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 authentic version.
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0:00 Intro
0:50 All about soufflé
02:40 Recipe tutorial
17:55 Tasting
INGREDIENTS:
For the pastry cream:
3 egg yolks (2+1)
Important note: the first 2 egg yolks to mix with the sugar should weigh together 40 grams / 1.4 oz. if the 2 egg yolks you use weigh less then 40 grams together then you need to reduce the flour amount to 30 grams /1 oz
50 grams /1.7 oz sugar
35 grams /1.2 oz plain flour
half a vanilla bean (seeds scrapped )
250ml / 8.5 fluid oz whole milk /full cream milk
1 tablespoon grand marnier (cognac and orange liqueur)
For the meringue:
130 grams /4.5 oz of egg whites (depending on the size of your eggs you may need to have the white from 4 eggs)
20 grams granulated white sugar
1 pinch of salt
for the garnish:
2 or 3 sponge biscuits (see last weeks recipe:
3 tablespoons grand marnier liqueur
for the ramequins: (the one I used are 9 cm /3.5 inch diameter and 4.5 cm /1.7 inch deep)
melted butter
granulated fine white sugar
Cookware and utensils: (Affiliates links)
4 individual ramequins or one large one
Pastry brush
1 or 2 mixing bowls:
1 saucepan
1 fine mesh sieve
Electric stand or hand mixer
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: