Wednesday 7 April 2021

Hazelnut souffle


Five minutes' prep; eleven minutes in the oven, et voila! How to simplify life, in ten easy stages...

For two souffles.

Ingredients: 11g plain flour; 28g sugar + 1 additional tbs sugar; 2.5 fl oz milk (yes, I know I'm mixing imperial measures and metric - it's my age....I'm allowed to); 2 egg yolks; 1 tbs hazelnut paste (I use the excellent stuff that comes from Fabbri); 3 egg whites; a pinch of salt.


1. Heat the oven to 200 degrees C. Grease two ramekins.

2. In the top part of a double boiler put the flour, milk and 28g sugar. Over heat, mix everything together and cook until it thickens (about five minutes or so). When this has happened, turn off the heat and quickly stir in the egg yolks and hazelnut paste.

3. In a clean bowl, whisk the egg whites, throwing in the pinch of salt as you start. As the egg whites begin to stiffen, gradually add the additional spoonful of sugar. 

4. When the egg whites are stiff, mix one third of them into the souffle base mixture, to lighten it, and then fold all of the mixture back into the remaining beaten egg white. 

5. Divide the mixture between the two prepared ramekins and bake for eleven minutes. 

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