How To make Souffle Grand Marnier
2 c MILK
2 tb SWEET BUTTER
1/2 c SUGAR
6 ea EGGS SEPARATED
3/4 c FLOUR
6 tb GRAND MARNIER LIQUER
Heat milk and butter to a boiling point. Mix egg yolks and sugar. Add flour. Mix again. Add a little hot milk mixture to egg yolk mixture. Cook and stir over medium heat until thickened but do not let boil. Remove from heat and add Grand Marnier. Beat egg whites until stiff but not dry. Fold into yolk-milk mixture slowly and carefully. Pour into buttered 2 quart souffle
dish. Bake at 350 degrees F for 30-35 minutes and serve immediately.
How To make Souffle Grand Marnier's Videos
Comment faire un soufflé au Grand Marnier
Chef de cuisine expatriée à Barcelone, addict de cuisine fait maison je viens partager mes recettes et mes astuces de chef.
Réaliser un soufflé paraît compliqué, mais c'est assez facile à faire et trés rapide, je vais vous donner quelques astuces pour ne plus jamais le râter.
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Ingrédients pour 3 soufflés
3 oeufs
19 ml Grand Marnier
75 gr beurre
un peu de beurre
sucre glace
Beurrez les moules à soufflé dans le sens de la hauteur à l'aide d'un pinceau.
Sucrez les moules.
Montez les blancs en neige avec 25 gr de sucre à vitesse moyenne puis serrez les blancs avec le reste du sucre .
Dans un cul-de-poule, mélangez les jaunes d'oeufs et le Grand Marnier. Incorporez une partie des blancs montés aux jaunes puis incorporez ce mélange dans le reste des blancs montés à l'aide d'une maryse an allant bien au fond de la cuve.
Une fois le mélange homogéne, versez-le délicatement dans les moules. Remplissez à ras puis lissez le bord du moule à l'aide de votre pouce.
Faire cuire au four à 170 degrés pendant 10 minutes.
Au moment de servir soupoudrez de sucre glace.
Julia Child makes Grand Marnier souffle
How to master Escoffier's Grand Marnier soufflé at home (comprehensive tutorial)
Learn how to master the making of an Escoffier style Grand Marnier soufflé at home with this comprehensive video recipe tutorial. This is the classic authentic version.
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0:00 Intro
0:50 All about soufflé
02:40 Recipe tutorial
17:55 Tasting
INGREDIENTS:
For the pastry cream:
3 egg yolks (2+1)
Important note: the first 2 egg yolks to mix with the sugar should weigh together 40 grams / 1.4 oz. if the 2 egg yolks you use weigh less then 40 grams together then you need to reduce the flour amount to 30 grams /1 oz
50 grams /1.7 oz sugar
35 grams /1.2 oz plain flour
half a vanilla bean (seeds scrapped )
250ml / 8.5 fluid oz whole milk /full cream milk
1 tablespoon grand Marnier (cognac and orange liqueur)
For the meringue:
130 grams /4.5 oz of egg whites (depending on the size of your eggs you may need to have the white from 4 eggs)
20 grams granulated white sugar
1 pinch of salt
for the garnish:
2 or 3 sponge biscuits
3 tablespoons grand marnier liqueur
video link :
for the ramequins: (the one I used are 9 cm /3.5 inch diameter and 4.5 cm /1.7 inch deep)
melted butter
granulated fine white sugar
Cookware and utensils: (Affiliates links)
4 individual ramequins or one large one
Pastry brush
1 or 2 mixing bowls:
1 saucepan
1 fine mesh sieve
Electric stand or hand mixer
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
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Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Le repertoire de la cuisine (in english):
World atlas of wine:
Vanilla Soufflé
These vanilla souffles are simply out of this world. So fluffy with a mousse like texture, almost melting in your mouth, light and airy and full of vanilla flavor. Such an amazing way of finishing your lunch or dinner.
#vanillasouffle
To print the recipe check the full recipe on my blog:
Ingredients
Makes 4 servings
4 large eggs, separated
1 1/4 cup (300ml) milk
5 tbsp (50g) flour
3 tbsp (45g) sugar, for egg yolks
2 tsp (10g) vanilla extract
1/4 tsp (1g) salt
3 tbsp (45g) sugar, for egg whites
For coating the ramekins
softened butter and sugar
Topping
powdered sugar
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How to Make the Best Souffle! | Grand Marnier Souffle Recipe
How to Make the Best Souffle! | Grand Marnier Souffle Recipe
5-star quality! The cloud-like texture and orange hints inside this delicate treat, a Grand Marnier Souffle should be reserved for those special nights!
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#souffle #grandmarnier #chefviccuisine #chefvic
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INGREDIENTS
~Base~
1 cup (240mL) whole milk
1 tbsp (15mL) pure vanilla extract with seeds
Large pinch of Kosher salt
3 large egg yolks
1⁄4 cup (50g) granulated white sugar
1⁄4 cup (30g) all-purpose flour
1 tsp (2g) freshly grated orange zest
1 tbsp (15mL) Grand Marnier liqueur
~Meringue~
5 large egg whites
Large Pinch of Cream of Tartar
2 tbsp (25g) granulated white sugar
~Ramekins~
Unsalted butter, melted
Granulated White Sugar
~Garnishment~
Sifted Powdered Sugar
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TIMESTAMPS
0:00 Intro
0:39 Ingredients & Method
8:34 Results
9:54 Outro
The Chef's Kitchen - Grand Marnier Souffle
Cooking tips and techniques from the nation's finest chefs. Chef Jonathan Cartwright of the White Barn Inn in Kennebunk Beach Maine makes a Grand Marnier Souffle with a Blood Orange Sorbet.
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