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Grand Marnier Soufflé
Ingredients
- ⅝ cgranulated sugar
- 3 largeegg yolks
- 1 tspvanilla extract
- 3 tbspall-purpose flour
- 1 cwhole milk
- 3 tbspgranulated sugar
- 3 tbspall-purpose flour
- unsalted butter
softened, for greasing
- crème pâtissière
at room temperature
- 2 tbspgrand marnier
- 1 tbsporange zest
- 6 largeegg whites
at room temperature
- powdered sugar
for garnish
Directions
- 1
Whisk together sugar, egg yolks, and vanilla in a medium bowl until mixture is pale yellow and reaches the ribbon stage, meaning that when you lift the whisk, the mixture is aerated enough that it falls into the bowl in thick trails, about 3 to 4 minutes. Add flour; whisk until smooth.
- 2
Bring milk to a boil in a medium saucepan over medium, about 3 minutes. Gradually add milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium, whisking constantly, about 3 minutes. Boil mixture, whisking constantly, 1 minute. Transfer mixture to a medium bowl; press plastic wrap directly onto surface. Let cool to room temperature, about 1 hour. Mixture can be chilled, covered, for up to 3 days. Make the soufflé:
- 3
Preheat oven to 375°F with oven rack in lower third of oven. Stir together granulated sugar and flour in a small bowl; set aside. Cut a 24- x 12-inch piece of parchment paper; fold lengthwise 3 times (letter-style). Wrap paper around outside top of a 1-quart soufflé dish to form a collar extending 2 inches above rim; secure tightly with string. Rub inside of soufflé dish and parchment collar with butter. Dust with sugar mixture, shaking out excess. Chill dish at least 15 minutes.
- 4
Stir together crème pâtissière, Grand Marnier, and orange zest in a large bowl. Beat egg whites in bowl of a heavy-duty stand mixer on medium speed until glossy and stiff peaks form, about 4 minutes. Whisk about one-third of egg whites into crème pâtissière mixture until well incorporated. Gently fold in remaining egg whites until just incorporated. Pour mixture into prepared dish. Place dish on a rimmed baking sheet, and bake in preheated oven until soufflé is puffed and golden brown, 40 to 45 minutes. Sprinkle with powdered sugar. Serve immediately.
Grand Marnier Soufflé
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About this Recipe
Looking for a dessert that embodies elegance and bright, fresh flavor? This Grand Marnier Soufflé, a classic from the legendary Jacques Pépin, delivers an unforgettable culinary experience right to your home kitchen. It's a sophisticated finish to any meal that promises to impress.
What makes this particular soufflé shine is its masterful balance of rich crème pâtissière and the vibrant, bittersweet orange notes of Grand Marnier and fresh orange zest. It’s a celebration of classic French technique, creating a surprisingly simple yet spectacular finish that tastes as though it came straight from a fine dining establishment.
Prepare for a dessert that is truly a feast for the senses. You'll enjoy an exquisitely light and airy texture that practically dissolves on your tongue, followed by the warm, sweet, and distinctly citrus flavors of orange liqueur and vanilla. Each spoonful offers a delicate balance, proving that simple, high-quality ingredients can create something truly magnificent.
While this recipe is a masterclass in classic Grand Marnier flavor, you could explore variations by swapping out the orange zest for lemon zest for a brighter, tarter note. For a different liqueur profile, consider Cointreau as an alternative to Grand Marnier, maintaining that delightful citrus base if you desire.
This Grand Marnier Soufflé makes an impressive centerpiece for special occasions, from intimate dinner parties to festive holiday gatherings. Serve it immediately, lightly dusted with powdered sugar, to capture its iconic puffed glory.