cheese soufflé – recipesshubb

Fluffy Cheese Soufflé in the Thermomix: A Step-by-Step Guide

If you’ve ever dreamed of creating a light, airy cheese soufflé without the fear of it collapsing halfway through, this Thermomix recipe is for you. With its precise temperature control and perfect whisking power, the Thermomix makes achieving that classic soufflé lift easier than ever. In this guide, we’ll walk you through every step to ensure your cheese soufflé rises beautifully and tastes irresistible.

Ingredients (Serves 4–6)

50 g unsalted butter, plus extra for greasing
50 g all-purpose flour
300 ml whole milk, at room temperature
4 large eggs, separated
150 g Gruyère cheese, grated (you can also mix Emmental or Cheddar for extra flavor)
1/4 teaspoon cream of tartar or a pinch of salt (to stabilize egg whites)
Salt and freshly ground black pepper, to taste
Pinch of nutmeg (optional)

Tip: For the best soufflé, use fresh, room-temperature eggs. Cold eggs may prevent the soufflé from rising fully.

Equipment

Thermomix
4–6 individual ramekins (or a medium soufflé dish)
Spatula
Whisk attachment (butterfly)
Oven

Step 1: Prepare Your Ramekins

Before starting the batter, preheat your oven to 180°C (356°F). Butter the ramekins generously, making sure to coat the sides thoroughly. For an extra lift, lightly dust them with grated Parmesan or breadcrumbs. This creates a textured surface that helps the soufflé climb as it bakes.

Step 2: Make the Béchamel Base

Place 50 g of butter in the Thermomix bowl. Melt it at 90°C for 3 minutes on speed 2.
Add 50 g of flour and cook for 2 minutes at 90°C on speed 2, creating a smooth roux.
Gradually add 300 ml of milk while running Thermomix at speed 4 for 5 minutes at 90°C, until the mixture thickens to a creamy consistency.
Season with a pinch of salt, black pepper, and optional nutmeg.

Tip: Scrape down the sides of the bowl to ensure the béchamel is lump-free. The smoothness of this base is crucial for a silky soufflé.

Step 3: Incorporate Egg Yolks and Cheese

Allow the béchamel to cool slightly (about 5 minutes). Then add the 4 egg yolks, one at a time, mixing 15 seconds on speed 3 after each addition.
Stir in the grated cheese using a spatula, reserving a small handful for sprinkling on top.

At this stage, your base should be thick but still pliable. The cheese adds flavor and helps stabilize the structure of your soufflé.

Step 4: Whip the Egg Whites

Insert the butterfly whisk into the Thermomix bowl (clean and dry).
Add the 4 egg whites and 1/4 teaspoon of cream of tartar. Whip without the measuring cup at speed 3.5 for 3–4 minutes, or until stiff peaks form.
The whites should be glossy and hold their shape.

Pro Tip: Egg whites are sensitive. Any trace of yolk or oil will prevent them from whipping properly.

Step 5: Fold Whites into the Base

Remove the whipped whites from the Thermomix bowl and gently fold them into the cheese mixture using a spatula.
Use a light, lifting motion to combine, stopping once the mixture is uniform. Avoid overmixing, or you’ll deflate the air that makes your soufflé rise.

Step 6: Fill and Bake

Spoon the mixture into the prepared ramekins, filling them about 3/4 full.
Sprinkle the remaining cheese on top.
Place the ramekins on a baking tray and bake in the preheated oven for 20–25 minutes (for individual soufflés) or 30–35 minutes (for a larger dish).

Important: Do not open the oven during the first 15–20 minutes, as sudden temperature changes can make the soufflé collapse.

Step 7: Serve Immediately

Cheese soufflés wait for no one! Serve straight from the oven, garnished with a light dusting of nutmeg or fresh herbs. The rise and puffiness will slowly settle after a few minutes, so the timing is key.

Tips for the Perfect Cheese Soufflé

Choose the right cheese: Gruyère melts well and adds a nutty flavor. A combination of Gruyère and sharp Cheddar works beautifully for more depth.
Room temperature ingredients: Eggs and milk at room temperature mix more easily and help the soufflé rise.
Don’t overmix: Folding the egg whites too aggressively deflates the air you worked to create.
Oven stability: If your oven has hot spots, rotate the tray halfway through baking to ensure even cooking.
Timing is everything: Serve immediately. The soufflé is at its peak texture right out of the oven.

Variations

Herb Cheese Soufflé: Add chopped chives, parsley, or tarragon to the base for an aromatic twist.
Spicy Kick: Mix in a pinch of cayenne or smoked paprika for subtle heat.
Mini Soufflés: Perfect for appetizers; reduce baking time to 15–18 minutes.

Conclusion

With the Thermomix, creating a restaurant-quality cheese soufflé at home is not only possible but stress-free. From melting the butter to whipping the whites perfectly, the Thermomix handles the tricky parts while you enjoy watching the magic happen. Follow this guide carefully, and you’ll be rewarded with a golden, fluffy soufflé that impresses any guest—or simply makes your weeknight dinner extraordinary.

Whether you stick with the classic Gruyère or experiment with your favorite cheeses and herbs, this recipe is a versatile foundation for any occasion. So preheat your oven, grab your ramekins, and get ready for a soufflé that’s as delightful to make as it is to eat.