3 salty soufflé recipes
The soufflé is a light dish with a smooth texture that comes from France. It is a truly wonderful dish that is made with egg whites with a touch of snow and béchamel sauce and cooked in the oven.
For this it is necessary to use the Bechamel sauce, which tends to enrich the soufflé, and which precisely helps to increase the flavor of other ingredients such as vegetables, nuts, vegetables, cheese, seafood, and can be prepared in both salty and sweet recipes.
If you love soufflés, or you dare to make them at home, then we will show you how to make 3 recipes with soufflé. Of course, as all souffle recipes are made with bechamel we facilitate the steps to prepare a bechamel.
How to prepare a bechamel for the soufflés
Ingredients for the bechamel: 80 grams of butter, 80 grams of simple wheat flour, 500 ml. of milk, a pinch of salt and a pinch of ground black pepper.
In a saucepan put to melt the butter. Once melted add the flour and stir for 1 minute without browning.
Then we add the milk to the mixture and stir without stopping with some rods while cooking the béchamel with low heat for about 2 minutes.
We add a pinch of salt and ground black pepper. We reserve the bechamel in a bowl.
How to make 3 delicious salted soufflés
Soufflé with green beans
Ingredients: 600 grams of green beans, 3 tablespoons of grated Parmesan cheese, 4 eggs, butter to grease the mold and 1 béchamel sauce.
Once we have prepared the bechamel with the steps and ingredients indicated above, we preheat the oven to a temperature of 200ºC.
We take a high mold and greased it with butter and set aside.
In a cauldron with water that only covers, we cook the green beans with a little salt, until they are tender.
Once cooked, drain and mash with the blender. Separate the egg yolks from the egg whites.
Add the green bean puree to the béchamel, the grated cheese and the yolks one by one stirring.
We mount the egg whites until stiff and add them carefully until they are well integrated.
We put the mixture in the greased mold and put it to cook in the oven with a temperature of 200ºC for 20 minutes. We lower the temperature of the oven to 180ºC and bake for 5 minutes more.
We extract the soufflé from the oven and serve hot.
Ingredients: butter to grease the mold, 4 eggs, 200 grams of ham, 200 grams of grated parmesan cheese, a pinch of salt, a pinch of ground black pepper and a béchamel sauce.
We will start preparing the bechamel following the steps that we have indicated previously.
We preheat the oven with a temperature of 200ºC. Chop the cooked ham in the blender and add it to the béchamel sauce.
We also add the grated cheese to the bechamel, a pinch of salt and ground black pepper, stir well.
We separate the yolks from the whites. We add the yolks one by one in the bechamel and stir.
We assemble the whites to snow and also mix them with the bechamel making enveloping movements so that they are well integrated.
We grease the mold with butter and pour the mixture into the mold.
We introduce the mold in the oven and cook for 20 minutes with a temperature of 200ºC.
After the time we lowered the temperature of the oven to 180ºC and cooked for 5 more minutes. We take the soufflé out of the oven and serve it hot before it loses its volume.
Ingredients: 100 grams of grated Gruyere cheese, 50 grams of butter, 4 eggs, a pinch of salt, a pinch of ground black pepper and a béchamel sauce.
We start preparing the bechamel and to prepare this béchamel sauce we will follow the steps indicated above for its preparation.
We preheat the oven with a temperature of 200ºC. We grease the mold with butter.
Separate the whites from the yolks.
Beat the egg yolks with the Gruyere cheese and add it to the béchamel sauce. Beat the whites until stiff and add them to the béchamel sauce and the egg yolks.
Mix the whites carefully with surrounding movements until they are well integrated.
Pour the mixture into the mold and introduce it into the oven. We cook at 200ºC for 20 minutes.
Then we lower the oven temperature to 180ºC and bake 5 minutes more. Remove the soufflé from the oven and serve hot before it loses volume.