Hazelnut nougatine soufflé

Hazelnut nougatine soufflé

How to Cook Desserts
Peter Cassidy

You will need 4–6 ramekins, or a 15cm soufflé dish to make one large soufflé.


Quantity Ingredient

For the nougatine

Quantity Ingredient
oil, to grease
50g skinned hazelnuts
75g caster sugar
1/2 teaspoon glucose syrup

For the soufflé

Quantity Ingredient
10g unsalted butter, to grease
3 eggs
300ml whole milk
50g caster sugar
15g plain flour
15g cornflour
2-3 tablespoons icing sugar


  1. For the nougatine, heat the oven to 180ºC and very lightly oil a baking sheet. Finely chop the hazelnuts, place on a second baking sheet and toast in the oven until pale golden; keep warm. Put the sugar and glucose syrup in a heavy-based frying pan and set over a low heat. As the sugar begins to take on colour, use a fork to gently encourage the unmelted sugar to the edges of the pan and achieve an even colouring. When all the sugar is caramelised, add the warm nuts and turn to coat in the caramel.
  2. Immediately tip the nougatine mixture onto the oiled baking sheet and allow to cool completely, then break the nougatine into pieces and grind in a food processor to a fine powder.
  3. For the soufflé, heat the oven to 200ºC and put a baking tray in to heat. (The hot baking tray will provide ‘bottom heat’, giving the soufflés an immediate burst of heat from the base to encourage a quick and even rise.)
  4. Melt the butter and use to brush 4–6 ramekin dishes, then tip 2 tbsp of the ground nougatine into the first ramekin. Tilt the ramekin to coat the bottom and sides evenly, then pour the excess into the next ramekin. Repeat to coat all the ramekins.
  5. Separate the eggs, putting the whites into a large bowl and the yolks into a separate, medium bowl.
  6. To make the crème pâtissière, put the milk into a medium saucepan and bring to scalding point over a medium heat. When the milk is scalding hot, take the pan off the heat and skim off any skin that may have formed. Mix the egg yolks with all but 1 tbsp of the 50g caster sugar, add a splash of the milk, then both flours, and combine well to ensure there are no lumps. Add the remaining milk and stir. Rinse out the milk pan to remove the milk solids.
  7. Return the mixture to the rinsed out pan and place over a low to medium heat. Bring to the boil, stirring continuously with a wooden spoon. It will go lumpy, but stir vigorously and it will become smooth. Lower the heat and simmer for 2 minutes. Transfer to a bowl and leave to cool slightly, then stir in the remaining powdered nougatine.
  8. Whisk the egg whites to medium-stiff peaks, then whisk in the remaining 1 tbsp caster sugar, to stabilise. Take a large spoonful of the whites and fold it into the crème pâtissière, to loosen it, then gently fold in the remaining whites.
  9. Fill the prepared ramekins with the soufflé mixture and use a palette knife to level the tops, scraping away any excess mixture. Clean the outside of the ramekin if necessary and ‘top hat’ the soufflé by running the tip of a cutlery knife around the top inner rim of the ramekin, which will help to create an even rise.
  10. Place the ramekins on the hot baking sheet in the top third of the oven and bake for 8–12 minutes until cooked but still uniformly wobbly when shaken.
  11. Remove the soufflés from the oven, sift the icing sugar over the tops using a fine sieve and serve immediately. There should be about 1 tsp undercooked soufflé mix in the centre of each.
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