French souffle with pink praline is an elegant and delicious dessert, a souffle lover’s dream. Light and fluffy, this beautiful pink dessert loaded with pink praline – pink candied almonds – is perfect for Valentine’s Day.
- 3.5 oz (100 g) pink praline
- 1/3 cup + 5 tsp (100 ml) heavy cream
- 2 egg yolks
- 3 1/2 tsp (10 g) flour
- 3 1/2 tbsp (50 g) sugar
- 1/2 cup + 2 tbsp (150 g) egg whites
- 1/2 tsp white wine vinegar
Place pink praline in a food processor and crush until fine. Bring heavy cream and 3/4 of crushed pink praline in a saucepan over low heat and stir. In a separate bowl, whisk egg yolks, flour and half of sugar. Pour the cream/praline mixture over the egg/sugar/flour mixture and mix. Pour the mixture back into the saucepan, bring to a boil and stir without stopping. Once it thickens, pour into another bowl, add the remaining crushed pink praline, mix and let cool.
In a clean and grease-free bowl, beat egg whites, using a hand whisk . Add vinegar and the remaining sugar, and continue to whisk until they are mounted. Take a few tablespoons of egg whites, add to the pink praline preparation and gently mix with a rubber spatula . Then add the remaining egg whites to the main preparation and gently combine. The preparation will be pink/white, not fully homogeneous which is fine.
Pour the preparation into prepared ramekins , run thumb around the inside of the dishes and tap ramekins well. Bake on the lowest rack for 10-11 minutes. Do not open the oven door while baking! Sprinkle top of the souffle with powdered (icing) sugar and serve immediately.
- Calories: 201
- Sugar: 18.5 g
- Sodium: 34 mg
- Fat: 10.7 g
- Saturated Fat: 4.6 g
- Carbohydrates: 22.5 g
- Fiber: 0.8 g
- Protein: 5.4 g
- Cholesterol: 93 mg
Keywords: French souffle, souffle recipe, how to make the perfect souffle, pink praline