milk, stirring constantly out of the fire. Continue until thickened. Salt, pepper.
- 4
Separate white from yellow. Add the yellows, the cheese to the béchamel. Mix. Transfer it to a salad bowl.
- 5
Whisk the whites in firm snow. Add a third party to the preparation and whip strongly; add the rest to the spatula-maryse.
- 6
Pour into the blown mould and bake for 30 to 35 minutes.
Source : marmiton
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