{"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":"recette-des-souffles-au-fromage-de-chevre-cuits-deux-fois-au-four","status":"publish","type":"post","link":"https:\/\/www.rivieraedition.com\/fr\/twice-baked-goats-cheese-souffles-recipe\/","title":{"rendered":"Recette de souffl\u00e9s au fromage de ch\u00e8vre"},"content":{"rendered":"

Le chef d'\u00c9tat fran\u00e7ais Charles de Gaulle a d\u00e9clar\u00e9 un jour : \"...Comment gouverner un pays qui compte 246 vari\u00e9t\u00e9s de fromage ?<\/em>\". Et je suis s\u00fbr que tous les cuisiniers amateurs (moi y compris) ont un jour tent\u00e9 de r\u00e9aliser leur propre version d'un souffl\u00e9 au fromage, le c\u00e9l\u00e8bre plat fran\u00e7ais qui a m\u00eame sa propre f\u00eate nationale (le 18 mai). Le Chef australien Stephanie Alexander<\/strong> a laiss\u00e9 sa marque sur la sc\u00e8ne culinaire avec son embl\u00e9matique Souffl\u00e9s au fromage de ch\u00e8vre cuits deux fois, <\/strong>un plat embl\u00e9matique de son restaurant de Melbourne depuis de nombreuses ann\u00e9es. Le Restaurant Stephanie<\/em> a ouvert ses portes \u00e0 Fitzroy en 1976, puis a d\u00e9m\u00e9nag\u00e9 dans une grande maison victorienne \u00e0 Hawthorn en 1980, avant de fermer ses portes en 1997. Cette recette reste l'une de ses plus populaires et je la partage ainsi avec vous aujourd'hui en hommage \u00e0 son fabuleux livre de recettes, Le compagnon du cuisinier<\/a>.<\/em><\/span><\/p>\n

Ingr\u00e9dients pour les souffl\u00e9s au fromage de ch\u00e8vre<\/h2>\n
    \n
  • 80 g de beurre<\/li>\n
  • 60 g de farine ordinaire<\/li>\n
  • 350 ml de lait chaud<\/li>\n
  • 75 g de fromage de ch\u00e8vre frais (fromage de ch\u00e8vre frais<\/em>)<\/li>\n
  • 1 cuill\u00e8re \u00e0 soupe de parmesan fra\u00eechement r\u00e2p\u00e9<\/li>\n
  • 2 cuill\u00e8res \u00e0 soupe de persil fra\u00eechement hach\u00e9 (persil<\/em>)<\/li>\n
  • 3 jaunes d'\u0153uf<\/li>\n
  • 4 blancs d'\u0153ufs<\/li>\n
  • 2 tasses de cr\u00e8me<\/li>\n
  • sel<\/li>\n
  • poivre noir fra\u00eechement moulu<\/li>\n<\/ul>\n

    Pr\u00e9paration<\/h2>\n
      \n
    1. Pr\u00e9chauffer le four \u00e0 180\u00b0C.<\/li>\n
    2. Faire fondre 20 g de beurre et graisser 6-8 ramequins \u00e0 souffl\u00e9.<\/li>\n
    3. Faire fondre le reste du beurre dans une petite casserole anti-adh\u00e9sive, ajouter la farine et faire cuire \u00e0 feu mod\u00e9r\u00e9 en remuant pendant 2 minutes.<\/li>\n
    4. Ajouter ensuite progressivement le lait, tout en remuant. Porter \u00e0 \u00e9bullition, puis r\u00e9duire le feu et laisser mijoter pendant 5 minutes.<\/li>\n
    5. \u00c9craser le fromage de ch\u00e8vre jusqu'\u00e0 ce qu'il soit mou et l'ajouter \u00e0 la sauce piquante avec le parmesan et le persil. Laisser refroidir quelques minutes.<\/li>\n
    6. Incorporer soigneusement les jaunes d'\u0153ufs et v\u00e9rifier l'assaisonnement.<\/li>\n
    7. Battre les blancs d'\u0153ufs jusqu'\u00e0 ce qu'ils soient cr\u00e9meux avant de les incorporer rapidement et l\u00e9g\u00e8rement au m\u00e9lange de fromages.<\/li>\n
    8. R\u00e9partir ensuite le m\u00e9lange dans les moules pr\u00e9par\u00e9s et lisser la surface de chacun d'eux.<\/li>\n
    9. Placer les ramequins dans un plat \u00e0 four recouvert d'un torchon et verser de l'eau bouillante jusqu'\u00e0 ce qu'elle atteigne les deux tiers des parois.<\/li>\n
    10. Mettez le plat au four et faites-le cuire pendant environ 20\u2032 jusqu'\u00e0 ce qu'il soit ferme au toucher et qu'il ait bien lev\u00e9.<\/li>\n
    11. Sortir les souffl\u00e9s du four. Ne vous inqui\u00e9tez pas s'ils commencent \u00e0 se d\u00e9gonfler et \u00e0 \u00eatre rid\u00e9s.<\/li>\n
    12. Laissez reposer pendant une minute, puis d\u00e9moulez-les d\u00e9licatement. Les retourner sur une assiette recouverte d'un film plastique et les laisser reposer jusqu'\u00e0 ce qu'on en ait besoin.<\/li>\n
    13. Au moment de servir, pr\u00e9chauffer le four \u00e0 180\u00b0C. Placer ensuite les souffl\u00e9s dans un plat \u00e0 gratin beurr\u00e9 allant au four, en veillant \u00e0 ce qu'ils ne se touchent pas. Verser la cr\u00e8me (1\/2 tasse par souffl\u00e9) pour les humidifier.<\/li>\n
    14. Remettez-les au four pendant 15 minutes. Les retirer lorsqu'ils sont dor\u00e9s et gonfl\u00e9s. (Souffl\u00e9<\/em> gardez un oeil sur la cuisson)<\/li>\n
    15. Servir avec un peu de cr\u00e8me du plat ou une sauce tomate fra\u00eeche et une petite salade verte.<\/li>\n<\/ol>","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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