Liquor Soufflé - Grand Marnier Soufflé - How to - Recipe - Pastry Classes

Grand Marnier

🥗Healthier: orange juice

💰Cheaper: triple sec

Orange juice provides a fruity flavor while triple sec is a more affordable orange liqueur.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Butter the ramekins with soft butter, making sure to scrape it into the mold to help the soufflé rise straight.

Add sugar to the buttered ramekins, rolling it around to coat the inside and tapping out the excess sugar.

In a saucepan, heat milk and add vanilla, scraping the beans into the milk, and bring to a boil. Let it infuse for 5 minutes.

In a bowl, mix egg yolks with brown sugar until light yellow and pale.

Sift flour into the egg yolk and sugar mixture after mixing.

Once the milk is boiling, remove it from heat and temper the egg yolk mixture by adding a little milk to it, stirring to combine.

Return the tempered mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 3 minutes.

Remove from heat and stir in Grand Marnier to cool the mixture slightly before adding more egg yolks.

In a separate bowl, beat egg whites with a pinch of salt until fluffy, then gradually add sugar and continue beating until stiff peaks form.

Fold a small amount of the egg whites into the pastry cream to lighten it, then gently fold in the remaining egg whites without deflating them.

Fill the prepared ramekins with the soufflé mixture, being careful not to overfill.

Swirl the ramekins to smooth the tops without banging them, which could deflate the mixture.

Bake in a preheated oven at 375°F for 10-15 minutes until the tops feel dry and not shiny.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens