← Back to Search Results
baking French
Souffle Base for Roulades

Photo by:
Comments: 0
 

Recipe

This recipe makes enough to cover a 10-by-15-inch baking sheet. The souffle may puff and swell dramatically while it is baking, but like all souffles, it will collapse as soon as it cools, leaving a single flat sheet which is ready to be filled and rolled.

Yield: Serves 6

Ingredients

  • 5 eggs
  • 1½ cups milk
  • 4 tablespoons butter
  • 5 tablespoons flour
  • Salt
  • Pinch cayenne pepper
  • ½ cup Parmesan, freshly grated

Directions

Preheat the oven to 400°F. Line a 10-by-15-inch baking sheet with parchment or waxed paper. Put a few dabs of butter on the pan to help anchor the paper; then lightly butter and flour the paper, knocking off any excess flour.

Separate the yolks and the whites; lightly beat the yolks and set them aside. Heat the milk and make the roux: Melt the butter, add the flour, and, stirring constantly, cook for 1 to 2 minutes over medium heat until the roux is lightly colored. Whisk in the heated milk, and cook for another 3 minutes, stirring constantly; then remove from the heat and season with ½ teaspoon salt and the cayenne. Gradually whisk some of the hot mixture into the yolks to warm them; then return to the pan to finish combining.

In a large bowl, whisk or beat the egg whites with a pinch of salt until they form smooth, firm peaks. Stir about a quarter of the whites and half the grated cheese into the milk-egg yolk mixture; then gently fold in the rest of the whites. Pour the souffle mixture onto the baking sheet, spread it to fill all the comers, and sprinkle the rest of the cheese over the surface. Bake until the top is nicely browned and puffed, about 15 minutes.

Remove the souffle from the oven and let it cool. Carefully turn it out onto a counter by turning over the pan, and remove the paper. It is now ready to be filled and rolled.


© 1987 Deborah Madison and Edward Espe Brown
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the entire recipe and on 1/8 teaspoon added salt per serving.

224kcal (11%)
187mg (19%)
0mg (0%)
170mcg RAE (6%)
156mg
16mg
11g
4g
0g
9g
210mg (70%)
504mg (21%)
9g (44%)
16g (25%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
mom-a-licious Mom-a-Licious
by Domenica Catelli
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
desserts-4-today Desserts 4 Today
by Abby Dodge
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?