email this pageIngredients
Toasted Walnut Cream:
2 shallots, sliced
1 cup dry whte wine
1 cup toated shelled walnuts
2 sprigs fresh thyme
2 cups heavy cream
Salt and pepper
Souffle:
1 1/2 cups milk
1/4 cup unsalted butter
1 1/2 cups all-purpose flour
6 egg yolks
8 ounces Roquefort cheese
2 tablespoons minced chives
1 teaspoon black pepper
2 cups eggs whites
1 teaspoon cream of tartar
Instructions
2 shallots, sliced
1 cup dry whte wine
1 cup toated shelled walnuts
2 sprigs fresh thyme
2 cups heavy cream
Salt and pepper
Souffle:
1 1/2 cups milk
1/4 cup unsalted butter
1 1/2 cups all-purpose flour
6 egg yolks
8 ounces Roquefort cheese
2 tablespoons minced chives
1 teaspoon black pepper
2 cups eggs whites
1 teaspoon cream of tartar
1. To prepare the Toasted Walnut Cream, place shallots, wine, walnuts and thyme in a sauce pot over low heat. Simmer until most of the wine has reduced. Add cream and allow to steep 20 minutes over low heat. The sauce will thicken slightly and should pick up the walnut flavor. Strain suace and season with salt and pepper.
2. To make the pâte ŕ choux, which is the base of the souffle, bring milk and butter to a gentle boil over medium heat in a heavy-bottomed saucepan. When butter is completely melted, dump flour in all at once.
3. Reduce the heat to low and stir vigorously until the dough pulls away from the sides, about 3 to 5 minutes. The dough should not stick to your hands when pressed.
4. Scrape dough into the bowl of a stand mixer. With the paddle attachment, mix on medum-low speed until cool.
5. When cool, add egg yolks, one at a time, stopping to scrape down the sides of the bowl periodically. Dough should be sticky and bright yellow.
6. The pâte ŕ choux may be prepared a day in advance, covered and refrigerated, or frozen for up to a month.
7. Add blue cheese, chives and pepper into the mixer. Mix until blended.
8. Add egg whites and cream of tartar to a clean mixer bowl. Beat on low speed with a whisk attachement until very frothy. Turn mixer to high and whisk until medium peaks form.
9. Gently fold egg whites into blue cheese mixture in 3 or 4 additions, being sure not to deflate the whites. Once all of the whites have been incorporated, place mixture in refrigerator.
10. Preheat oven to 350F.
11. Generously butter and flour 6- to 8-ounce ramekins. Use a large ice cream scoop to fill ramekins. Place on a baking sheet. Bake 12 to 15 minutes, until souffles are golden brown and light to the touch.
12. Pierce the top of each souffle slightly and pour a generous portion of Walnut Cream on top. Serve immediately.
Recipe by Chef Michael Mina for Chefs A'Field/Warner Hanson Television. August 2007 This and That.
2. To make the pâte ŕ choux, which is the base of the souffle, bring milk and butter to a gentle boil over medium heat in a heavy-bottomed saucepan. When butter is completely melted, dump flour in all at once.
3. Reduce the heat to low and stir vigorously until the dough pulls away from the sides, about 3 to 5 minutes. The dough should not stick to your hands when pressed.
4. Scrape dough into the bowl of a stand mixer. With the paddle attachment, mix on medum-low speed until cool.
5. When cool, add egg yolks, one at a time, stopping to scrape down the sides of the bowl periodically. Dough should be sticky and bright yellow.
6. The pâte ŕ choux may be prepared a day in advance, covered and refrigerated, or frozen for up to a month.
7. Add blue cheese, chives and pepper into the mixer. Mix until blended.
8. Add egg whites and cream of tartar to a clean mixer bowl. Beat on low speed with a whisk attachement until very frothy. Turn mixer to high and whisk until medium peaks form.
9. Gently fold egg whites into blue cheese mixture in 3 or 4 additions, being sure not to deflate the whites. Once all of the whites have been incorporated, place mixture in refrigerator.
10. Preheat oven to 350F.
11. Generously butter and flour 6- to 8-ounce ramekins. Use a large ice cream scoop to fill ramekins. Place on a baking sheet. Bake 12 to 15 minutes, until souffles are golden brown and light to the touch.
12. Pierce the top of each souffle slightly and pour a generous portion of Walnut Cream on top. Serve immediately.
Recipe by Chef Michael Mina for Chefs A'Field/Warner Hanson Television. August 2007 This and That.
