Grand Marnier Souffle | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Generously butter the insides of the soufflé molds, then coat them with sugar so the sugar covers the whole inner surface.
3. Melt the butter in a saucepan, add the flour and cook for 1 minute to make a roux. Gradually whisk in the milk, stir in the white chocolate chips until melted and smooth, then add the salt.
4. In a separate bowl, whisk the egg yolks with the vanilla, Grand Marnier and orange zest. Slowly add the hot milk mixture to the yolks a little at a time to temper them, then set aside to cool slightly.
5. In a clean bowl, beat the egg whites until frothy, add the sugar gradually and keep beating until soft peaks form.
6. Fold a small portion of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites until just combined.
7. Fill the prepared molds to the top with batter, smooth the surfaces with a spatula and wipe the edges clean. Set the molds on a baking sheet.
8. Bake for 15 to 20 minutes, until the soufflés have risen and are golden brown on top.
9. Serve straight away, dusted with powdered sugar.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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