Chanterelle soufflé in eggshells

Ingredients

Preparation

Preparation of the shells

1. Take the eggs and make a small hole in the top. Enlarge it slightly and, using sharp scissors or a small knife, widen the hole slightly.
2. Remove the egg white and yolk from the egg and set aside; separate the egg whites from the yolks.
3. Widen the hole again so that you have an opening large enough to fit a teaspoon. Finally, wash the eggs and remove the film from the inside of the eggshells.
4. Brush the inside of the shells with butter and set aside.

The soufflé mixture

1. In a heavy-bottomed saucepan, mix the flour with the milk.
2. Place the saucepan on the heat and stir with a hand whisk until the mixture thickens.
3. Remove from the heat and add the butter, salt and pepper.
4. Stir until the butter has completely melted.
5. Add 2 egg yolks to the mixture and finally the chanterelles, drained and lightly patted dry. 
6. Cut the larger mushrooms into small pieces.
7. Beat the egg whites with a pinch of salt until stiff; when they are stiff, gently fold them into the mixture with a spatula.
8. Pour the soufflé mixture into a piping bag to fill the egg shells more easily.
9. Place the filled shells on a silicone mould or heat-resistant egg cup; if you do not have the right equipment, you can place the eggs on a layer of coarse salt poured onto a baking tray.
10. You can also put the mixture in ceramic moulds.
11. Bake in a preheated oven at 180°C for 8 minutes.
12. Serve the mini soufflés immediately.

Thanks to www.mumcakefrelis.it for the recipe.