Escoffiers Hazelnut Souffle

• 1/2 cup milk
• 1 1/4 ounce sugar
• 1 tablespoon flour
• 1/3 ounce butter
• 2 egg yolks
• 3 egg whites, stiffly beaten
• 2 ounces hazelnut praline
• 1 pound 2 ounces sugar
• 1 pound 2 ounces hazelnuts, very dry

1. Melt the sugar very slowly in a pot and cook it to a light caramel color.
2. Mix in the hazelnuts.
3. Pour onto an oiled marble slab and allow to go cold.
4. Crush in a mortar, then pass through a fine sieve; keep in a tightly closed container in a dry place.

milk, sugar, flour, butter, egg yolks, egg whites, hazelnut praline, sugar, hazelnuts

Taken from www.foodrepublic.com/recipes/escoffiers-hazelnut-souffle-recipe/ (may not work)