This Goat Cheese Souffle is a signature dish at Bistro Chat Noir, and we were lucky enough to catch Suzanne Latapie in action making this rich, delicious twist on a French bistro classic. Want to wow at your next party? Make this at home.
Bistro Chat Noir’s Goat Cheese Souffle
Makes one 4-quart souffle
- 2 (2-qt) cartons of milk
- 21 eggs, separated
- 2 pounds goat cheese
- Sea salt, to taste
- 3/4 cups of corn starch
- 2 shallots
- 1 bundle of thyme
- 1 teaspoon of creme of tartar
- 2 cups heavy cream
- 1/2 bottle of white wine
- 1 cup parmesan cheese
- In a medium saucepan over medium heat boil 2 cartons of milk with shallots and thyme. Slowly whisk in the milk until very smooth.
- In a separate bowl stir in the 21 egg yolks and 3/4 cup of corn starch.
- Stain the warm milk, shallot, thyme mix to your egg yolks and corn starch, hand whisk until consistent.
- Next beat 12 egg whites in a mixer. Here is the secret–add 1 teaspoon of creme of tartar. Beat the egg whites until they hold soft peaks. Do not over beat, keep a foam consistency. Thoroughly fold a quarter of the whites into the prior mixture. Stir to combine, and fold in the remaining whites.
- Liberally butter a 2-quart straight-sided shallow baking or gratin dish.
- Pour 1/2 mixture into the dish then dot in the goat cheese. Add second 1/2 of mixture until bowl is full. You will have enough batter for 8 bowls. You’re welcome to add a touch of sea salt.
The soufflé base may be prepared ahead to this point several hours before serving and refrigerated
- Preheat the oven to 375 degrees.
- Place in the center of the oven. Bake for 25 minutes, or until the top is puffed and golden brown. Serve immediately.
- Combine 2 cups of heavy creme, 1/2 bottle of white wine, 1 cup of parmesan cheese, salt and pepper for side sauce.
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