How to Master Cheese Soufflé

  • Published on Mar 2, 2016
  • How to make a savory cheese soufflé, egg based baked dish in a simple way. French Souffle Recipe with Tips, Cheats and twists to make it rise to infinite heights.
    Start with a Bechamel Sauce and fold that in egg whites, whisked into firm peaks. Then using ramequins or even a cup, bake it in the oven until risen, fluffy and golden.
    A soufflé is an iconic french recipe that usually terrifies everyone, french people included. In this video, I am showing you a simplified and foolproof recipe that will impress your family / friends / guests for ever. Yep. Mastering the art of Soufflé making is a crucial step in your culinary journey.
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  • Howto & StyleHowto & Style

Comments • 516

  • S. E.
    S. E. 3 minutes ago

    Just me who raised an eyebrow at 7:03 ?

  • Christopher Moss
    Christopher Moss 8 days ago

    Just made my first chocolate soufflé for Valentine's Day. Wonderful (and well received by my beloved)!

  • Kieran O'Leary
    Kieran O'Leary 10 days ago

    his voice is so sexy :D

  • Maximiliaan
    Maximiliaan 11 days ago

    I am going completely off topic here, where did you get that sweater?

  • laurence parent
    laurence parent 14 days ago

    Please in french

  • Yuri Timg
    Yuri Timg 18 days ago


  • True Woman American
    True Woman American 19 days ago

    It's like a biscuit lol

  • Emily Gingell
    Emily Gingell 21 day ago

    Excellent! Reminds me of my mothers cooking...add many things with or instead of cheese to make any savoury or sweet delight...bon appetit.

  • Haley Daye
    Haley Daye 23 days ago

    I love making cheese souffles, chocolate as well. Your version looks so easy, I've got to try it!

  • Rob Bob
    Rob Bob 23 days ago

    Reminds me of that Atlantis soongbob episode.

  • ᎽօʊᏒ ᏢᎬᏁᎥᏕ

    😭 i NEED it

  • spacebug30
    spacebug30 27 days ago

    The Dutch be like 'dat is geen kaassoufflé!' (that's no cheese soufflé!)

  • Patrick Kelly
    Patrick Kelly 27 days ago

    you say when they collapsed you have nothing you can do reheat it in a dish like a plate whit a sauce made with cream and cheese it will not be perfect but it's the better than leaving at the way it is

  • boncoon
    boncoon 29 days ago

    MARRY ME! (No, I'm joking. I'm already married,) What I mean, though, is . . . I love your delightful disposition, your mirth, and your cleverness- but avoid using the word 'orgasmic" (It HAS to be too much.) - if I may ask. Would you consider, "titillating", perhaps? Thank you for coloring (and flavoring) the world!!! Bonnie

  • unum
    unum Month ago

    too much cheap talks

  • Carole Thorogood
    Carole Thorogood Month ago

    Ah, soufflé, j'adore.

  • KiwiCakeful
    KiwiCakeful Month ago

    This was the most entertaining recipe video I have ever seen!

  • Alys Williams
    Alys Williams Month ago

    Someone's been shopping in Waitrose. Chez posh!

  • Nick Culver
    Nick Culver Month ago

    Love your videos. Thank you so much for your enthusiasm

  • Bret Territo
    Bret Territo Month ago

    Probably a good recipe and a competent chef but the juvenile antics were distracting and made it difficult to watch.

  • Kala Reshana
    Kala Reshana Month ago

    I wish you could buy stiff peak egg whites at the store. I don't have a mixer (no room) and it's a pain to make them by hand.

  • Lucas Beaudette
    Lucas Beaudette 2 months ago

    it came out perfect

  • Jim Halpert
    Jim Halpert 2 months ago

    I like this guy!

  • sam111880
    sam111880 2 months ago

    Nice i have been studying meringue and mousse and this lead me into all the different souffles cool. I finally get its not as bad as i thought.

  • Clentia_ Fen
    Clentia_ Fen 3 months ago

    Eat one souffle of yours and I'll be full with ur super-cheesy science

  • Dikdik Hikmawan
    Dikdik Hikmawan 3 months ago

    keren pisan, alus pisan kasep

  • Alowishus Davander
    Alowishus Davander 3 months ago

    Is that a swatch watch I spy with me eye?

  • larrysheetmetal
    larrysheetmetal 3 months ago

    Crab Meat and some Old Bay ?

  • Ruben Santiago
    Ruben Santiago 4 months ago

    great video brah

  • Bijan Izadi
    Bijan Izadi 4 months ago

    2:30 “Do not stop stirring or else it might burn” What can go wrong will go wrong! ~ me

  • diamondflaw
    diamondflaw 4 months ago

    Coming back to this one having only recently discovered the channel and was confused who this clean shaved guy with no glasses was standing in a normal looking nice kitchen.
    Still an awesome video, learned a ton!

  • Papa Georges
    Papa Georges 5 months ago


  • Critstix Darkspear
    Critstix Darkspear 5 months ago

    When you say everything will be fine you are the only person I have ever believed

  • Goose
    Goose 5 months ago +1

    You are so charasmatic!

  • L Satt
    L Satt 5 months ago

    Want!!! 🧀

  • MilkNoSugar
    MilkNoSugar 5 months ago


  • TheBeautyanna
    TheBeautyanna 6 months ago

    How I can make the bechamel sauce gluten free? I made the chocolate soufflé and is amazing but I am gluten free unless I get my flour from France as some I know is not that processed 😂

  • jazzflutist
    jazzflutist 6 months ago

    Starts at 2:05. Très bonne recette! Merci.

  • Rick Peters
    Rick Peters 6 months ago

    *aryan fluffy eggwhites*
    I didn't know eggs could be racist

  • Michelle J. Briggs
    Michelle J. Briggs 6 months ago

    If this guy was only up for adoption...❤

    NOEL GUIDRY 6 months ago

    is this all french guys

  • slowpoke746
    slowpoke746 6 months ago

    That is too much makeup lol

  • Azara S
    Azara S 6 months ago

    "I mean, i'm not the police. You do whatever you like" LOL

  • fingal42
    fingal42 6 months ago

    Great soufflés, and wonderful editing!

  • Scott Dinning
    Scott Dinning 6 months ago

    Hey dude, I've been watching all your videos for the last few days. I just wanted to say, you're a really talented guy and I really enjoy watching you cook and explain recipes. I hope these videos bring you great success and wealth. I like you better with glasses though.

  • adam burdt
    adam burdt 7 months ago

    And you sir did a masterful job explaining it and in a very entertaining and fun way. You just hot another subscriber

  • Dennis Fehling
    Dennis Fehling 7 months ago

    this looks amazing. We don't need no stinkin Gordon Ramsay :)

  • Iandrasil
    Iandrasil 7 months ago

    smoked paprika in bechamel is amazing

  • College Struggle
    College Struggle 7 months ago

    Just made mine and it turned out perfect 👌🏾

  • Ethan Gradwell
    Ethan Gradwell 7 months ago

    How are you thin?

  • Bill Serve
    Bill Serve 7 months ago

    I made this and did not like the taste of the raw flour from the side of the dish, next time I will use something else, also would like to see a dessert souffle made by Alex, Pourquoi pas?

  • Nermeen Hamada
    Nermeen Hamada 7 months ago

    This an amazing entertaining video full of fun to watch and then make .❤️❤️❤️

  • Adamo Leoni
    Adamo Leoni 7 months ago

    Tha accent is fake. Fuck that.

  • Obediamus
    Obediamus 7 months ago

    WHat kind of cheese should i use? any should do?

  • choi cora
    choi cora 8 months ago

    Mystery food of the universe 😂 I'm dying with your accent

  • Thomas Cooley
    Thomas Cooley 8 months ago

    espresso twist would be amazing

  • Captain Hook
    Captain Hook 8 months ago

    no sugar in the egg whites?

  • Michael Noeth
    Michael Noeth 8 months ago

    I love your take on cuisine, and how little prejudice you are! I'm so happy to have found you.

  • Apentogo
    Apentogo 8 months ago

    can you use mozarella?

  • Spandan Banerjee
    Spandan Banerjee 8 months ago

    Can you whisk the egg whites by hand or do you need that machine?

  • Roderick storey
    Roderick storey 8 months ago

    i didn't realise that lemon juice worked to help the egg whites, I'd heard of cream of tartar (the acidic part of baking powder) and i've found baking powder to work as the tartar is hard to come by in small supermarkets. lemon juice is, however, much easier to come by

  • Santos Roman
    Santos Roman 8 months ago

    Soufflé is like a complicated flan.

  • Steve Tattersall
    Steve Tattersall 8 months ago

    bechamel sauce from the supermarket? Nooooooooooo! It's easy.

  • Ben Chasing Horizons
    Ben Chasing Horizons 8 months ago

    Shut up your face

  • Tertu Ndokosho
    Tertu Ndokosho 8 months ago

    I never knew that you could achieve stiff peak egg whites without using sugar... my life is a lie...

  • Garbled User
    Garbled User 8 months ago

    This with sage derby... OMFG

  • Garbled User
    Garbled User 8 months ago

    Do you even "top-hat" them?

  • Garbled User
    Garbled User 8 months ago

    When whipping egg whites, use a copper bowl or whisk. The copper ions help speed the process.

  • Vikas Bahirwani
    Vikas Bahirwani 8 months ago

    Man you are very entertaining. Will let you know how my souffle turned out

  • merqury5
    merqury5 9 months ago

    I took away my like so that I could give it one again!

  • chealee ooi
    chealee ooi 9 months ago

    Thanks, my 12years old son made it, it’s awesome!

  • Evie Addy
    Evie Addy 9 months ago

    Frances answer to Yorkshire puds but twice the work :P still want to try this though i bet it be lovely for a simple tea

  • Tmanaz480
    Tmanaz480 9 months ago

    Aryan fluffy egg whites!?!?
    Just kidding.

  • N A R I A M A
    N A R I A M A 9 months ago


  • Bidule
    Bidule 9 months ago

    Pourquoi est-ce que je regarde une vidéo anglaise faite par un français à propos de cuisine, à 5h du mat ? Enfin les vidéos sont super, mais faudrait vraiment que j'aille me coucher.

  • David lopes
    David lopes 9 months ago

    I found out a AWSOME twist on this recipe: when you add the cheese, put a little white wine first and reduce to the right texture. It makes the flavour so more complex and rich!!! It is sooooo good.

  • Lmao EightBall
    Lmao EightBall 10 months ago

    Who remembers when he tried hiding his Frenchie accent? Lol

  • Maria Eloisa Contreras
    Maria Eloisa Contreras 10 months ago

    What kind of grated cheese do you use? If it is gruyer cheese can you use sharp cheddar instead ?

  • Jacob B
    Jacob B 10 months ago

    Sans glasses

  • Julie Nicole
    Julie Nicole 10 months ago

    Its souffle Sunday so let's try this. Channeling my inner French which is only 25% so let's see how this goes

  • ori kahan
    ori kahan 10 months ago

    Best channel

  • steve thepirate
    steve thepirate 10 months ago

    So it's almost a cheese angel food cake? The steps and ingredients are very similar.

  • lynnette zi
    lynnette zi 10 months ago

    I love love love watching you Alex, you make cooking so much fun... You are so fun to watch. Why so adorable???

  • P Speckert
    P Speckert 10 months ago

    Ironically I made chocolate souffles in mugs for my entire dorm today since I didnt have molds

  • Hypnotized81
    Hypnotized81 11 months ago


  • Keats Mcgee
    Keats Mcgee 11 months ago

    Chips, twists, and wrists got it....

  • ryan li
    ryan li 11 months ago

    The sauce smells like Mac and cheese sauce

  • Joseph Halpern
    Joseph Halpern 11 months ago

    Tip: A collapsed soufflé is still delicious

  • Joseph Halpern
    Joseph Halpern 11 months ago

    Tip: you can whisk the egg whites by hand if you are a cyborg sent back from the future to defeat Sarah Connor.

  • Kala Campbell
    Kala Campbell 11 months ago

    You are so much FUN!! Merci!

  • Arya MorningStar
    Arya MorningStar 11 months ago

    I really love this video

  • j son
    j son 11 months ago

    Your accent gives me chills. #americangirl

  • All Gone
    All Gone 11 months ago

    Looks great. My papa is a chef and use to make chocolate soufflé for us at home. Good memories.

  • Phyllis Gray
    Phyllis Gray 11 months ago

    Awesome you make easy and fun to listen to. Haven’t tried it yet but stay tuned and when the masterpiece happens we will let you know. Voila it should be wonderful

  • Mark Harris
    Mark Harris Year ago

    What? No English mustard?

  • Anthony Chiafari
    Anthony Chiafari Year ago

    Alex you should do a souffle day. A barage of souffles!

  • Jay Mudie
    Jay Mudie Year ago

    Very enjoyable.

  • Yukimi Lee
    Yukimi Lee Year ago

    What kind of cheese should I use?

  • Gothgoldielocks
    Gothgoldielocks Year ago

    I cried when I saw that beautiful soufflé

  • Classy Queen
    Classy Queen Year ago +1

    I can’t with him.. too funny 😂