📝 About This Recipe
The quintessential French dessert, this Grand Marnier Soufflé is a masterclass in elegance, offering a gravity-defying rise and a delicate, citrus-infused center. Originating from the fine dining rooms of Paris, it balances the rich, velvety texture of an orange-scented pastry cream with the ethereal lightness of whipped egg whites. Every spoonful delivers a warm, boozy embrace of cognac-based liqueur, making it the ultimate finale for a sophisticated dinner party.
🥗 Ingredients
For the Ramekins
- 2 tablespoons Unsalted butter (softened)
- 1/4 cup Granulated sugar (for coating the molds)
The Soufflé Base (Pastry Cream)
- 1 cup Whole milk
- 1/4 cup Granulated sugar (divided use)
- 4 large Egg yolks (at room temperature)
- 3 tablespoons All-purpose flour (sifted)
- 1/4 cup Grand Marnier liqueur (plus 1 tablespoon for extra punch)
- 1 tablespoon Orange zest (finely grated)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 pinch Salt (fine sea salt)
The Meringue
- 5 large Egg whites (completely free of any yolk)
- 1/4 teaspoon Cream of tartar (to stabilize the whites)
- 2 tablespoons Granulated sugar (superfine sugar works best)
For Garnish
- 1 tablespoon Confectioners' sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack. This ensures the soufflés receive immediate bottom heat for a better rise.
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2
Prepare four 6-ounce ramekins by brushing the insides with softened butter using upward vertical strokes. This 'guides' the soufflé to climb straight up. Coat the buttered surfaces with sugar, tapping out the excess.
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3
In a small saucepan, bring the milk and half of the sugar (2 tablespoons) to a gentle simmer over medium heat.
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4
While the milk heats, whisk the egg yolks with the remaining sugar and a pinch of salt in a medium bowl until pale and thick. Whisk in the sifted flour until smooth.
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5
Slowly temper the egg mixture by drizzling in half of the hot milk while whisking constantly. Pour the tempered mixture back into the saucepan with the remaining milk.
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6
Cook the pastry cream over medium heat, whisking vigorously, until it thickens and just begins to bubble. Remove from heat immediately.
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7
Stir in the Grand Marnier, orange zest, and vanilla extract. Transfer the base to a large bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool to lukewarm.
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8
In a perfectly clean metal or glass bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
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9
Gradually add the 2 tablespoons of sugar while continuing to beat on high speed until the whites are stiff and glossy, but not dry or grainy.
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10
Stir one-third of the egg whites into the lukewarm pastry cream base to lighten it. This doesn't need to be delicate; you are just loosening the base.
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11
Gently fold the remaining egg whites into the base using a rubber spatula. Use a 'cut and fold' motion—cut through the center, scrape the bottom, and fold over—until no white streaks remain. Do not overmix!
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12
Divide the batter evenly among the prepared ramekins, filling them to the brim. Smooth the tops with a flat spatula or palette knife.
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13
Run your thumb around the inside rim of each ramekin to create a small 'channel.' This helps the soufflé rise straight up like a top hat.
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14
Place the ramekins on the preheated baking sheet in the oven. Bake for 15-18 minutes until they 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
Dust quickly with confectioners' sugar and serve immediately while they are at their peak height.
💡 Chef's Tips
Always use room temperature eggs; the whites will achieve much better volume when whipped. Ensure your whisk and bowl are completely grease-free; even a drop of fat will prevent the egg whites from stiffening. When buttering the ramekins, the vertical brush strokes are a professional secret to help the batter 'climb' the walls evenly. If you prefer a firmer center, bake for the full 18 minutes; for a molten, saucy center, 15 minutes is usually perfect. Don't be afraid! Even if a soufflé falls slightly as it hits the table, the flavor remains spectacular.
🍽️ Serving Suggestions
Serve with a side of chilled Crème Anglaise to pour into the center of the soufflé at the table. Pair with a glass of chilled Sauternes or a small pour of Grand Marnier on the rocks. A few fresh raspberries or a segment of candied orange on the side provides a bright acidic contrast. For a truly decadent touch, serve with a dollop of chantilly cream infused with orange blossom water.