Soufflés sometimes get a bad rap—fussy, intimidating and altogether too much work. Nothing could be further from the truth, but there are a couple of tricks to it.

First, you can get all the way to Step 5 in the preparations in advance, leaving only a few last-minute preparations.

Second, move your diners toward the table as soon as the soufflés go into the oven. Twenty minutes is plenty of time for everyone to make a final check of their devices, make a trip to the powder room and refresh wine glasses.  🙂

Once you’ve mastered the method behind making soufflés, it’s easy to switch from savoury to sweet for a stunning dessert course! Bon appetit.


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Chèvre Soufflés with Mushrooms and Red Peppers

Savoury soufflés make a perfect appetizer or main course for a light dinner or brunch. These little beauties have a layered depth of flavour from the base of sautéed mushrooms and red peppers up through the fluffy Chèvre soufflé topping. Scrumptious!

  • Yield: Serves 6



To prepare the soufflé dishes

  • 14 g or 1 tbsp unsalted butter, softened
  • 6g or 1 tbsp grated parmesan cheese

For the soufflés

  • 355 ml or 1 ¼ c heavy cream
  • One 3” fresh rosemary sprig
  • 60 ml or 2 tbsp extra-virgin olive oil
  • 150 g or 5 oz red bell pepper, chopped (1 large)
  • 30 g or 1 oz shallot, finely chopped (1 medium)
  • 90 g or 3 oz fresh cremini mushrooms, chopped (1 cup)
  • Kosher salt and freshly ground black pepper
  • 42 g or 1 ½ oz unsalted butter
  • 25 g or 3 tbsp all-purpose flour
  • 6 large eggs, separated (you will need 4 yolks and 6 whites)
  • 240 g or 1 c Chèvre (goat cheese), crumbled


  1. Heat the oven to 400°F. Butter six 9-ounce or 10-ounce soufflé dishes and dust with parmesan cheese.
  2. In a small saucepan, over medium heat, warm the cream with the rosemary sprig until it simmers. Remove from the heat and let steep (10 minutes). Discard the rosemary sprig.
  3. In a large skillet over medium heat, warm the olive oil. Sauté the red pepper and shallot until the vegetables soften (6 minutes). Add the mushrooms and continue to sauté, stirring frequently, until everything is tender (2– 3 minutes)—season with salt and pepper. Divide evenly between the soufflé dishes.
  4. In a medium saucepan over medium-low heat, melt the butter until foamy. Add the flour and cook over low heat, stirring constantly (2–3 minutes). Whisk in the heated cream. Increase the heat to medium and whisk until the mixture bubbles and thickens. Remove from the heat. Adjust the seasonings.
  5. In a small bowl, temper the yolks with a bit of heated cream, then add the tempered yolks to the cream. Stir in the Chèvre (the mixture needn’t be completely smooth).
  6. In a stand mixer fitted with the whisk attachment, beat the egg whites until medium-stiff peaks form (they should be slightly slack).
  7. Stir a small amount of the beaten egg whites into the cheese mixture to lighten it. Using a silicone or rubber spatula, gently fold the cheese mixture into the remaining egg whites (a few clumps of egg white are fine). Divide the mixture evenly among the soufflé dishes, covering the vegetables.
  8. Lower the oven temperature to 375°F. Arrange the soufflé dishes on a rimmed baking sheet and bake until golden and slightly wobbly in the centre (20 minutes). Garnish with a little chopped rosemary. Serve immediately.


Adapted from

  • Author: Helen Kain