Culinary Explorer
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Soufflé Praline
Created by Chef Juliette
Soufflé Pralin rises on a vanilla base scented through with caramelized almonds, then comes to the table tall and tender beneath a crisp scattering of grilled almonds.
Soufflé Pralin (caramel-almond soufflé) teaches that a soufflé cannot hide a rough base. Egg whites give it height, but the base gives every bite its texture, so the finished Pralin (No. 2352) must infuse in warm milk before it meets yolk or white. Stir it dry into the preparation and it stays gritty. That isn't economy, merely disappointment.
The classical pastry station assumed vanilla soufflé preparation and Pralin ready in brigade quantities, with a salamander close at hand for grilling the almonds. At home, four ramekins, one saucepan, and the oven broiler do the same honest work. The prepared brigade mise en place is scaffolding and can go; the milk infusion and careful folding are the dish and must stay. One cook, one stove, one evening.
When it is right, the soufflé rises butter-gold above its dish, tender at the centre and fragrant with caramelized almond, while the grilled almonds give the soft crown a crisp finish. Infuse the Pralin until the milk feels smooth, then strain it carefully. That is the one step that matters most.
Ingredients
unsalted butter
Quantity
3 tablespoons (45 ml / 42 g)
softened and divided
granulated sugar
Quantity
1/4 cup (60 ml / 50 g)
divided
whole milk
Quantity
1 cup (240 ml / 245 g)
| Ingredient | Quantity |
|---|---|
| unsalted buttersoftened and divided | 3 tablespoons (45 ml / 42 g) |
| granulated sugardivided | 1/4 cup (60 ml / 50 g) |
| whole milk | 1 cup (240 ml / 245 g) |
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