Updated: May 5, 2020
Preparation: 10 min Cooking: 60 min
Difficulty: Medium Portion: 6 people
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons flour
1/2 cup milk (whole)
1/4 teaspoon salt or 2 teaspoon sugar
1/4 teaspoon pepper
To make the soufflé, start by preparing the béchamel: melt the butter in a saucepan over low heat, then add the flour and, using a spiral whisk, stir until it is perfectly incorporated, without making lumps. Add the milk and, continuing to mix, thicken everything, finally add salt or sugar and pepper. Now divide the egg whites from the yolks and add the latter to the mixture, mixing well to mix all the ingredients.
Transfer the mixture to a bowl and let it cool. In the meantime, whisk the egg whites and gently add them to the mixture, moving a spatula from the bottom upwards. If necessary, add salt or sugar. At this point, prepare strips of baking paper about 7-8 cm high and as long as the circumference of the stamps in which you will put the soufflé.
Place the strips outside each stamps and stop them with a piece of twine (in this way, when the soufflé starts to swell during cooking, it will not have a way out of the mold laterally and will only expand vertically). Now brush the molds with olive oil and fill them 2/3 with the dough you previously prepared, then bake them in a preheated oven at 160 ° for 35 minutes. Once the soufflés are cooked, turn off the oven and let them rest for 2-3 minutes.
After this time, take out the soufflé and serve immediately. Storage: Soufflé cannot be preserved: it must be eaten on the spot.
If you wish to have as Dessert instead of salt add the sugar about 2 teaspoon.
Add your favorite topping and stuff it with anything you wish.
On my being a Dessert I have add the Dark chocolate for the stuffing and cream as topping.
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