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Chef Pat Hooker Cheese Soufflé

Tony Biggs
Nov 20, 2017
2 min read

Chef Pat Hooker from Texas hired me at the Hyatt Regency Cambridge back in 1986, he gave me my first break in the hotel business. I think I gave him the gray hairs he has today. Although a diehard Dallas Cowboys fan. I love him. So here is Chef Pats famous Cheese Soufflé recipe. To quote chef "its a real Panty dropper"

Cheese Soufflé

2 tablespoons freshly/finely grated Parmigiano-Reggiano type cheese
¼ cup shredded Comte (A French aged Cheddar)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups heavy cream
4 large eggs, separated, plus 3 large egg whites
3 tablespoons dry sherry(optional)
6 ounces good Swiss cheese, shredded (2 packed cups)
2 tablespoons sour cream
1 1/4 teaspoons kosher salt
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
Pinch of fresh ground pepper
1/4 teaspoon cream of tartar
Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano.
In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool. Stir in the egg yolks, sherry, Swiss cheese, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 1/4 cup of shredded Conte. (aged cheddar)
Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer, beat the whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, and then fold in the remaining whites until no streaks remain.
Scrape the mixture into the prepared dish. Run your thumb around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until the soufflé is golden brown and puffed. Serve right away.