“Grand Marnier Soufflé”
Grand Marnier Soufflé Recipe
Serves 4
Grand Marnier. The sublime, orange-scented liqueur from Neauphle-le-Chateau, near Paris, is the quintessential expression of the grandeur of the Belle-Epoque. And Grand Marnier soufflé is its highest (LITERALLY!) compliment. This towering cloud of with a subtle cognac and orange perfume will impress anyone who tries it. Just take an 8 year old’s word for it. It’s a masterpiece dessert.
INGREDIENTS:
For the Soufflé
4 Large eggs
3 Tbs of all purpose flour
3/4 cup of milk
3Tbs of Grand Marnier
3Tbs of unsalted butter, softened.
1/2 cup of sugar
1/4tsp of salt
1/2tsp of orange zest
For the Crème Anglaise Sauce
3 egg yolks
1 1/2 cups of heavy cream
1/2 cup of sugar
1/2 tsp of vanilla extract
1 tsp of Grand Marnier
Also:
4 medium ramekins
extra softened butter
3tbs of sugar
STEPS:
Prep the Ramekins:
Using a small brush, thoroughly brush the entire interior of each ramekin. Make sure to get into each nook and cranny. Be sure to also brush the rim.
Once fully buttered, take your brush and make gently upward strokes along the walls of the ramekin. These “flutes” encourage the soufflé to rise better.
Place the 3Tbs of sugar in one ramekin and fully coat the interior. Pour the excess into the second ramekin and repeat until all ramekins are fully coated.
Set aside
Make the Crème Anglaise
Whisk the 3 egg yolks and the 1/4 cup of sugar together in a heatproof (stainless, glass, ceramic) mixing bowl until very pale and thick. This is called blanchir, and the the goal is for the mixture to be thick enough that it leaves a trace for a few seconds when drizzled back into the bowl.
Bring the cream and the other 1/4 cup of sugar to a boil in a saucepan. Remove from the heat.
Ladle a few spoonfuls of the cream into the egg yolks and whisk.
Ladle a few more spoonfuls of the cream into the egg yolks and whisk again. This brings the yolks up to temperature without curdling.
Add the rest of the cream and whisk thoroughly.
Add the vanilla and Grand Marnier.
Rinse out the sauce pan you used to boil the cream and add about about 1/2 cup of water to the pan.
Place the pan with the water over medium heat, and place the mixing bowl on top of the pan. This is a makeshift double boiler, and this is how you cook your crème anglaise.
Whisk the mixture frequently for 10-12 minutes until quite thick. A way to test thickness is with the back of a spoon. Dip the spoon in the sauce and then drag your finger over the back of the spoon. Where you dragged your finger should leave a trace without filling back in.
Turn off the heat, cover the sauce to prevent a film from forming, and set aside until ready to use. If needed you can heat it back up over the double boiler.
Make the Base:
Preheat oven to 400ºF.
Separate the eggs, putting the yolks in one mixing bowl and the whites in a separate one. Set the whites aside until ready to assemble the soufflés.
Using your hands, combine the softened butter and the flour into a paste. This thick paste called beurre manié will thicken your base. Set aside.
Bring the milk, grated orange zest, salt and 1/4 cup of sugar to a boil.
Add the beurre manié and whisk until the lumps have disappeared. Return to a boil for one minute then remove from heat.
Allow to cool for 5 minutes.
Whisk in the four yolks and the Grand Marnier.
Set aside.
Whisk the Egg Whites:
Using powerful forearms or a stand mixer, whisk the four egg whites until foamy.
Add the remaining 1/4 cup of sugar and whisk to stiff peaks.
Assembly.:
Transfer about 1/3 of the egg white mixture to the mixing bowl with the base. Vigorously whisk together to lighten up the base.
Add another 1/3 of the egg white mixture and gently fold into the base.
Add the remaining 1/3 of the egg white mixture and gently fold into the base.
Divide the soufflé mixture among the four ramekins.
Using the back of a spoon or a knife, level off each ramekin.
Take your index finger and make a small moat in the soufflé mixture using the interior circumference of the ramekin as a guide. This discourages the soufflé from toppling over.
Place in the 400ºF oven for five minutes.
Lower the the heat to 350ºF, and cook for an additional 10-12 minutes.
Serve immediately.