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French Pink Praline Souffle Recipe

Pink-colored French souffle with pink praline in the background.
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5 from 16 reviews

This French pink praline soufflé recipe makes a light, sweet dessert baked in ramekins and served straight from the oven. It is ready in about 30 minutes and rises tall with a nutty praline flavor.

Ingredients

Scale
  • 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 (see note #1)
  • 1/2 tsp white wine vinegar

* If needed, please refer to Baking Conversion Charts.

    Instructions

    1. Preheat the oven to 355°F (180°C). Butter the ramekins with a silicone brush, then sprinkle with sugar. Chill ramekins while making the batter.
    2. Place pink praline in a food processor and crush until fine. Bring heavy cream and 3/4 of crushed pink praline to a boil in a saucepan over low heat, stirring. In a separate bowl, whisk egg yolks, flour, and half of the 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 it into another bowl, add the remaining crushed pink praline, mix, and let it cool.
    3. In a clean, grease-free bowl, beat the egg whites with a hand whisk. Add the vinegar and remaining sugar, and continue whisking until the egg whites are mounted. Add a few tablespoons of egg whites 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 entirely homogeneous, which is fine.
    4. Pour the preparation into prepared ramekins, run a thumb around the inside of the dishes, and tap the ramekins well. Bake on the lowest rack for 10-11 minutes. Do not open the oven door while baking! Sprinkle the top of the soufflé with powdered (icing) sugar and serve immediately.

    Notes

    1. 150 g egg whites, approximately equal to 4 raw fresh egg whites from extra-large-size chicken eggs.
    2. Make pink praline yourself or use store-bought pink crushed pralines. 
    3. Crush pink praline into medium-sized pieces to make a crunchy soufflé. However, it might limit the soufflé's lift. 

    Nutrition

    Find it online: https://www.bakinglikeachef.com/souffle-with-pink-praline-ramekin-dessert-recipe/