DIY French Recipe: Grand Marnier Soufflé
What dessert could possibly be more French than a soufflé?
The soufflé, which comes from the French verb souffler “to blow,” has actually been around since the mid-1800s! Perfected since then, it has become one of the most renowned French desserts. This recipe will give you everything you need to make the most perfectly textured soufflé; airy and oh so sweet!
I remember making this dessert with my grandma when I was just a little girl. I was in awe of the way the egg whites looked as they became stiff, which is key to perfecting the texture of the soufflé. My advice to you, serve this soufflé straight from the oven before they deflate, trust me you will not regret it.
And don’t worry if you don’t have any Grand marnier, any orange liqueur like Cointreau or triple sec will do as long as you can achieve that citrusy flavor, both bitter and sweet!
OuiPlease’s picks for this recipe
- 1 tablespoon soft butter
- ½ cup plus 3 tablespoons granulated sugar
- 5 eggs, separated
- ⅓ cup grated orange rind
- 2 tablespoons Grand Marnier
Our Top Cookware
- Preheat the 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.
Let me know if you try this recipe and if it tastes as good as I remember by commenting below or tagging us @ouiplease on instagram!