Like cheese soufflé but bake again with a creamy leek sauce
Ingredients
Cheese base ingredients
- 30g butter
- 30g plain flour
- 140ml whole milk
- 140g Comté
- 4 large egg yolk
- 60ml double cream
- 25g Dijon mustard
Sauce ingredients
- 75g butter
- 1 leek
- 1 garlic
- 300ml double cream
- 120 Camembert
Soufflé ingredients
- 300g egg white (about 9)
- 315g of the cheese base above
Restaurants
| File |
|---|
| French classics |