Soufflé Praliné (Praline Soufflé)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soufflé à la vanille composition
- 60 grammes pralin d'amandes (almond praline)
- milk
- chopped and toasted almonds
Instructions
- Infuse 60 grammes of almond praline in the milk beforehand.
- Prepare the composition for Soufflé à la vanille with that milk.
- When the soufflé is arranged, scatter chopped and toasted almonds, or crushed pralines, over the surface.