Decadent And Delicious French Grand Marnier Souffl Recipes

GRAND MARNIER SOUFFLéS FOR TWO

Steps:

• Brush 2 tall ramekins with melted butter. Press brown sugar gently into all sides of the ramekins. Refrigerate until ready to use.
• In a small saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove from heat and set aside.
• In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 egg yolks and salt. Stir until smooth.
• Gradually whisk this mixture into the warm milk. Cook over medium-low heat stirring constantly until the mixture thickens, approximately 4 minutes.
• Remove from heat and cool in refrigerator or freezer until slightly chilled, about 10 minutes.
• Beat in remaining 2 yolks. Using a sifter, sift flour over mixture and stir well.
• Return to medium heat and stir constantly until smooth. Remove from heat. Add liqueur and orange zest.
• Scrape custard into a large bowl and set aside to cool until ready to prepare soufflés.
• Preheat oven to 400 degrees.
• Beat whites until soft peaks form.
• Gradually add remaining sugar and beat until firm peaks form. Fold whites into cooled custard.
• Spoon mixture into the ramekins leaving about ½ to 1 inch head space.
• Bake for 20 minutes until puffed and browned on top.
• Serve immediately.

GRAND MARNIER SOUFFLé

Steps:

• Set an oven rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 4-cup souffle dish (the souffle won't rise as tall if using a larger dish) with 1 tbsp of the butter and dust it with granulated sugar, tapping out any excess. Prepare a collar for the souffle dish by buttering one side of a long 4-inch-wide strip of parchment paper with 1 tbsp butter, then dust it with some granulated sugar. Wrap the prepared side of the parchment paper around the outside of the souffle dish and tie it in place with kitchen string. It should rise above the rim of the dish by about 3 inches. Set the dish aside.
• In a medium, heavy-bottomed saucepan, mix the orange rind with 7 tbsp of the granulated sugar, off the heat. Stir in the flour. Add the milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook until thick, about a minute.
• Continue to cook over medium heat until the mixture has thickened. Remove from the heat.
• In a standing mixer fitted with a balloon whisk attachment, whip the egg whites and pinch of salt on low speed, to form small bubbles. Gradually increase to medium speed, and add the remaining 1 tablespoon of sugar. Increase to high speed and whip until stiff, but not dry, peaks form.To the flour mixture, whisk in the egg yolks, one at a time, whisking well after each addition.
• Add the egg yolk mixture to a large mixing bowl, and whisk in the Grand Marnier, vanilla extract, and remaining 2 tbsp butter until smooth.Gently fold together the egg whites and yolk base, adding a third at a time, until all is incorporated.Pour the batter into the prepared dish, and bake in the oven for 30 minutes.
• Remove the souffle from the oven, discard the paper collar, dust with powdered sugar, and serve immediately.

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

SOUFFLE AU GRAND MARNIER

Steps:

• Preheat the oven to 425º. Move an oven rack to the lower third of the oven.
• Coat the inside of an 8-cup souffle dish with 2 tablespoons of butter. Add 2 tablespoons of granulated sugar and roll it around the inside of the dish to coat. Discard the remaining sugar and set the dish aside.
• In a small saucepan, heat the milk, 1/2 cup granulated sugar, and the orange zest until the mixture steams. Remove from heat and set aside.
• While the milk is warming up, heat a 2-quart saucepan over medium heat and add the remaining 2 tablespoons butter. Let the butter melt, then add the flour and salt and cook, stirring, until the mixture is foamy, about 2 minutes. With the saucepan still over the heat, whisk the flour mixture and add the hot milk all at once. Whisk until the mixture becomes thick and velvety, about 2 minutes. Remove from the heat and transfer to a large bowl. Let the mixture cool for 5 minutes. This is the base for your souffle.
• Whisk the egg yolks, one at a time, into the souffle base. Add the Grand Marnier and set aside.
• Using a mixer set on medium speed, beat the 7 egg whites until they are foamy. Turn the speed to high. When the whites form soft peaks, add the remaining 1/4 cup granulated sugar slowly. Continue to beat on high speed for 1 minute. The whites should become glossy and firm.
• To assemble the souffle, add one-fourth of the egg whites to the souffle base. using a large flat spatula, gently turn and fold the souffle base up and over the top of the egg whites to lighten the mixture. Add half the remaining egg whites and fold, leaving some streaks of white. Then add the remaining egg whites and gently fold them in completely. Be careful not to overmix or the whites will deflate, leaving you with an under-risen souffle. The secret to success here is in folding until each addition of egg whites is almost incorporated, then adding the next batch and so on until all the whites are incorporated.
• Gently transfer the souffle batter into the prepared dish and flatten the top with a spatula. Run a finger or spoon around the edge of the souffle, leaving a trough about 1/2-inch deep. This will allow the souffle to rise even higher.
• Put the souffle in the oven and immediately turn the heat down to 375º. Bake for 20 minutes, then pull out the oven rack, and carefully dust the souffle with the confectioner's sugar. Gently push the rack back into the oven and close the door. (Don't over worry about a stray noise or bump affecting your souffle. They are much hardier than you think.) Check the souflle after 15 minutes and gently jiggle it. If it moves slightly in the center the souffle is done. If it is loose on the edges, bake for another 5 minutes. It should be brown and crusty on top.
• Remove the souffle from the oven and serve immediately.

GRAND MARNIER SOUFFLéS

Steps:

• Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.
• In small bowl, stir together 4 tablespoons butter and flour to form paste.
• In second small bowl, stir together Grand Marnier and simple syrup. Add cookies, tossing lightly to coat, and let soak while preparing remaining ingredients.
• Transfer milk to large saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into milk. Add bean. Set over moderate heat and bring to boil. Remove from heat and whisk in butter-flour mixture. Return to moderate heat and cook, whisking consistently, until thickened and smooth, about 2 minutes. Remove from heat and whisk in egg yolks and 1 egg white. Transfer soufflé base to large bowl and discard vanilla bean.
• In second large bowl, using electric mixer, beat remaining 4 egg whites just until soft peaks form. Gradually beat in 1/2 cup sugar.
• Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.
• Spoon 1/2 of batter into ramekins, filling each halfway. (Alternatively, spoon batter into large pastry bag and pipe into ramekins.) Transfer 2 soaked cookies to each ramekin. Top with remaining batter. Arrange ramekins at least 1 1/2 inches apart in large baking pan and add enough hot water to pan to reach 2/3 up sides of ramekins.
• Bake soufflés until puffed and golden, 20 to 25 minutes. Remove pan from oven and transfer ramekins to rack. Sift confectioners' sugar over, then transfer ramekins to dessert plates. With 2 forks, pull open center of each soufflé and pour some crème anglaise into opening. Serve immediately.