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Souffléd Pudding à la Reine
Created by Chef Juliette
A tender vanilla pudding ring with pistachio and macaroon layers running through it, finished with warm pralin custard. The moulding is the lesson, and a generous coat of butter is your insurance.
Pouding Soufflé à la Reine (Queen-style souffléd pudding) teaches a useful piece of the classical grammar: whipped egg whites provide the lift, but gentle, even cooking must set that lift before it escapes. The bain-marie (hot-water bath) does this quietly, leaving the pudding tender and upright rather than dry at the edge and liquid in the middle.
The source entry assumes a pastry cook with vanilla soufflé preparation ready, a saucier holding crème anglaise (English custard), and Pralin (No. 2352) waiting in dry store. It gives assembly rather than a brigade quantity, so the honest home equivalent is a four-egg panade in one 1.5 litre tube mould, with the custard made while the pudding poaches. Separate stations are scaffolding and can go. The pistachio and macaroon layers, the central tube, and the bain-marie are the dish and must stay. One cook, one stove, one evening.
The one true thing to know before touching a pan is this: butter the mould heavily, twice, and leave no bare patch around the tube. The pudding is delicate where each nut-and-macaroon layer meets the next; a poorly buttered mould grips those seams and tears them during unmoulding.
Ingredients
softened unsalted butter
Quantity
2 tablespoons (30 ml / 28 g)
for the mould
shelled unsalted pistachios
Quantity
½ cup (120 ml / 60 g)
finely chopped and divided
dry almond macaroons
Quantity
¾ cup (180 ml / 75 g)
crushed into coarse crumbs and divided
| Ingredient | Quantity |
|---|---|
| softened unsalted butterfor the mould | 2 tablespoons (30 ml / 28 g) |
| shelled unsalted pistachiosfinely chopped and divided | ½ cup (120 ml / 60 g) |
| dry almond macaroonscrushed into coarse crumbs and divided | ¾ cup (180 ml / 75 g) |
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