I’ve fallen in Love with this recipe and her voice! I watch this about 6 times whenever I make a soufflé. I cook for a Frenchman and he says I make the best cheese soufflé. I love telling him it’s a variation of Jacques Pepin’s version. I’m going to watch some of her other videos. Following this recipe has allowed me to embrace my inner chef. I’m no longer intimidated by any recipe. Thanks RUclips for the perfect cooking venue.
If I am not mistaken, this was Jaques Pépin's mother's recipe. She came up with it by mistake as a young bride. Her new husband asked for a souflé and she had never made one before, but someone told her it was just eggs mixed into a Mornay sauce. So she made it without separating the eggs and her souflé came out beautifully.
About 400 °F I recommend preheating it up to 425°F and then dropping it to 400°F immediately when you put the souffle in, helps with rising a lot. Putting the souffle in the upper half, about 1/3 away from the top helps too. Anyway, just some of my tricks, but this recipe seems pretty forgiving otherwise.
I’ve fallen in Love with this recipe and her voice! I watch this about 6 times whenever I make a soufflé. I cook for a Frenchman and he says I make the best cheese soufflé. I love telling him it’s a variation of Jacques Pepin’s version. I’m going to watch some of her other videos. Following this recipe has allowed me to embrace my inner chef. I’m no longer intimidated by any recipe. Thanks RUclips for the perfect cooking venue.
Made this...absolutely amazing. My first souffle and it turned out perfect! Thanks.
If I am not mistaken, this was Jaques Pépin's mother's recipe. She came up with it by mistake as a young bride. Her new husband asked for a souflé and she had never made one before, but someone told her it was just eggs mixed into a Mornay sauce. So she made it without separating the eggs and her souflé came out beautifully.
Made this numerous times. Love it - never fails.
It’s definitely so delicious 😋. I made it twice and will be making it over and over again
Had no idea the thing would rise without meringue, learn something new every day.
Great video! Of all Chefs making video content, I respect Mr. Pepin the most.
...and I agree with you that if you have eggs, you can create something fabulous with them!
she meant Celsius 🤣 been sitting here for an hour wondering why it’s not rising
It's an Australian TV show that has been uploaded to RUclips as an afterthought, so all measurements will be metric (SI).
I did the same thing the first time, awesome recipe!
That’s a 392 degree fahrenheit oven.
I can't wait to try this
Great work Jussie is the best :)
Pepins the best eva
The simplest recipe ever .. thanks to his mother.
Nice
Great except for one thing...the comment really hot over...200 degrees?? Something is not right with this
About 400 °F
I recommend preheating it up to 425°F and then dropping it to 400°F immediately when you put the souffle in, helps with rising a lot. Putting the souffle in the upper half, about 1/3 away from the top helps too.
Anyway, just some of my tricks, but this recipe seems pretty forgiving otherwise.
She is obviously Aussie so it would be the Metric system not your backwards Fahrenheit system you use.