Grand Marnier Souffle Recipe - Classic Orange Souffle- Valentine's Day Dessert Special
Learn how to make a Grand Marnier Souffle Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Grand Marnier Souffle recipe!
Chocolate Souffle Recipe (with Grand Marnier)
Bakery vs Homemade MATCHA MOCHI CAKE: Find out how Dzung makes a decadent Chocolate Souffle! (at 4:36, I mean egg whites...hehe my mistake)
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Liquor Soufflé - Grand Marnier Soufflé - How to - Recipe - Pastry Classes
Liquor Soufflé - Grand Marnier Soufflé - How to - Recipe - Pastry Classes
Free Online Cooking Classes at Worldwide Culinary Apprentice -
In that class, you will learn how to make beautiful and delicious Grand Marnier Soufflé - It is part of my Soufflé series - Cheese Soufflé - Liquor Soufflé - Chocolate Soufflé
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Chef Rogers
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Chocolate Souffles (with Grand Marnier Sauce): Sweet World #12
These souffles are light, full of rich chocolate flavor and delicious with a bit of Grande Marnier sauce!
Grand Marnier Soufflé by Jean Banchet
Grand Marnier SouffléJean BanchetLe FrancaisWheeling ILDessert, Great Chefs of Chicago #8Remember when the very idea of a soufflé seemed difficult? This wonderful orange-scented soufflé is simplicity itself. Have the oven heated and the molds p
BEST RECIPE AND TECHNIQUE. MEJOR RECETA Y TÉCNICA. A MELHOR RECEITA E TÉCNICA.
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#grandmarnier
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#melhorreceitadesouffle
This recipe is for 6 ramekins.
Esta receta es para aproximadamente 6 moldes.
Esta receita da para umas 6 formas.
RECIPE/RECETA/RECEITA
ORANGE PASTRY CREAM / CREMA DE NARANJA / CREME DE LARANJA
250gr Milk/Leche/Leite
50gr Sugar/Azúcar/Açúcar
40gr Flour/Harina/Farinha
3 Egg Yolks/Yemas/Gema
Peel of 1 Orange/Piel de 1 Naranja/Casca de 1 Laranja
GRAND MARNIER CREAM / CREMA DE GRAND MARNIER / CREME DE GRAND MARNIER
1 recipe of Orange Pastry Cream / 1 receta de Crema de Naranja / 1 receipt de Creme de Laranja
7 Egg Yolks/Yemas/Gema
60gr Grand Marnier
MERINGUE / MERENGUE
50gr Sugar/Azúcar/Açúcar
300gr Egg Whites/Claras
Juice 1 Lemon/Jugo 1 limón/Zumo 1 limão
INSTRUCCIONES/MODO DE PREPARO
Engrase los moldes con mantequilla blanda y una brocha, de forma vertical y de abajo hacia arriba.
Polvoree con azúcar y lleve a enfriar.
Infusione por unos 30 min la leche con la piel de naranja.
Bata 3 yemas con 50 gr de azúcar y la harina.
Añada la leche infusionada, mezcle y lleve a fuego lento hasta que hierva.
Retire la crema pastelera y lleve a enfriar.
Bata las claras a punto de nieve.
Añada al comienzo el jugo de limón.
Una vez que estén semi-montadas añada los 50 gr de azúcar restantes, en dos partes.
No deje que monte demasiado. Las claras deben tener una textura homogénea pero suave.
Mezcle la crema pastelera con 4 yemas y el Grand Marnier.
Añada delicadamente las claras en movimientos envolventes.
Con la ayuda de una manga pastelera, llene los moldes.
Con la ayuda de una espatula golpee suavemente la mezcla para adherir bien la mezcla al molde.
Limpie con la punta del pulgar, formando una pequeña canal.
Lleve a hornear por unos 11 a 15 min a 190 C.
Sirva inmediatamente .
Unte as formas com manteiga suave, e com um pincel, como indica o video.
Polvilhe com açúcar e leve a refrigerar.
Faça uma infusão de leite com a casca de laranja.
Bata 3 gemas com o 50 gr de açúcar e a farinha.
Adicione a infuão de leite, e cozinhe em fogo brando ate ferver e espessar.
Leve o creme de pasteleiro a refrigerar.
Bata as claras.
Adicione o zumo de limão.
Logo adicione os 50 gr de açúcar em 2 partes.
Misture o creme de pasteleiro com 4 gemas e o Grand Marnier.
Logo misture adicione muito delicadamente as claras.
Com a ajuda de um san o de confeiteiro, encha as formas.
Com a ajuda de uma espátula, de umas pancadinhas no tope.
Logo limpe fazendo um pequeno sulco.
Leve ao forno uns 11 a 15 min a 190 C.
Serva de inmediato.
Follow me for new and exciting recipes/Sígueme para nuevas y deliciosas recetas/ Segue meu Instagram para novas e saborosas receitas.
Music:
Grande Marnier Souffle and Chocolate Sauce
To view the previous video in this series click:
Chocolate Orange & Pistachio Soufflé - Amazing Soufflé recipe (Home Cooking Skills)
Soufflé must be the most romantic dessert. When it rises, its sure to impress anyone. Here I show you exactly how to make a chocolate orange and pistachio soufflé. From the glossy chocolate orange base to the fluffy whipped meringue.
Stick with this recipe and it will work every time.
Check out the Duronic hand mixer -
you will need:
300ml milk
160g sugar
1 orange
20g corn starch
300g 85% dark chocolate
30g butter
3 eggs
malden salt
50g pistachios
icing sugar
I would love to hear if yours rose too.
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Grand Marnier Soufflé Cook-Along Video
Grand Marnier Soufflé cook-along video. For recipe visit
This recipe will show you just how easy it is to make a soufflé that rises miles into the sky. My version packs a punch with a good whack of orange liqueor, whilst the bottom of the ramekin contains tangy marmalade. A delicious grown up dessert for the Christmas season!
Grand Marnier Soufflé Recipe - perfect for Mother's Day!
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Grand Marnier Soufflé Recipe - perfect for Mother's Day or anyone special
2 mini servings (adjust recipe as necessary for other circumstances, my molds are 4in across)
Butter + caster sugar for molds
125 g milk
2 egg yolks (large)
27 g sugar, caster
13 g flour, AP
7 g grand marnier
1 tsp orange zest
2 egg whites (large)
8 g sugar (granulated)
Preheat the oven to 375F/190C with the middle rack in place.
First, prepare ramekins by brushing on softened butter and then coating with fine caster sugar. Set aside.
Prepare a simple bain marie over a stove or cooktop by filling a saucepan with water and letting it come to a boil. Pour milk into it and let the milk heat up — if using flavorings that require infusing (vanilla bean, orange peel), put them into the milk here.
Separate your eggs. Starting with the yolks, mix in the first amount of sugar and whisk until light yellow and of thick consistency. Add in the flour and mix until there are no more lumps. Begin adding the hot milk while whisking the egg yolks vigorously — this is tempering, and will allow us to bring the temperature up so we can then cook on the stove top. Pour this milk and yolk mixture into a saucepan and cook over medium heat on a saucepan until the roux thickens. Once you can see the streaks, take of the heat and continue whisking to help cook off the taste of raw flour. Add the Grand Marnier and vanilla (or other extracts/flavors) and set aside to allow for cooling.
Begin whipping the egg whites with a dash of salt over the same bain marie. Whisk vigorously so that the whites do not cook. Continue whisking until frothy and no large bubbles appear and gradually add in the second portion of sugar. Whisk until stiff peaks form (or soft peaks if meringue is still hard to distinguish). Add ⅓ of the meringue into the cooled roux mixture. Mix to lighten. Then fold in the rest of the meringue. Fold until homogenous and pour into prepared ramekins.
Bake for about 10-15 minutes until the surface is dry to the touch. Serve immediately — they typically collapse within 3-5 minutes. Serving with sauces/condiments is also a great touch.
Website:
its-v.com
Materials:
white 4oz ramekins (4in across in diameter)
Music:
Skyward by Scott Buckley Attribution 4.0 International (CC BY 4.0) Music promoted by Audio Library
Orange Crème Anglaise Recipe - Classic Custard Sauce for Desserts
Learn how to make a Orange Crème Anglaise Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Orange Crème Anglaise Recipe!
Frozen Souffle Dessert Recipe - Grand Marnier Soufflé Glacé
Frozen souffle recipe with text and photo instructions, in both American and metric measures.
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Chocolate Soufflé - How to Make Chocolate Soufflé for Two
Learn how to make Chocolate Soufflé! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Chocolate Soufflé recipe.
Chocolate-Orange Soufflé
Chef Frank McClelland shows you how to make a soufflé spiked with Grand Marnier and gilded with a chocolate-anglaise sauce. Whoever you serve this too will be very lucky indeed.
Nutella Souffle Recipe - Laura Vitale - Laura in the Kitchen Episode 535
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Soufflés Glacé aux Grand Marnier
Please note, website has now changed - For full recipe and directions visit
Pastry Chef, Fred Pfister demonstrates his method for Soufflés Glacé aux Grand Marnier, a delicious adult dessert featuring a fantastic orange liqueur and presented in a style that mimics a soufflé.
Signature Chefs of Orlando 66 - Grand Marnier Soufflé (Part 1)
Chef de Cuisine Khalid Benghallem of the Caribe Royale Orlando prepares a very delicious dessert. Check out The Venetian Room and Caribe Royale Orlando.
Chocolate Soufflé Recipe
The words are simply not enough to describe what a chocolate soufflé tastes like. This is a flourless souffle, incredible light, chocolaty and simply divine. Definitely a must for chocolate lovers.
To print the recipe check the full recipe on my blog:
Ingredients
2 tbsp (30ml) milk
1 tbsp (15g) cream
5 tbsp (75g) sugar
2 oz (60g) 55-70% dark chocolate
2 egg yolks
3 egg whites
1/4 tsp (2g) salt
1/4 cup (30g) unsweetened cocoa powder, good quality
3 tbsp (45ml) water
Powdered sugar for dusting
Butter and granulated sugar for coating the ramekins
Topping (optional)
7 oz (200ml) whipping cream
1 tbsp (7g) powdered sugar
1. Preheat oven to 375° (190C). Butter the inside of your soufflé molds ( I used 3 1/2 Inch- 9 cm Ramekins). Dust the molds with granulated sugar, then pour out the excess.
2. Place milk and cream in a small saucepan and stir over medium heat until it boils. Remove from heat, add chocolate. Let sit for 1 minute then stir until well combined and all of the chocolate has melted.
3. Add the cocoa powder and water and whisk until very hot over bain marie (double boiler).
4. Remove from the heat and set aside to cool for few minutes.
5. Meanwhile whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
6. Add egg yolks to chocolate mixture and whisk in to combine.
7. Using a rubber spatula gently mix one-third of the egg whites into chocolate mixture. Then fold the chocolate mixture into the remaining whites. Spoon batter into prepared molds.
8. Bake until the soufflé has risen to about 1 1/2 inch above the dish, for about 13-15 minutes.
9. Meanwhile whip the cream with powdered sugar if used for serving.
10. Remove from the oven and dust the top with powdered sugar and add a spoon of whipped cream. Serve immediately as the soufflé will begin to deflate after in 2 minutes.
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How to Make a Chocolate Soufflé
How to make a chocolate soufflé. It is one of my favorite desserts that seem really fancy but with a couple tips and tricks are actually really easy.
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Chocolate Souffle Recipe:
6 oz. bittersweet chocolate
1/2 cup warm cream
1/2 cup sugar, divided
1 Tbs. orange liquor such as Cointreau or Grand Marnier
1 Tbs. orange zest
2 tsp. vanilla extract
pinch of salt
4 egg yolks
6 egg whites
1 tsp. cream of tartar
Garnish with powdered sugar
Pre-heat oven to 350°F. Butter 6-1 cup ramekins or 1 -2 qt. ramekin with softened butter. Sprinkle the baking dish(es) with sugar, making sure to coat the sides and bottom. Discard extra sugar.
Add chocolate and warm cream to a large bowl. Let sit for 2 - 3 minutes then whisk. If chocolate is not melting easily, microwave the mixture for 30 seconds then whisk until smooth. (repeat if necessary)
Add 1/4 cup sugar, orange liquor, orange zest, vanilla extract and pinch of salt to the chocolate mixture. Mix well. Add egg yolks and whisk to combine. Set aside.
In the bowl of a stand mixer (you can also do this by hand with just a whisk and a bowl) add the egg whites and cream of tartar. With the mixer on low, mix the eggs whites and cream of tartar until small bubbles begin to form. Increase the speed to high and mix until soft peaks form. Sprinkle in the sugar a small amount at a time and continue to beat on high until smooth glossy and stiff peaks form.
Using a spatula fold in 1/4 of the egg white mixture into chocolate mixture. Once the egg white is completely folded in, add the remaining egg whites, being careful not to over mix.
Pour the mixture into the prepared dishes(dish) and bake for 14 - 16 minutes (or 30 minutes if you used a 2 qt. dish) - until the souffle has risen and is golden brown on the top.
Sprinkle with powdered sugar and serve immediately.
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Chocolate Souffle SIMPLIFIED!
Light and chocolatey, Souffle doesn’t have to be a hard recipe! Let me simplify it for you! Written Recipe: *BUY the first-ever Bigger Bolder Baking Cookbook!
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Warm Chocolate Soufflé Recipe – Bruno Albouze
A delectable classic in the restaurant world ????
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Easy step | Chocolate Soufflé w/ Orange Cream sauce
A Soufflé Is a French, baked egg based dish made with egg yolks and beaten egg white
A Chocolate Soufflé with lava cantered served with ice cream or sorbet and cream sauce.
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By: ChefAnto
Chocolate and Orange Souffle | Sanjeev Kapoor Khazana
The creamy cold souffle with a combination of chocolate and orange flavours is a must try !
CHOCOLATE AND ORANGE SOUFFLÉ
Ingredients
1 teaspoon gelatin
150 grams dark chocolate
2 eggs
3 tablespoons castor sugar
¼ cup fresh cream
3 tablespoons orange marmalade
1 cup whipped cream
Method
1. Line ramekin moulds on the outside with a parchment paper
creating a wall around the moulds.
2. Dissolve gelatin in 1 tablespoon water in a small bowl. Set aside
till it blooms.
3. Chop chocolate to fine pieces.
4. Separate egg yolks from the whites and place them in two
different bowls. Add 2 tablespoons castor sugar to the yolks.
5. Heat the yolk mixturein a double-boiler and whisk continuously
till thick. Add chopped chocolates and cream and whisk till well
blended. Addgelatin and mix well. Remove from heat and whisk.
6. Add orange marmalade, mix well and set aside to cool.
7. Whisk the egg whites with an electric blender. Add remaining
castor sugar and whisk till light and fluffy.
8. Add ⅓egg white mixture to the chocolate mixture and fold well.
Add remaining egg white mixture and fold gently.Add whipped
cream and fold well.
9. Pour the prepared mixture in the ramekin moulds filling a little
extra. Refrigerate till set.
10. Dust cocoa powder on the soufflé, garnish with orange
segments and a mint sprig. Serve immediately.
Preparation Time: 3-4 hours
Cooking Time:8-10 minutes
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Chocolate Soufflé | Recipe | Easy and Tasty
EXTREMELY GRAPHIC dark, hot chocolate soufflé has a delicious melted center and a light sponge-like exterior; it is perfect both - inside and out.
The best part is that our recipe requires no special tools or kitchen skills!
Recipe:
20g. butter
20g. flour
100ml. milk
60g. sugar
70g. dark chocolate
1 tsp. salt
2 egga
powdered sugar
Music ???? :
––––––––––––––––––––––––––––––
Island by extenz
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
???? Track Info:
Title: Island by extenz
Genre and Mood: Dance & Electronic + Bright
———
Chocolate Soufflé | Recipe | Easy and Tasty
#chocolatesouffle #soufflerecipe #darkchocolate
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Chocolate Dessert recipe - Grand Marnier Chocolate Cobbler.wmv
Recipe from the Rabbit Hill Inn kitchen. Pastry Chef Phyllis teaches you how to make this easy and delicious chocolate dessert. It's easier than a souffle, but just as impressive. A perfect chocolate dessert for two, or a dinner party. Let us know what you think - send your comments to us at facebook.com/rabbithillinn .
How To Make Decadent Grand Marnier Orange Chocolate Pie - Recipe
See how to measure cold butter at
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Ready for decadence? Here’s a creamy chocolate pie, infused with Grand Marnier, riding on a layer of orange marmalade, and nested in a buttery walnut crust.
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Exquisite MANGO SOUFFLE for Less!
Bakery vs Homemade MATCHA MOCHI CAKE: #BuzyBeez make this easy Mango Souffle for way less than buying it at a fancy restaurant!
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Signature Chefs of Orlando 67 - Grand Marnier Soufflé (Part 2)
Chef de Cuisine Khalid Benghallem of the Caribe Royale Orlando prepares a very delicious dessert. Check out The Venetian Room and Caribe Royale Orlando.
How To Make Frozen Souffles
FULL RECIPE BELOW
Talk about a truly decadent summer sweet! Frozen soufflés are a refreshing way to enjoy dessert without having to turn the oven on in the summer months. Learn how to make them in this video tutorial!
FROZEN SOUFFLE RECIPE:
Souffle Ingredients
12 oz heavy whipping cream
6 oz simple syrup
9 egg yolks
8 oz raspberry puree
1 tbsp Gran Marnier
Simple Syrup Ingredients
1 ½ cups granulated sugar
1 cup water
Simple Syrup Directions
1. Combine in a sauce pot and simmer for 2 minutes, cool.
Souffle Directions
1. Prepare the soufflé dishes: warp a 2” parchment paper collar around the top half of the ramekins using masking tape.
2. Whip the cream to a soft peak and set aside.
3. Combine the egg yolks and simple syrup in a bowl and place over a double boiler and whisk until the mixture becomes thick and reaches the ribbon stage. Cool and then add the raspberry puree and Gran Marnier. Fold in the whipped cream. Spoon into the prepared ramekins. Freeze for 3-4 hours or overnight until set.
4. Remove paper collar and top with berries and serve frozen
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Hot chocolate souffle recipe - Gordon Ramsay with Foxy Games
Sponsored by Foxy Games, see more here -
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Winner of the TV female chef competition makes a hot chocolate souffle recipe for Season 3 of Gordon Ramsay's The F Word. Sponsored by Foxy Games, see more here - 3oJkP27 .
#TheFWord #GordonRamsay #Food #Cooking