4477 Soufflé aux Avelines

Hazelnut Soufflé

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a cream-type soufflé mixture using milk in which 60 g (2 oz) Hazelnut Pralin per 1 dl ( fl oz or ½ U.S. cup) milk has been infused. Pour into the mould and cook in the usual manner.