Grand Marnier Souffle Recipe Julia Child Recipes

Jacques Pépin's Grand Marnier Soufflé Recipe Food

WebAug 2, 2023 · Make the soufflé: Preheat oven to 375°F with oven rack in lower third of oven. Stir together granulated sugar and flour in a small …

Rating: 5/5(3)
1. Preheat oven to 375°F with oven rack in lower third of oven. Stir together granulated sugar and flour in a small bowl; set aside. Cut a 24- x 12-inch piece of parchment paper; fold lengthwise 3 times (letter- style). Wrap paper around outside top of a 1-quart soufflé dish to form a collar extending 2 inches above rim; secure tightly with string or tape. Rub inside of soufflé dish and parchment collar with butter. Dust with sugar mixture, shaking out excess. Chill dish at least 15 minutes.
2. Stir together crème pâtissière, Grand Marnier, and orange zest in a large bowl. Beat egg whites in bowl of a heavy-duty stand mixer on medium speed until glossy and stiff peaks form, about 4 minutes. Whisk about one-third of egg whites into crème pâtissière mixture until well incorporated. Gently fold in remaining egg whites until just incorporated. Pour mixture into prepared dish. Place dish on a rimmed baking sheet, and bake in preheated oven until soufflé is puffed and golden brown, 40 to 45 minutes. Sprinkle with powdered sugar. Serve immediately.

Preview

See Also: Food RecipesShow details

Grand Marnier Soufflé Recipe Canal House Food …

WebJun 28, 2019 · Increase to high speed and whip until stiff, but not dry, peaks form.To the flour mixture, whisk in the egg yolks, one at a time, whisking …

1. Set an oven rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 4-cup souffle dish (the souffle won't rise as tall if using a larger dish) with 1 tbsp of the butter and dust it with granulated sugar, tapping out any excess. Prepare a collar for the souffle dish by buttering one side of a long 4-inch-wide strip of parchment paper with 1 tbsp butter, then dust it with some granulated sugar. Wrap the prepared side of the parchment paper around the outside of the souffle dish and tie it in place with kitchen string. It should rise above the rim of the dish by about 3 inches. Set the dish aside.
2. In a medium, heavy-bottomed saucepan, mix the orange rind with 7 tbsp of the granulated sugar, off the heat. Stir in the flour. Add the milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook until thick, about a minute.
3. Continue to cook over medium heat until the mixture has thickened. Remove from the heat.
4. In a standing mixer fitted with a balloon whisk attachment, whip the egg whites and pinch of salt on low speed, to form small bubbles. Gradually increase to medium speed, and add the remaining 1 tablespoon of sugar. Increase to high speed and whip until stiff, but not dry, peaks form.To the flour mixture, whisk in the egg yolks, one at a time, whisking well after each addition.

Preview

See Also: Food RecipesShow details

Grand Marnier Soufflé; A Romantic Dessert For Two

WebSlowly whisk in warmed milk to egg mixture for one minute. Then whisk in Grand Marnier and vanilla extract and set aside. Beat two egg whites in …

1. Preheat oven to 400 degrees Fahrenheight.Coat the bottom and sides of two 8 ounce ramekins with 1 Tablespoon of cold butter. Once coated then add 1 Tablespoon of granulated sugar to the first ramekin to dust entire bowl. Then pour the sugar into the other ramekin and dust that one too. Discard the remainder of the sugar.In a small sauce pan slightly warm milk over medium heat.
2. In a small bowl combine two egg yolks, 2 Tablespoons granulated sugar, flour, and orange zest until smooth. Slowly whisk in warmed milk to egg mixture for one minute. Then whisk in Grand Marnier and vanilla extract and set aside.
3. Beat two egg whites in a small bowl until soft peaks form. Add 2 Tablespoons granulated sugar and continue beating until stiff peaks form.
4. Gently fold in half of the stiff egg whites to the yolk mixture. Then fold in remaining egg whites.Divide mixture evenly into the two prepared ramekins and bake for 16 minutes.Carefully remove ramekins from oven, dust with powdered sugar and serve immediately.Note: Many times the Grand Marnier Soufflé is served drizzled with a French custard vanilla sauce known as crème anglaise (recipe to come) and/or a raspberry sauce. Currently my raspberry sauce recipe can be located with my key lime pie or my cheesecake recipe.

Preview

See Also: Dessert RecipesShow details