Reblochon soufflé by chef Éric Guelpa, from the Chalets hôtel de la Croix Fry
Soufflé, a culinary specialty renowned for its lightness
A mystery hangs over the inventor of this dish. But Éric Guelpa, thanks to his family recipe, has been able to transmit the flavors of this dish which is experiencing a second wind. He reveals the recipe to you
List of ingredients
600 grams of firm-fleshed PDT
2 slices of smoked peasant bacon
1 farmer reblochon
160 grams of 35% cream
Salt / Pepper / Nutmeg
3 egg yolks
3 egg whites
50 grams of clarified butter
50 grams of flour
How the recipe unfolds
Peel and cut the potatoes. Chop the 1/4 onion and cut the bacon into small cubes.
Cook the potatoes in the English style, incorporating the chopped onion and smoked bacon.
Cut the reblochon into cubes and melt it in the cream over low heat.
Line the mold with clarified butter and flour.
Once the potatoes are cooked, pass them through the mill, and incorporate the 3 egg yolks, as well as the melted reblochon.
In the bowl of a mixer, whisk the 3 egg whites until stiff, and add them to the salt.
Gently incorporate them into the potato and reblochon mixture with a spatula, then season with Salt / Pepper / Nutmeg.
Pour the mixture into the soufflé dish and bake at 190 ° C for 13 min.
To your stoves! Ready? Cook!
Find the recipe in video here