Preheat the oven to 180°C/fan 160°C/gas 4.
Melt the butter in a pan and use a little to brush inside 15 ramekins.
Add the flour to the remaining butter in the pan and cook for 2 minutes over a low heat. Gradually stir in the milk and cream, keep stirring all the time and bring to the boil and cook for 3-4 minutes until thick.
Take off the heat, keep mixing and add the cheese, chives and egg yolks. Beat well and season with sea salt and white pepper. Whisk the egg whites until stiff. Mix a large spoonful into the cheese mixture, then gently fold in the rest.
Fill the ramekins to the rim and run a finger around the edge to ensure they turn out after baking.
Place in a baking tray filled with boiling water to halfway up the ramekins. Bake for 15-20 minutes, remove and cool. When ready to cook, preheat the oven to 220°C/fan 200°C/gas 7. Run a knife around the soufflés and turn out onto a baking sheet lined with parchment paper.
Mix the Parmesan and breadcrumbs together and sprinkle over the soufflés. Bake for 10-12 minutes until puffed and golden.
