Cheese Souffle - Bruno Albouze

Learn how to make the foolproof lump-free béchamel that will come soufflé 😋
To get the full recipe go to brunoalbouze.com
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Twitter@ / brunoalbouze

[@kimberlycoleman8361]

Who the hell gives Bruno a thumbs down? This man is amazing and has great recipes that work.

[@ethanj1598]

Other so called chefs .. Their soufflé is envy :-)

[@de0509]

Kimberly Coleman less than 1% so I think its all good

[@homermerchant6471]

+Woody Long Then put ur money where your foul mouth is! Lets see YOUR gr8 souffle on YT - that is if u have the balls! Then we'll decide!

[@de0509]

Ladies please, soothe your mammaries. Cant we all just enjoy the video and learn how to cook stuff? Food > ego

[@celiakropp5677]

this is how wars get started thank you but I understand

[@Onekitchenblogfood]

Another awesome recipe today Bruno! That cheese in the middle... yum!

[@vishaltmz3275]

professional af, best cooking videos i have ever seen.

[@BrunoAlbouze]

King Stannis Baratheon Thank you :)

[@dlomonaco6148]

Phenomenal recipe--so easy to follow along. I didn't buy Grana Padano Parmigiano or the best Swiss Gruyere. Even so, it was phenomenal. The texture light and fluffy with a stringy molten surprise inside. For others, I only had large ramikins (about 50% larger than Bruno's). I simply used color as a gauge. It was about 25 minutes total, including about 3 minutes under broiler for good color. This is the 4th or 5th recipe of Bruno's I've followed. Generally, I'd say don't ever rely on a recipe to wow family or friends, unless you made it before. However, no joke, Bruno's recipes are perfect. They bring "stunning" to the table. I do have a picture once I figure how to post. Thank you again.

[@YouTube4me]

love your videos! I made croque monsieur yesterday and today ....cheese Souffle :) Thank you Bruno !

[@sereypheap8093]

Bruno, you're amazing. I love your videos so much. Keep doing what you do! ❤️👍😍❤️👏👏👏

[@wk5020]

Merci, Chef! I made this soufflé' tonight, it was delicious. Lots of nutmeg, so good!

[@BrunoAlbouze]

😉

[@MSEDzirasa2015]

"A Chef's height of culinary distinction, can always be measured by the perfect rise of his/her soufflé." (Original quote)

[@crazylove355]

I made all your recipes and they all taste so good! Can't wait to make this!!!

[@kimberlycoleman8361]

You need your own cooking show. Fantastic as always!

[@viniciustsugi8007]

Bruno, you are awesome! Simply the best cooking channel, perfect execution, short informative sheets with top tips, incredible! I would kindly suggest that you use a better mic, considerad a lav microphone. Please keep up with the channel!

[@Ebvardh]

Beautiful! Everything you make is so beautiful and perfect, Bruno. Your work is eatable art, and that makes life great.

[@olgasfabfood6638]

thank you ! just love the souffle olga

[@halmehairi7926]

Made it few times and it is perfecccccct 👌🏻

[@hickorystanley4164]

This is the best souffle recipe ever!

[@jinatotagaji2119]

Absolutely wonderful, you are the best chef ever!

[@AussieAngeS]

Absolutely delicious!

[@letisherlin2100]

Good by soft dessert,well done Bruno.

[@mortistran6766]

You're amazing ~~~ I really love this recipe ♥♥♥♥♥

[@Ngan.marianguyen]

That looks SOO good omg!!😩🙌🏽🙌🏽👍🏽

[@mtkachukful]

Hands down, the best fail proof cheese souffle recipe out there. I used smoked Gruyere cheese it tasted like heaven.

[@colb9002]

Merci beaucoup for this great recipe. You explained everything so well and you got right to the point in explaining and showing the method and preparation. Wonderful! I am in the midst of making your recipe right now. Thank you so much for everything.

[@vilmatony5035]

Hi I am frm India and I hav followed many of urgency delicious recipes and I must say u done of days best in show world Thank u so much

[@sadymatamaatallah2936]

Tres heureuse à chaque fois que je réussi une de vos senctueuse recettes.,,,,et celle ci le serait aussi ,,,,looks just PERFECT!

[@skylilly1]

Looks delicious!

[@roberthanlen6036]

Brilliant. I heat the milk for the bechamel with an oignon pique for added flavour.

[@BrunoAlbouze]

Robert Hanlen you can but don't forget to remove it ;)

[@roberthanlen6036]

Bruno Albouze aawww - think of it as added texture!

[@homermerchant6471]

The cheese chunks were a gr8 idea. My Mom made it the way you said - it was gr8! sluuurrrpp! Thanks from her & our family.

[@amandagriffiths8280]

Future husband right there. 😂🙌😇

[@meoerhum4579]

I wish I can get some training from him! My mouth is waterery. I love the way he cooks, his recipe are beautifully presented, bravo!

[@larissacald]

OMG I absolutely love your chanel!!

[@mariamel6644]

Oh my gosh sooo yummy 😍😍😍

[@supermario1006]

felt like I was in another world while watching.. had to catch myself in the end lol

[@eu7736]

You are the best

[@bylyn9846]

This is my very first savory soufflé and it was amazing. Cheesy sensation. Perfect addition to any lean cut meat. The top has a wonderful crust with puffy inner texture: Which leads to a delightful surprise of a gooey cheese center. I am very new to the none gluten world and dare to test the flour on your Frasier cake.

[@AishaAvar]

wow this what I were looking for ! it looks so tasty. and no need to type www to reach your site.

[@tinashih1189]

Your English is excellent! Very attractive your voice....

[@tomsmither2577]

YOU ARE SIMPLY THE BEST

[@alexandraamalfi]

Thank you Bruno! PS I know you read my recipe wishes!!!

[@BrunoAlbouze]

alexandraamalfi I did ;)

[@alexandraamalfi]

Bruno Albouze Ok now I'm waiting instructional videos on how to move fork and pan when making the classic french omelette and how to prevent brioches from getting dry/ tough, and a challah bread...

[@aluizabh]

J'ai aimé le "Tchau Tchau"!

[@mshill2406]

I want this!

[@JanaWerner]

Bruno, I couldn't find the recipe on your website. Can you please write the URL? Btw...love your channel! You are the master of the kitchen!

[@catlady8324]

Lol! This guy talks like a super villain in the movies! He sort of scares me a little too. 🙀

[@nawellitta]

holly molly, that seems pretty delicious , i've water in my mouth, yuumy :P. THANK YOU CHEF

[@pedurirajeswari1616]

Excellent chef

[@monk3525]

素晴らしいシェフ

[@anqixue6032]

It looks good. I'm going to make it tomorrow... Could you please do a sweet version? Or how can we make it sweet..?

[@eziegler1656]

Amazing!

[@Nosceteipsum166]

YOU ARE FUCKING AWESOME!

[@emilyfung6342]

Wonderful!!!

[@FlowerofDissolution]

@Bruno Albouze I suggest you try another recipe for cheese souffle, that is inspired by northern Europe - you'll be surprised by the intensity of flavor you'll achieve using a Västerbottenost (vasterbottensost.com/en/) as your cheese in the recipe and you'll experience something new. Not all great, hard cheeses are made in France or Italy, but actually several are made in northern Europe - as in Scandinavia. Try it, and please tell me if you liked it, though I'm sure you will! :). It has a very strong flavor that enhances any dish using cheese. (but it has NOT as much salt as a Parmigiano-Reggiano in comparison, so take note of the extra salt perhaps needed in comparison.) You can also make a traditional Swedish cheese-pie using this particular cheese, Västerbottenost, using side dishes of fish roe of Coregonus lavaretus, a whitefish, finely chopped red onion or something similar (choosing a mild taste of onion), and sour cream. -I promise you, this will to taste devine!

[@butopiatoo]

Cha-Cha? Chow-Chow? Huh? Good example of various techniques. Not sure a glob of melted cheese in the middle is preferable to that light but substantial body of a normal souffle but different strokes for different folks.

[@emmagao2705]

You are the best! Do you offer cooking classes? I'd love to learn from you :)

[@jai_trin]

LOVE IT!!!!!!

[@caminhantesolitario]

hey bruno and guys!! anyone have any suggestions for twists on the souffle??

[@litavays4087]

this is amazing

[@topadam5631]

الله اكبر

[@hagimulyas.7599]

Hi love ur video as always. Can I subtitute the parmesan with cheddar?

[@luhith123456]

awesome !!

[@psilocybinxs]

I wish you were a family friend. /:

[@BrunoAlbouze]

psilocybinxs i am ;)

[@eu7736]

Thanks for Recipe 👌🔪🔪🔪🙋‍♂️

[@morninggloryinnmainevacati4512]

This is beautiful. I want to make it, and can improvise, but would rather have the specific amounts of ingredients, and I couldn't find it on your website. A question - To make this gluten-free, can I substitute gluten-free four & xanthum gum for the regular flour? I'd like to make this for a friend. Thanks!!

[@BrunoAlbouze]

Morning Glory Inn Thanks!.. It's on my site on Side Dish section. Not sure about the gluten free... you would have to check things out online for the ratio and what can be substituted for..

[@morninggloryinnmainevacati4512]

Bruno Albouze Thank you! I may try it with a substitution, but I will definitely try it as you made it.

[@angelac.3107]

Bruno, what mixer are you using?

[@VintageVineMillinery]

Awesome

[@LucyVarvatos]

wow! yum!

[@zermomia]

Well done.

[@cory57le]

Can you use a different kind of cheese like cheddar?

[@zahra_akz]

Can we use mugs instead of ramekins?

[@angchunhao3460]

are there anyway if i can make this and store it in the chiller/freezer then before serve i reheat it and it will rise again

[@EvanHT]

lol...no.

[@joanna19746]

😍😋

[@275carreira]

Mouth watering!

[@professorbland]

you gotta get a clip-on mic!

[@AishaAvar]

I were on your web site and search ddnt work there I couldnt find cheese souffle recipe please put a full link

[@florafiorillo2782]

Hi chef, what can I use instead of gruyere? Don't kill me!

[@tcrane8630]

fantastic channel

[@Fawaz010]

What a fucking nice

[@ethanj1598]

wow.............

[@kimballwiggins3976]

Why did hrs get down voted??!! I went to CIA, Hyde Park and I know this is the real deal.

[@BrunoAlbouze]

Kimball Wiggins That's democratie! I know that I am not perfect :)

[@olfatsalameh9080]

I love u

[@roberto_af]

My dear, please dont say that soufle is make whith bechamel source. It is only whith eggs.👍

[@ashleighjaimaosborne3966]

👍🏼😊🇨🇦

[@just4a198]

Do you enjoy in this I enjoy watching. You're so cool, thank you

[@noellepaget9366]

Bruno why do soufflés fall,

[@BrunoAlbouze]

Noelle Paget They just fall in love when they know they are going to be eaten..

[@David_P132]

Bruno Albouze Moi aussi !!

[@agargful]

How are you a baker, but in good shape? Maybe you just don’t eat any of your delicious, cheesy sweet creations 😂

[@NighteeeeeY]

Youre so cheesy. :----)))))

[@blueschanter]

Is this guy a German?

[@vilmatony5035]

Hi I am frm India and I hav followed many of urgency delicious recipes and I must say u done of days best in show world Thank u so much