Hazelnut soufflés with candied orange

James Martin presents hazelnut soufflés served with a tuile biscuit cone filled with orange mousse for a magnificent dessert
By James Martin
Hazelnut soufflés with candied orange
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 50 minutes with cooling
  • Effort: hard


For the mousse

  • 200 ml double cream
  • 1 orange, juice only
  • 75 g hazelnut praline paste

For the tuile

  • 50 g butter
  • 1 egg white
  • 75 g plain flour
  • 75 g granulated sugar

For the hazelnut soufflé

  • 300 ml milk
  • 4 egg yolks
  • 25 g plain flour
  • 1 tbsp caster sugar, plus extra for dusting
  • 25 g hazelnut praline paste
  • 25 g unsalted butter, for greasing ramekins
  • 4 egg whites

For the candied orange peel

  • 2 oranges, peel only, thinly sliced
  • 1 orange, juice only
  • 25 g caster sugar


1. For the mousse: Squeeze the juice of the orange into the cream. Whisk the cream and, as it starts to firm, add a large spoonful of the hazelnut praline. Keep whisking the cream until it becomes firm and then add the remaining hazelnut praline and whisk until it is fully incorporated. Keep refrigerated until needed.

2. For the tuile: Preheat the oven to 200C/fan 180C/gas 6. Put the butter over a low heat until just melted. In a bowl, place the egg white, flour and sugar and then pour over the butter. Mix together, as the butter cools you will end up with a classic tuile mixture.

3. To make the cone shapes, take the lid of an old ice cream tub or a piece of cardboard and cut a stencil shape out that looks like a wide rectangle bent into a rainbow shape this is an open cone. On a non-stick matt, spread the mixture over the hole in the stencil and lift it off. Fill a small piping bag with the remaining tuile mixture and pipe small arches on the top of your cone, as in the picture. Then, pipe the base of your cone by making a small disc and piping a wavy line from the base for extra decoration. Place in the hot oven for 6 minutes.

4. When the tuiles have gone a light brown colour around the edges, remove the tray from the oven and whilst still hot shape the cones and leave to cool.

5. For the hazelnut soufflé: Preheat the oven to 180C/160C/gas 4. Pour the milk into a saucepan and place over a low heat.

6. Take the egg yolks and whisk together with the flour and sugar.

7. Once the milk has warmed through add it to the mixture.

8. Pour the mixture back into the saucepan and place back over the heat whilst constantly whisking. When the mixture has thickened slightly add the hazelnut praline. Whisk together and pour the mixture into a bowl and place in the refrigerator to cool.

9. Butter 4 ramekins with the butter, using your fingers to get into all of the corners and dust with the sugar.

10. Whisk the egg whites until they hold medium peaks. Fold half of the egg whites into the soufflé mixture, and then fold in the rest of the egg whites, be careful not to beat too much air out of the mixture.

11. Spoon the mixture into the ramekins. Use a spatula to level out the top of the soufflé, slightly doming the mixture. Then clean round the edge of the dish with your finger.

12. Put the soufflés in the preheated oven for 8 minutes.

13. For the candied orange peel: Take a saucepan, throw the orange peel in and add a little bit of water. Squeeze in the juice of one orange and the sugar and reduce the heat slightly and simmer until the liquid is syrupy. Spoon out onto non-stick baking paper and cool.

14. Heat the sugar until it forms a caramel and remove from the heat. Use the caramel as a glue to stick the tuile cones to the swirl bases. Drizzle the remaining back and forth onto a non-stick matt to make long sugar shards.

15. Place the tuile cone onto your serving plate and, using an ice cream scoop that has been warmed in hot water, scoop the mousse into the tuile cone. Spoon some of the candied orange onto the mousse. If you wish, you can peel an orange and cut out orange segments as a garnish around the cone.

16. Remove the soufflés from the oven and place directly onto the serving plate.

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