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Double Baked Cheese Souffle

Wonderfully light and fluffy - we challenge you to resist Manu's cheese souffle!


  • 340 g Flour

  • 340 g Butter

  • 100 g Shallots

  • 1 L Milk

  • 225 g Gruyere

  • 1 bunch Chives

  • 6 egg Yolks

  • 9 egg White


  • 1.

    Make a roux with the flour and the butter, add the milk to make a béchamel and cook it to a consistency of thickened cream.

  • 2.

    In the mean time chop and sauté the shallots.

  • 3.

    Chop the chives.

  • 4.

    Then add the yolks, cheese, shallots and chives to the bechamel, cool down.

  • 5.

    Whisk the egg white to soft peak and incorporate them to the bechamel mix.

  • 6.

    Coat the moulds with butter and chopped walnuts.

  • 7.

    Pour the mix in the ramequins and cook in the bain marie at 160ºc for 20 minutes, then reserve in the fridge to cool.

  • 8.

    Place each soufflé on an oven proof plate, pour cream over the top and sprinkle with grated Gruyere cheese.

  • 9.

    Bake at 180c until golden brown.

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Posted by Report
Posted by Report
It was delicous the cheese melts in my mouth yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Posted by Leslie28Report
What was the salad that went on top?
Posted by JS157Report
Has anyone tried these yet? The amounts shown are different to the amounts on the show, does it have to be chilled before baking the second time? Intend to try any way but would appreciate any help if you've already made them.
Posted by hungry girlReport
hmmm, I think I'd go with a handful of chopped nuts ... as for the cream, I'd just grab a small container ... seems it will be quite rich as is. Can you please let me know how it turns out?? I'd love to try this too - I love the show.