Hazelnut Soufflé
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Hazelnut Crémeux Base
Ingredients
- 500 g hazelnut paste (“Nocciole d’Elite”)
- 650 g full milk
- 65 g corn flour
Method
- Heat the hazelnut paste and milk together.
- Mix the corn flour with cold milk and add it to the mixture.
- Bring to a boil and cook for 5 minutes, stirring constantly.
- Cover with cling film on contact to prevent a skin from forming.
- Portion into vacuum bags by 1 kg and store.
Hazelnut Praline
Ingredients
- 1.5 kg raw hazelnuts (“Nocciole d’Elite”)
- 1 kg caster sugar
- 240 g water
- 10 g fleur de sel
Method
- Make a syrup by heating the water and sugar to 116°C.
- Preheat the hazelnuts at 180°C for 4 minutes.
- Add the hazelnuts to the syrup, stir, and caramelize them.
- Cool the caramelized hazelnuts and mix with fleur de sel in a food processor until smooth.
Hazelnut/Fleur de Sel Praline Insert
Ingredients
- 800 g hazelnut praline
- 400 g full milk
Method
- Blend the hazelnut praline and milk until smooth.
- Mold the mixture into half-spheres (3 cm in size) and freeze.
- Unmold and store in a box until needed.
Soufflé Mix
Ingredients
- 1 kg Hazelnut Crémeux base
- 15 g potato starch
- 80 g full milk
- 670 g egg whites
- 420 g caster sugar
Method
- In a food processor, mix the Crémeux with starch and milk to create a smooth cream.
- Whisk the egg whites with sugar until shiny and soft peaks form.
- Gently fold 1/3 of the egg whites into the Crémeux, then fold this mixture into the remaining egg whites.
- Pipe a layer of the mixture into prepared molds, add the praline insert, and fill to the top.
- Smooth the top and run your thumb around the mold edge for even rising.
Preparing the Molds
Method
- Brush molds with clarified butter and coat with caster sugar.
- Mold size: diameter 9 cm, height 6.5 cm.
Defrosting
Method
- Defrost in the microwave for 1 minute 50 seconds at 20% power.
Baking
Method
- Bake at 170°C with 50% humidity for 10 minutes 30 seconds.