Guillaume Brahimi’s Twice-Baked Cheese Soufflé with Salad of Pears, Walnut and Baby Rocket

Name: Twice-Baked Cheese Soufflé with Salad of Pears, Walnut and Baby Rocket
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: French, International
Ingredients: 280 ml milk; 1 bay leaf; 40 g butter; 40 g flour; 60 g blue cheese; 20 g softened unsalted butter (plus extra for greasing moulds); 30 g Parmesan (grated); 60 g egg yolks (approximately 6 eggs); 4 eggwhites; 40 ml poring cream; 80 g Gruyère (grated); 150 ml cream; 40 ml white wine; 40 g blue cheese; 100 g rocket (trimmed and washed); 1 pear (corella preferred, thinly sliced); 1/4 cup walnuts (roasted, broken into small pieces); 1 tbsp sherry vinegar; 3 tbsp extra virgin olive oil; 1.5 tbsp walnut oil; Salt (to taste); Pepper (to taste)

Guillaume Brahimiʼs Twice-Baked Cheese Soufflé with Salad of Pears, Walnut and Baby Rocket recipe tastes incredible. See ingredients & method below.

Very rich and very delicious.

The twice-baked cheese soufflé is one of the most ordered entrées of the past 10 years at Bistro Guillaume. It’s made with four different cheeses, and I recommend serving it with a crisp salad of walnuts, rocket and pear to cut through the richness of the dish.... More

prep

cook

yield

difficulty

Pairs with

Riesling

Champagne

Twice-Baked Cheese Soufflé with Salad of Pears, Walnut and Baby Rocket

Ingredients

Soufflé

280 ml milk
1 bay leaf
40 g butter
40 g flour
60 g blue cheese
20 g softened unsalted butter (plus extra for greasing moulds)
30 g Parmesan (grated)
60 g egg yolks (approximately 6 eggs)
4 eggwhites
40 ml poring cream
80 g Gruyère (grated)

Roquefort Cream

150 ml cream
40 ml white wine
40 g blue cheese

Salad

100 g rocket (trimmed and washed)
1 pear (corella preferred, thinly sliced)
1/4 cup walnuts (roasted, broken into small pieces)
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
1.5 tbsp walnut oil
Salt (to taste)
Pepper (to taste)

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Method

Tips

Soufflé

For the soufflé, place the milk and bay leaf in a saucepan and bring to a boil.
Place 40 g of butter and flour in a second small saucepan over medium-low heat and stir to combine until pale.
Slowly add the hot milk to the flour mixture, stirring with a wooden spoon, until the mixture is smooth, well combined and pale in colour.
Reduce heat to low and slowly cook, (this is called a roux) stirring occasionally, for 15 minutes. Remove the pan from the heat and place the mixture in a blender.
To create a béchamel add the blue cheese and blend until smooth. Set the béchamel aside to cool to room temperature.
Once the béchamel is cooled, preheat the oven to 180°C fan-forced (200°C conventional).
Brush 4 x 10 cm soufflé moulds with 20 g softened butter and coat with the grated parmesan.
Add the egg yolks to the cooled béchamel and stir to combine.
In a separate bowl, whisk the egg whites until medium peaks form, then fold into the béchamel.
Carefully spoon the mixture into the buttered and cheesed moulds. Place a tea towel in a roasting tin and place the moulds on top. Fill the tin with hot water to come halfway up the sides of the moulds.
Bake soufflés for 14 minutes, turning the tray 180 degrees halfway through the cooking time.
Once risen, remove the soufflés from the oven and leave to cool in the tray. Keep the oven on.
When the soufflés are cool, carefully remove them from the moulds (if they're well-greased, they will fall out, if not, use a paring knife to run around the edges before trying again).
Place 4 x 10 ml spots of cream on a baking tray.
Place a turned-over soufflé onto each spot of cream, then top each with 20 g Gruyere.
Return the tray to the oven and bake the soufflés for a further 6–7 minutes or until risen and golden on top.

Roquefort Cream

Place the cream and wine in a medium saucepan over medium heat and cook until reduced by a third. It should be thick enough to coat the back of a wooden spoon.
Remove from heat, and allow to cool to room temperature.
Using a stick blender, add the blue cheese and blend until smooth, then pass through a fine chinos.
Set aside and keep warm.

Salad

Just before serving, place the rocket, pear and walnut in a bowl and toss to combine.
Whisk together the vinegar, olive oil and walnut oil.
Drizzle the salad with the dressing and season with salt and pepper.

To Serve

Divide the salad between plates and place a soufflé beside it.
Spoon over the Roquefort cream to serve.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Guillaume Brahimi’s Twice-Baked Cheese Soufflé with Salad of Pears, Walnut and Baby Rocket

Guillaume Brahimiʼs Twice-Baked Cheese Soufflé with Salad of Pears, Walnut and Baby Rocket recipe tastes incredible. See ingredients & method below.

Very rich and very delicious.

prep

cook

yield

difficulty

Pairs with

Riesling

Champagne

Ingredients

Soufflé

280 ml milk
1 bay leaf
40 g butter
40 g flour
60 g blue cheese
20 g softened unsalted butter (plus extra for greasing moulds)
30 g Parmesan (grated)
60 g egg yolks (approximately 6 eggs)
4 eggwhites
40 ml poring cream
80 g Gruyère (grated)

Roquefort Cream

150 ml cream
40 ml white wine
40 g blue cheese

Salad

100 g rocket (trimmed and washed)
1 pear (corella preferred, thinly sliced)
1/4 cup walnuts (roasted, broken into small pieces)
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
1.5 tbsp walnut oil
Salt (to taste)
Pepper (to taste)

Method

Soufflé

For the soufflé, place the milk and bay leaf in a saucepan and bring to a boil.
Place 40 g of butter and flour in a second small saucepan over medium-low heat and stir to combine until pale.
Slowly add the hot milk to the flour mixture, stirring with a wooden spoon, until the mixture is smooth, well combined and pale in colour.
Reduce heat to low and slowly cook, (this is called a roux) stirring occasionally, for 15 minutes. Remove the pan from the heat and place the mixture in a blender.
To create a béchamel add the blue cheese and blend until smooth. Set the béchamel aside to cool to room temperature.
Once the béchamel is cooled, preheat the oven to 180°C fan-forced (200°C conventional).
Brush 4 x 10 cm soufflé moulds with 20 g softened butter and coat with the grated parmesan.
Add the egg yolks to the cooled béchamel and stir to combine.
In a separate bowl, whisk the egg whites until medium peaks form, then fold into the béchamel.
Carefully spoon the mixture into the buttered and cheesed moulds. Place a tea towel in a roasting tin and place the moulds on top. Fill the tin with hot water to come halfway up the sides of the moulds.
Bake soufflés for 14 minutes, turning the tray 180 degrees halfway through the cooking time.
Once risen, remove the soufflés from the oven and leave to cool in the tray. Keep the oven on.
When the soufflés are cool, carefully remove them from the moulds (if they're well-greased, they will fall out, if not, use a paring knife to run around the edges before trying again).
Place 4 x 10 ml spots of cream on a baking tray.
Place a turned-over soufflé onto each spot of cream, then top each with 20 g Gruyere.
Return the tray to the oven and bake the soufflés for a further 6–7 minutes or until risen and golden on top.

Roquefort Cream

Place the cream and wine in a medium saucepan over medium heat and cook until reduced by a third. It should be thick enough to coat the back of a wooden spoon.
Remove from heat, and allow to cool to room temperature.
Using a stick blender, add the blue cheese and blend until smooth, then pass through a fine chinos.
Set aside and keep warm.

Salad

Just before serving, place the rocket, pear and walnut in a bowl and toss to combine.
Whisk together the vinegar, olive oil and walnut oil.
Drizzle the salad with the dressing and season with salt and pepper.

To Serve

Divide the salad between plates and place a soufflé beside it.
Spoon over the Roquefort cream to serve.

Tips

It's very important to allow the béchamel to cool before adding the eggs, as adding eggs to a hot mixture may cause the eggs to scramble.