OK I can't take it anymore , I tried different recipes for it but non of them seems to be good , every time something wrong happens , today I ended up with a funny looking result , the outside was firm and brown but the inside was thick and almost empty , it actually looked like a big empty balloon inside a ramekin :D .

I always make chocolate souffle and they usually turn up pretty good but I wanted to try a savory souffle this time and couldn't get it right !?

I used 2Tb of butter to make a bechmel sauce I flavored the sauce with paprika and nutmeg , I added 1C of Swiss Gruyere mixture then of the heat added 2 egg youlks for richnes and 4 wipped egg whites (of course) ?

Too much whipped whites will result in a very puffy souffle with little body in the middle. If your cheese souffle had some moist substance other than the cheese, such as grated zucchini. I've worked with recipes that actually call for more yolks than whites, and they produce a souffle with much more body than air.

By the way, Khaled, frustration is normal, especially with souffles. Persistence, however, produces that very sweet victory.

Hope this helps.

You know maybe you are right !! the recipe actually called for a Tb of water , I thought that this is unnecessary and that it will ruin my souffle .

do you think this maybe the problem ?

I have been VERY unsuccessful. I have decided to go to a local restaurant and ask the chef (in a very nice manner) whether he would let me see make one.

I would let you know of any "secrets".

Jorge

I just made an excellent cheese souffle. The recipe is in Paul Bocuse's book. I used inexpensive Swiss cheese and it was delicious. I am not sure if I can copy it here except that I had to change a number of things.

ROUXBE STAFF. Could you let me know if I can reproduce it here?

Jorge

For sure yOu can add the recipe in the test kitchen. Generally recipes do not "belong" to someone, if you want you can mention the chef and let people know that this is where you got the recipe from. Cheers!

Dawn T. I just found in the internet a recipe for Steak Diane. It looked great so I downloaded to my computer. At the end of the recipe, the following paragraph said "Source: Chef John J. Vyhnanek
Reprinted with permission. "

Perhaps in the US the source of a recipe (i.e., the Chef ) has a copyright... What do you think?

Also, I continue to be somewhat frustrated with the Souffle, so I talked to the Pastry Chef at fairly good restaurant in town (but remember this is Alabama :)) and she is going to show me her technique this coming Friday at 8pm. Apparently she fixes them, refrigerates them so they are ready for the rest of the day.

Jorge A.

This was my favourite comfort food growing up, and I still love it!
3 tbsp butter
3 tbsp flour
1/2 tsp dry mustard
dash cayennne
1 cup milk
3 eggs(room temp)
1 cup strong grated cheese
Melt butter, add flour and mustard. Stir til hot, add milk and stir til thick, add cheese and stir. Then take off stove and add beaten egg yolks and stir. Let cool (can be made in advance and covered).Beat egg whites to soft peaks and fold into cheese sauce.
Cook at 350 for 30 minutes. It has never failed for me!
Good luck!