Hungarian-style Cheese Soufflé

Ingredients

While the French soufflé typically features Gruyère or Emmental cheese, our Hungarian adaptation incorporates the distinct flavors of Hungarian cheeses such as túró and Trappista. Additionally, we infuse the soufflé with Hungarian spices like paprika and caraway seeds, giving it a unique and irresistible taste that pays homage to the rich culinary heritage of Hungary. We alse have the original recipe for Soufflé, so you can check it out.

• 4 eggs 4 eggs
• 100g (3.5oz) túró cheese 100g (3.5oz) túró cheese
• 100g (3.5oz) Trappista cheese, grated 100g (3.5oz) Trappista cheese, grated
• 50g (1.8oz) butter, plus extra for greasing 50g (1.8oz) butter, plus extra for greasing
• 50g (1.8oz) all-purpose flour 50g (1.8oz) all-purpose flour
• 250ml (1 cup) milk 250ml (1 cup) milk
• 1 teaspoon Hungarian paprika 1 teaspoon Hungarian paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 18g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a soufflé dish with butter.
2. 2.
   Separate the egg yolks from the whites and place them in separate bowls.
3. 3.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
4. 4.
   Gradually pour in the milk while whisking continuously to avoid lumps. Cook until the mixture thickens.
5. 5.
   Remove the saucepan from heat and add the túró cheese, Trappista cheese, paprika, caraway seeds, salt, and pepper. Stir until the cheeses melt and the mixture is well combined.
6. 6.
   Beat the egg yolks and gradually add them to the cheese mixture, stirring constantly.
7. 7.
   In a separate bowl, whisk the egg whites until stiff peaks form.
8. 8.
   Gently fold the egg whites into the cheese mixture until well incorporated.
9. 9.
   Pour the mixture into the greased soufflé dish and smooth the top with a spatula.
10. 10.
    Bake in the preheated oven for 25-30 minutes or until the soufflé is puffed up and golden brown.
11. 11.
    Serve immediately to enjoy the soufflé at its best.

Treat your ingredients with care...

• Túró cheese — Make sure to drain any excess liquid from the túró cheese before adding it to the mixture to prevent the soufflé from becoming too watery.
• Trappista cheese — For a stronger flavor, you can use aged Trappista cheese. If unavailable, you can substitute it with another Hungarian cheese like Edam or Emmental.
• Hungarian paprika — Opt for a high-quality Hungarian paprika to enhance the authentic flavors of the soufflé.

Tips & Tricks

• Be gentle when folding the egg whites into the cheese mixture to maintain the soufflé's light and airy texture.
• Serve the soufflé immediately after baking, as it tends to deflate quickly.
• Experiment with different Hungarian cheeses to create your own unique flavor combination.
• Sprinkle some extra paprika on top of the soufflé before baking for an added burst of color and flavor.
• Pair the soufflé with a fresh green salad dressed with a light vinaigrette to balance the richness of the dish.

Serving advice

Serve the Hungarian-style Cheese Soufflé as a main course accompanied by a side salad or roasted vegetables. It can also be served as an appetizer or a show-stopping dish for a special occasion.

Presentation advice

Present the soufflé straight from the oven, allowing its golden-brown crust to shine. Garnish with a sprinkle of paprika and a sprig of fresh herbs for an elegant touch.