Article featured image
photo: Sifu Renka on Flickr

This Hazelnut Soufflé recipe hails from Auguste Escoffier’s 1903 opus Le Guide Culinaire, a trailblazer for cookbooks as we know them today. In order to make things more comprehensible and modern, we’ve added cooking time and temperature, details that were not originally included. We’re just glad he took the time to write down recipes, something that was unheard of in his time. Whip up a piece of culinary history and make this hazelnut soufflé from the genius himself.