{"id":167969,"date":"2026-05-08T08:16:17","date_gmt":"2026-05-08T00:16:17","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=167969"},"modified":"2026-05-08T08:17:23","modified_gmt":"2026-05-08T00:17:23","slug":"doppelt-gebackenes-spinat-souffle","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2026\/05\/08\/doppelt-gebackenes-spinat-souffle\/","title":{"rendered":"Doppelt gebackenes Spinat Souffl\u00e9"},"content":{"rendered":"\n
\"Doppelt<\/figure>\n\n\n\n
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Double baked Spinach Souffl\u00e9<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n A double-baked spinach souffl\u00e9 is absolutely delicious! A souffl\u00e9 is something wonderful. Creamy, cheesy, light, and fluffy, it impresses everyone\u2014not just with its taste, but also because of its reputation for being particularly difficult to make. However, making a souffl\u00e9 isn\u2019t a nerve-wracking affair.

\nDon\u2019t worry, souffl\u00e9 bakers. In my opinion, a twice-baked souffl\u00e9 is just as good as its once-baked counterpart. The beauty of a twice-baked souffl\u00e9 is that you can complete the first step hours or even a day or two before you plan to serve it. It\u2019s stable enough to hold up over that time. Before the second baking, it\u2019s topped with a creamy sauce, resulting in a souffl\u00e9 with sauce\u2014simply perfection.

\nBasically, the first step of the process is the same as making a regular souffl\u00e9. A b\u00e9chamel base is enriched with egg yolks and seasoned to taste\u2014cheese is the most popular choice, but I also added blanched spinach. Then the mixture is lightened and made airy by folding in stiffly beaten egg whites. It is then poured into ramekins and placed in the oven to bake. So far, so normal.

\nThe difference, however, is that the b\u00e9chamel base is slightly firmer than in a normal souffl\u00e9, so that it can better withstand being turned out of the mold and left to stand for several hours. Since the souffl\u00e9 is turned out of the mold, it\u2019s even more important than usual to make sure the dish is well greased with butter and dusted with flour.\n

\n\t\tWhen baked for the first time, double-baked souffl\u00e9s rise and turn golden brown. Now they can be placed in the refrigerator for several hours or even overnight\u2014this won\u2019t harm them. The souffl\u00e9s will deflate slightly, but that\u2019s perfectly normal. As soon as they\u2019re baked again, they\u2019ll spring back to life. <\/div>\n
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Prep time<\/div>\n
40 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
50 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
8<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
1 h 30 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t