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Cook's Country Rolled Soufflé for a Crowd

Eggs
3/4 cupall-purpose flour
6 tablespoonsunsalted butter, melted
1 teaspoonsalt
1/2 teaspoonpepper
2-2/3 cupsmilk
1-1/2 ounces (3/4 cupParmesan cheese, grated
10large eggs, separated
1/2 teaspooncream of tartar
Filling
10 ouncesfrozen chopped spinach, thawed and squeezed dry
4 ounces (1 cup)Gruyere cheese, shredded
3 tablespoonsminced fresh chives
2 tablespoonsmilk
1/2 teaspoonpepper
1/4 teaspoonsalt
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Cook's Country Rolled Soufflé for a Crowd - Instructions


Serves 10 to 12

1. For the eggs: Adjust oven rack to middle position and heat oven to 375 degrees F. Line 18-inch
by 13-inch rimmed baking sheet with 18-inch by 16-inch sheet of aluminum foil, folding excess over sides
of sheet, and spray foil and sides of sheet liberally with vegetable oil spray. Top foil with two 16-1/2
inch by 13-1/2 inch sheets of parchment paper, allowing parchment to overhang one long edge of baking
sheet by 1 inch. Spray parchment liberally with vegetable oil spray.

2. Combine flour, butter, salt and pepper in bowl and mash with fork to make smooth paste. Bring milk to
boil in medium saucepan. Reduce heat to medium-low, whisk in flour mixture, and simmer, whisking
constantly, until thickened, about 2 minutes. Off heat, whisk in Parmesan; reserve 1/3 cup of milk
mixture. Scrape remaining milk mixture into large bowl, let sit until slightly cooled, about 10 minutes,
and then whisk in egg yolks.

3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until
foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes.

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Cook's Country Rolled Soufflé for a Crowd - Instructions Continued

Gently fold one-third of beaten egg whites into milk-yolk mixture. Using rubber spatula, fold in
remaining egg whites until no white streaks remain. Spread mixture onto prepared baking sheet. Bake
until golden brown and set, 22 to 24 minutes. Let cool in pan for 30 minutes. Reduce oven to 325 degrees
F.

4. For the filling: Combine reserved milk mixture, spinach, Gruyere, chives, milk, pepper and
salt in bowl and microwave until hot, 1 to 2 minutes. Spread spinach filling evenly over cooled egg
sheet. Using parchment overhang, lift long edge of egg sheet and roll to opposite edge (parchment should
encase roulade when rolling). With roulade still resting on edge of parchment, pull roulade to center of
baking sheet, and finally roll it off seam side down onto foil; discard parchment.

Cover roulade with foil, and bake until hot throughout, about 25 minutes. Slice into 1-inch-thick slices
and serve.

To make ahead: Roulade can be prepared through step 4, wrapped in plastic wrap, and refrigerated
for up to 24 hours. To serve, discard plastic and proceed with step 5, increasing baking time to 35
minutes.

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