Grand Marnier Souffle Recipe Video
Cooking tips and techniques from the nation's finest chefs. Chef Jonathan Cartwright of the White Barn Inn in Kennebunk Beach Maine makes a Grand Marnier Souffle with a Blood Orange Sorbet.
Ingredients
Portions: 4
11 ½ oz. Crème patisserie
2 egg yolks
1 oz. Grand Marnier (2 tbsp.)
4 egg whites
1 oz. Sugar
Crème Patissiere
2 cups Milk
¾ cup sugar
½ cup Crème Patissiere Powder
3 ea. Egg Yolks
Directions
Butter the inside of 8 ramekin models and sugar. Mix together crème patissiere, egg yolks and Grand Marnier. Whip egg whites and sugar to stiff peak. Fold mixtures together. Fill the lined ramekins with the soufflé bake at 325ºF convection for 15 minutes.
Crème Patissiere
Boil the milk. In a bowl mix the egg yolk, remainder of the sugar and the crème patissiere powder. Temper the infused milk. Gradually poor the remaining milk onto the tempered eggs. Return to the pan and cook over a low heat, whisk constantly until it thickens like pastry cream and allow cooling.
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Crème Patissiere
Boil the milk. In a bowl mix the egg yolk, remainder of the sugar and the crème patissiere powder. Temper the infused milk. Gradually poor the remaining milk onto the tempered eggs. Return to the pan and cook over a low heat, whisk constantly until it thickens like pastry cream and allow cooling.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
