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Recipe for 5 individual soufflé dishes of 10cm diameter and 6cm height

 

Crème pâtissière: Soufflé base:
– 500g milk
– 250g caster sugar
– 1 egg yolk
– 2 eggs
– 40g corn flour
– 30g flour
– 5cl  Grand Marnier
– 600g crème pâtissière
– 10cl Grand Marnier
– 7  egg yolks
– 10 egg whites
– 20g caster sugar
   

Method:

  1. Prepare the soufflé dishes

    • Generously butter the soufflé dishes and coat with sugar, knocking out excess sugar.
    • Set aside in the fridge
  2. Prepare the Crème pâtissière

    • In a heavy saucepan bring the milk to a boil over a low-medium heat
    • At the same time combine the sugar, egg yolk and egg in a bowl with a whisk.
    • Add the corn flour and flour whisking well.
    • Add a small amount of milk to temper the above mixture whisking rapidly.
    • Add about half the remaining milk whisking constantly.
    • Return the mixture to the saucepan and whisk over a low-medium heat until it comes up to a gentle boil. (It must boil for it to thicken.) Continue to cook, whisking all the time for 1 to 2 minutes, until it has thickened and looks shiny.
    • Remove from heat.
    • Add Grand Marnier to the crème pâtissière, put in a clean bowl, cover with cling film and refrigerate for at least 10mn.
  3. Preheat the oven to 180°C ( 160°C for fan oven)

    • The oven must be at the right temperature before you put in the soufflés.

  4. Prepare the soufflé base

    • Add the the Grand Marnier and egg yolks to the refrigerated crème pâtissière.

    • Beat the egg whites and sugar until soft peak. A lump of beaten egg white should stick to the whisk at this stage.

    • Add about one-fourth of the beaten whites to the soufflé base and stir to combine. Fold in the remaining whites with a rubber spatula until just incorporated.

    • Fill the soufflé dishes without touching the sides when pouring the base.

    • Flatten the top with a spatula and run your thumb around the rim of the dish.

  5. Bake

    • Bake for 15mn on the lower shelve of the oven.

  6. Enjoy 🙂

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