Souffles in Hazelnut Cups

Chocolate and hazelnut are two flavours that particularly work well together. Here, a crisp hazelnut crust provides a pleasing contrast for creamy baked chocolate soufflé.

1. Line standard-sized patty tins with hazelnut Pâte Sucrée and bake blind for about 10 minutes at 200°C. Cool on a wire rack. Reduce the oven temperature to 190°C.

   

2. Place the pastry cups on a baking tray. Fill the cups with soufflé mixture flavoured with chocolate and run the tip of your little finger around the inside edge of the cups.

   

3. Bake for about 12-15 minutes and serve immediately. Use a metal slice to transfer the cups to plates, taking care not to disturb the soufflé fillings.