LEEK SOUFFLE
Serves : ≈ 8 /
Preparation Time : 25 to 30 minutes /
Cooking Time : 20 to 30 minutes
La Cornue® Elements Used:
- Château: Burners or induction module and electric oven
- Cornufé: burners or induction module and electric oven
- Château: Burners or induction module and electric oven
- Cornufé: burners or induction module and electric oven
Ingredients
Eggs
8
Whole milk
500 ml
Butter
70g + extra for greasing
Wheat flour
60g
Leeks
3
Comté Grated Cheese
150 g
Thyme
1 sprig
Nutmeg
Salt and Pepper
Bay Leaf
Breadcrumbs
Directions
- Simmer the milk with bay leaf, nutmeg, and 1 sprig of thyme. Let it infuse.
- Preheat the oven to 180°C (350°F).
- Butter the soufflé dish and coat with breadcrumbs. Refrigerate.
- Prepare a béchamel sauce:
Make a roux with 60g flour and 70g unsalted butter over low heat.
Gradually add 500ml milk.
Remove from heat and add 150g finely grated Comté cheese. - Finely slice the white parts of the leeks and sauté them gently in a little oil/butter.
- Separate egg whites from yolks. Add 6 yolks one by one to the warm béchamel. Season with salt and pepper, then add the warm sautéed leeks.
- Whip 8 egg whites until stiff peaks form with a pinch of salt. Vigorously incorporate one tablespoon into the béchamel, then gently fold in the rest from bottom to top using a spatula. Pour the mixture into the prepared dish.
- Bake immediately for 25-30 minutes on the bottom rack.
And to extend your La Cornue® experience, take a look at our cookware.
