📝 About This Recipe
A quintessential masterpiece of French pastry, the Grand Marnier Soufflé is a gravity-defying marvel that balances a velvety citrus-infused pastry cream with the ethereal lightness of whipped egg whites. This classic dessert captures the sophisticated essence of the Belle Époque, offering a delicate orange aroma and a warm, molten center that melts on the tongue. Mastering this dish is a rite of passage for any aspiring chef, promising a dramatic and luxurious finale to any gourmet dinner party.
🥗 Ingredients
For the Ramekins
- 2 tablespoons Unsalted butter (softened, for coating)
- 1/4 cup Granulated sugar (for coating the ramekins)
The Soufflé Base (Crème Pâtissière)
- 1 cup Whole milk
- 3 large Egg yolks (at room temperature)
- 1/4 cup Granulated sugar
- 2 tablespoons All-purpose flour (sifted)
- 1/4 cup Grand Marnier liqueur (plus extra for a final splash)
- 1 tablespoon Orange zest (finely grated from an organic orange)
- 1/2 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1 pinch Salt (fine sea salt)
The Meringue
- 5 large Egg whites (carefully separated, no yolks)
- 1/4 teaspoon Cream of tartar (helps stabilize the whites)
- 2 tablespoons Granulated sugar (to be added gradually)
Garnish
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and position the rack in the lower third of the oven. This ensures the soufflé has room to rise upward.
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2
Prepare four 6-ounce (175ml) ramekins by brushing the insides with softened butter using upward vertical strokes. This 'guides' the soufflé to rise straight up.
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3
Coat the buttered ramekins with granulated sugar, tapping out the excess. Place the prepared ramekins on a baking sheet and set aside in the refrigerator.
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4
In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not let it boil over.
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5
While the milk heats, whisk the 3 egg yolks and 1/4 cup sugar in a bowl until pale and slightly thickened. Whisk in the flour and salt until smooth.
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6
Temper the eggs by slowly pouring half of the hot milk into the yolk mixture while whisking constantly. Pour the tempered mixture back into the saucepan with the remaining milk.
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7
Cook the pastry cream over medium heat, whisking vigorously for 2-3 minutes until it thickens into a heavy custard. Remove from heat.
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8
Stir in the Grand Marnier, orange zest, and vanilla paste. Transfer the base to a large bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool slightly.
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9
In a clean, grease-free bowl, beat the 5 egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the 2 tablespoons of sugar and increase speed to high until stiff, glossy peaks form.
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10
Whisk a third of the egg whites into the warm pastry cream base to lighten it. This doesn't need to be perfect; it prepares the base for the rest.
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11
Gently fold the remaining egg whites into the base using a rubber spatula. Use a 'cut and fold' motion to preserve the air bubbles—do not overmix!
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12
Divide the batter among the ramekins, filling them to the brim. Smooth the tops with a palette knife so they are perfectly flat.
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13
Run your thumb around the inner rim of each ramekin to create a small 'channel.' This helps the soufflé rise without sticking to the edges.
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14
Bake for 15-18 minutes until the soufflés have risen significantly and the tops are golden brown. Do not open the oven door during the first 12 minutes!
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15
Remove from the oven, dust immediately with powdered sugar, and serve instantly before the air cools and the soufflé collapses.
💡 Chef's Tips
Ensure your mixing bowl for the egg whites is perfectly clean; even a speck of fat or yolk will prevent them from reaching full volume. Use high-quality Grand Marnier; its cognac base provides a depth that standard triple sec lacks. If the pastry cream is too cold, the egg whites will be harder to fold in; it should be slightly warm to the touch. Avoid opening the oven door during baking, as the sudden drop in temperature can cause the delicate structure to fall. For an extra touch, use a knife to poke a small hole in the center of the finished soufflé at the table and pour in a teaspoon of extra Grand Marnier.
🍽️ Serving Suggestions
Serve with a side of Crème Anglaise (vanilla custard sauce) to pour into the center. Pair with a chilled glass of Muscat de Beaumes-de-Venise or a Grand Marnier-based cocktail. A small dollop of lightly sweetened whipped cream on the side adds a lovely temperature contrast. Fresh raspberries or orange segments macerated in sugar and liqueur make a bright, acidic accompaniment.