Bo Friberg

Pecan-Raisin Soufflé

Preparation info

  • 12

    soufflés, 3¼ inches in diameter
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

Method

  1. Prepare the full recipe of soufflé batter and the ramekins through Step 4, substituting ¼ cup (60 ml) of the whiskey for the liqueur.
  2. Add the remaining