Soufflé Praline

Ingredients

Equipment Needed

• •Four straight-sided 6-ounce (180 ml) ramekins
• •Medium heavy-bottomed saucepan
• •Fine-mesh sieve
• •Electric hand mixer or large balloon whisk
• •Small rimmed baking sheet

Instructions

1. 1

   Grill the almonds

   Set an oven rack near the broiler and spread the chopped almonds on a small baking sheet. Broil them for 30 to 90 seconds, watching without looking away, until deep gold at the edges. Transfer them immediately to a cool plate so the hot metal doesn't carry them from toasted to burnt. Move the rack to the lower-middle position and heat the oven to 400°F (200°C).

   A salamander handled this in the classical kitchen. Your broiler is its honest home equivalent, but almonds can cross from gold to black between two glances.
2. 2

   Prepare the dishes

   Use 1 tablespoon (15 ml / 14 g) of the softened butter to coat four straight-sided 6-ounce (180 ml) ramekins, brushing firmly upward from base to rim. Add 1 tablespoon (15 ml / 13 g) of the sugar, turn the dishes until their interiors are evenly coated, and tap out the excess. The butter and sugar give the batter something to climb; patch any bare spots before proceeding.

3. 3

   Infuse the Pralin

   Put the milk, vanilla seeds and pod, and Pralin (No. 2352) in a saucepan while the milk is still cold, then whisk them together before applying heat. Bring the milk slowly to just below a simmer, whisking often, and hold it there for 2 minutes. Cover, remove from the heat, and infuse for 15 minutes before discarding the vanilla pod and passing the milk through a fine-mesh sieve. The caramel should dissolve and the almond should scent the milk without leaving coarse grit. If it still feels sandy, rewarm it gently, whisk vigorously, and strain it once more. Ça se rattrape.

4. 4

   Cook the base

   Melt the remaining 2 tablespoons (30 ml / 28 g) butter in a clean saucepan over medium-low heat. Stir in the flour and cook this pale roux for 1 minute without letting it brown. Add the warm infused milk in three portions, whisking each smooth before adding the next, then cook for about 2 minutes until the base is thick, glossy, and pulling cleanly from the pan. Cool for 5 minutes, then whisk in the egg yolks one at a time. If a few yolk threads form because the base was too hot, pass it through the sieve while still warm. Let the finished base cool until barely lukewarm.

5. 5

   Whip the whites

   Put the egg whites and salt in a spotless, dry bowl. Beat until they hold soft peaks, then add the remaining sugar gradually while continuing to beat. Stop when the whites are glossy and hold a medium-firm peak whose tip bends slightly. Dry, clotted whites won't fold gracefully, so stop before they lose their sheen.

6. 6

   Fold and fill

   Whisk one quarter of the beaten whites into the lukewarm base to loosen it. Fold in half the remaining whites with a broad spatula, cutting through the centre, sweeping along the bottom, and turning the mixture over itself. Add the final whites and fold only until the large streaks disappear. Divide the batter among the ramekins, filling them to within 1/4 inch (6 mm) of the rims. Level the tops, wipe the rims clean, and run a thumb around the inside edge to form a shallow channel that encourages an even rise.

7. 7

   Bake and finish

   Set the ramekins on a baking sheet and bake for 13 to 15 minutes without opening the oven during the first 11 minutes. The soufflés are ready when they stand well above the rims, their tops are butter-gold, and their centres retain a slight tremble. Carry them directly to the table and strew the grilled chopped almonds over the tops at the last moment. A soufflé waits for nobody, which is part of its charm. À table!

Chef Tips

• •Use the finished Pralin (No. 2352) called for by the source. Chunky praline paste and Lyon's pink pralines are different preparations; neither will infuse into the milk with the same texture or balance.
• •Separate the eggs while cold, then let the whites lose their chill before whipping. They gain volume more readily, but the bowl and beaters must be perfectly free of yolk and grease.
• •Set the table before folding the whites. Once the batter is mixed, it goes into the oven at once, and once baked, it goes straight to your guests. The timing is firm because the texture is worth defending.
• •Serve with black coffee or a small glass of Sauternes. The soufflé needs no sauce, cream, or powdered sugar; its grilled almonds are the complete finish.

Advance Preparation

• •The Pralin (No. 2352) may be prepared well ahead according to its own entry and kept airtight in a dry place. Measure the required 2 ounces (57 g) before beginning.
• •The ramekins can be buttered and sugared up to 4 hours ahead and kept chilled. The almonds can be grilled the day before and stored airtight once completely cool.
• •The cooked base may be made up to 1 day ahead, covered directly on its surface, and chilled. Bring it back to room temperature before folding in freshly beaten whites.
• •Do not hold the completed batter or the baked soufflés. Once the whites are folded, bake immediately and serve directly from the oven.

Frequently Asked Questions

Nutrition Information

1 serving (about 145g)