Refined Fol Epi Soufflé

For the refined Fol Epi Soufflé preheat oven to 180°C.

Melt the butter, add the flour all at once and sweat for 2-3 minutes over low heat, stirring. Gradually pour in the milk and stir until smooth, season with salt and pepper.

Bring to the boil briefly, cover and simmer for 15 minutes. In between stir again and again. Stir in whipped cream, let cool slightly.

Separate the eggs and stir in the egg yolks one by one. Only when one yolk is completely mixed in, add the next.

Grate Fol Epi Classic, stir into the mixture. Transfer the mixture to a mixing bowl and let cool.

Beat the egg whites until stiff peaks form and gently fold into the mixture.

For the filling, finely chop the shallots and ham. Melt the butter and briefly sauté the ingredients for the filling in it. Fill half of the soufflé mixture into the ramekins, spread the filling on top, fill in the remaining soufflé mixture.

Bake in the oven for about 20-22 minutes. Do not open the oven during this time, otherwise the soufflé will collapse.

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