Escoffier's Hazelnut Soufflé Recipe
This Hazelnut Soufflé recipe hails from Auguste Escoffier's 1903 opus Le Guide Culinaire, a trailblazer for cookbooks as we know them today. In order to make things more comprehensible and modern,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodrepublic.com.
Ingredients
- 1/2 cup milk
- 1 1/4 ounce sugar
- 1 tablespoon flour
- 1/3 ounce butter
- 2 egg yolks
- 3 egg whites
- 2 ounces hazelnut praline
- 1 pound 2 ounces sugar
- 1 pound 2 ounces hazelnuts
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