4496 Soufflé Praliné

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a cream-type soufflé mixture flavoured with vanilla and made with 60 g (2 oz) of Almond Pralin which has been infused in advance in the milk.

When the mixture has been placed in the soufflé mould sprinkle the surface with either chopped toasted almonds or crushed Almond Pralin then cook in the usual manner.