Directions: |
Directions:Preheat oven to 400 degrees.
Dab the corners of a cookie baking sheet (with a rim) with a little butter and line it with wax paper or parchment, including the edges. Lightly butter, then flour the paper or mist with cooking spray.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Whisk in the warm milk, then turn the heat to low and cook, stirring constantly for 3 – 4 minutes. Season with salt, pepper and the cayenne.
Whisk ½ C of the base into the egg yolks, then whisk the yolks back into the base and stir in the cheese.
Beat the egg whites with a pinch of salt until they form smooth, firm peaks, then fold them into the base.
Spread the batter evenly over the sheet pan, reaching into the corners. Bake in the middle of the oven until the top is lightly browned, puffed and starting to crack in places, about 15 minutes. Let cool in the pan for 10 minutes, then slide the souffle off the pan on its paper and flip it over onto a counter lined with wax paper. Peel off the paper.
Make a filling of your choice: cooked broccoli, mushrooms and cheese, for example.
Spread the filling over the top and roll tightly away from you or towards you, whichever feels more comfortable. When you reach the end, roll the paper tightly around the roulade, slide it onto your outstretched arm to support it and set it in the refrigerator. Reheat if required. Cut in portions when you serve it. |
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Notes: |
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Notes: Although this dish sounds difficult, it is actually very easy to make and an impressive addition to a brunch. The stuffing can be any ingredients you like: cheese, broccoli, mushrooms, for example.
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