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Hazelnut Soufflé

Deel op Facebook Print Recipe

Ingredients

Ingredients for 8–10 Servings

  • 3 oz 90 g Nougat
  • 2¾ tbsp 40 g Butter
  • 6 Egg yolks
  • 6 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • 3 oz 80 g Hazelnuts, ground
  • 2 tsp 10 g Cornstarch
  • Butter and granulated sugar for the ramekins

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Put the nougat in a metal mixing bowl and melt over steam.
  • Stir in the butter, remove from heat, and mix in the egg yolks.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the nougat along with the ground hazelnuts and cornstarch.
  • Butter the ramekins and sprinkle them with sugar.
  • Fill the ramekins about ⅔ of the way full and bake in a water bath for about 25 minutes.
  • Remove the soufflés from the ramekin, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:
honey whipped cream and orange ragout
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Course; Dessert / Nuts
Cuisine; Austria / European