How to make a successful cheese soufflé with the Thermomix?

Would you like to impress your guests with a perfectly puffed, deliciously melt-in-your-mouth cheese soufflé? Thanks to the Thermomix, making this emblematic French recipe has never been easier. Follow our tips and tricks to make this airy, gourmet dessert a resounding success.

To make a cheese soufflé with your Thermomix, you’ll need 250 ml milk, 50 g butter, 70 g flour, 4 eggs, 150 g grated cheese, salt, pepper and nutmeg. Start by preheating your oven to 180°C. Melt butter in the Thermomix bowl, then add flour and milk to make a béchamel sauce. Season and stir in the egg yolks and grated cheese. Beat the egg whites until stiff and fold gently into the mixture. Pour into buttered and floured molds, then bake for 20-25 minutes. Serve immediately for a light, airy cheese soufflé.

Steps for making cheese soufflé with the Thermomix 🧀

Ingredients required

To make a successful cheese soufflé with your Thermomix, you first need to pay attention to the ingredients required for this recipe.

Here’s what you’ll need:

• 250 ml milk
• 50 g butter
• 70 g flour
• 4 eggs
• 150 g grated cheese (Gruyère, Comté, or even a mixture)
• Salt and pepper
• A pinch of nutmeg (optional)

To begin, preheat your oven to 180°C. In the bowl of your Thermomix, add the butter and melt at 90°C for 2 minutes on speed 2. Then add the flour and blend on speed 3 for 1 minute. The result is a smooth, homogeneous dough.

Pour the milk slowly into the bowl while continuing to mix on speed 3. After 5 minutes at 100°C, your béchamel is ready. Add salt, pepper and a pinch of nutmeg if you wish. Blend a few seconds longer.

Add the egg yolks and grated cheese and mix on speed 4 for 1 minute. Pour into a large bowl.

Clean and dry the Thermomix bowl. Beat the egg whites until stiff in the clean bowl, using the whisk at speed 3.5 for about 4 minutes.

Gently fold the egg whites into the cheese mixture, taking care not to break them. Using a spatula, stir from bottom to top to keep the mixture airy.

Butter your soufflé moulds and dust with flour. Divide the mixture between the molds, filling them two-thirds full. This step is crucial if your soufflé is to rise properly.

Place the ramekins in the oven for 20-25 minutes, without opening the oven door. The soufflé should have a nice golden color and be well puffed.

Serve immediately, as the soufflé falls quickly. Enjoy this delicious dish that will be a hit with your guests!

Cheese

To make a successful cheese soufflé with the Thermomix, it’s essential to follow a few simple tips. This food processor makes the preparation of this often intimidating dish much more accessible. A soufflé that’s puffed up and tasty requires a good command of the ingredients and the cooking steps.

To make a perfect cheese soufflé with your Thermomix, you will need the following ingredients:

• 50 g butter
• 50 g flour
• 300 ml milk
• 150 g grated cheese (Gouda, Comté or Gruyère)
• 4 eggs (separate whites from yolks)
• 1 pinch salt
• 1 pinch grated nutmeg
• 25 g grated Parmesan cheese

The choice of cheese is crucial for a tasty soufflé. Choose hard cheeses such as Comté, Gruyère or Gouda, which melt well and give a creamy texture. Parmesan, with its pronounced taste, will add an extra note of flavor.

Here are the steps to follow:

1. Preheat your oven to 180°C (gas mark 6).
2. Place the butter in the Thermomix bowl and melt at 100°C for 2 minutes on speed 2.
3. Add the flour and mix on speed 3 for 1 minute to obtain a roux.
4. Gradually stir in the milk on speed 3, then cook at 90°C for 7 minutes on speed 4 until thickened.
5. Add the egg yolks, grated cheese, salt and nutmeg, then mix on speed 3 for 1 minute.
6. In a separate bowl, beat the egg whites until stiff, then fold them gently into the cheese mixture.
7. Butter and flour the soufflé moulds, then pour in the mixture 2/3 of the way up.
8. Sprinkle with grated Parmesan and bake for 25-30 minutes without opening the oven door.

Your cheese soufflé is ready to eat! Serve immediately to enjoy its irresistible lightness and softness.

Eggs

To make an easy cheese soufflé with your Thermomix, here’s the list of ingredients you’ll need:

• 50 g butter
• 50 g flour
• 300 ml milk
• 150 g grated cheese (Gruyère, Comté or Parmesan)
• 4 eggs
• Salt, pepper and nutmeg
• A little butter and flour for the moulds

Eggs play a crucial role in the success of your soufflé. Separate the whites from the yolks.

Start by whipping the egg whites in the Thermomix. Insert the whisk into the bowl, add a pinch of salt and program for 4 minutes at 37°C, speed 3. Once the egg whites are stiff, set aside.

Next, prepare your béchamel sauce by adding the butter and flour to the Thermomix. Program for 3 minutes at 100°C, speed 1. Add the milk, egg yolks, salt, pepper and nutmeg, then mix for 6 minutes at 90°C, speed 4.

Gently fold the egg whites and grated cheese into the béchamel sauce. Use a spatula to obtain a smooth mixture without breaking up the egg whites.

Butter and flour your molds before pouring in the mixture. Leave a space at the top to allow the soufflé to rise.

Bake the soufflés in a preheated oven at 190°C for around 20 to 25 minutes, until golden and puffed.

Milk

To make a successful cheese soufflé with the Thermomix, it’s essential to use fresh, high-quality ingredients. Make sure you have enough ingredients for a light, airy soufflé.

• 250 ml milk
• 50 g butter
• 50 g flour
• 100 g grated cheese (Comté, Gruyère or other hard cheese)
• 4 eggs
• A pinch of nutmeg
• Salt and pepper

Choose whole milk for a creamy texture. Pour it into the Thermomix bowl and heat at 90°C, level 2, for 3 to 4 minutes. Once hot, add the butter and blend on speed 3 until melted.

Add the flour to the hot milk mixture to make a smooth béchamel sauce. Continue mixing at speed 4 until a thick consistency is obtained.

Remove the mixture from the bowl and allow it to cool slightly before adding the egg yolks one by one, mixing well with each addition. Season with salt, pepper and a pinch of nutmeg for an aromatic note.

Beat the egg whites until stiff in a separate bowl, then fold them gently into the previous mixture to avoid breaking any air bubbles. Add the grated cheese and mix gently to incorporate well.

Preheat oven to 200°C. Generously butter ramekins or soufflé moulds and fill 3/4 full with mixture. Bake immediately for 20-25 minutes, without opening the oven door.

Serve your cheese soufflé warm, straight from the oven, to enjoy its softness and lightness. Enjoy your meal!

Preparation steps

To make a successful cheese soufflé with the Thermomix, it’s essential to follow a few key steps. Preparing this delicate dish is made quick and easy with this appliance, but attention to detail will ensure a perfect soufflé.

Start by preheating your oven to 180°C. Generously butter a soufflé dish with softened butter, making sure to cover the sides with an upward motion to help the soufflé rise.

Next, separate the whites from the yolks of 4 eggs. Reserve the whites in a separate bowl. Place the yolks in the Thermomix bowl with 40g flour and 300ml milk. Mix at speed 4 for 5 seconds, then program for 5 minutes at 90°C, speed 3, to obtain a béchamel base.

Once the béchamel sauce is ready, add 150g grated cheese of your choice (Gruyère, Comté, Parmesan) and mix on speed 3 for 1 minute. Add a pinch of salt, pepper and a touch of nutmeg.

Transfer the mixture to a large bowl and leave to cool slightly. Meanwhile, beat the egg whites until stiff in the Thermomix bowl with the whisk attachment at speed 3.5 for about 4 minutes. Gently fold a third of the egg whites into the cooled béchamel to lighten it, using upward strokes with a spatula.

Add the remaining egg whites in batches, taking care not to break them. Mix gently to obtain a smooth, airy mixture. Pour the mixture into the buttered soufflé dish, filling to two-thirds full.

Place in the oven immediately and bake for 25-30 minutes, without opening the oven door to prevent the soufflé from falling back. When the soufflé is nicely puffed and golden, serve immediately to maintain its lightness and volume.

With these simple, precise steps, your homemade cheese soufflé will be a Thermomix success every time!

Preheat oven

To make a successful cheese soufflé with your Thermomix, follow these simple steps that will guide you to an unbeatable result. The secret of a successful soufflé lies in the meticulous preparation of the ingredients and respect for the cooking times.

Preheat the oven to 200°C (th. 6-7). This step is crucial to ensure even cooking and a beautiful rise in your soufflé.

Place 40 g of butter in the Thermomix bowl and melt at 100°C for 2 minutes on speed 2.

Add 50 g flour and mix on speed 3 for 2 minutes at 90°C, until you obtain a smooth roux.

Gradually stir in 250 ml milk at speed 4 for 3 minutes at 90°C, to obtain a thick béchamel sauce.

Season with a pinch of salt, pepper and a hint of nutmeg. Add 150 g grated cheese (Gruyère, Comté or Emmental) and blend on speed 4 for 30 seconds at 80°C, until the cheese has completely melted.

Separate the whites and yolks of 3 eggs. Add the egg yolks one by one to the Thermomix, mixing on speed 3 for 1 minute.

In a separate bowl, beat the egg whites until stiff. Gently fold into the cheese mixture using a spatula, to avoid breaking the whites.

Generously butter a soufflé dish and pour in the mixture. Smooth the surface with the back of a spoon.

Place in the preheated oven immediately. Leave to cook for 25 to 30 minutes without opening the oven door, to prevent the soufflé from falling.

Serve immediately, straight from the oven, to enjoy the puffy, light soufflé.

Preparing the béchamel sauce

To make a successful cheese soufflé with the Thermomix, it’s essential to follow the preparation steps carefully and pay attention to detail. The result will be a soufflé that’s fluffy, airy and richly flavored.

The béchamel is the base for our soufflé. Start by heating 40 grams of butter in the Thermomix bowl. Set the temperature to 100°C, speed 2, for 3 minutes. The butter should be melted and foamy.

Add 40 grams of flour to the melted butter. Mix at speed 3 for 2 minutes. The result is a roux, a smooth, golden paste.

Stir in 400 ml milk while continuing to mix. Set the temperature to 100°C, speed 3, for 6 minutes. The béchamel should be thick and lump-free.

Season with a pinch of salt, a dash of pepper and a hint of nutmeg to bring out the flavours.

Let the béchamel cool slightly before adding the grated cheese. Choose cheeses such as Gruyère or Comté for intense flavor.

When lukewarm, add 150 grams of grated cheese. Mix on speed 3 until the cheese has completely melted and blended into the béchamel.

Separate 4 eggs, putting the yolks aside and the whites in another bowl.

Add the egg yolks to the béchamel and mix on speed 3 for 2 minutes.

Using an electric mixer, beat the egg whites until stiff with a pinch of salt.

Gently fold the stiffly beaten egg whites into the cheesy béchamel. Use a spatula to gently coat the egg whites so as not to break them.

Generously butter a soufflé dish and sprinkle with breadcrumbs to prevent the soufflé from sticking during baking.

Pour the mixture into the mould, making sure it reaches three-quarters of the height of the mould.

Preheat your oven to 180°C and bake for 25 to 30 minutes, without opening the oven door to prevent the soufflé from collapsing.

Serve straight from the oven to enjoy your cheese soufflé in all its airy, melt-in-the-mouth splendor.

Incorporating the egg whites

Preparing a cheese soufflé with the Thermomix is both simple and fun. Follow these steps to create a light, tasty recipe that will dazzle your guests.

Start by preheating your oven to 180°C. Butter the ramekins generously and sprinkle with grated Parmesan. This will help the soufflé rise evenly.

In the Thermomix bowl, add 40g butter and melt at 100°C for 2 minutes on speed 2. Then add 40g flour and mix again for 2 minutes on speed 2, still at 100°C.

Gradually stir in 250ml milk for 5 minutes at speed 3, still at 100°C. Once the béchamel is smooth, leave to cool for a few minutes.

Then add 4 egg yolks, 150g grated cheese (such as Emmental or Comté) and a pinch of nutmeg. Blend for a further 30 seconds at speed 3 until smooth and homogeneous.

Meanwhile, beat the 4 egg whites with a pinch of salt until stiff. Gently fold a quarter of the egg whites into the cheese mixture to soften it.

Gently fold in the rest of the egg whites with a spatula, taking care not to break them.

Pour the mixture into the prepared ramekins, filling them three-quarters full. Place in the oven immediately and bake for around 25-30 minutes, without opening the oven door.

Once cooked, serve your cheese soufflés immediately to enjoy their light, fluffy texture. Enjoy your meal!

Q: What ingredients do I need to make a cheese soufflé with the Thermomix?

A: To make a cheese soufflé, you’ll need grated cheese, butter, flour, milk, eggs, salt, pepper and nutmeg.

Q: How do I make a successful cheese soufflé with the Thermomix?

A: Here are a few key steps to making a successful cheese soufflé with the Thermomix: preheat the oven, prepare the cheese béchamel in the Thermomix, fold in the stiffly beaten egg whites, place in the oven and watch it cook.

Q: How do I serve a cheese soufflé with the Thermomix?

A: A cheese soufflé is best served hot, straight from the oven. You can serve it as a starter with a green salad, or as a main course with vegetables.