Hazelnut Tonka Bean & Berry Soufflé
This is not just a soufflé. This is a dessert within a soufflé, one that is easier, more flavourful and so wonderfully delicious to eat. The nuttiness of the hazelnut pairs beautifully with the incredibly aromatic tonka bean, all the while the tart, refreshing berries tie a nice little bow around the whole thing. A flavour explosion sure to impress everybody!
Making a soufflé can seem like a big task. It seems daunting and scary and something that maybe should be reserved for the pros. And while they can be a bit challenging, there is no reason for you to fret because I’m gonna make it so easy for you to nail this recipe! This is a tried and tested recipe that has stood the test of time and is a lot more forgiving than regular soufflés so don’t worry, I’ve got you xx
#Tips to make sure you nail this recipe:
Grease your ramekins/ casseroles vertically for the best rise. Once you’re done greasing the casseroles with butter, go round the sides one more time in vertical strokes, brushing upwards. This helps the soufflé to rise tall and straight.
Make sure the creme pat is soft and smooth before folding in the meringue. If your creme pat is too thick, you’ll end up deflating the meringue a bit too much.
Whip your meringue well~ to stiff peaks. It is important to whip your meringue to stiff peaks for best stability and rise. Your soufflé will not rise as well if the meringue is under or over-whipped.
Bake in a hot enough oven. Make sure your oven is nice and hot when you put your soufflé in. If the oven is not hot enough, the soufflé will not rise as well or explode if the oven is too hot. If your oven runs hotter, reduce the temperature by 5°C or vice versa.
That’s about it. You’re good to go! Happy Soufflé-making xx
Recipe
Serves: 4
Ingredients
For the berry coulis:
175g frozen mixed berries or berries of your choice
15g caster sugar
For the frangipane:
60g unsalted butter, soft at 25°C
35g caster sugar
¼ tonka bean, grated
50g egg, at room temperature
60g almond meal
10g plain flour
¼ tsp salt
20ml spiced rum or bourbon, optional but recommended
50g hazelnuts, roasted and chopped (reserve 15g for later)
For the soufflé mix:
180ml milk
½ tsp vanilla paste
54g egg yolks ~ 3 large eggs
15g caster sugar
11g cornflour
pinch of salt
65g egg whites
50g caster sugar
icing sugar, for dusting
softened butter, for greasing
caster sugar, for greasing
Method
For the berry coulis:
In a small pot, add the frozen berries and sugar. Place over medium heat until all the raspberries have broken down.
175g frozen berries
15g caster sugar
Reduce the heat to low and cook until the coulis has come to a slight boil
and thickened, stirring occasionally.
Remove from heat and allow to cool completely before using.
Refrigerate until use.
For the frangipane:
In a medium bowl, add the softened butter and sugar. Grate the tonka bean into the mixture. Use a spatula and cream for a minute until the mixture is homogenous.
60g softened unsalted butter
35g caster sugar
¼ tonka bean
Add the egg and mix until well emulsified.
50g egg
Add the almond meal, flour and salt and mix to combine.
60g almond meal
10g plain flour
¼ tsp salt
Lastly, add the spiced rum and mix to combine well.
20ml spiced rum or bourbon
Transfer to a piping bag. Refrigerate until use. Bring to room temperature before use.
For the soufflé mix:
Make the creme pat first: Add the milk and vanilla paste in a medium saucepan. Place over medium heat to heat until just about boiling.
180ml milk
½ tsp vanilla paste
Meanwhile, prepare your slurry. In a mixing bowl, whisk the egg yolks
and sugar together until combined. Add the cornflour and salt and whisk again
until well combined. Keep aside.
54g egg yolks
15g caster sugar
11g cornflour
pinch of salt
Once the milk is just about to boil, temper the slurry with half of the
hot milk and whisk until combined well. Return this back into the
remaining milk in the saucepan and cook out the pastry cream, whisking continuously, until you see bubbles.
Remove from heat and strain into a separate bowl. Emulsify using an immersion blender.
Cover the surface of the creme pat with cling wrap and refrigerate until completely cooled down or until use.
Assembly:
Remove the frangipane from the refrigerator and leave it on your countertop to bring to room temperature.
Preheat oven to 180°C (fan-forced) or 190°C (deck-oven).
Grease 4x mini casseroles/ 6” ramekins with butter. Sprinkle with sugar and rotate the casseroles to coat completely with the sugar. Tap out the excess sugar. We want a very thin layer of sugar here.
Spoon 35-40g of berry coulis into each of the casserole and spread into an even layer using a spoon.
Pipe 50g of frangipane into each casserole. Sprinkle with chopped hazelnuts (reserve 15g for later).
35g roasted hazelnuts, chopped
Bake at 180°C for 10-12 mins or until light golden brown in colour. Allow to cool.
In the bowl of a stand mixer, fitted with a whisk attachment, add the egg whites and sugar. Whisk at medium high speed until the meringue reaches stiff peaks. Do not over-whip.
65g egg whites
50g caster sugar
Meanwhile, weigh out 160g of the cooled creme pat in a bowl. Use a spatula to loosen the creme pat until smooth. Keep aside.
Once the meringue is ready, gently fold the meringue into the creme pat in two additions.
Spoon the soufflé mix into the casseroles, almost to the top. Sprinkle with chopped hazelnuts and dust a little icing sugar on top.
15g roasted hazelnuts, chopped
Bake at 180°C for 12-14 minutes or until well risen and golden brown on top. Carefully remove from the oven and serve immediately. Tip: for best experience- serve with a scoop of vanilla ice cream on the side. Enjoy!
