Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of France with this luxurious Grand Marnier Souffle! Imagine a dessert so light it practically floats off your plate, yet so rich and decadent that it will make your dinner guests think you've trained in a Parisian patisserie. This classic French dessert is the ultimate showstopper - a magical creation that rises to spectacular heights and delivers an intoxicating blend of delicate texture and intense orange-liqueur flavor that will leave everyone at your table absolutely mesmerized.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 tbsp unsalted butter
- 1/4 cup sugar
- 2 tbsp all-purpose flour
- 1 cup milk
- 4 large eggs (separated)
- 1/4 cup Grand Marnier
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Generously butter a 6-cup souffle dish, coating the entire interior surface with softened butter. Sprinkle 2 tablespoons of sugar inside the buttered dish, rotating to create an even sugar coating.
- Separate egg whites from yolks, ensuring no yolk contamination in the whites. Place egg whites in a clean, dry mixing bowl and egg yolks in a separate bowl.
- In a medium saucepan, melt the unsalted butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a smooth roux, being careful not to brown the mixture.
- Gradually pour in the milk, whisking constantly to prevent lumps. Continue cooking and stirring until the mixture thickens and becomes smooth, about 3-4 minutes.
- Remove the milk mixture from heat. Whisk in egg yolks one at a time, then stir in the Grand Marnier and remaining sugar until well combined.
- Beat egg whites using an electric mixer until stiff, glossy peaks form. Carefully fold the egg whites into the milk mixture in three separate additions, maintaining as much volume as possible.
- Gently transfer the souffle mixture into the prepared souffle dish, filling to about 1/2 inch from the top. Smooth the surface with a spatula.
- Place the souffle dish in the preheated oven and bake for 22-25 minutes. Do not open the oven door during baking to prevent the souffle from deflating.
- The souffle is done when it has risen dramatically and is golden brown on top. The center should be slightly jiggly but not liquid.
- Remove from oven immediately and dust with powdered sugar. Serve instantly, as souffles begin to deflate within minutes of removing from the oven.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature before starting to help the souffle rise perfectly.
- Egg White Technique: When beating egg whites, use a clean, dry bowl and beaters. Even a tiny bit of fat can prevent proper peaks from forming.
- Folding is an Art: When incorporating egg whites, use a gentle, cutting motion to maintain as much air as possible. Over-mixing will deflate your souffle.
- Prepare Your Dish Carefully: The butter and sugar coating is not just for flavor - it helps the souffle climb up the sides of the dish as it bakes.
- Timing is Everything: Serve immediately after baking. A souffle waits for no one and will begin to deflate within minutes of leaving the oven.
- Oven Drama: Resist the temptation to open the oven door while baking. Sudden temperature changes can cause your souffle to fall flat.
- Practice Makes Perfect: Don't be discouraged if your first attempt isn't picture-perfect. Souffles are a delicate art that takes practice to master.
Nutrition Facts
Calories: 226kcal
Carbohydrates: 27g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 186mg
