Souffles Les Halles

 

Recipe for soufflés Les Halles by Damien Pignolet

What you will need

100 gm butter, plus extra softened for greasing

115 gm plain flour, plus extra for dusting

850 gm onions, thinly sliced

400 ml milk

130 ml highly reduced beef stock (see note)

110 gm egg yolks (about 4), lightly beaten

¼ tsp freshly grated nutmeg

270 gm eggwhites (about 9)

Pinch of cream of tartar

500 gm Gruyère de Comté, 100gm cut into 1cm dice, 300gm grated

1 litre (4 cups) pouring cream

To serve: mixed-leaf salad dressed with walnut or hazelnut vinaigrette (see note)

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