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Serves : 4 - 6 / Preparation Time : 30 Minutes / Cooking Time : 40 Minutes
La Cornue® Elements Used:
- Château: Burners or induction module and electric oven
- Cornufé: burners or induction module and electric oven
25 cl
25 g
Soft butter
25 g
1 bunch
1 sprig
5 needles
  1. Preheat the oven at 180°C (or 356°F)
  2. Butter and flour the soufflé mold (around 25cm), keep it in a cool place
  3. Chop the chives, thyme and rosemary

Make the bechamel:

  1. In a pan, melt the butter and add the flour
  2. Cook in low heat until it "foams"
  3. Remove from heat and add the milk, whisking constantly
  4. Cook the bechamel sauce about 5min in low heat
  5. Put in a bowl and let cool


  1. Separate the egg whites and set aside (separate the white from the yellow part) 
  2. Add into the bechamel: 4 egg yolks, the herbs, salt and pepper
  3. Whip up the egg whites
  4. Incorporate egg whites carefully into the bechamel with a spatula
  5. Full the mold, leave a space of 2cm

  6. Bake for 40min

Tip: It’s possible to make indivual soufflés, in that case cook time will be 17 minutes


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