A tasty breakfast treat by Nick Munier


  • 2 tblsp creme patissiere (recipe below)
  • 1 tblsp cointreau
  • 4 egg whites
  • 100 g caster sugar
  • 25 g butter
  • 3 halves poached pears
  • 60 ml pear puree
  • 1 tsp Cointreau
  • 6 egg yolks
  • 100 g sugar
  • 600 ml milk
  • 1 vanilla pod
  • 12 g plain flour
  • 12 g corn flour


  • To make the Crème Patissiere whisk the egg yolks and sugar until slightly white, add the sugar and flour bit by bit and whisk until it is all completely dissolved.
  • Boil the milk and vanilla pod and gradually add the egg mixture to the milk.
  • Put onto a high heat and stir until it thickens, once this is done transfer the custard to a cold bowl and put into the fridge to cool down.
  • You can use crème patissiere or normal custard for this recipe. Crème patissiere is a French Pastry Cream.
  • Preheat your oven to 180 degrees. Brush a 10cm (diameter) oven proof pan thoroughly with butter and place it in the oven for 5 minutes until it is red hot.
  • Put the crème patissiere and cointeau in a round bottomed bowl and whisk together.
  • Put the egg whites in another bowl and whisk to soft peaks, add the sugar gradually, whisking in until the mixture is stiff.
  • Add a quarter of the whipped egg white to creme patissiere and whisk together.
  • Carefully fold in the remaining egg white.
  • At this stage bring the pan out of the oven and butter it again using a pastry brush. Place the soufflé mix in the pan and fill it up to the rim.
  • Knock the bottom of the tin slightly on the stove, then place in the oven for 3 minutes or until nicely browned.
  • Poach your pears in cointreau, water and sugar syrup in advance. I’m using tinned pears and like to include the juice from the tin.
  • Make your pear puree in advance by boiling down some ripe pears in sugar and water, adding some cointreau and putting them through a sieve.
  • You can gently reheat both the poached pears and puree while the soufflé is cooking.
  • To serve, pour the warm pear puree on to a plate and garnish the edges with the poached pears.
  • Take the soufflé out of the pan, and turn out with the smooth side up on the centre of the plate. Serve immediately.

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