DECADENT AND DELICIOUS FRENCH GRAND MARNIER SOUFFLé
My favourite dessert souffle, this always brings out the oooohs and aaaahs from my guests when I serve it! Please feel free to use an orange liqueur substitute if you cannot find or afford the real thing.....it will not be quite the same - but you will still get the oooohs and aaaahs!!
Provided by French Tart
Categories Dessert
Time 35m
Yield 6 Individual Souffles, 6 serving(s)
Number Of Ingredients 7
Steps:
- Coat six 10-ounce ramekins with butter and dust with caster sugar. Turn them over to remove excess sugar.
- Heat the milk to boil. Set aside.
- Whisk the egg yolks and the caster sugar together until fluffy.
- Fold in the flour and then the melted butter.
- Gradually add hot milk to the mixture.
- Add the Grand Marnier.
- Whip the egg whites and 1 oz sugar until soft peaks form.
- Slowly fold the egg whites into the hot mixture.
- Fill prepared ramekins and bake in oven at 175C/350F for 25 minutes.
- Serve immediately.
Nutrition Facts : Calories 305.7, Fat 16, SaturatedFat 8.9, Cholesterol 223.7, Sodium 114.8, Carbohydrate 30.4, Fiber 0.2, Sugar 19.3, Protein 10.4
GRAND MARNIER® SOUFFLE
Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
- Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
- Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
- Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
- Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
- Bake in the preheated oven until risen and browned, 16 minutes.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g
GRAND MARNIER SOUFFLéS
Provided by Lou Jones
Categories Milk/Cream Mixer Egg Dessert Bake Oscars Vanilla Ramekin Grand Marnier Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.
- In small bowl, stir together 4 tablespoons butter and flour to form paste.
- In second small bowl, stir together Grand Marnier and simple syrup. Add cookies, tossing lightly to coat, and let soak while preparing remaining ingredients.
- Transfer milk to large saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into milk. Add bean. Set over moderate heat and bring to boil. Remove from heat and whisk in butter-flour mixture. Return to moderate heat and cook, whisking consistently, until thickened and smooth, about 2 minutes. Remove from heat and whisk in egg yolks and 1 egg white. Transfer soufflé base to large bowl and discard vanilla bean.
- In second large bowl, using electric mixer, beat remaining 4 egg whites just until soft peaks form. Gradually beat in 1/2 cup sugar.
- Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.
- Spoon 1/2 of batter into ramekins, filling each halfway. (Alternatively, spoon batter into large pastry bag and pipe into ramekins.) Transfer 2 soaked cookies to each ramekin. Top with remaining batter. Arrange ramekins at least 1 1/2 inches apart in large baking pan and add enough hot water to pan to reach 2/3 up sides of ramekins.
- Bake soufflés until puffed and golden, 20 to 25 minutes. Remove pan from oven and transfer ramekins to rack. Sift confectioners' sugar over, then transfer ramekins to dessert plates. With 2 forks, pull open center of each soufflé and pour some crème anglaise into opening. Serve immediately.
ICED GRAND MARNIER SOUFFLE
Steps:
- Wrap a parchment paper or aluminum foil collar around the outside of the individual ramekins; the collar should be about 1 inch above the top of the dish. Secure each collar with a small amount of butter. Place ramekins in the fridge to cool.
- In an electric mixer fitted with a whisk attachment, whip the heavy cream until it forms soft peaks. Set aside in the refrigerator.
- In a large, heavy saucepan, cook the sugar and water over medium-high heat until it reaches the soft ball stage at 235 to 240 degrees F, about 3 minutes (see Cook's Note**). (Do not overcook the sugar.) Meanwhile, place the yolks into the bowl of an electric mixer and turn to high speed. Slowly add a little of the hot sugar syrup. Decrease speed to medium and add the remaining syrup in a slow, steady stream (see Cook's Note***). Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool. Remove the bowl from the mixer. Whisk in the orange-flavored liqueur and orange zest (see Cook's Note****). Mix in 1/4 of the whipped cream until well incorporated, then fold in the remainder.
- Spoon into the ramekins and fill about 1/2-inch above the ramekin. Freeze until set, about 2 hours. Remove the collars and serve.
GRAND MARNIER SOUFFLé
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
Provided by Bryan Miller And Pierre Franey
Categories custards and puddings, times classics, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
- Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
- In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
- Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
- Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 35 grams, TransFat 0 grams
GRAND MARNIER SOUFFLéS FOR TWO
Impress your companion and yourself with this fabulous dessert. Restaurant quality souffle prepared fresh in your kitchen! You can make the custard several hours or the day before. Use our recipe #212774 as a finishing touch.
Provided by Super San Mateo Che
Categories Dessert
Time 45m
Yield 2 souffles
Number Of Ingredients 13
Steps:
- Brush 2 tall ramekins with melted butter. Press brown sugar gently into all sides of the ramekins. Refrigerate until ready to use.
- In a small saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove from heat and set aside.
- In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 egg yolks and salt. Stir until smooth.
- Gradually whisk this mixture into the warm milk. Cook over medium-low heat stirring constantly until the mixture thickens, approximately 4 minutes.
- Remove from heat and cool in refrigerator or freezer until slightly chilled, about 10 minutes.
- Beat in remaining 2 yolks. Using a sifter, sift flour over mixture and stir well.
- Return to medium heat and stir constantly until smooth. Remove from heat. Add liqueur and orange zest.
- Scrape custard into a large bowl and set aside to cool until ready to prepare soufflés.
- Preheat oven to 400 degrees.
- Beat whites until soft peaks form.
- Gradually add remaining sugar and beat until firm peaks form. Fold whites into cooled custard.
- Spoon mixture into the ramekins leaving about ½ to 1 inch head space.
- Bake for 20 minutes until puffed and browned on top.
- Serve immediately.
Nutrition Facts : Calories 619.9, Fat 18.6, SaturatedFat 9.4, Cholesterol 409.9, Sodium 468.3, Carbohydrate 98.7, Fiber 1.2, Sugar 64, Protein 14.3
GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE
Provided by Tom Ponticelli
Categories Liqueur Dairy Egg Dessert Bake Orange Vanilla Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
- In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
- In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
- Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
- Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
- Serve souffl s immediately.
DECADENT CROQUE MONSIEUR
This is a pretty amazing recipe for croque monsieur. I wouldn't say it's nowhere near healthy but wow, it sure is good. I got this from a friend who is friends with a rather famous chef-it's his recipe. I'm just passing it along to the masses. Enjoy!
Provided by wbolesnyc
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Melt butter in a small saucepan over low heat. Whisk in flour until blended but not colored, about 3 minutes. Gradually whisk in milk and cook, stirring constantly, until thickened, about 10 minutes. Season with nutmeg, salt, and pepper.
- Assemble sandwiches: Place all 8 bread slices on a work surface in a single layer. Spread each slice evenly to the edges with Bechamel sauce; all the sauce may not be needed. Divide ham evenly between 4 of the bread slices, trimming if necessary so it is within 1/2 inch from the edges. Top all 8 slices with equal amounts of Gruyere cheese, spreading it evenly to within 1/4 inch of the edges.
- Lift the 4 bread slices with sauce and cheese and keeping the cheese facing up, place on top of the slices layered with ham. Transfer sandwiches to the prepared sheet pan.
- Bake in the preheated oven until cheese topping is melted and golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 1682.2 calories, Carbohydrate 43.6 g, Cholesterol 385.2 mg, Fat 118.5 g, Fiber 1.5 g, Protein 108.7 g, SaturatedFat 65.8 g, Sodium 2385.3 mg, Sugar 10.6 g
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GRAND MARNIER SOUFFLE RECIPE - MON PETIT FOUR®
From monpetitfour.com
4.5/5 (12)Total Time 31 minsCategory DessertCalories 463 per serving
- Preheat the oven to 400°F. Use a pastry brush to coat the insides of 2 (8 oz) ramekins with melted butter. Sprinkle sugar inside the ramekins, then rotate ramekins from side to side to get sugar crystals coating the entire interior surface of the ramekins. Tap out any excess sugar. Set aside.
- Pour the 1 tbsp + 2 tsp of melted butter into a small pan. Add the 1 tbsp + 2 tsp flour to the pan, then turn on the heat to medium low. Use a wooden spoon (not a whisk) to combine the two together to form a roux - about 30 seconds.
- Once combined, stream in the cold milk. Continue stirring with the spoon until a dough has formed and doesn't stick to the pan. Turn this dough out into a clean, large bowl. Set aside.
- To the bowl of a stand mixer, add your egg whites. Make sure you don't get ANY yolks in the whites, otherwise repeat this step as the yolks will ruin your merengue. Once you've got your egg whites in the bowl, whisk on high speed.
GRAND MARNIER SOUFFLé; A ROMANTIC DESSERT FOR TWO
From jettskitchen.com
Cuisine FrenchCategory DessertServings 2Total Time 31 mins
- Preheat oven to 400 degrees Fahrenheight.Coat the bottom and sides of two 8 ounce ramekins with 1 Tablespoon of cold butter. Once coated then add 1 Tablespoon of granulated sugar to the first ramekin to dust entire bowl. Then pour the sugar into the other ramekin and dust that one too. Discard the remainder of the sugar.In a small sauce pan slightly warm milk over medium heat.
- In a small bowl combine two egg yolks, 2 Tablespoons granulated sugar, flour, and orange zest until smooth. Slowly whisk in warmed milk to egg mixture for one minute. Then whisk in Grand Marnier and vanilla extract and set aside.
- Beat two egg whites in a small bowl until soft peaks form. Add 2 Tablespoons granulated sugar and continue beating until stiff peaks form.
- Gently fold in half of the stiff egg whites to the yolk mixture. Then fold in remaining egg whites.Divide mixture evenly into the two prepared ramekins and bake for 16 minutes.Carefully remove ramekins from oven, dust with powdered sugar and serve immediately.Note: Many times the Grand Marnier Soufflé is served drizzled with a French custard vanilla sauce known as crème anglaise (recipe to come) and/or a raspberry sauce. Currently my raspberry sauce recipe can be located with my key lime pie or my cheesecake recipe.
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