2 c MILK 2 tb SWEET BUTTER 1/2 c SUGAR 6 ea EGGS SEPARATED 3/4 c FLOUR 6 tb GRAND MARNIER LIQUER Heat milk and butter to a boiling point. Mix egg yolks and sugar. Add flour. Mix again. Add a little hot milk mixture to egg yolk mixture. Cook and stir over medium heat until thickened but do not let boil. Remove from heat and add Grand Marnier. Beat egg whites until stiff but not dry. Fold into yolk-milk mixture slowly and carefully. Pour into buttered 2 quart souffle dish. Bake at 350 degrees F for 30-35 minutes and serve immediately.
※Turn on the subtitle [CC] to see the details of the recipe 1:52 Vanilla Soufflé 2 servings（9 cm ramekins 180-230 ml） 2 egg yolks 10 g sugar 15g cake flour 135 g milk 15g butter 1 tsp vanilla 2 egg whites*Egg whites for meringue are used at room temperature. 30 g sugar 200°C for 13-14 minutes *Use a large egg. *If you use a small oven, set it to 180°C for the last 3 minutes. It may burn if it remains at 200°C. Please do not open the oven when you change the temperature. *The souffle I eat at the end of the video is made of 8g flour and 8g cornstarch. It’s softer than 15g of flour souffle. I forgot to sprinkle powdered sugar on the souffle made from 15g of flour, so I remade it. I recommend using only flour.
00:16 Custard sauce 2 egg yolks 35g sugar 160g milk 1 tsp vanilla *Use a large egg.
* Preheating is necessary. You must preheat the oven, and please start baking when the oven reaches a set temperature. * The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe are only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out. * In the video, it’s baked in the normal mode of heating up and down. When using the convection function or gas oven, lower the temperature by 10-20 ℃ and bake. The oven I used in the video: ELECTROLUX EOC6631
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Cooking with Chef Lalanne Grand Marnier Souffle
Grand Marnier Souffle
Ingredients Sugar Vanilla Extract Cream Of Tartar Grand Marnier Cognac 7 Eggs Raspberries Zest from Orange Cremon Glaze
Directions 1. Add 7 egg yolks to a bowl, add sugar, grand marnier, cook eggs over double boiler. Cook till pudding like. Keep stirring off the heat, you don't want scrambled eggs.
2. Place 7 egg whites in bowl for blending, add cream of tartar, sugar & vanilla. Start out slow. When sugar gets incorporated speed it up.
3. Add zest to egg mixture, add a little meringue and start folding in. when it is tempered. Add in the rest of meringue.
4. Butter inside of souffle ramekins and hit with sugar. Go ahead and fill the bowls up.
5. Next take your thumb and go around the inside so they pop up. Then place in oven for about 20-30 Min at 400 degrees.
6. Take out of the oven. Lay cremon glaze around the plate, add a couple raspberries, and lemons. Set souffle on center of plate. Hit with powdered sugar, drizzle a little grand marnier on top.
EASY Grand Marnier Soufflé - Flambéd! | Light Your Soufflé on Fire!
Soufflés have a reputation for being difficult and requiring great culinary mastery. This quick and simple recipe creates an amazing cloud of orange-y deliciousness in a sky-high ethereal dessert. Then, to make an impressive dessert even more amazing, we flambé it! ---
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Music: Cool Piano by Manuel Senfft (tagirijus.de)
Grand Marnier Soufflé
Recipe for 6/8 person. A classical french desert. Soo gooood! love it.
Chocolate Souffles (with Grand Marnier Sauce): Sweet World #12
These souffles are light, full of rich chocolate flavor and delicious with a bit of Grande Marnier sauce!
Grand Marnier Soufflé by Jean Banchet
Grand Marnier SouffléJean BanchetLe FrancaisWheeling ILDessert, Great Chefs of Chicago #8Remember when the very idea of a soufflé seemed difficult? This wonderful orange-scented soufflé is simplicity itself. Have the oven heated and the molds p