TABELIAAUTHENTIC RECIPE
Soufflé au Grand MarnierGrand Marnier Soufflé
- Total
- 39 min
- Difficulty
- ★★★☆☆
- Serves
- 4 servings
- Prep 25 min
- Cook 14 min
Heat milk and sugar, thicken with flour and flavor with orange zest and Grand Marnier. Add egg yolks and butter, then fold in stiffly beaten egg whites. Bake in small buttered, sugar-coated molds, dust with powdered sugar shortly before the end and bring to the table immediately while risen.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
100Authenticity- Whole milk100 mlReserve 2 tablespoons to mix with the flour.
- Granulated sugar55 g35g for the batter; 20g for coating the molds.
- Cake flour15 g1 level tablespoon.
- Unsalted butter20 g10g for the batter; 10g, softened, for the molds.
- Eggs3 eggsUse 2 yolks and 3 whites; the remaining 1 yolk is not used. Choose fresh eggs.
- Grated orange zest1 orangeFrom 1 unwaxed orange; avoid the white pith.
- Grand Marnier30 ml
- Powdered sugar10 g
Method
Butter and sugar the molds; preheat the oven
- 1 Brush the insides of 4 heatproof molds, about 9cm wide and 5cm high, with 10g softened unsalted butter, working from the base toward the rim.
- 2 Add 20g granulated sugar to the molds and rotate to coat the insides, then tip out the excess. Refrigerate the molds.
- 3 Preheat the oven to 200°C (392°F). Grate the orange zest and separate the eggs to obtain 2 yolks and 3 whites.
Ready when
Continue when butter and sugar coat the insides evenly up to the rims.
Caution
An unbuttered rim can catch the batter and prevent it from rising straight.
Boil the milk and sugar; add the flour mixed with cold milk and cook for 2 minutes
- 1 In a small bowl, mix 2 tablespoons milk with 15g cake flour until smooth.
- 2 Put the remaining milk, 35g granulated sugar and the orange zest in a small saucepan and bring to a boil over medium heat.
- 3 Add the flour mixture and cook for 2 minutes, stirring with a whisk, then remove from the heat.
Ready when
Continue when the mixture is smooth and thick enough for the whisk to leave a faint trail.
Add butter, yolks and Grand Marnier off the heat, then fold in the whites
- 1 Melt 10g unsalted butter into the mixture. Beat in 2 yolks, 1 at a time, then add 30ml Grand Marnier.
- 2 In a clean bowl, beat 3 egg whites until stiff peaks stand upright.
- 3 Stir 1/4 of the whites into the base to loosen it, then fold in the rest with a rubber spatula, lifting from the bottom without deflating the foam.
Ready when
Continue when almost no white streaks remain and the batter is uniformly airy.
Caution
Overmixing the whites collapses the foam and prevents the soufflés from rising.
Fill the molds 3/4 full; bake at 200°C for 12 minutes and dust with sugar
- 1 Fill the molds to 3/4 of their height, smooth the surfaces and run a thumb around the inner rim to make a groove.
- 2 Place on a baking sheet and bake at 200°C (392°F) for 10 minutes. Quickly open the oven, dust with 10g powdered sugar, close immediately and bake for another 2 minutes.
Ready when
The soufflés are ready when they rise straight above the rims and their tops are golden. Serve immediately.
Caution
A substantial amount of alcohol remains from the Grand Marnier. Do not serve to children, pregnant people, people sensitive to alcohol, or anyone who will drive.
About this dish
In 1880, the Marnier-Lapostolle family made an orange-and-cognac liqueur at Neauphle-le-Château, near Paris. It was first named Curaçao Marnier. Their friend, the hotelier César Ritz, is said to have suggested the name Grand Marnier.
In his 1814 cookery book, the chef Beauvilliers is said to have advised pressing a risen soufflé gently with a finger: when it offered a little resistance, it was ready and should be served before it sank. Those few minutes after baking matter for a sweet soufflé, too.
On the rue du Mont-Thabor in Paris, a restaurant has specialized in soufflés since 1961. Its Grand Marnier soufflé is reportedly brought with a bottle, allowing diners to pour the liqueur themselves.
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