Hazelnut Bavarian Cream Soufflé

Name: Hazelnut Bavarian Cream Soufflé
Yield: Makes 3½ cups
Ingredients: 3 eggs; 1 teaspoon gelatin; 2 tablespoons water; 1 cup (8 ounces) milk; 1 tablespoon granulated sugar; 2 ounce (2 tablespoons) unsalted butter; 2 tablespoons all-purpose flour; 2 tablespoons (25 grams) granulated sugar; 1 ounce (2 tablespoons) hazelnuts

Preparation info

Makes
3½ cups

Difficulty
Easy

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

Ahazelnut-flavored pastry cream that is bound with gelatin and lightened with a soft meringue. It may be served on its own in small bowls lightly sprinkled with toasted hazelnuts.

This is the filling for Dutch Soufflé Torte.

Ingredients

1 ounce (2 tablespoons) hazelnuts
1 cup (8

Dessert

Method

Ingredient Preparations

Grind the hazelnuts in a nut grinder to the consistency of cornmeal.

Combine the ground nuts and milk in a 1½-quart saucepan. Bring just to a boil over medium heat. Remove from heat, stir and allow to steep, uncovered, for 10 to 15 minutes.

Pour the mil