-
1
Preheat the oven to 400.
-
2
Butter and flour six 1 1/2-cup ramekins.
-
3
In a medium saucepan, melt the 2 tablespoons of butter.
-
4
Add the minced shallots and cook over moderate heat, stirring constantly, until softened, about 2 minutes.
-
5
Add the 2 tablespoons of flour and cook, whisking constantly, for 30 seconds.
-
6
While whisking, add the milk in a slow, steady stream; whisk in the salt and piment d'Espelette and season with black pepper.
-
7
Cook over moderate heat, whisking, until the mixture comes to a simmer and is slightly thickened, about 5 minutes.
-
8
Remove the saucepan from the heat and stir in the cheese until it is melted.
-
9
Transfer the souffle base to a large bowl and let cool slightly.
-
10
Whisk in the egg yolks, one at a time, until incorporated and no streaks remain.
-
11
Let cool to room temperature, about 15 minutes.
-
12
In a large stainless steel bowl, using an electric mixer, beat all of the egg whites at high speed until firm peaks form.
-
13
Fold one-third of the whites into the souffle base to lighten it, then fold in the remaining whites until no streaks remain.
-
14
Spoon the souffle base into the prepared ramekins, filling each one about three-fourths full.
-
15
Bake the souffles for 12 to 13 minutes, until puffed, just set and golden on top.
-
16
Serve immediately.
