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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Grand Marnier Soufflé
Recipe for 6/8 person. A classical french desert. Soo gooood! love it.
SOUFFLÉ GRAND MARNIER | French Chef Gérard Garbé |frozen soufflé | Iced soufflé |Cold Soufflé
In this video I will share the secrets to making a delicious Grand Marnier Soufflé GLASSÉ. This recipe is a variant of the Great French Patisserie Master: GASTON LENOTRE This Grand Marnier Soufflé Glaçé is fresh and delicate. Bon appétit ???????? Enjoy and please don't hesitate to ask questions as I am happy to answer them. My cooking show can be seen on:
GRAND MARNIER SOUFFLÉ, ICED SOUFFLÉ Ingredients for 4 : 4 eggs Yolks 85 g sugar 85g water 400 g cream 20 g sugar 20 ml grand Marnier Zests of one orange
Method:
05.00 - Make a sirop at 28 degrees Baumé with melting the sugar and the water until it boiled and until the sugar has completely dissolved. Cool down until 40 degrees. 1.30 - Prepare the ramekins and cut clear plastic sheets 6cm x 24cm. You can get them from Ebay or office supply. 2.20 - Separate 4 eggs. We will use only the yolk for the recipe. 2.45 - In a Bain Marie (double boiler) beat the yolks in a stainless-steel bowl of 3 litres. Add the syrup at 40 °C in small quantities beating energetically. 3.57 – Zest one orange, rinse with boiling water and drain. Continue to cook the mixture for 20 minutes in the Bain Marie. When the cream starts to thicken on the sides of the bowl use a soft spatula to remove the thickened part and blend it to the custard. 4.25 - After 20 minutes transfer the custard in the mixer and beat the custard on high speed for 1 minute, then on medium speed for 5 minutes and finally 5 minutes on slow, the volume increases and it forms a ribbon. Add the Grand Marnier and orange zest into the egg cream. Adjust the color with food colouring, 1 drop of red 4 drops of yellow. Cool down the mixture in the fridge until it reaches 4 degrees. 6.22 - Whip the fresh cream in a cold bowl with the sugar until you obtain soft peaks. 6.45 - Combine delicately the whipped cream and the cream with a large spoon in 3 goes. 7.37 – Transfer the souffle mixture in a piping bag to easily fill up the ramekins up to the top. Fill the moulds up to the top of the ramekins and level off, then freeze the soufflés overnight. NEXT DAY: 8.24 - When ready to serve, take the soufflés out of the freezer, remove the plastic collar and decorate 1 by one. Serve immediately frozen. You can separate the cream in 2 parts and add a different flavour, colour or alcohol.
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#icedsoufflé #GrandMarnierdesserts #SouffléGlacé
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!
How to Make a Soufflé | Grand Marnier Soufflé Recipe
Learn how to make the perfect soufflé using this Grand Marnier soufflé recipe.
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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