4488 Soufflé Idéal

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a cream-type soufflé mixture made with Hazelnut Pralin and containing some very small soft macaroons saturated with Noyau liqueur. Pour this mixture into a special square, white porcelain soufflé mould and cook in the usual manner.