Thursday, January 31, 2013

Double Baked Gruyère Soufflés (Bake-Along Part Two)

I do feel a little guilty after I cheated... Please don't be too imaginative as I'm referring to my "cheating" chocolate soufflés for our bake-along with Joyce from Kitchen Flavours and Lena, from Frozen wings and wish to persuade baking another soufflé again.

With all my soufflés reading and baking, I've learned that all soufflés can't wait. Even after less than a minute of cooling, they can shrink very quickly and lose their height, appeal, texture and taste. Although soufflés seems to be nerve-racking dish or dessert to bake and serve, its level of difficulty will guarantee to impress dinner guests when light and fluffy soufflés are eventually served.

Fear not! There are always twice baked soufflés recipes that can save the day! This double baked gruyère soufflé that I choose is from Gourmet traveller, based on Stephanie Alexander's The Cook’s Companion. This recipe is cleverly written in the way that I can bake the soufflés first (even a day or two before) and bake them again with a creamy and cheesy molten sauce when they are ready to serve.

Ironically, I wasn't baking these to impress any dinner guests... These were baked for my family and are they impressed?

Man: What is this?
Me: Cheese soufflés.
Man: You know that I don't like soufflés.
Me: This is double baked gruyère soufflé.
Man: hmm... not bad...

... LOL! Please note that this man is quite difficult to please.

double baked gruyere cheese souffles
Double baked gruyère soufflé
Ingredients to cook the béchamel base
Cooking béchamel base - seems technical but was fun cooking it.
This was what happened to the eggs...
The first bake
Good that this recipe produced pretty-stable soufflés
Assembling for the second bake
double baked gruyere cheese souffles
Very nice to eat with the creamy cheesy sauce...

Here's the recipe from Gourmet traveller based on Stephanie Alexander’s recipe in The Cook’s Companion.

Serves 6

80 gm butter, coarsely chopped
80 gm plain flour
380 ml warm milk
140 gm finely grated Gruyère
4 eggs, separated
500 ml (2 cups) pouring cream

(I used the light cream with 18% fat)

Preheat oven to 180°C (or 170°C fan forced). Melt butter in a saucepan over medium-high heat, add flour and stir continuously until sandy coloured (2-3 mins). 

Gradually add milk, beating continuously until smooth, then stir continuously until thick (2-3 mins).

Add 80gm Gruyère, stir to combine, remove from heat and stand to cool slightly (2-3 mins)

Stir in egg yolks until smooth and combined, season to taste.

Whisk egg white and a pinch of salt until firm peaks form, then fold one-third of egg white into cheese mixture. Fold cheese mixture through remaining egg white and divide among 6 buttered and floured 200ml metal dariole moulds, smoothing tops.

Place moulds in a roasting pan, pour in enough boiling water to come halfway up sides, then bake until soufflés are puffed and golden (25-30 mins). Cool in moulds for 10 mins, then run a small knife around sides of moulds and turn out onto a tray lined with baking paper. Cover and refrigerate until required. Soufflés will keep refrigerated for 2 days. (I used mine after 3 hrs later.)

Transfer soufflés to heatproof bowls, pour over cream, scatter with remaining Gruyère and bake until risen and golden (20-25 mins). Serve hot. 

Note: Using 3/4 of the recipe, I've baked 4 of soufflés at 170°C fan forced for 30 mins and baked them again with the cream and cheese at 180°C fan forced for 15 mins.

Happy Baking
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Please note that the linky tool for bake-along is no longer available.


  1. I think I will this version more than the chocolate one. This looks so moist and creamy. Yummy!

  2. Hey, you have really become souffle expert! :) It looks wonderful!

  3. Zoe~Honestly, this looks like the most delicious dish ever! Your individual souffles are perfect, and my husband is crazy for gruyere cheese! Your chocolate souffles would be such a perfect delectable dessert after these:)

  4. Your cheese souffle is making me drool! I made some cheese souffles for the Bake Along too, will have it posted soon.

  5. Hello Zoe. The Souffle looks heavenly. Glad to be on your blog. I;m your newest follower :)

  6. Ah, the cream and cheese on top... Must close my eyes. Must close my eyes. Must close my eyes.... YUM!

  7. LOL.. I really enjoyed reading the dialogue! hahahaha Well, my Mr Bossy is more or less keen of Soufflé! Just knew that yesterday after making a soufflé ! LOL Your cheese soufflés look great & very appetizing with that cream sauce! & again look so gourmet! YUM! ;)

  8. Zoe, its so funny to read yr description of your hubby "pls note, this man is quite difficult to please" Hahaah. You are such a fantastic cook/baker. Maybe he's just not overly generous with his compliments, but i am sure in his heart he loves your cooking :) i like the sound of this double baked gruyere gourmet sounding :)

  9. Zoe , your souffle makes me drool ! Cheese ? 'nuff said :D They look absolutely scrumptious ..... I just googled dariole molds lol

  10. Wow Zoe! I'm seriously impressed with this one... and mind you, I'm also a difficult man to please! :)

  11. hi zoe, ya i did come across the double baked souffle and i think most of it applicable for savoury souffles. i forgot to tell you that i put my second failed souffle to bake again after knowing that it's was uncooked, it rose up again but then still cant be eaten..haha..testing! This twice baked cheese souffle sounds really very delicious!

  12. Wow. The second addition of gruyere is insanely awesome!

  13. Oh, these look incredible, Zoe! The texture, the cheesy topping...just marvelous. Who knew there were souffles you could bake twice? Thanks for sharing~

  14. Hi Zoe,
    Your souffles looks very good! This is quite rich too with the number of eggs and cream! Gruyere cheese is not cheap over here! Your souffle looks so deliciously creamy and would make a wonderful "light" lunch! Beautifully done!

  15. I love the light airiness of souffles!

  16. Zoe, more souffles to go! What you described about making souffles is so right. Nerve-racking dish, oh yeah, may be this is one of the reasons why I haven't made one b4 though I love eating souffles. Never have savoury souffle b4, love the 1st picture which you took it with some flowers! Have a nice and "dry" weekend!

  17. Cheesy, souffle and delicious :D
    Rising so well!


  18. These look incredible. Very impressed with your photo too – I can only imagine how hard it must to photograph a souffle!

  19. Hi Zoe! These cheese soufflés look fantastic! Just gorgeous :) You nailed it, girl!

  20. Mouthwateringly delicious...can feel having a bite now.

  21. Ah I think cheese souffles are usually more forgiving and do not deflate as quickly. It looks great, no wonder your man likes it :)

  22. Your souffle deserve 2 thumbs up, Zoe. They look fabulous and delicious. I love souffles, puddings, and all the soft jiggly kind of desserts! yum.

  23. Zoe, this looks like mission impossible for me! Hahaha! I'll just sit here & drool at your lovely bakes :)

  24. Wow! I am impressed! Pictures are great too! After knowing how "well" you did for your cookies for our home economics test, I would never imagine this is you today! Your son is very lucky too.

    I will be looking forward to all your cooking adventures.


    1. Hi HY,

      Of course, I remember me being a total failure in our economic classes... and I wrote that too in my profile under "me and my cooking journey". I would never thought that I can cook and bake... LOL! Now, I have a family of three to feed and circumstances has forced me to learn these... LOL!

      Nice to hear from you via my blog comment :D


  25. I love savory souffles! And ones made with Gruyere might be my favorite. Wonderful looking dish - great photos! Thanks so much.

  26. So maybe your guy likes soufflés after all! lol

  27. Hi Zoe,
    My first attempt to bake a soufflé was a few year back. It was cream cheese soufflé. Recipe was from a Taiwan recipe book. It turn out pretty good, the soufflé risen nicely with no crack But it deflate once it is cool. It tasted like a cheesecake when I chilled

    Too bad I can't submit my spinach soufflé (Donna Hay book 1) to bake along this round but I will still post my spinach soufflé ..:p stay tune ya!

    Your savory soufflé looks great. I am drooling over it. The double baking method sound interesting.. Must bookmark!!