Soufflé, the perfect French soufflé recipe with moist texture, Speculous biscuits and chocolate

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.

Prepare ramekins by buttering and sugaring them.

In a deep pot, add 250 milliliters of milk and 10 grams of vanilla sugar, and bring to a light gentle boil.

In a separate bowl, whisk together 5 egg yolks and 40 grams of sugar until lighter in color.

Slowly add 40 grams of flour to the egg yolk mixture, stirring to avoid lumps.

Once the milk is boiling, remove it from heat and gradually add a small spoon of the milk to the egg yolk mixture, mixing well.

After incorporating half of the milk, add the egg yolk mixture back into the pot with the remaining milk and cook on medium heat, stirring constantly for about 4 minutes until thickened.

Once thickened, transfer the cream patisserie to a bowl and let it cool.

In another bowl, beat 4 egg whites with a pinch of salt, starting slow, then gradually adding 40 grams of sugar one spoon at a time until stiff peaks form.

Fold one third of the meringue into the cooled cream patisserie, then gradually fold in the remaining meringue spoon by spoon.

Add 40 milliliters of Grand Marnier to the speculus biscuits and mix well.

Spoon some of the mixture into the bottom of the prepared ramekins, then add the chunks of speculus biscuits generously.

Top with the remaining soufflé mixture until the ramekins are filled appropriately.

Bake in a preheated oven at 190°C for about 10 to 12 minutes until puffed up and golden.

Remove from the oven and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens