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Souffle Praline

French.Palate's picture
  Plain flour 1 Tablespoon
  Milk 1⁄4 Pint (150 Milliliter)
  Vanilla sugar 2 Ounce (50 Gram)
  Eggs 4 , separated
  Butter 1 Ounce, softened (25 Gram)
  Almonds 1 1⁄2 Ounce, chopped (40 Gram)
  Hazelnuts 1 1⁄2 Ounce, chopped (40 Gram)
  Granulated sugar 3 Ounce (75 Gram)
  Water 2 Tablespoon

To make the praline:
Put the nuts on a baking sheet and place under a preheated moderate grill until lightly browned; cool.
Put the sugar and water in a small pan and boil until the sugar caramelizes.
Stir in the nuts and pour immediately onto an oiled baking sheet.
Leave until cold, then pound to a coarse powder in a mortar.
Beat the flour with 2 tablespoons of the milk in a pan until smooth.
Add the remaining milk and sugar.
Slowly bring to the boil, stirring.
Cook for 1 minute.
Beat in the egg yolks, one at a time.
Stir in the butter.
Cool, then stir in the praline.
Whisk the egg whites until stiff and fold into the mixture.
Turn into a 1.2-1.5 litre (2-2 1/2 pint) buttered souffle dish.
Cook in a preheated moderately hot oven, 190°C (375°F), Gas Mark 5, for 35 to 40 minutes, until risen and golden.
Serve immediately.

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