If the intimidation of making a soufflé has kept you away, it's time to change that: This recipe from Jacques Pépin is the easiest soufflé you'll meet.
If the intimidation of making a soufflé has kept you away, it's time to change that: This recipe is the easiest soufflé you'll meet. This unusual recipe from Jacques Pepin's maman is one you might have heard of—it's made the rounds for decades, and its genius is all thanks to a simple miscommunication.
Unlike traditional French soufflés that call for separating the eggs, adding the yolks to the white sauce, beating the egg whites till stiff, and gently folding them in, this recipe has you beat the eggs straight into the sauce. When Jacques' mother was newly married at seventeen, no one told her the eggs needed to be separated—and it worked! The results are slightly less airy, but some might argue they're even more delicious.
The brilliance of this move, in addition to ease, is that it means you can make the whole thing well ahead of time. Let the mixture hang out at room temperature for a couple hours, or in the fridge for a day. When you're ready to bake, heat your oven and go. As mentioned in, this recipe is also built to adapt. Use Gruyère, cheddar, or other cheeses. Switch up chives for another herb. Or make the soufflés in individual ramekins and customize the toppings.
Jacques Pepin's maman's cheese soufflé is simple and comforting enough for a weeknight meal, yet impressive enough for a dinner party or holiday feast. Recipe slightly adapted from
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