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 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!
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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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!
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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Soufflé Grand Marnier
This recipe is for 6 ramekins.
Esta receta es para aproximadamente 6 moldes.
Esta receita da para umas 6 formas.
300gr Egg Whites/Claras
7 Egg Yolks/Yemas/Gema
60gr Grand Marnier
Juice 1 Lemon/Jugo 1 limón/Zumo 1 limão
Peel of 1 Orange/Piel de 1 Naranja/Casca de 1 Laranja
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.
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.
Grande Marnier Souffle and Chocolate Sauce
To view the previous video in this series click:
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!
Grand Marnier Soufflé Recipe - perfect for Mother's Day!
POSTed Baking (details below)
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.
white 4oz ramekins (4in across in diameter)
Skyward by Scott Buckley Attribution 4.0 International (CC BY 4.0) Music promoted by Audio Library
The Chef's Kitchen - Grand Marnier Souffle
Cooking tips and techniques from the nation's finest chefs. Chef Jonathan Cartwright of the White Barn Inn in Kennebunk Beach Maine makes a Grand Marnier Souffle with a Blood Orange Sorbet.
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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 .
Beth's Easy Chocolate Soufflé Recipe | ENTERTAINING WITH BETH
Learn how to make my easy chocolate souffle recipe, the perfect dessert idea for Valentine's Day!
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BETH’S FOOLPROOF CHOCOLATE SOUFFLE RECIPE
Makes 2 Soufflés
*Print Recipe here*
1 tbsp (15 g) butter, melted
4 tsp (20 ml) sugar
1 egg yolk
2 oz (56 g) bittersweet chocolate
3 tbsp (45 ml) butter
½ tsp (2.5 ml) vanilla extract
Large pinch of salt
NOTE: Make the base ahead. If using in less than an hour, leave on counter. If it will be more time, pop in fridge. When sitting down to dinner, remove and allow to come to room temp.
2 egg whites
1/4 cup (50 g) sugar
½ tsp (2.5 ml) cream of tartar or 1 tsp (5 ml) white vinegar
For Whipped Cream:
1 cup (240 ml) heavy cream
1 tsp (5 ml) vanilla extract
1 tbsp (7 g) powdered sugar (icing sugar or confectioner’s sugar)
TIP#1: Use a 1 cup (240 ml) ramekin. Really the best size for assuring success.
To plan ahead brush each ramekin with the melted butter.
TIP#2 Don’t skip the sugar coating. Coating each ramekin with the sugar, allows the egg mixture something to cling to as it rises up in the oven. It also gives a nice crunchy sweetness to the souffle after it’s baked. Then place the 2 tsp of sugar in each ramekin, covering all sides. Pop in the fridge.
TIP#3 I hour before you plan to serve. Make the soufle base ahead of time. Melt chocolate and butter in a microwavable bowl until melted. Whisk to combine. Then add 1 egg yolk, vanilla and salt. Whisk until combined. Keep on counter at room temperature. If you need to make it more than 1 hour ahead, do so but pop in the fridge until ready to bake.
TIP#4: Right before you sit down to dinner do these 3 things:
1.) remove the base from the fridge rest on counter to allow it to come up to room temperature if you’ve refrigerated it.
2.) Place egg whites in a bowl so they come to room temperature and will be ready to be whipped.
3.) Measure out your sugar and have cream of tartar ready (or vinegar)
After dinner is over, preheat oven to 400F (200C).
TIP#5: Position oven rack on the lowest rung position. This will allow for your soufflés to bake a bit longer and rise up more, while making sure the tops don’t burn in such a hot oven.
While the oven preheats, begin to whip the whites. Once foamy add cream of tartar. Once opaque slowly add the sugar while the whites whip to stiff peaks and glossy.
Then place one dollop of whites into the base and fold to lighten the base. Then fold the rest of the whites in thirds, folding the whites being careful not to over mix and deflate your whites.
Remove ramekins from the fridge and using a large spoon dollop the mixture into each ramekin filling all the way to the top. Smooth off with a spatula so you have a flat consistent top.
TIP# 6: Run your thumb along inside of the ramekin, all the way around, creating a little channel around the soufflé. This will allow your soufflés to rise higher in the final baking stages and prevent tops from cracking. Then clean the edges off with a dish towel.
Place soufflés on a cookie sheet and pop in the oven. Bake for just 13-14 mins until soufflés have risen and tops are slightly browned.
Meanwhile while soufflés bake, whip together heavy cream, vanilla and sugar until soft peaks form and cream is still pourable. Transfer to a serving bowl.
When soufflés are done remove from oven, dust with powder sugar and serve immediately.
Poke holes in the center of the soufflé with a spoon and serve a dollop of whipped cream inside.
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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 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.
Soufflé au Grand Marnier
Pour cette recette de Soufflé au Grand Marnier il vous faudra :
Pour la Crème Pâtissière:
50 gr de Sucre
40 gr de Maizena
45 cl de Lait
75 gr de Jaune d'Oeuf ( environs 6 jaunes)
5 à 6 cl de Grand Marnier
Pour les blancs
400 à 500 gr de Blanc d'Oeuf
100 gr de sucre
3 à 4 gr de sel fin
Pour vos moules il vous faudra du beurre pommade
de la Farine
et comme je l'ai fait pour cette recette du sucre semoule mélangé avec du Piment d'Espelette
ou du Sucre semoule mélangé a de la Fève de Tonka rapée
En espérant que cette recette vous a plu je vous en souhaite une excellente dégustation.
N'hésitez pas à me laisser vos commentaires et à vous abonner à ma chaîne Cook like a Champ.
Et surtout à « liker »ma vidéo avec un petit pouce bleu !
N’hésitez pas à me faire savoir si vous souhaitez que je vous fasse une recette
À mercredi prochain!
Vous pourrez me retrouvez sur
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
Julia Child makes Grand Marnier souffle
Warm Chocolate Soufflé Recipe - Bruno Albouze - THE REAL DEAL
Chef Bruno: THE REAL DEAL Cooking show. Find your favorite recipes: Website
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
1 teaspoon gelatin
150 grams dark chocolate
3 tablespoons castor sugar
¼ cup fresh cream
3 tablespoons orange marmalade
1 cup whipped cream
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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These vanilla souffles are simply out of this world. So fluffy with a mousse like texture, almost melting in your mouth, light and airy and full of vanilla flavor. Such an amazing way of finishing your lunch or dinner.
To print the recipe check the full recipe on my blog:
Makes 4 servings
4 large eggs, separated
1 1/4 cup (300ml) milk
5 tbsp (50g) flour
3 tbsp (45g) sugar, for egg yolks
2 tsp (10g) vanilla extract
1/4 tsp (1g) salt
3 tbsp (45g) sugar, for egg whites
For coating the ramekins
softened butter and sugar
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.
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.
Cafe Jacqueline is still open! Check it out if you ever find yourself in San Francisco
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 Grand Marnier Sauce | EASY TO LEARN | QUICK RECIPES
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Perfect Chocolate Souffle | French Guy Cooking
French Guy has a rich chocolate souffle recipe that’s light, fluffy and the perfect indulgent dessert. Follow his tips and your souffle is sure to rise beautifully - ready to dive in and enjoy!
For more delicious French recipes check out French Guys channel here - youtube.com/FrenchGuyCooking
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Beef Rendang Curry |
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5 Things Chocolate |
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pbs 108 b1 grand marnier cake with chocolate chips part 1
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. These days I use extra meat (6 ounces/170 grams) in in the Prosciutto Bread including hot sopresata sausage and pepperoni. It is so delicious and, as you will see, so very easy to make.
The Gâteau au Grand Marnier et Chocolat is many people's favorite from The Cake Bible.It keeps so long and ships so well it is the one I make most often for my father in upstate NY. In response to many requests over the past 20 years I am offering it as a three-tier wedding cake in the upcoming book!
Grand Marnier Cake
Grand Marnier Souffle
Chef Guy demonstrates how to make a Grand Marnier Souffle.
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.
How To Make Decadent Grand Marnier Orange Chocolate Pie - Recipe
See how to measure cold butter at
Watch our Kitchen Tech video on chocolate chunks vs chips at
Print out the recipe at
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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