Buongiorno,
Here's David's remarkable recipe from the CH&N Master Class.
Thank you David!
Marco Flavio
Grand Marnier Soufflé
Ingredients:
- 2 cups of milk (whole is better, you can use fat free if you want)
- 1 cup of regular sugar
- 1 stick of butter (8 tbsp or 120 gr)
- All purpose flour (half the weight of butter, about 60 grams)
- 7 eggs whites
- 4 eggs yolks
- 4 or 5 oz of Grand Marnier
- 1/8 tsp vanilla extract
- Confection sugar
Prepare all the ingredients, take a soufflé dish (preferably metal), butter it completely, and sugarcoat the inside of your soufflé dish with regular sugar.
Preheat your oven at 410ºF.
Step 1, 2 and 3 should be ready simultaneously
- Step 1: In a pot, mix the milk and sugar, bring to a boil
- Step 2: Beat the eggs white to medium peak (for better you can add a tbsp or warm water and a pinch of cream of tartar)
- Step 3: in a larger pot, melt butter then add flour to make a roux over medium heat
- Step 4: Add boiling milk and sugar to your roux, and steer constantly until the mixture is boiling again. You have now a sweet béchamel
- Step 5: Take the pot off the stove, wait about 30 sec and add the egg yolks one at a time while continuously stirring
- Step 6: Add the vanilla extract and the grand mariner
- Step 7: Fold the medium peak egg whites in the mixture (no need to over stir)
- Step 8: Pour the mixture in the soufflé dish and sift the powdered sugar (a.k.a. confection sugar) to cover the top with a thin coat
- Step 9: Bake at 410ºF for about 23 minutes (look at the color of the soufflé, it should be medium brown)
Enjoy immediately!
Tips:
Have your eggs at room temperature before you begin.
Use a very clean metal bowl to beat the egg white. A drop of fat or egg yoke will prevent the egg white from emulsifying properly.
Put a pizza stone or bricks in your oven to prevent temperature fluctuation.
Do not open the oven during cooking; it will generate too much temperature fluctuation and you may end up with a sweet omelet.
You may want to purchase an oven thermometer to really understand how your oven behaves and what is the exact temperature. You may have to play with it until you find what works... I know, frustrating, but all ovens are not created equal, trust me...
Serve the top crust first, then dig in the center of the soufflé dish (should be almost liquid), then serve the side and bottom of the dish which should have a different crust. You will enjoy the 3 different parts of a soufflé!
Have a taste of the left over “raw” mixture after you put the soufflé in the oven, it tastes fantastic!!! It is even better with your fingers!
Tell me what your experience was.
Life is Great!
David
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