Recipe Manuscript

Petits Soufflés À La Fleur D'Oranger Pralinée

Name: Petits Soufflés À La Fleur D'Oranger Pralinée
Prep time: PTPT20M
Cook time: PTPT25M
Yield: 20
Cuisine: European
Ingredients: 450g caster sugar (sifted); 2 egg whites; 30g orange blossom praline (or substitute: 15g candied orange peel + 15g finely crushed praline or caramelized nuts); beeswax (for greasing, or substitute: baking parchment)

"Little Orange Blossom Praline Soufflés"

1836

From the treasured pages of Le pâtissier national et universel

Written by Belon, chef pâtissier de monseigneur le cardinal de C...

Age of Gastronomy (1800 - 1900)European Beginner Dessert Snack

Petits Soufflés À La Fleur D'Oranger Pralinée

Original Recipe • 1836

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Petits Soufflés À La Fleur D'Oranger Pralinée

"Mettez dans une terrine une livre de sucre en poudre tamisé, deux blancs d'œufs et une once de fleur d'oranger pralinée. Travaillez la pâte, faites-en une abaisse d'une ligne et demie d'épaisseur, et divisez-la avec un emporte-pièce de la forme qui vous conviendra; posez vos petits soufflés sur une plaque légèrement enduite de cire vierge, et faites cuire au four doux."

English Translation

"Little orange blossom praline soufflés. Put into a bowl one pound of sifted powdered sugar, two egg whites, and one ounce of orange blossom praline. Work the dough, roll it out to a thickness of one and a half lines, and cut it with a cookie cutter into the shape you like; place your little soufflés on a tray lightly coated with virgin wax, and bake in a gentle oven."

Note on the Original Text

Historical recipes like this rarely specified precise times or temperatures, assuming readers understood the visual cues of texture and color. Measurements such as 'une livre' (a French pound, 489g) and 'une once' (about 30g) were standard. The term 'soufflé' here refers not to the airy baked custard we know today, but to a small, puffed pastry—shaped and baked until just set, reflecting the flexible, interchangeable culinary vocabulary of the era.

Modern Kitchen Interpretation

Recipe's Origin

Le pâtissier national et universel - Click to view recipe in book

Title

Le pâtissier national et universel (1836)

You can also click the book image above to peruse the original tome

Writer

Belon, chef pâtissier de monseigneur le cardinal de C...

Era

1836

Publisher

Impr. de Mme Huzard

Background

A delectable journey through the art of pastry, this 19th-century volume unveils modern inventions, secret techniques, and exquisite recipes from celebrated French and international pâtissiers—perfect for grand feasts, charming boutiques, and dainty petits fours.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe hails from early 19th-century Paris, published in 'Le pâtissier national et universel' in 1836—a comprehensive manual showcasing the evolving art of French and European pastry making. Attributed to chef Belon, once in service of a cardinal's household, it reflects innovations of its time: refined ingredients, the pursuit of delicate textures, and a penchant for floral flavors like orange blossom, suggestive of a high-society palate.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The pâtissier would have used a terrine (large earthenware mixing bowl) to blend sugar, egg whites, and praline by hand. Rolling and shaping were done with a wooden rolling pin and metal cutters for uniformity. Baking was carried out on metal trays brushed with virgin beeswax to prevent sticking, in a coal- or wood-fired oven kept at a gentle, regulated heat. No electrical appliances or nonstick materials—just skill, muscle, and a keen baker's eye.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

25 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb (16 oz) caster sugar (sifted)
2 egg whites
1 oz orange blossom praline (or substitute: 0.5 oz candied orange peel + 0.5 oz finely crushed praline or caramelized nuts)
beeswax (for greasing, or substitute: baking parchment)

Instructions

To make Petits soufflés à la fleur d'oranger pralinée in a modern kitchen, sift 1 pound (16 oz) of caster sugar into a large bowl.
Add 2 egg whites and 1 ounce (about 2 tablespoons) of orange blossom praline (if not available, use 0.5 ounce (1 tablespoon) chopped candied orange peel and 0.5 ounce (1 tablespoon) finely crushed praline).
Mix to form a smooth, pliable dough.
Roll out the dough to about 3/16 inch thickness.
Cut out shapes using a cookie cutter of your choice.
Lay the formed soufflés on a baking tray lightly greased with beeswax, or line with parchment for a modern equivalent.
Bake in a low oven (250°F) until just set and barely golden, about 20–25 minutes.

Estimated Calories

60 per serving

Cooking Estimates

Preparing and rolling out the dough takes about 20 minutes. Baking in the oven takes another 20 to 25 minutes. Each petit soufflé has approximately 60 calories, and this recipe makes about 20 pieces.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.