📝 About This Recipe
A crown jewel of French pastry, this Soufflé au Grand Marnier is the epitome of elegance, rising majestically above its porcelain ramekin. It balances the delicate, airy texture of whipped egg whites with a rich Crème Pâtissière base infused with the sophisticated citrus and cognac notes of Grand Marnier. This classic dessert offers a dramatic tableside presentation and a melt-in-your-mouth experience that has defined fine dining for generations.
🥗 Ingredients
For the Ramekins
- 2 tablespoons Unsalted butter (softened)
- 1/4 cup Granulated sugar (for coating)
The Soufflé Base (Crème Pâtissière)
- 1 cup Whole milk
- 1/4 cup Granulated sugar (divided)
- 3 large Egg yolks (at room temperature)
- 2 tablespoons All-purpose flour (sifted)
- 1 tablespoon Cornstarch (sifted)
- 1/4 cup Grand Marnier liqueur (high quality)
- 1 tablespoon Orange zest (finely grated)
- 1/2 teaspoon Vanilla bean paste
The Meringue
- 5 large Egg whites (at room temperature, strictly no yolk)
- 1/4 teaspoon Cream of tartar
- 2 tablespoons Granulated sugar
Garnish
- 1 tablespoon Confectioners' sugar (for dusting)
- 4 pieces Fresh mint sprigs (optional)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat up.
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2
Prepare four 6-ounce ramekins by brushing the insides with softened butter using upward vertical strokes. This 'trains' the soufflé to rise straight up. Coat the butter with granulated sugar, tapping out any 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
In a medium bowl, whisk the egg yolks with the remaining 2 tablespoons of sugar until pale and slightly thickened. Whisk in the flour and cornstarch until smooth.
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5
Slowly temper the egg mixture by pouring in a small amount of the hot milk while whisking constantly. Gradually add the rest of the milk, then return the entire mixture to the saucepan.
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6
Cook over medium heat, whisking vigorously until the pastry cream thickens and just begins to bubble. Remove from heat immediately.
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7
Whisk in the Grand Marnier, orange zest, and vanilla bean paste. Transfer the base to a large bowl, cover with plastic wrap (touching the surface), and let it cool to lukewarm.
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8
In a clean, grease-free metal 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 form stiff, glossy peaks that stand upright.
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10
Stir one-quarter of the egg whites into the lukewarm Grand Marnier base to lighten it. Then, using a rubber spatula, gently fold in the remaining whites in two additions until no white streaks remain, being careful not to deflate the air.
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11
Divide the batter evenly among the prepared ramekins, filling them to the very top. Smooth the tops with a palette knife or offset spatula.
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12
Run your thumb around the inside rim of each ramekin to create a small 'channel.' This helps the soufflé rise evenly without sticking to the edges.
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13
Place the ramekins on the preheated baking sheet in the oven. Bake for 15-18 minutes until well-risen and the tops are golden brown. Do not open the oven door during baking!
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14
Remove from the oven, dust immediately with confectioners' sugar, and serve at once before the delicate structure subsides.
💡 Chef's Tips
Ensure your mixing bowl for egg whites is perfectly clean; even a drop of fat will prevent them from reaching full volume. Always use vertical brush strokes when buttering the ramekins to encourage a straight, tall rise. For the best flavor, use a high-quality VSOP-based Grand Marnier rather than a generic triple sec. If the base is too cold, the egg whites will be difficult to fold in; if it's too hot, they will melt. Aim for slightly above room temperature. Avoid opening the oven door at all costs during the first 12 minutes to prevent the soufflés from collapsing.
🍽️ Serving Suggestions
Serve with a small pitcher of warm Crème Anglaise or a Grand Marnier-infused chocolate sauce on the side. Pair with a chilled glass of Sauternes or a late-harvest Riesling to complement the citrus notes. A side of macerated orange segments provides a bright, acidic contrast to the rich soufflé. For a truly theatrical presentation, poke a small hole in the center of the soufflé at the table and pour in a tablespoon of extra Grand Marnier.