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.
    * LOVE & SUPPORT *
    Support my work on :
    Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
    You want to Help everyone understand that F* French ??
    Submit your own subtitle in any language here :
    * MERCH *
    I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on :
    * FACEBOOK *
    *************** for mouth watering photos and good discussions ;)
    * TWITTER *
    I am thinking of making an über cool cookbook, so if you are interested, drop me a line there :
    Lots of love,
  • Howto & StyleHowto & Style

Comments • 537

  • Angela Rodriguez
    Angela Rodriguez 4 hours ago

    Merci, merci, I made the most wonderful soufflés , I feel great!!!!

  • beverly francis
    beverly francis 6 days ago


  • beverly francis
    beverly francis 6 days ago

    Thank you. You made it easy!

  • Eric Dary
    Eric Dary 20 days ago

    It is so much fun and it is pretty easy to do. It is a myth that they collapse if you make the smallest of noises. They taste so good.

  • Mr.Silence Dogood
    Mr.Silence Dogood Month ago

    Chef ! i will have ze magfinisent soufflé svp

  • angua65
    angua65 Month ago

    This look easy enough, lovely and tempting... which cheese you'd recommend?

  • Andy M
    Andy M Month ago

    "if you follow my recipe you'll have a successful souffle".... So where's the recipe with the ingredients amounts?? You know, like how many eggs!

  • ms. ongnipotent
    ms. ongnipotent Month ago

    Lol 2:44 so cute 😂

  • Ezequiel Jenik
    Ezequiel Jenik Month ago

    You are Great

  • sherline nonchalant

    does anyone else not give a flying fuck about cooking but watch alex’s videos because he’s funny and entertaining? 😂

  • Sambodhi Bhattacharyya

    @Alex: What cheese did you use? I'd be hoping a young/medium cheddar would work.

  • K M
    K M Month ago

    Great Chef. Can you list the ingredients and measurements so we can print them off. Thankyou.

  • Kay B83
    Kay B83 Month ago

    I challenge you to make a gluten-free souffle!

  • Kay B83
    Kay B83 Month ago

    I "dig" that kitchen! 😃

  • Margarita Otero
    Margarita Otero 2 months ago

    this is the 3rd video I watch from you channel and I already love you!!!! you crack me up!

  • joe conners
    joe conners 2 months ago

    Isnt this Jamie Oliver's kitchen?

  • Dunkelelf3
    Dunkelelf3 2 months ago

    the soufflé isn't the soufflé.. the soufflé is the recipe..

  • JC Gong Avoe
    JC Gong Avoe 2 months ago

    Came here from that gordon ramsay rage video, lol

    • JC Gong Avoe
      JC Gong Avoe 2 months ago

      I failed again, because this time I added a little bit of cream into egg white before beating, because I wan't it to be more liquidy, and that makes the cake refuse to expand

    • JC Gong Avoe
      JC Gong Avoe 2 months ago

      and I failed because it's 200 celcsius, fu

  • xoxladytaatoechips
    xoxladytaatoechips 2 months ago

    I don't know where I would find this cheese around here, can't find pecorino either. Crap stores here. I'm in the South and I surely don't mean the south of France.....talking 'bout the deep south.

  • JC
    JC 2 months ago

    This reminds me of making popovers. I have them for breakfast with a little syrup or butter and jam. A popover includes the egg yolk, however, and is much simpler to make.

  • paulluna45
    paulluna45 2 months ago

    Moving up in the world Alex? Looks like your in a proper kitchen now. LOL

  • Raneens Table
    Raneens Table 2 months ago

    Hi, how many liters of milk did you use?

  • checkboard
    checkboard 3 months ago

    "Serve them within 5 minutes, tops. Afterwards the souffle is going to collapse and there is nothing you can do about it. Nothing." ... Wrong! You could scoop them out and serve them as twice-baked souffle (which is a real thing.) :)

  • S. E.
    S. E. 3 months ago

    Just me who raised an eyebrow at 7:03 ?

  • Christopher Moss
    Christopher Moss 3 months ago

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

  • Kieran O'Leary
    Kieran O'Leary 3 months ago

    his voice is so sexy :D

  • Maximiliaan
    Maximiliaan 3 months ago

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

  • laurence parent
    laurence parent 3 months ago

    Please in french

  • Yuri Timg
    Yuri Timg 3 months ago


  • True Woman American
    True Woman American 3 months ago

    It's like a biscuit lol

  • mlp lover
    mlp lover 3 months 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 3 months ago

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

  • Rob Bob
    Rob Bob 3 months ago

    Reminds me of that Atlantis soongbob episode.

  • Andie Early
    Andie Early 3 months ago

    I have a odd ball question for you Alex: I can't have wheat (gluten is fine though) what modification(s) would you suggest? Would modifying a recipe like this 👉👈be easier & about the same?

  • ᎽօʊᏒ ᏢᎬᏁᎥᏕ

    😭 i NEED it

  • spacebug30
    spacebug30 3 months ago

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

  • Patrick Kelly
    Patrick Kelly 3 months 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 4 months 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 4 months ago

    too much cheap talks

  • Carole Thorogood
    Carole Thorogood 4 months ago

    Ah, soufflé, j'adore.

  • KiwiCakeful
    KiwiCakeful 4 months ago

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

  • Alys Williams
    Alys Williams 4 months ago

    Someone's been shopping in Waitrose. Chez posh!

  • Nick Culver
    Nick Culver 4 months ago

    Love your videos. Thank you so much for your enthusiasm

  • Bret Territo
    Bret Territo 4 months 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 4 months 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 5 months ago

    it came out perfect

  • Jim Halpert
    Jim Halpert 5 months ago

    I like this guy!

  • sam111880
    sam111880 5 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.

  • Clementia Valerie
    Clementia Valerie 6 months ago

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

  • Dikdik Hikmawan
    Dikdik Hikmawan 6 months ago

    keren pisan, alus pisan kasep

  • Alowishus Davander
    Alowishus Davander 6 months ago

    Is that a swatch watch I spy with me eye?

  • larrysheetmetal
    larrysheetmetal 6 months ago

    Crab Meat and some Old Bay ?

  • Ruben Santiago
    Ruben Santiago 7 months ago

    great video brah

  • Bijan Izadi
    Bijan Izadi 7 months ago

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

  • diamondflaw
    diamondflaw 7 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 8 months ago


  • Critstix Darkspear
    Critstix Darkspear 8 months ago

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

  • Aethetikos
    Aethetikos 8 months ago +1

    You are so charasmatic!

  • L Satt
    L Satt 8 months ago

    Want!!! 🧀

  • MilkNoSugar
    MilkNoSugar 8 months ago


  • TheBeautyanna
    TheBeautyanna 9 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 9 months ago

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

  • Rick Peters
    Rick Peters 9 months ago

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

  • Michelle J. Briggs
    Michelle J. Briggs 9 months ago

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

    NOEL GUIDRY 9 months ago

    is this all french guys

  • slowpoke746
    slowpoke746 9 months ago

    That is too much makeup lol

  • Azara S
    Azara S 9 months ago

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

  • fingal42
    fingal42 9 months ago

    Great soufflés, and wonderful editing!

  • Scott Dinning
    Scott Dinning 9 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 10 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 10 months ago

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

  • Iandrasil
    Iandrasil 10 months ago

    smoked paprika in bechamel is amazing

  • College Struggle
    College Struggle 10 months ago

    Just made mine and it turned out perfect 👌🏾

  • Ethan Gradwell
    Ethan Gradwell 10 months ago

    How are you thin?

  • Bill Serve
    Bill Serve 10 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 10 months ago

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

  • Adamo Leoni
    Adamo Leoni 11 months ago

    Tha accent is fake. Fuck that.

  • Obediamus
    Obediamus 11 months ago

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

  • choi cora
    choi cora 11 months ago

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

  • Thomas Cooley
    Thomas Cooley 11 months ago

    espresso twist would be amazing

  • Captain Hook
    Captain Hook 11 months ago

    no sugar in the egg whites?

  • Michael K
    Michael K 11 months ago

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

  • Apentogo
    Apentogo 11 months ago

    can you use mozarella?

  • Spandan Banerjee
    Spandan Banerjee 11 months ago

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

  • Roderick storey
    Roderick storey 11 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 11 months ago

    Soufflé is like a complicated flan.

  • Steve Tattersall
    Steve Tattersall 11 months ago

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

  • Ben Chasing Horizons
    Ben Chasing Horizons 11 months ago

    Shut up your face

  • Tertu Ndokosho
    Tertu Ndokosho 11 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 11 months ago

    This with sage derby... OMFG

  • Garbled User
    Garbled User 11 months ago

    Do you even "top-hat" them?

  • Garbled User
    Garbled User 11 months ago

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

  • Vikas Bahirwani
    Vikas Bahirwani Year ago

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

  • merqury5
    merqury5 Year ago

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

  • chealee ooi
    chealee ooi Year ago

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

  • Evie Addy
    Evie Addy Year 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 Year ago

    Aryan fluffy egg whites!?!?
    Just kidding.

  • N A R I A M A
    N A R I A M A Year ago


  • Bidule
    Bidule Year 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 Year 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.