Sufflé au Soumaintrain by Laurent Mariotte

Ingredients

For 4 servings

• •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

Method

1. 1.Preheat the oven to 170°C.
2. 2.Butter your mold and leave it cool.
3. 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. 4.Separate white from yellow. Add the yellows, the cheese to the béchamel. Mix. Transfer it to a salad bowl.
5. 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. 6.Pour into the blown mould and bake for 30 to 35 minutes.