Spanish-style Soufflé

Ingredients

While the French soufflé traditionally uses ingredients like Gruyère cheese and nutmeg, our Spanish-style soufflé incorporates Spanish flavors such as Manchego cheese, smoked paprika, and chorizo. These additions infuse the dish with a rich and smoky taste that perfectly complements the light and fluffy texture of the soufflé. We alse have the original recipe for Soufflé, so you can check it out.

• 4 tablespoons (60g) unsalted butter, plus extra for greasing 4 tablespoons (60g) unsalted butter, plus extra for greasing
• 4 tablespoons (50g) all-purpose flour 4 tablespoons (50g) all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large eggs, separated 4 large eggs, separated
• 1 cup (100g) grated Manchego cheese 1 cup (100g) grated Manchego cheese
• 1/2 cup (75g) diced chorizo 1/2 cup (75g) diced chorizo
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and sprinkle it with grated Manchego cheese.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
3. 3.
   Gradually whisk in the milk, ensuring there are no lumps. Cook for another 2-3 minutes until the mixture thickens.
4. 4.
   Remove the saucepan from heat and let it cool slightly. Then, whisk in the egg yolks, grated Manchego cheese, diced chorizo, smoked paprika, salt, and pepper.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture.
6. 6.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
7. 7.
   Bake for 25-30 minutes until the soufflé is puffed up and golden brown.
8. 8.
   Serve immediately to enjoy the fluffy goodness of the Spanish-style soufflé.

Treat your ingredients with care...

• Chorizo — Remove the casing before dicing it for the soufflé.
• Manchego cheese — Use a good quality aged Manchego cheese for a more pronounced flavor.
• Smoked paprika — Opt for a sweet or mild variety of smoked paprika to balance the flavors.

Tips & Tricks

• Be gentle when folding the egg whites into the cheese mixture to maintain the soufflé's airy texture.
• Serve the soufflé immediately after baking to enjoy it at its best.
• Experiment with different Spanish cheeses for a unique twist on the recipe.
• Add a pinch of saffron to the cheese mixture for an extra touch of Spanish flavor.
• Serve the soufflé with a side of fresh tomato salsa for a burst of freshness.

Serving advice

Serve the Spanish-style soufflé as a main course accompanied by a fresh green salad. The soufflé's creamy and smoky flavors pair perfectly with the crispness of a salad, creating a well-balanced and satisfying meal.

Presentation advice

Present the Spanish-style soufflé straight from the oven, allowing its golden brown top to shine. Garnish with a sprinkle of smoked paprika and a few slices of chorizo for an enticing visual appeal.