Blue Cheese Soufflé Pie - Bruno Albouze - THE REAL DEAL
Blue Cheese Soufflé Pie Recipe
Serves 8 /10.
This recipe makes 2 ≈ 10-inch diameter pies.
To ease unmolding: Use a non-stick quiche pan deep design with removable bottom.
This soufflé can also be baked in individual ramekins without the use of pastry; butter ramekins generously with softened butter and coat with grated parmesan, fill to the top with soufflé mixture and bake for about 20 minutes.
Shortcrust Pastry / Pâte Brisée
3.3 cups (500g) all-purpose flour
2.2 sticks (250g) butter, cubed
2 tsp (10g) salt
1 ea. (50g) egg
1/3 cup (80ml) water.
Sand flour, salt and butter. Add the egg and water and knead until just combined. Wrap up and chill until firm (the crust can be made a couple days in advance). For one pie, use two-third of the chilled pastry. Work it out a bit to soften dusting flour on the crust and work surface as you go. Roll out into a 1/4-inch thick disk. Never pull the pastry or you will get skrinkage. Gently lay in the greased pan, ligthly press pastry into bottom and up sides of pan. Refrigerate pastry during this process if necessary. Roll your rolling pin over top of pan to get rid of excess pastry. Lift up the edges; refrigerate to rest half an hour and trim off excess dough again. With a fork, prick the bottom of the dough (this will prevent from puffing up). Chill the pastry a couple of hours or best overnight before baking. Gather pastry scraps with remaining dough; do not over work scraps. Wrap up and refrigerate for up to 5 days or freeze for weeks.
Blue Cheese Béchamel
3 Tbsp (50g) butter
2 ounces (60g) all-purpose flour
2 cups (500ml) milk
6.5 ounces (200g) blue cheese, gorgonzola or roquefort, crumbled
3 ea. (60g) egg yolks
3 ea. (90g) egg whites at room temp
Salt & pepper to taste.
3 ounces (100g) crushed and lightly toasted walnuts and hazelnuts (optional).
In a large saucepan, melt butter in medium heat. Whisk in flour and cook for a minute. Pour in the lukewarm milk, bring to a boil and cook for 2 minutes whisking constantly. Remove from the heat and whisk in yolks and add blue cheese. Ajust seasoning with salt and pepper. A dash of nutmeg can be added too. Cover to keep warm.
Preheat oven to 350ºF (180ºC).
Beat egg whites on high with a pinch of salt to firm peak stage. Using a whisk, fold the egg whites into the béchamel in two times. Cover bottom of the pie with the crushed nuts if desired, fill to the top and bake immediately.
Bake at 350ºF (180ºC) on the middle rack for about an hour (≈50min is using a convection oven). Remove from oven, carefully unmold and serve immediately. Blue cheese soufflé pie pairs with salad mesclun or arugula very well; just seasoned greens with a lemon juice, olive oil and minced garlic vinaigrette. Enjoy!
Posted on 10/10/2016 at 05:52:00 PM