Eat and Greet: Cheese Souffle at New York's Payard Bistro
Aug. 25, 2006— -- For "Good Morning America's" "Eat and Greet," ABC's Christianne Klein visits New York's Payard Bistro. Executive Chef Philippe Bertineau gives her his classic French recipes for Cheese Soufflé and Snail Fricassee.
Twice Baked Upside Down Cheese Soufflé with Parmesan Cream Sauce
Serves: 12
Special Equipment: blender, whisk, table mixer with a paddle, wooden spoon, 12 each of 4-ounce aluminum muffin tins, cooking spray, 2-inch deep rectangular cake pan, pastry bag
Ingredients:
For the Cheese Soufflé:
1 cup butter 1 cup flour 1 cup Parmesan cheese, grated ½ cup gruyere cheese, shredded 1¾ cup milk 1 garlic clove, lightly crushed 1 pinch nutmeg, freshly grated6 eggsSalt to tasteWhite pepper to tasteWhite truffle oil (optional)
For Parmesan Cream Sauce:
1¾ cup cream½ cup milk1 cup Parmesan, gratedWhite pepperSalt
Preheat the oven to 350 degrees F, and bring about 2 quarts of water to a boil.
For the Parmesan cream sauce, bring the cream and milk to a boil and pour into a blender with the grated Parmesan cheese. Blend until smooth and season with salt and pepper. Reserve for later use. (The Parmesan cream can be made ahead of time and refrigerated for up to 3 days.)
In a small pot place the milk with the garlic and season with salt, pepper and nutmeg and bring to a boil. In a separate pot, melt the butter and whisk in the flour to make a roux, cook for 3-4 minutes, and then strain the milk into the pot with the roux and bring back to a simmer, whisking continuously. Place the cooked milk mixture in the mixer with a paddle mix on low speed and add the Parmesan and gruyere cheeses. Meanwhile, whip the egg whites in a small bowl with a whisk until they reach stiff peaks. Once the cheeses are incorporated, add the egg yolks. Fold the whipped egg whites into the mixture by hand, using a spoon.
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