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1
Using 10 grams (2 teaspoons) butter, grease a 2-quart souffle dish.
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2
Dust with 12 grams (2 tablespoons) Parmesan.
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3
Heat oven to 400 degrees with rack positioned in the lower third.
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4
Make the bechamel: Place a strainer over a large bowl and set aside.
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5
Heat remaining butter over medium heat in a heavy medium-size saucepan.
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6
Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes.
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7
Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned.
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8
It should have the texture of wet sand.
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9
Remove from heat and whisk in milk all at once.
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10
Return to heat and bring to a simmer while whisking.
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11
Continue to whisk until mixture begins to thicken.
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12
Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula.
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13
The sauce will be quite thick and should have no taste of raw flour.
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14
Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg.
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15
While it is still hot, strain sauce into the large bowl.
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16
Immediately beat egg yolks into sauce, one at a time.
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17
Adjust salt and pepper.
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18
In a stand mixer or using electric beaters, begin beating egg whites on low speed.
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19
When they begin to foam, add cream of tartar and a pinch of salt.
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20
Continue to beat until they form stiff but not dry peaks.
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21
Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your souffle mixture grainy.
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22
Using a large rubber spatula, stir a quarter of the egg whites into sauce.
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23
Stir in Gruyere, remaining Parmesan and truffle if using.
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24
Gently fold remaining whites into mixture, working rapidly but gingerly so whites dont collapse.
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25
Carefully spoon or pour mixture into prepared souffle dish and place dish on a baking sheet.
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26
Place in oven, turning heat down to 375 degrees as soon as you close the oven door.
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27
Bake 30 to 35 minutes, until souffle has puffed above the top of the dish, and souffle top is golden brown.
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28
Turn off oven.
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29
If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the souffle will remain puffed) or serve at once.
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30
The center of the souffle should be saucy.
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31
When you serve the souffle, spoon sauce from the middle over each fluffy serving.
