Grand Marnier Soufflé Recipes

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GRAND MARNIER SOUFFLé



Grand Marnier Soufflé image

This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.

Provided by Bryan Miller And Pierre Franey

Categories     custards and puddings, times classics, dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon soft butter
1/2 cup plus 3 tablespoons granulated sugar
5 eggs, separated
1/3 cup grated orange rind
2 tablespoons Grand Marnier

Steps:

  • Preheat oven to 450 degrees.
  • Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
  • Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
  • In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
  • Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
  • Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 35 grams, TransFat 0 grams

GRAND MARNIER® SOUFFLE



Grand Marnier® Souffle image

Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 2

Number Of Ingredients 11

1 tablespoon butter, melted
1 tablespoon white sugar
5 teaspoons butter, melted
5 teaspoons all-purpose flour
¼ cup cold milk
2 egg yolks
1 teaspoon freshly grated orange zest
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
⅛ teaspoon vanilla extract
2 egg whites
¼ cup white sugar, divided

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.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g

GRAND MARNIER SOUFFLéS



Grand Marnier Soufflés image

The word "souffllé" comes from the French term "to blow up." These elegant desserts get their airy quality from beaten egg whites. Perfect for special occasions, Grand Marnier Soufflés are sure to impress!

Time 42m

Yield Serves: 4

Number Of Ingredients 8

1 1/2 tbsp ( 25 mL ) granulated sugar
5 egg yolks
⅓ cup ( 75 mL ) granulated sugar
¼ cup ( 60 mL ) Grand Marnier
1 tbsp ( 15 mL ) grated orange rind
7 egg whites
¼ tsp ( 1.25 mL ) cream of tartar
Icing sugar (optional)

Steps:

  • Preheat oven to 425° F (220° C).
  • Spray 1-½ qt (1.5 L) soufflé dish with cooking spray. Sprinkle 1-½ tbsp (22 mL) sugar into dish; tilt and rotate dish so sugar evenly coats bottom and side. Set aside.
  • Whisk egg yolks in top of double boiler until well blended. Gradually whisk in ⅓ cup (75 mL) sugar; continue whisking until yolks thicken and become pale yellow. Set pan over simmering water and heat, stirring constantly, until mixture thickens. Stir in Grand Marnier and orange rind. Transfer mixture to large bowl. Set bowl in pan of ice cold water and stir mixture until cool. Remove from ice water and set aside.
  • Beat egg whites and cream of tartar in large bowl with electric mixer until stiff peaks form. Gently fold beaten egg whites into egg yolk mixture. Spoon mixture into prepared soufflé dish, filling to within 2 inches (5 cm) of top. Smooth top of soufflé with spatula. To create a decorative crown effect as soufflé bakes, run knife about 1 inch (2.5 cm) deep all around top of soufflé, about 1 inch (2.5 cm) from edge.
  • Bake on middle shelf of preheated 425°F (220°C) oven for 2 minutes, then reduce heat to 400˚F (200˚C). Continue baking until soufflé has risen 2 inches (5 cm) above top of dish and top is lightly browned, 20 to 25 minutes. Sprinkle with icing sugar, if desired, and serve immediately.

Nutrition Facts :

GRAND MARNIER SOUFFLé



Grand Marnier Soufflé image

Soufflés have a reputation for being hard to make, but they're actually quite simple: just create the base, fold in the egg whites, and watch it rise. If you have guests over, slide it into the oven during the salad course; when your meal is over, wow your guests when you bring this glorious finale to the table.

Provided by Canal House

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, softened
8 tablespoons sugar, plus more for dusting, divided use
Finely grated rind of 1 orange
3 tablespoons all-purpose flour, sifted
3/4 cup whole milk
4 egg yolks
1/4 cup Grand Marnier (or other orange liqueur)
1 teaspoon vanilla extract
5 egg whites, room temperature
1/2 teaspoon salt
Powdered sugar, to garnish
7 tablespoons granulated sugar

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 SOUFFLéS



Grand Marnier Soufflés image

Provided by Lou Jones

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Oscars     Vanilla     Ramekin     Grand Marnier     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter, softened, plus additional for coating ramekins
1/2 cup sugar, plus additional for coating ramekins
1/2 cup all-purpose flour
2 tablespoons Grand Marnier
2 tablespoons simple syrup
16 small amaretti cookies
1 1/4 cups whole milk
1/2 vanilla bean
4 large egg yolks
5 large egg whites
1/2 cup sugar
Accompaniments: Confectioners' sugar, crème anglaise
Special Equipment
6 (8-ounce) ramekins, large baking pan

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.

GRAND MARNIER SOUFFLé



Grand Marnier Soufflé image

Provided by Jeff Gordinier

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 12

45 grams (1/3 cup) all-purpose flour
60 grams (1/4 cup plus 1 teaspoon) sugar
1 cup milk
30 grams (2 tablespoons) butter
5 large egg yolks
3 tablespoons Grand Marnier liqueur
1 to 2 tablespoons toasted slivered almonds, chopped candied orange peel or candied
ginger, optional
Butter, for greasing dishes
Sugar, for sprinkling
5 large egg whites
20 grams (1 1/2 tablespoons) sugar

Steps:

  • For the soufflé base: In a small saucepan, combine the flour and sugar. In another small pan, bring the milk to a simmer. Slowly add the hot milk to the flour mixture, whisking until smooth. Place over medium heat and stir until the mixture simmers and thickens. Stir in the butter, then the egg yolks, one at a time, then the Grand Marnier. Remove from heat and stir in almonds or candied orange or ginger, if using. Allow to cool.
  • For finishing: Heat oven to 425 degrees. Butter the interiors and outer rims of four 8-ounce soufflé dishes. Generously sprinkle the buttered areas with sugar, tapping out any excess. Using an electric mixer, beat the egg whites to soft peaks, then gradually beat in the sugar. Continue to beat just until the whites are stiff but not dry; do not overbeat. Fold a large spoonful of the beaten whites into the soufflé base, then fold the base into the remaining whites just until blended.
  • Divide the mixture among the prepared dishes, filling to about 1/4 inch from the top. Run a knife around the inside edge of each dish to about halfway down to release the batter from the side of the dish.
  • Place the dishes in a small baking pan, and add enough hot water to the pan to come about 1/4 inch up the side of the dishes. Bake until the soufflés are well risen and lightly browned, about 13 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 8 grams, Sodium 107 milligrams, Sugar 29 grams, TransFat 0 grams

GRAND MARNIER FROZEN SOUFFLES



Grand Marnier Frozen Souffles image

This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

6 large egg yolks
1/2 cup sugar
1/4 cup orange liqueur
2 tablespoons water
2 teaspoons orange juice
1 teaspoon grated orange zest
1-1/2 cups heavy whipping cream
1 tablespoon confectioners' sugar

Steps:

  • In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.

Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

GRAND MARNIER SOUFFLE



Grand Marnier Souffle image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 13

Pastry Cream:
2 cups plus 2 tablespoons whole milk
Zest of 1 lemon
2 1/2 ounces/70 g superfine sugar
2 1/3 ounces/65 g all-purpose flour
4 large eggs
Souffle:
2/3 ounce/20 g unsalted butter
6 1/8 ounces/175 g superfine sugar, plus more for coating
12 1/3 ounces/350g egg whites (from 4 eggs)
1/4 cup/5 cl orange liqueur, such as Grand Marnier
2/3 ounce/20 g potato starch
1/3 ounce/10g confectioners' sugar

Steps:

  • For the pastry cream: Boil the milk with the lemon zest. Take the pot off the heat and strain with a fine mesh strainer.
  • Mix the superfine sugar, flour and eggs together. Then pour the boiled milk over the mixture. Return to the heat. Let the pastry cream thicken a few minutes while stirring continuously.
  • For the souffle: Preheat the oven to 430 degrees F/22 degrees C. Grease the souffle dishes. Then pour a little bit of sugar in and swirl, to coat the dishes.
  • Beat the egg whites with the superfine sugar until stiff peaks form. At the last moment add the potato starch. Add the liqueur to the pastry cream and slowly add in the egg whites. Fill the souffle dishes and place them immediately in the oven for 13 minutes.
  • After removing from the oven, immediately sprinkle the souffles with the confectioners' sugar and serve straight away.
  • Bon appetit!

SOUFFLE AU GRAND MARNIER



Souffle Au Grand Marnier image

Who can resist the sight of a beautifully risen dessert souffle arriving at the table? Light and fluffy with a hint of orange, Souffle au Grand Marnier is certainly one of the most glorious conclusions to a meal and a perfect pairing with Champagne. Like most French desserts, souffles are an impressive piece de resistance whose appearance is quickly diminished once it is dug into with a serving spoon. So, ante up the drama when transporting your spectacular dessert to the table. Adapted from the Take-Out Menu cookbook, posted for ZWT5.

Provided by TxGriffLover

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons unsalted butter, softened
3/4 cup plus 2 tablespoons granulated sugar
3/4 cup whole milk
2 oranges, zest of
3 tablespoons all-purpose flour
1 pinch salt
6 large eggs, plus 1 large egg white, separated
3 tablespoons Grand Marnier
2 tablespoons confectioners' sugar

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.

Nutrition Facts : Calories 280.4, Fat 13.7, SaturatedFat 7, Cholesterol 234.9, Sodium 109.2, Carbohydrate 32.3, Fiber 0.1, Sugar 29.6, Protein 7.7

GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE



Grand Marnier Souffles with Crème Anglaise image

Provided by Tom Ponticelli

Categories     Liqueur     Dairy     Egg     Dessert     Bake     Orange     Vanilla     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins
1 cup sugar plus additional for coating ramekins
1/4 cup plus 2 tablespoons all-purpose flour
1 cup whole milk
7 large egg yolks
1/4 teaspoon vanilla
1/8 teaspoon orange oil*
2 tablespoons Grand Marnier
8 large egg whites
Accompaniment:egrave;me anglaise *available at specialty foods shops

Steps:

  • Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
  • In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
  • In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
  • Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
  • Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
  • Serve souffl s immediately.

GRAND MARNIER SOUFFLéS FOR TWO



Grand Marnier Soufflés for Two image

Impress your companion and yourself with this fabulous dessert. Restaurant quality souffle prepared fresh in your kitchen! You can make the custard several hours or the day before. Use our recipe #212774 as a finishing touch.

Provided by Super San Mateo Che

Categories     Dessert

Time 45m

Yield 2 souffles

Number Of Ingredients 13

1 tablespoon butter, melted
2 tablespoons brown sugar
1 cup milk
1 teaspoon vanilla extract
4 tablespoons cornstarch
1/4 cup sugar
4 egg yolks
1/4 teaspoon salt
1/4 cup all-purpose flour
1/4 cup Grand Marnier
2 tablespoons orange zest, freshly grated
2 egg whites
1/4 cup sugar

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.

Nutrition Facts : Calories 619.9, Fat 18.6, SaturatedFat 9.4, Cholesterol 409.9, Sodium 468.3, Carbohydrate 98.7, Fiber 1.2, Sugar 64, Protein 14.3

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  • Preheat oven to 375°F with oven rack in lower third of oven. Stir together granulated sugar and flour in a small bowl; set aside. Cut a 24- x 12-inch piece of parchment paper; fold lengthwise 3 times (letter- style). Wrap paper around outside top of a 1-quart soufflé dish to form a collar extending 2 inches above rim; secure tightly with string or tape. Rub inside of soufflé dish and parchment collar with butter. Dust with sugar mixture, shaking out excess. Chill dish at least 15 minutes.
  • Stir together crème pâtissière, Grand Marnier, and orange zest in a large bowl. Beat egg whites in bowl of a heavy-duty stand mixer on medium speed until glossy and stiff peaks form, about 4 minutes. Whisk about one-third of egg whites into crème pâtissière mixture until well incorporated. Gently fold in remaining egg whites until just incorporated. Pour mixture into prepared dish. Place dish on a rimmed baking sheet, and bake in preheated oven until soufflé is puffed and golden brown, 40 to 45 minutes. Sprinkle with powdered sugar. Serve immediately.


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Tap out any excess sugar. Set the prepared cups aside. Stir the Grand Marnier into the base and mix well. Preheat the oven to 350 degrees. In an electric mixer fitted with a whisk, whip the egg whites and cream of tartar to stiff peaks. With a large rubber spatula, gently fold half of the egg whites into the base.
From hartstoneinn.com


GRAND MARNIER SOUFFLé | DINNER RECIPES, VIDEOS & PHOTOS
Preheat the oven to 450 F. Butter and sugar two soufflé molds or ramekins, each approximately 4 inches in diameter. Place the molds on a baking sheet. Combine the egg yolks, Grand Marnier, zest, and half the sugar in a mixing bowl. In another bowl, beat the egg whites to soft peaks. Add the remaining sugar, then continue beating to firm peaks ...
From greatchefs.com


HOT GRAND MARNIER SOUFFLéS RECIPE | MYRECIPES
Ingredients. Cooking spray. ¾ cup granulated sugar, divided. 4 large egg yolks. 3 tablespoons Grand Marnier (orange-flavored liqueur) ¾ teaspoon vanilla extract. 6 large egg whites. ¼ teaspoon cream of tartar. ⅛ teaspoon salt.
From myrecipes.com


BEST GRAND MARNIER SOUFFLE RECIPES | FOOD NETWORK CANADA
2002-10-30 Melt margarine in saucepan. Add flour, stirring until smooth. Gradually add Natrel Lactose Free Milk. Step 3. Beat egg yolks in small mixer bowl until thick and lemon coloured. Gradually beat in 1/2 cup (125 mL) sugar and liqueur. Stir into milk mixture. Step 4.
From foodnetwork.ca


RECIPES: SOUFFLé AU FROMAGE, MINI GRAND MARNIER SOUFFLé
2008-05-23 Prepare a 6-cup soufflé mold by buttering inside and sides with 1 teaspoon butter, then sprinkle with the 1 tablespoon Parmesan. Turn upside down to knock out excess. Preheat the oven to 400 degrees.
From m.startribune.com


GRAND MARNIER SOUFFLé | TASTE OF FRANCE
2022-06-15 Grease the soufflé dish with the butter, then sprinkle with sugar to coat evenly. 7 To prepare mixture 1, bring ¾ cup (190ml) of the milk to a boil in a large saucepan. Whisk together the sugar, flour, and remaining milk.
From tasteoffrancemag.com


FOOD WISHES VIDEO RECIPES: GRAND MARNIER SOUFFLéS - BLOGGER
2013-02-11 1 tbsp Grand Marnier. 1/4 tsp vanilla extract. Whisk everything together in a small, but heavy saucepan. Place over med-low heat, and cook, stirring constantly with a rubber spatula being scraped across bottom, until the mixture is hot, and thickens slightly. The mixture should not come to a simmer (but close).
From foodwishes.blogspot.com


GRAND MARNIER SOUFFLé WITH CRèME ANGLAISE | RECIPES
2016-02-26 Transfer to a bowl and cool. In a large bowl, whisk together egg yolks, vanilla, oil, zest and salt. Whisk in milk mixture and Grand Marnier until smooth. Set aside. In the bowl of a stand mixer on medium-low speed, beat whites, cream of tartar and 1 teaspoon sugar for 10 seconds until combined.
From feastmagazine.com


SOUFFLé GRAND MARNIER RECIPE | EAT SMARTER USA
This traditional Soufflé Grand Marnier is a showstopper at any dinner party. Skip to main content. Login. Username or e-mail * Password * Password forgotten? You don't have a cookbook yet? ... 80,000 Recipes. All recipes; Course. Breakfast Recipes; Lunch Recipes; Dinner Recipes; Dessert Recipes; Snack Recipes; Ingredients. Almond Milk Recipes ...
From eatsmarter.com


HOW TO MASTER ESCOFFIER'S GRAND MARNIER SOUFFLé AT HOME
Learn how to master the making of an Escoffier style Grand Marnier soufflé at home with this comprehensive video recipe tutorial. This is the classic authent...
From youtube.com


GRAND MARNIER SOUFFLE {PANCAKES} - FAMILY TABLE TREASURES
2014-06-12 In a food processor or blender combine egg yolks, and remaining ingredients except for pecans and egg whites. Blend until smooth. Transfer to a large bowl and let rest for 30 minutes. Fold in egg whites and pecans (if using). Pour a 1/4 cup of batter for each cake on a hot buttered griddle or large fry pan.
From familytabletreasures.com


FROZEN GRAND MARNIER SOUFFLE – RECIPES NETWORK
Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mixture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper. Step 4
From recipenet.org


GRAND MARNIER SOUFFLéS - EPICUREAN-GLOBAL-EXCHANGE
2022-04-07 4 tablespoons Grand Marnier liqueur 1 teaspoon vanilla extract 8 eggs, yolks and whites separated 1 cup superfine granulated sugar Powdered sugar to garnish. Equipment: 10 4-ounce soufflé cups, 3 inches in diameter • Preheat oven to 400˚F; place a rack at the center of the oven. Brush the insides of the ramekins with the melted butter.
From epicureanglobalexchange.com


GRAND MARNIER SOUFFLé WITH VANILLA SAUCE RECIPE | MYRECIPES
Soufflé ; Cooking spray ; 1 tablespoon sugar ; 3 large egg yolks, lightly beaten ; 3 tablespoons all-purpose flour ; ⅔ cup 2% reduced-fat milk ; ¼ cup sugar ; 1 tablespoon butter ; 3 tablespoons Grand Marnier (orange-flavored liqueur) 2 teaspoons vanilla extract ; 5 large egg whites ; ½ teaspoon cream of tartar ; ⅛ teaspoon salt ; 2 tablespoons sugar
From myrecipes.com


GRAND MARNIER SOUFFLE WITH CREME ANGLAISE SAUCE RECIPE
Butter and dust with confectioner's sugar, a 1 1/2 quart souffle dish. Set dish aside. Pour melted butter in a sauce pan. Add unsifted flour and dissolve. Add first measure of sugar. Cook, stirring constantly, until bubbling. Remove from heat and gradually blend in milk or half and half. Add grated orange peel and grated lemon peel Stirring ...
From cdkitchen.com


GRAND MARNIER SOUFFLé; A ROMANTIC DESSERT FOR TWO - JETT'S KITCHEN
Slowly whisk in warmed milk to egg mixture for one minute. Then whisk in Grand Marnier and vanilla extract and set aside. Beat two egg whites in a small bowl until soft peaks form. Add 2 Tablespoons granulated sugar and continue beating until stiff peaks form. Stiff egg whites. Gently fold in half of the stiff egg whites to the yolk mixture.
From jettskitchen.com


GRAND MARNIER SOUFFLE RECIPE | EATINGWELL
Directions. Step 1. Combine 1/4 cup sugar and cornstarch in a small heavy saucepan. Gradually stir in orange zest , orange juice and lemon juice. Bring to a boil, stirring constantly. Cook, stirring, until the mixture is thick, 45 to 60 seconds. Remove …
From eatingwell.com


GRAND MARNIER SOUFFLE RECIPE - THE OK MOMS - EASY SOUFFLE RECIPE
2017-11-15 Brush inside of small ramekins with melted butter. Coat with sugar. In a stainless steel pot, melt butter, add flour. Mixture will form thick play-doh like consistancy (roux.) Add milk and bring to a boil, whisking. Remove from heat and add sugar and stir. Add zest, orange juice concentrate and Grand Marnier and stir.
From theokmoms.com


SOUFFLé GLACé AU GRAND MARNIER - LEONARD E. READ
2017-05-05 Whip 2 cups heavy cream very stiff and fold into egg mixture. Slice an 8 inch layer of sponge or pound cake into strips ¼ inch thick and 3 inches long (sprinkle cake strips with 2 more tablespoons of liqueur. Arrange layers of the cake strips and soufflé beginning and ending with the soufflé mixture. Set in freezer overnight (or at least 8 ...
From leonardread.org


GRAND MARNIER® SOUFFLE RECIPE BY CHEF JOHN - REDCIPES
2016-12-01 Grand Marnier® Souffle Ingredients. The following are the ingredients needed to make delicious Grand Marnier® Souffle for 2 servings: 1 tablespoon butter, melted; 1 tablespoon white sugar; 5 teaspoons butter, melted; 5 teaspoons all-purpose flour; 1/4 cup cold milk; 2 egg yolks; 1 teaspoon freshly grated orange zest
From redcipes.com


GRAND MARNIER CAKE RECIPES ALL YOU NEED IS FOOD
Steps: Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour. In a large bowl, whisk together the flour, salt, baking powder and baking soda. In the bowl of an electric mixer set on high, beat the sugar ...
From stevehacks.com


GRAND MARNIER SOUFFLé | WILLIAMS SONOMA
Scoop into the prepared dish. Run a thumb around the inside rim of the dish to keep the batter from sticking and help the soufflé rise. Bake until the soufflé is puffed and the top is browned, but the soufflé still jiggles slightly when the dish is gently shaken, about 30 minutes. Serve immediately with the crème anglaise. Serves 6 to 8.
From williams-sonoma.ca


GRAND MARNIER : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


GRAND MARNIER SOUFFLE RECIPE - MON PETIT FOUR®
2020-01-17 Preheat the oven to 400°F. Use a pastry brush to coat the insides of 2 (8 oz) ramekins with melted butter. Sprinkle sugar inside the ramekins, then rotate ramekins from side to side to get sugar crystals coating the entire interior surface of the ramekins. Tap out any excess sugar. Set aside.
From monpetitfour.com


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