Make It Mini: Spinach and Gruyere Soufflé with Shallot Béchamel Sauce
Channel: Le Creuset
Date: 2023-05-12

Welcome to part 15 of Make It Mini with @Bon__Abbetit: Spinach and Gruyere Soufflé with Shallot Béchamel Sauce. Made with a Shallot Mini Cocotte this dish is perfect for Mother's Day or your next spring brunch. 😋

Shop Shallot: https://bit.ly/40o066R
Olive Branch Collection Saucier: https://bit.ly/3LRKbJL

Ingredients (4 servings):
6 Tbsp butter, divided (2 for buttering the cocottes and 4 for the béchamel sauce)
⅓ cup panko breadcrumbs
4 cups baby spinach
1 shallot, finely diced
2 Tbsp flour
½ cup whole milk
½ tsp nutmeg
Sea salt and pepper 
2 egg yolks, room temperature
3 egg whites 
½ cup gruyere cheese, grated

*Note: Make sure to remove eggs from the refrigerator and let them come to room temperature. If you try to beat the eggs when they're too cold, they won’t thicken and form peaks.

Instructions:
1. Preheat oven to 400F. Butter the inside of 4 cocottes with approximately 2 Tbsp butter. Add enough breadcrumbs to coat the sides of each. 
2. Add spinach to a food processor and pulse until roughly chopped.
3. To make the béchamel sauce: Over medium heat, melt 4 Tbsp butter in a saucepan and add shallot. Stir in flour. Add milk and stir continuously. Add in nutmeg and a big pinch of salt and pepper. Cook until sauce is thickened and bubbly, about 3-5 min. 
4. Separate the yolks from the egg whites and set aside the whites. Whisk the 2 egg yolks. Add egg yolks to the béchamel and stir until combined. Add cheese and spinach, and fold into the sauce. 
5. In another bowl, whisk the egg whites together until peaks form. Once they form, fold in 1/3 of the spinach béchamel. Then carefully fold in the rest, being careful not to over-mix.
6. Add mixture into the minis a little more than ¾ full. Wipe the sides to further encourage them to rise. Bake for 12 min and then add tin foil overtop if they are starting to brown on the top. Cook for another 12 min. Remove and serve immediately with a sprinkle of cheese and a dusting of nutmeg. Enjoy!