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Le Chaudron recipe
Souffle au Grand Marnier
Grand Marnier soufflé
⏱ 40 minServes 4Hard420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6whole eggsseparated
100 g (3½ oz)superfine sugar
30 g (1 oz)all-purpose flour
30 g (1 oz)cornstarch
300 ml (1¼ cups)whole milk
60 ml (¼ cup)Grand Marnier
1organic orange zest
20 gunsalted butterfor the molds
30 g (1 oz)sugarto coat the ramekins
- 6 whole eggs separated
- 100 g (3½ oz) superfine sugar
- 30 g (1 oz) all-purpose flour
- 30 g (1 oz) cornstarch
- 300 ml (1¼ cups) whole milk
- 60 ml (¼ cup) Grand Marnier
- 1 organic orange zest
- 20 g unsalted butter for the molds
- 30 g (1 oz) sugar to coat the ramekins
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Butter the ramekins generously, brushing up the sides, then coat with sugar.
- Whisk the yolks with 50 g (¼ cup) of sugar, the flour and cornstarch until pale.
- Bring the milk to a boil with the orange zest and whisk it into the yolks.
- Return to low heat and whisk constantly for 2 minutes until thick.
- Off the heat, add the Grand Marnier and let cool for 10 minutes, with plastic wrap on the surface.
- Whip the whites with the remaining sugar to stiff, glossy peaks.
- Gently fold together, fill the ramekins three-quarters full and bake in a water bath at 190 °C (375 °F) for 12 minutes.
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