30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
The Governor's Grand Marnier Soufflé
The Governor's Grand Marnier Soufflé
The Governor's Grand Marnier Soufflé
⏱1h 5m
👥6
🔥300 cal
Medium
🍽️Holiday
An enhanced version of the classic soufflé, featuring higher-quality ingredients and a more nuanced flavor profile. Uses a pastry brush for more even ramekin buttering.
An enhanced version of the classic soufflé, featuring higher-quality ingredients and a more nuanced flavor profile. Uses a pastry brush for more even ramekin buttering.
Preheat oven to 375°F (190°C). Thoroughly butter and granulated sugar six ramekins using a pastry brush for even coating.
Melt Butter from Soufflé Base over medium heat. Whisk in Flour and cook for 2-3 minutes to make a light roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook for 6-7 minutes, or until thickened. Stir in Fleur de sel and freshly grated Nutmeg.
Remove from heat and let cool slightly. Whisk in Egg yolks one at a time. Stir in Grand Marnier.
In a clean, dry bowl, beat Egg whites from Flavor & Meringue with Cream of tartar until soft peaks form. Gradually add Granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold 1/3 of the meringue into the yolk mixture to lighten it. Then, gently fold in the remaining meringue until just combined. Do not overmix.
Divide the mixture evenly among the prepared ramekins. Run your thumb around the inside edge of each ramekin to create a 'hat'.
Bake for 22-27 minutes, or until puffed and golden brown. Dust with Powdered sugar and serve immediately.
Ingredients
6
1/4 cup60 mLButter-European style unsalted
1/4 cup30 gAll-purpose flour
1 1/2 cups360 mLMilk-whole
1/4 tsp1.25 mLFleur de sel
PinchN/ANutmeg-freshly grated
4N/AEgg yolks-large
3 tbsp45 mLGrand Marnier-Louis XIII
6N/AEgg whites-large
1/4 tsp1.25 mLCream of tartar
1/3 cup65 gGranulated sugar
Powdered sugarN/A-for dusting
Equipment
6 ramekins
Whisk
Saucepan
Mixer
Pastry brush
Instructions
Preheat oven to 375°F (190°C). Thoroughly butter and granulated sugar six ramekins using a pastry brush for even coating.
Melt Butter from Soufflé Base over medium heat. Whisk in Flour and cook for 2-3 minutes to make a light roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook for 6-7 minutes, or until thickened. Stir in Fleur de sel and freshly grated Nutmeg.
Remove from heat and let cool slightly. Whisk in Egg yolks one at a time. Stir in Grand Marnier.
In a clean, dry bowl, beat Egg whites from Flavor & Meringue with Cream of tartar until soft peaks form. Gradually add Granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold 1/3 of the meringue into the yolk mixture to lighten it. Then, gently fold in the remaining meringue until just combined. Do not overmix.
Divide the mixture evenly among the prepared ramekins. Run your thumb around the inside edge of each ramekin to create a 'hat'.
Bake for 22-27 minutes, or until puffed and golden brown. Dust with Powdered sugar and serve immediately.
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