Paul Hollywood’s Twice-baked Stilton Soufflés with Lavash Crackers recipe - The Great British Bake O

Name: Paul Hollywood’s Twice-baked Stilton Soufflés with Lavash Crackers recipe - The Great British Bake O
Ingredients: 50g plain flour; 25g wholemeal flour; ½ tsp salt; 1 tbsp olive oil; 1 tbsp golden linseeds; 1 tbsp sesame seeds; 1 tsp fennel seeds; pinch of sea salt flakes; 100g unsalted butter; 100g plain flour; 600ml whole milk; 40g Parmesan, finely grated; 1 tbsp Dijon mustard; 2 tbsp finely chopped chives; 2 tbsp finely chopped thyme leaves; 4 large eggs, separated, plus 1 large egg white (yolk reserved separately); 100g Stilton, crumbled; freshly ground black pepper, to taste; freshly grated nutmeg, to taste; mixed microgreens (such as red vein sorrel, micro thyme, red amaranth and mizuna), to serve; 80ml double cream; 1 egg yolk, from the separated egg

thegreatbritishbakeoff.co.uk

These twice-baked soufflés would make a stunning starter, or a sophisticated light lunch served with a side salad. You can prepare them in advance and then bake for the second time just before...

View full recipe on thegreatbritishbakeoff.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at thegreatbritishbakeoff.co.uk.

Share this recipe:

Cooking tools:

Ingredients

50g plain flour
25g wholemeal flour
½ tsp salt
1 tbsp olive oil
1 tbsp golden linseeds
1 tbsp sesame seeds
1 tsp fennel seeds
pinch of sea salt flakes
100g unsalted butter
100g plain flour
600ml whole milk
40g Parmesan, finely grated
1 tbsp Dijon mustard
2 tbsp finely chopped chives
2 tbsp finely chopped thyme leaves
4 large eggs, separated, plus 1 large egg white (yolk reserved separately)
100g Stilton, crumbled
freshly ground black pepper, to taste
freshly grated nutmeg, to taste
mixed microgreens (such as red vein sorrel, micro thyme, red amaranth and mizuna), to serve
80ml double cream
1 egg yolk, from the separated egg