Pastry cream Step 2
The pastry cream should be just warm, otherwise it might cook the egg. If the egg proteins have coagulated before baking in the oven, the soufflés won’t rise as high and will collapse faster.
Meringue Step 2
The soufflé can be prepared up to one hour ahead and kept in the refrigerator.
Step 3
For a professional look, run your finger around the ramekins to form a groove before baking the soufflés.
Change the flavour!
Instead of almond butter, you can use: • 30 ml (2 tablespoons) of hazelnut butter • 22 ml (1 1/2 tablespoons) orange liqueur (Grand Marnier or other) • 28 g (1 oz) melted chocolate with 15 ml (1 tablespoon) of water • 60 ml (1/4 cup) of fruit puree.
If desired, before serving, cut a hole in the center of the soufflé and fill it with custard, butterscotch sauce or chocolate sauce.
