Orange Grand Marnier Soufflés
Pastry Cream: Combine 535g whole milk with 40g sugar in a saucepan
1
Whisk over medium-low heat until sugar dissolves. Add in 2 tsp vanilla extract / 1 vanilla bean pod. Heat until it is warm but not boiling
2
Whisk 50g cornstarch with 60g sugar and 9 egg yolks until combined without lumps
3
Tempering the egg yolks: Whisk 1/3 of warm milk into the yolks.
4
Remove from heat and pour the egg yolk mixture into the saucepan.
5
On low heat, whisk continuously for 5 mins until it reaches a thick, custard consistency.
6
(This recipe makes enough pastry cream for 8 6-inch flan tarts and 7 souffles!)
7
Remove from heat and whisk in 110g of unsalted butter until no lumps remain. This gives it a glossy, smooth finish.
8
Cover your pastry with cling film to prevent any skin from forming on the surface and refrigerate for up to 3 days.
9
Measure 180g pastry cream. Spike with 5 tbsp Grand Marnier and 1 tbsp citrus juice (I used yuzu instead of orange)
10
Zest 1 large orange (yields 6 tsp of zest)
11
Add in 6 tsp of orange zest
12
Whisk the pastry cream to combine and refrigerate until room temperature. (Do not use when warm as it will deflate your egg whites!)
13
Brush a thin coat of butter on the base and sides of 7 ramekins. Brush in vertical strokes on the sides to assist the rise. Chill for 1 min to set.
14
Brush a second coating of butter. Then coat sides and base evenly with milk chocolate shavings (approx 2 tsp per ramekin).
15
Whip 9 egg whites on medium-high speed until white and frothy
16
Add 1 tsp of cream of tartar to stabilize once large bubbles form. Continue mixing.
17
Once the egg whites are fluffy and tripled in volume, gradually trickle in 60g caster sugar. Don’t deflate your egg whites by dumping it all in!
18
End product should be a glossy meringue with medium-stiff peaks. Enough structure to hold. I like finishing it up by hand to have a better feel.
19
Whisk 1/3 of the meringue into the egg yolk mixture until just combined
20
Gently fold the egg yolks into the remaining 2/3 of the meringue. Fold until just combined to avoid deflating, some streaks are fine.
21
Remove the ramekins from the fridge and fill with soufflé batter until 1/2-inch from the top or full!
22
Tap the ramekins on the tabletop to evenly distribute the batter. Smooth down the tops and wipe any excess on the sides
23
Bake at 180C for 15 minutes (watch those babies puff up!)
24
Eat these soufflés ASAP because they start deflating straight out of the oven!
25
Bon appetit
26
Extra touch: I added a drizzle of pineapple caramel sauce in the centres
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