- Château: Burners or induction module and electric oven
- Cornufé: burners or induction module and electric oven
- Preheat the oven at 180°C (or 356°F)
- Butter and flour the soufflé mold (around 25cm), keep it in a cool place
- Chop the chives, thyme and rosemary
Make the bechamel:
- In a pan, melt the butter and add the flour
- Cook in low heat until it "foams"
- Remove from heat and add the milk, whisking constantly
- Cook the bechamel sauce about 5min in low heat
- Put in a bowl and let cool
Continue:
- Separate the egg whites and set aside (separate the white from the yellow part)
- Add into the bechamel: 4 egg yolks, the herbs, salt and pepper
- Whip up the egg whites
- Incorporate egg whites carefully into the bechamel with a spatula
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Full the mold, leave a space of 2cm
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Bake for 40min
Tip: It’s possible to make indivual soufflés, in that case cook time will be 17 minutes