Fast Cheese Soufflé
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- เผยแพร่เมื่อ 18 พ.ค. 2024
- Treat your family this holiday with a special recipe from Jacques Pépin
INGREDIENTS:
· 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
· 6 tablespoons all-purpose flour
· 2 cups cold whole milk
· 1/2 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 5 extra-large eggs
· 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
·3 tablespoons minced fresh chives
Preheat the oven to 400 degrees F.
Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
Bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately. - แนวปฏิบัติและการใช้ชีวิต
“My mother would be proud of me.” - 💕💕💕
And *WE* are proud of you, and gratful to you, Chef Pepin.
Thank you!. Merci!
your mom raised you well
Yes, she is 🖤
❤️❤️❤️ I’m sure she IS, Jacques
Still winsome at 84 ! 😉 ✌
There is a reason why Jacques still has a following and people continually learning from him. He doesn’t swear, yell, scream or have any mock outrage at something or someone or carry on about ingredients. An absolute gentleman and seems like an all round good bloke. His knowledge and the way he teaches gives confidence to the average person like myself, to try something and enjoy cooking.
I cried a little when he said "My mother would be proud of me". Such fondness and love. What a man!!
Condolences on the loss of your lovely wife. 😔
When ? Never sure about the year these videos are made.
Dec. 8, 2020.
@@carolfluter m
Didn’t know…poor Jacques 🙏🙏🙏
I know.... You can see his current videos that he's wearing her apron. God love him. It just doesn't get more legendary than Chef Pepin. I'm bracing myself for when we lose him.
Quoted from the obituary:
“We always do things my way when we agree. But when we disagree, we do things her way.”
@@justicedemocrat9357 His wife died Dec 5th, 2020.
@@amcconnell6730 From Covid?
@@willharrison3740 it’s none of your business
There is no other chef in the world that embodies this man's culinary skills, warmth and genuine love for food.
Absolutely right!!!!
Exactly, that is why I love his show more than Gordon Ramsey's full metal jacket show
@@lonelydogclub Exactly. Who would have known that you can make good food without shouting, swearing and insulting people ;) .
What about Gordon Ramsey?
@@justicedemocrat9357 He’s an aggressive, disrespectful bully who promotes himself more than the food he makes. The same can be said about Marco Pierre White IMO - and he did train Ramsay so it all makes sense.
I love how Jacques picks up bits of cheese and generally do the dish like any normal person would do, instead of putting fake show.
And he scrapes the bowl like a good cook does too, so satisfying, his mother would be proud. TV chefs who never clean the bowl upset my senses.
I notice that Jacques wastes NOTHING, too. Supreme some citrus? Squeeze the juice, use the rinds. Turn mushrooms? Make stock with the rest. This is a Chef who ran real kitchens and knows that waste and profit do not go together.
@@jhb1493 One main reason why he never wastes food is because he grew up during the days of second world war in France where they didn't have much to eat and his mother had to go through a lot of trouble to get him and his brothers food.
Infact quite a number of his recipes, including the fridge soup and fridge salad are dishes made from leftovers or 'waste' food that we may generally throw away.
This is one of his many great qualities that totally won me over!
@@leebee3845 He shook out the last few drops of milk into his bechamel. Something you NEVER see TV chefs do
Thank you for watching. Hopefully you all enjoy making this simple soufflé recipe. Happy Cooking!
Have been making this souffle for my parents. They love it! Thank you so much for sharing your mother's fantastic recipe.
Many years ago, in the 80’s Julia was school spokesperson for J&W . I met you both … Many thanks …God Bless !
The best recipe that loves my kids and friends, merci!
Fussy French chef: You must separate the eggs, or you are doing it wrong!
Jacque Pepin: My mother didn't know how make a suofle, so she did the best she could and it works out fine.
Instead of a ‘Like’ button, there ought to be a ‘Love’ button in the comments section for this dear, sweet, talented man. ❤️
It's impossible to express how much I admire this man! And these videos are a gift! No pretentious, vapid chit chat, just the priceless wisdom of the kitchen from a master! Thank you, Jacques!
Our condolences Chef , we love you , stay strong 💔❤️
His mother was a wonderful chef who owned a restaurant and started teaching him how to cook. It's so nice to see him again useley I watch him on PBS
Jacques, so sad to hear of Gloria's passing, I know and feel your pain as I lost my wife of 40 years in Feb 2021. Stay strong and keep cooking for us. You have been a huge influence on my life, going back to the "Great Chefs" PBS series 30 years back, you inspired me to really learn to cook, thank you so much...
I’m very sorry about your wife’s passing. 😢
Prayers and condolences on the loss of your wife. I LOVE Tip #57: “ALWAYS TRUST YOUR MOTHER!”☺️☺️☺️ even though he’s a master whose cooked for Presidents, mother still knows more!!! 😆😆😆
He knows more about cooking than his mother, idiot.
Jacques Pepin’s channel has only 110k subs? That’s one of the biggest travesties of this century. The man is one of the finest chefs on earth. Young heads gotta learn!
The love story of you and your wife was so wonderful, I am so sorry to hear of her passing. Prayers and thoughts for you and your family.
I remember your wedding picture and lovely photo of your wife in the 60’s from your book The Apprentice
Our hearts go out to you, life is so short. We love you Jacques and family.
I love how real and natural this man is. He’s old enough to know perfection isn’t what tastes good, a love of the food being cooked is.
There are an awful lot of cooking shows to choose from nowadays but I think this is the guy you wanna watch.
Not gonna lie. When he said his mother would be proud of him I got wet eyes for a second there.
I know him, at least I knew him in the 90s...still all teary eyed. Good man.
Rest in Peace, Gloria. May the Perpetual Light Shine Upon Her.
Who the hell is gloria?
@@justicedemocrat9357 Jacques' wife.
I made this. I didn't have chives, instead I used green onions. I didn't have gratin, instead I used an 8" square Pyrex glass baking dish. It was very delicious.
Thanks, chef Jacques.
I love how he doesn't waste a drop of anything, was taught to clean out the eggs with his fingers, etc...a sign of tough economic times when he was growing up in rural France.
M. Pépin is my model of grace, when I look around and wonder how to live. I see a beautiful life when he's cooking for us on these videos. Watching him cook takes me to a happy place.
I made more than 30 of these in little half cup individual souffle molds. Works perfectly. For a big birthday party as appetizer. A big hit. Put 😊them on a paper doily on coffee cup saucers and passed them out in the party with little spoons. I had to haunt the Goodwill to buy all the little ceramic oven proof cups.
This must be prerecorded. He is so put together.
I’m sorry for your loss. I wish I could hug you! Thank you for all the wonderful easy no fuss recipes.
Thank you Jacques. I’m learning how to cook. I’m not the greatest at cooking. My food often tastes horrible but I made your mother’s Soufflé and it was absolutely delicious. You helped me because I can watch you on video. I followed along. It works better for me to learn by watching rather than reading a cook book. Thanks again.
He destroyed that soufflé and didn’t come out like how it should.
@@MemoryLane77852 You can't read that it's a fast and easy souffle that anyone can make?
If people want technical perfection they will go to culinary school or pay top dollar at a restaurant, rather than watch this beloved humble Master share something he loves with humans that have more respect than you.
The tip of cleaning out the egg shell was something I was always taught to do as well, its surprisingly how much egg white you can get out of it....
I was taught the same -- by watching Jacques on TV many years ago!
I'm always surprised when people don't do this - I think you get a 'free egg' for every dozen or so you clean out this way!
I never heard of doing it...but I will start doing it. Back in the day when Jacques was an apprentice, nobody ever wasted food.
My grandma taught me to do that!
Hmm… I’m going to give this a try. 🥚 🍳
I love every damn time he says his mom would be proud. Damn that’s heart warming.
Jacques Pepin - one of the best chef in the World ☝️👍👍👍 Old school, many knowledge, many secrets, etc. Thank you, mr. Pepin.
I love how he puts things together and that this is his mother’s recipe. Yes your mom is so proud of you, me too.
It always amazes me how effortless and graceful he moves in the kitchen,mesmerizing really.A true Master.Thank you Chef.
You are in my thoughts as of late and I wish you to stay strong and focus on family and friends and bask in our love for you and yours, Merry Christmas!
a wonderful teacher you are; so sorry for the loss of your wife. thankful for your continued sharing of your talent!!
Love you. Thank for all you do. Prayers being sent. Happy Holidays
Where have you been all my life? Thank you, good sir!
Mr Pepin is a true gentleman. I've watched him for years and learned so much. Thank you for sharing your knowledge. Merry Christmas and Happy New Years!
Your Mother would be proud of you indeed Jacques . . . thankyou
Thank you Jacque. Love your recipes. They are so delicious. Condolences for the loss of your precious wife. We love you🙏🙏❤
Nothing better in life than a simple recipe for an enjoyable dish that is done with ease and speed. Add good wine and good company. What more could one ask for from life?
Anyone doubting Mr. Pepin's skill at both educating and cooking must listen to my testimony. Everyone in my family and close friends think I am truly a great "self taught" cook/chef.....the truth is... anytime I want to make something elegant....I just find it on one of Jacques' TH-cam presentations, and it is a hit. If you want to eat simply, deliciously, with a touch of elegance...here is where you can.
Your mom was a smart lady. All of this separating eggs stuff is for the birds. It's absolutely not necessary. This recipe is fabulous! My family loves this soufflé and they ask for it all the time.
Such a beautiful soul! Thank you for sharing your gift with the world. You are right. Your mother would be proud of you.
Is there anyone in cooking more beloved than this man?
Tough time for you. We love you. Be safe. Wonderful recipe again. Be happy.
Emmymade brought me here and I'm not disappointed! I've found a new channel to binge watch!
Try to look up some videos of him on youtube. He used to have a cooking channel on pbs, and he also used to cook with Julia Child.
Jacques Pepin is a National Treasure.
M Pepin is not just a brilliant chef, he is simply a prince among men. May he grace our world for a very long time to come. Dr Sudevan Wisconsin
I love watching you and seeing how you create such beautiful memories with food. They nourish the body and the soul. Condolences to you. I’m sure your wife is smiling down at you from heaven. Thank you for sharing yourself and your memories with us.
I can't believe that actually worked. Way easier then beating egg whites.
Dear Jacques, I have made this twice now and will make it again and again. Thank you. Your mother would be proud of me. Blessings.
I’m making this tonight for dinner... maybe with a nice garlicky salad 🥰
I've made it twice; of course not as effortless and delicious. But nonetheless, incredible! This old school gentleman is an inspiration.
Watching an absolute master work is like watching someone walk. It looks so effortless and unconcerning.
Then I try to do it and I feel a bit like a toddler. Nothing but respect here.
Much love to you and your family from the Netherlands in these undoubtedly very difficult times, Mr. Pepin. You are such an inspiration, not just in cooking but in composure and attitude. I wish you and your family all the best.
I've seen a souflee like this at a restaurant. Using whole eggs allows it to keep it's shape, it doesn't deflate as much
I never would have thought it would work so well to make a “soufflé” without separating the eggs, but it looks delicious! Will definitely try it this way, too.
Jacques we need more of these! These have been such a great watch, thank you mate!
Such a treasure is Jacques Pepin; I can't tell you how much I have learned from him about cooking and cooking technique. I'm so grateful.
Allow me to add my condolences as well, you made my day with Tip 57...my mother passed away a few years ago, it would have been her birthday yesterday, I can almost hear her say Tip #57, thanks very much for that, I love those little reminiscing parts in your demonstrations. I still have a copy of
La Technique (1976) !!!
I have always been afraid of soufflés until I saw this. Now, I can’t wait to try this recipe! Thank you, Chef Pepin.
Cheryl…it’s their reputation of falling before the diners start eating it, and he doesn’t say this but make sure you don’t slam the oven door when you take it out …let it cool, at least partially, in the oven so it doesn’t have a chance to wiggle and get ruined.
Lovely - indeed your maman would be proud of you always! ❤️
I just found this channel and I have to say it brings back such memories watching as I used to watch as a child ❤️
Effortless perfection as always
Congratulations for your Life❤ My late Dad adored you! He even had bought a French tool kit for garnishing from watching you on TV, that he left for me, cos I'm a great cook. Thank you for your years on TV. ♡It has enriched my life♡ And my Dad thanx you too!
Definitely making this next week. Thanks Jacques!
Beautiful!
Jacques, you are amazing!
Love you and your Cookbooks! Jacq. Happy Holidays And A Blessed NewYear.
Jacques Pepin is such a nice person!!! So peaceful, so respectful, so talented
He is the best chef I’ve seen. Keeps things simple and delicious, plus he is adorable!
I appreciate knowing that butter makes everything better.
Lovely!
Love this guy!
Thank you and for the beauty of your heart you bring so much joy to all of us. Wishing you a new year full of love, joy and healing. God bless you !
gosh I love Jacques
Perfect!
I just adore you Chef! I’m sure your mom is watching you and smiling just as we are ❤️ Thank you for the inspiration and love you give to us!!!
Thank you. Can't wait to make this souffle someday.
Last year I started a new family tradition for New Year’s Eve: cheese soufflé. Will be making this version tomorrow. ✨Happy 2024✨
I love Jacques, so good!
Chef Pepin rules!!
Absolute legend
Yes, your mother would certainly be very proud of you.
Thank you Jacques!
Looks wonderful
Genius. So simple. It is wonderful.
What a great Christmas Present, a Jaques Pepin Souffle...thank you Chef
Totally making this!! I too love a good souffle
Dear Chef please accept my condolences about your wife. You’ve always been my favorite and my mentor. I’ve met you twice in San Francisco. Thanks again to you for this soufflé show and recipe. Not separating the eggs was an eye opener. Mothers are always right!
Merci.
Thank you so very much for giving, and sharing all your love of your family and friends through your stories, your lesson and ALWAYS your beautiful smile.
Many blessings to you and your loved ones during this holidays.
Thank you JP.🙏😘
Nothing more wholesome than Jacques Pepin
Every time I watch your shows, I learn something new!
Thank you chef. 🙂❤️
We love you Chef ❤️
Looks delicious!
Love this!! Wouldn't mind more tips about the roux, or adding extra veggies/meat to this basic starting places. *FYI, the starting menu shows 5 eggs instead of 6. Great video! Definitely subscribing for more. Thank you so much!
The dish turned out a success! I made a very light mix of rosemary and fennel and added sauteed onions and red peppers.
Did u make it? He says 30-40 min then he says 1 hour. Both at 400 deg.
Brilliant soul and Master Chef.
Jacques is a national treasure! I love this man.
Wonderful!