FranceCamembert Soufflé
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
- Yield
- 8 portions
- Preparation
- 30 minutes
- Cooking
- 17 minutes
- Difficulty
- Advanced
France is widely regarded as the birthplace of haute cuisine, and the soufflé stands among its most iconic culinary creations. Among the many savory variations, Camembert Soufflé is celebrated for its delicate aroma, light texture, and refined elegance.
Camembert, the historic cheese of Normandy, was created in the late 18th century and remains one of France's most famous cheeses. When combined with the classic soufflé technique, it produces a dish that perfectly balances richness with lightness, offering a sophisticated expression of French culinary craftsmanship.
Traditionally served as a hot appetizer in French bistros and fine dining restaurants, Camembert Soufflé is a timeless symbol of French gastronomy, where precision, technique, and exceptional ingredients come together to create an unforgettable dining experience.
Ingredients
- 360 g ripe Camembert cheese, rind removed and cut into small pieces
- 600 ml whole milk
- 90 g unsalted butter
- 90 g all-purpose flour
- 8 eggs, separated
- 40 g grated Parmesan cheese
- 2 g ground nutmeg
- Salt, to taste
- White pepper, to taste
- Butter and grated Parmesan for preparing the soufflé molds
Preparation
- 1
Preheat the oven to 190°C (375°F).
- 2
Generously butter the soufflé molds and coat the inside with grated Parmesan cheese.
- 3
Prepare a classic béchamel by melting the butter, stirring in the flour, and gradually whisking in the milk until smooth and thick.
- 4
Add the Camembert and stir until completely melted.
- 5
Remove from the heat and incorporate the egg yolks one at a time.
- 6
Season with nutmeg, salt, and white pepper.
- 7
Beat the egg whites until stiff peaks form.
- 8
Gently fold the egg whites into the cheese mixture in three additions, taking care to preserve as much air as possible.
- 9
Fill the prepared molds to three-quarters full.
- 10
Bake for 15–17 minutes, or until the soufflés are beautifully risen and golden on top.
- 11
Serve immediately.
Plating
Serve immediately as a hot appetizer, accompanied by a fresh green salad with a light vinaigrette or crispy French baguette. It pairs beautifully with a dry white wine from Burgundy or Normandy, enhancing the delicate flavors of the Camembert.
Serving suggestion — Do not open the oven during the first 12 minutes of baking. Use fully ripe Camembert for the richest flavor and creamiest texture, fold the egg whites gently to maintain maximum volume, and always serve the soufflés immediately after baking.
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