An irresitible praline dessert

People :

4

Preparation time :

50 min

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 125 gr. Gianduja cream (see below for instructions)
  • 30 gr. sugar
  • 30 gr. butter
  • 4 eggs
  • 125 ml. of whipping cream
  • 30 gr. flour

To make the Gianduja (if you can’t find ready made):

  • 75 gr. of peeled hazelnuts
  • 50 gr. sugar
  • 60 gr. of dark chocolate to melt
Preparation
  1. Grease molds with butter, using a brush, with movements from the bottom up. Brush all the sides (important) right up to the edge. Add a spoonful of sugar to each mold and move about to cover all the surface of the mold evenly. Remove excess sugar and put the molds in the refrigerator.
  2. Separate the egg yolks from the whites in two different bowls. Beat the yolks well with sugar.
  3. Put the butter in a saucepan over a low heat. When melted, add the flour and mix well till it forms a paste. Remove from the heat and add the gianduja cream to the saucepan, return to to a low heat, stirring until everything is well mixed. Turn off the heat and add the mixture to the beaten egg yolks.
  4. Let cool and beat the egg whites until stiff.
  5. Add a third of the egg whites to the gianduja mixture, mixing well with a spoon. Carefully fold in the rest with a spatula.
  6. Divide the mixture into 4 molds, filling almost to the top. Clean the edge of each with your fingertip, leaving no residue that might hinder the souflee’s rise.
  7. Bake for 15 minutes at 180 degrees.
  8. Whip the cream, take the molds from the oven and sprinkle with icing sugar. Garnish with a spoonful of whipped cream right in the middle of each mold. Eat immediately.
  9. To make the Gianduja:
  10. Make a hazelnut praline (about 125 gr.)
  11. Roast 75 gr. hazelnut and place in a small tray.
  12. Melt the sugar in a saucepan. Then pour the caramel over the nuts and let cool until it solidifies.
  13. Cut into pieces and blend for 4 / 5 minutes until you have a dough.
  14. Mix 65 gr. of this dough with 60 gr. dark chocolate melt until you have 125 gr. Gianduja paste.

Additional information

People :

4

Preparation time :

50 min

Difficulty:

Media