- 300 g cream and walnut turrón.
- 150 g butter.
- 200 gr sugar.
- 14 egg yolks.
- 6 egg whites.
- Melt the turrón in a bain-marie. Add the softened butter and remove from the heat, without letting it cool. Put the egg yolks in a mixer and beat them slowly. Add the sugar and the previously prepared turrón cream. Beat the egg whites until stiff and mix them well with the previous mixture. Pour into buttered soufflé moulds and refrigerate for 2 hours.
- Heat the oven to 220° C and place in the moulds for 8 minutes. When the pastry overflows the mould by 2 cm, serve the soufflés, which can be flambéed with liqueur just before serving.