Savory Truffled Mushroom and Gruyère Croissant Soufflé

Instructions

1. 1

   Preheat oven to 375°F (190°C). Butter and breadcrumb four 6-ounce ramekins.

2. 2

   In a medium saucepan, melt 60g butter over medium heat. Add shallots and sauté until softened, about 3 minutes.

   ~3 min
3. 3

   Add chopped mushrooms and thyme. Cook, stirring occasionally, until mushrooms have released their liquid and are golden brown, about 8-10 minutes.

   ~10 min
4. 4

   Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.

   ~1 min
5. 5

   Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until thickened into a béchamel sauce, about 5 minutes.

   ~5 min
6. 6

   Remove from heat. Stir in the grated Gruyère cheese until melted and smooth. Season with salt and pepper. Stir in the truffle oil.

   ~2 min
7. 7

   Whisk in the egg yolks one at a time until fully incorporated into the mushroom sauce.

   ~1 min
8. 8

   In a clean large bowl, whisk the egg whites until stiff peaks form.

   ~5 min
9. 9

   Gently fold about one-third of the whisked egg whites into the mushroom sauce to lighten it. Then, gently fold in the remaining egg whites until just combined, being careful not to deflate them.

   ~3 min
10. 10

    Gently fold in the torn croissant pieces into the soufflé mixture.

    ~2 min
11. 11

    Spoon the mixture evenly into the prepared ramekins. Place the ramekins on a baking tray.

    ~3 min
12. 12

    Bake for 20-25 minutes, or until the soufflés are puffed up and golden brown on top.

    ~25 min
13. 13

    Serve immediately.