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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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!
Liquor Soufflé - Grand Marnier Soufflé - How to - Recipe - Pastry Classes
Liquor Soufflé - Grand Marnier Soufflé - How to - Recipe - Pastry Classes
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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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Grande Marnier Souffle and Chocolate Sauce
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Soufflé Grand Marnier. Best recipe and technique. Mejor receta y técnica. A melhor receita e técnica
This recipe is for 6 ramekins.
Esta receta es para aproximadamente 6 moldes.
Esta receita da para umas 6 formas.
ORANGE PASTRY CREAM / CREMA DE NARANJA / CREME DE LARANJA
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
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.
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
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!
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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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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How to Make Frozen Chocolate Souffles
Learn how to make frozen chocolate souffles with warm berry compote with Chef Susie from LearnToCook.com. For a complete recipe to accompany this video please
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.
Raspberry Soufflé | Gordon Ramsay's The F Word Season 4
Learn how to make raspberry soufflé.
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Dulces Secretos - Souffle Caliente al Grand Marnier
How to Make Grand Marnier Chocolate Sauce
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In this video, Chef Eric Crowley, owner of the Culinary Classroom in Los Angeles, ( shows us how to make Grand Marnier Chocolate Sauce. You can use Grand Marnier Chocolate Sauce for frosting, drizzling, filling your favorite sweets and pastries! Yum!
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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.
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.
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:
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
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.
Home-made Raspberry Soufflé - Gordon Ramsay
Season 4 of 6 of The F Word with Gordon Ramsay and celebrity cooking brigades.
Gordon Ramsay prepares Rasberry souffle
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!
Chocolate Grand Marnier Sauce | EASY TO LEARN | QUICK RECIPES
Wow to How
quickrecipes, kitchen, vantilly, foodfacorty, streetfood
Chef Jonathan Cartwright Grand Marnier Souffle
Chocolate cake with Grand Marnier
How to make an easy, delicious, rich, moist, dark chocolate cake
covered with a bittersweet chocolate ganache frosting.
Gordon Ramsay's Soufflé vs Gino D'Acampo's Panna Cotta
The final battle!
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Cooking with Chef Lalanne Grand Marnier Souffle
Grand Marnier Souffle
Cream Of Tartar
Grand Marnier Cognac
Zest from Orange
1. Add 7 egg yolks to a bowl, add sugar, grand marnier, cook eggs over double boiler. Cook
till pudding like. Keep stirring off the heat, you don't want scrambled eggs.
2. Place 7 egg whites in bowl for blending, add cream of tartar, sugar & vanilla. Start out slow.
When sugar gets incorporated speed it up.
3. Add zest to egg mixture, add a little meringue and start folding in. when it is tempered.
Add in the rest of meringue.
4. Butter inside of souffle ramekins and hit with sugar. Go ahead and fill the bowls up.
5. Next take your thumb and go around the inside so they pop up. Then place in oven
for about 20-30 Min at 400 degrees.
6. Take out of the oven. Lay cremon glaze around the plate, add a couple raspberries, and lemons. Set souffle on center of plate. Hit with powdered sugar, drizzle a little
grand marnier on top.
Best Foolproof Chocolate Soufflé - Recipe Wars, Episode 1
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This week on Recipe Wars, we take on the delectable chocolate soufflé. Our three chefs take their cues from Martha Stewart, Giada De Laurentiis and New York Times food columnist Mark Bittman; whose soufflé will make it out of the ring, and whose will literally fall flat? Stay tuned to find out!
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Each week on Recipe Wars, we our expert chefs recreate three famous versions of a signature dish from around the world. Whether it's Martha Stewart's predictably upper-crust rendition of a Spanish Tortilla or Richard Simmons' Cobb Salad, our chefs duke it out and declare one celebrity cook's recipe the victor.
Find out whose food you should be cooking each week with Recipe Wars!
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:
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.
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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Grand Marnier Fudge
Here's a really great recipe for some fudge that will be sure to turn some heads! If you love the delicious orange flavor of Grand Marnier, then try this recipe on for size!
Grand Marnier Fudge
3 1/2 cups chocolate chips (I used half milk chocolate and half semi sweet)
1 cup sweetened condensed milk
1 tsp vanilla extract
1/4 cup Grand Marnier (or whisky)
Melt the chocolate per package instructions. Mix in the rest of the ingredients. Pour into a foil lined 8x8 baking dish and cover with foil. Let sit at room temp for 4 to 8 hours until completely cooled. Toss in the fridge for an hour to chill before slicing into squares.
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Molten Chocolate Soufflé
Dark chocolate soufflé with a delicious molten center and a springy exterior of pure chocolate decadence. Click for the recipe:
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Soufflé met Grand Marnier