{"id":9989,"date":"2025-08-05T12:58:16","date_gmt":"2025-08-05T10:58:16","guid":{"rendered":"https:\/\/www.rivieraedition.com\/?p=9989"},"modified":"2025-08-08T14:27:15","modified_gmt":"2025-08-08T12:27:15","slug":"twice-baked-goats-cheese-souffles-recipe","status":"publish","type":"post","link":"https:\/\/www.rivieraedition.com\/en\/twice-baked-goats-cheese-souffles-recipe\/","title":{"rendered":"Twice-Baked Goat’s Cheese Souffl\u00e9s Recipe"},"content":{"rendered":"

French leader Charles de Gaulle once famously said “How can you govern a country that has 246 varieties of cheese<\/em>?”. And I am sure that all amateur cooks (myself included) have at some stage attempted their own version of a Cheese Souffl\u00e9, the famous French dish which even has its own National Day (18 May). Australian Chef Stephanie Alexander<\/strong> left her mark on the culinary scene with her iconic Twice-baked Goat Cheese Souffl\u00e9s, <\/strong>a signature dish at her Melbourne restaurant for many years. Stephanie’s Restaurant<\/em> first opened in Fitzroy in 1976, then moved to a grand Victorian house in Hawthorn in 1980, finally closing in 1997. This recipe remains one of her most popular and so I share it with you today in homage to her fabulous recipe book, The Cook’s Companion<\/a>.<\/em><\/span><\/p>\n

Ingredients for Twice-Baked Goat’s Cheese Souffl\u00e9s<\/h2>\n
    \n
  • 80g butter<\/li>\n
  • 60g plain flour<\/li>\n
  • 350ml of warm milk<\/li>\n
  • 75g of fresh goat’s cheese (fromage de ch\u00e8vre frais<\/em>)<\/li>\n
  • 1 tablespoon freshly grated parmesan cheese<\/li>\n
  • 2 tablespoons freshly chopped parsley (persil<\/em>)<\/li>\n
  • 3 egg yolks<\/li>\n
  • 4 egg whites<\/li>\n
  • 2 cups of cream<\/li>\n
  • salt<\/li>\n
  • freshly ground black pepper<\/li>\n<\/ul>\n

    Preparation<\/h2>\n
      \n
    1. Preheat oven to 180\u00b0C.<\/li>\n
    2. Melt 20g of the butter and grease 6-8 souffl\u00e9 ramekins.<\/li>\n
    3. Melt the remaining butter in a small non-stick saucepan. Then stir in the flour and cook over moderate heat, stirring for 2 minutes.<\/li>\n
    4. Next gradually add the milk, stirring all the while. Bring to the boil, then reduce heat and simmer for 5 minutes.<\/li>\n
    5. Mash the goat’s cheese until soft and add to the hot sauce with the parmesan and parsley. Allow to cool for a few minutes.<\/li>\n
    6. Fold the egg yolks in thoroughly and taste for seasoning.<\/li>\n
    7. Beat the egg whites until creamy before folding them quickly and lightly into the cheese mixture.<\/li>\n
    8. Next divide the mixture between the prepared moulds and smooth the surface of each.<\/li>\n
    9. Stand the ramekins in a baking dish lined with a tea towel and pour in boiling water until it reaches two-thirds up their sides.<\/li>\n
    10. Put the dish in the oven and bake for about 20′ until firm to the touch and well risen.<\/li>\n
    11. Remove the souffl\u00e9s from the oven. Don’t be alarmed if they start to deflate and look wrinkled.<\/li>\n
    12. Allow to rest for a minute, then gently ease them out of the moulds. Turn upside down onto a plate covered with plastic film and leave them until needed.<\/li>\n
    13. When ready to serve, preheat oven to 180\u00b0C. Then place the souffl\u00e9s in a buttered ovenproof gratin dish, making sure they are not touching. Pour the cream over (1\/2 cup per souffl\u00e9) to moisten them.<\/li>\n
    14. Return them to the oven for 15 minutes. Take them out when they look golden and puffed. (Souffl\u00e9<\/em> is a French word that means to “puff up”.)<\/li>\n
    15. Serve with a bit of cream from the dish or a fresh tomato sauce and a small green salad.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      French leader Charles de Gaulle once famously said “How can you govern a country that has 246 varieties of cheese?”. And I am sure that all amateur cooks (myself included) […]<\/p>\n","protected":false},"author":3,"featured_media":10027,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[187],"tags":[639,182,640],"class_list":["post-9989","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","tag-goats-cheese","tag-recipes","tag-stephanie-alexander"],"acf":[],"yoast_head":"\nTwice-Baked Goat's Cheese Souffl\u00e9s Recipe - Riviera Edition<\/title>\n<meta name=\"description\" content=\"Who doesn't love a Cheese Souffl\u00e9? 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