Souffle au Brie - this weeks homework!

I haven't had homework since I finished university so I was super excited when our teacher and chef gave us some in this weeks class. I had to make souffle! Any kind I wanted, but I have to take a picture and bring to class for inspection next week. 

I decided to make a savory souffle since my sweet tooth is not what it used to be. I Googled around to find my recipe base, and I kept meeting story after horror story of how hard it is to make soufflé, how precise everything has to be and how difficult it is to get it right. Needless to say, I had butterflies and was super nervous and excited to give it a try myself!

I love cheese, so I fell for a soufflé with Camembert cheese. I already had some brie at home so I decided to go with that. Despite the nervousness, the butterflies and the terrible soufflé horror stories, it turned out to be pretty awesome :) I made an olive and tomato tapenade to go with it. 

The What: 

(4 portions)

2 dl milk

2 tbsp potato flour

2 tbs butter

4 eggs

100 g bire

Cayenne pepper

Nutmeg

Salt

Tapenade:

A hand full of black olives

5 cherry tomatoes

1 garlic clove

Fresh oregano

Olive oil

Salt 

Pepper

The How: 

Separate the egg yolk from the whites in two separate bowls. Beat the egg whites with a pinch of salt until they are stiff enough to turn the bowl upside down without it spilling. 

Melt the butter on low heat in a pan, add the potato flour and milk and heat up while continuously stirring. Add cayenne pepper and nutmeg, then the brie and the egg yolks. Let cool.

While the batter is cooling, make the tapenade. Finely chop black olives, cherry tomatoes and garlic. Mix together in a bowl. Add a little bit of olive oil, salt and pepper and top with fresh oregano. 

Prepare the serving plates so that it's all ready to go when the soufflé comes out of the oven.  

Put the oven on 175 degrees, butter forms with straight high edges. 

Carefully fold the whisked egg whites into the cooled batter and pour the batter into the buttered bowls. 

Bake in the bottom part of the oven for 30 minutes and make sure NOT to open the oven until earliest after 20 minutes or the souffle will fall. 

Serve immediately. 

Thank you Michael Krantz for lending me your base recipe, check his out here!

Hopefully I'll pass the homework assignment, I'll let you know!