Grand Marnier Crepe Souffle Recipes

Steps:

• Set an oven rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 4-cup souffle dish (the souffle won't rise as tall if using a larger dish) with 1 tbsp of the butter and dust it with granulated sugar, tapping out any excess. Prepare a collar for the souffle dish by buttering one side of a long 4-inch-wide strip of parchment paper with 1 tbsp butter, then dust it with some granulated sugar. Wrap the prepared side of the parchment paper around the outside of the souffle dish and tie it in place with kitchen string. It should rise above the rim of the dish by about 3 inches. Set the dish aside.
• In a medium, heavy-bottomed saucepan, mix the orange rind with 7 tbsp of the granulated sugar, off the heat. Stir in the flour. Add the milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook until thick, about a minute.
• Continue to cook over medium heat until the mixture has thickened. Remove from the heat.
• In a standing mixer fitted with a balloon whisk attachment, whip the egg whites and pinch of salt on low speed, to form small bubbles. Gradually increase to medium speed, and add the remaining 1 tablespoon of sugar. Increase to high speed and whip until stiff, but not dry, peaks form.To the flour mixture, whisk in the egg yolks, one at a time, whisking well after each addition.
• Add the egg yolk mixture to a large mixing bowl, and whisk in the Grand Marnier, vanilla extract, and remaining 2 tbsp butter until smooth.Gently fold together the egg whites and yolk base, adding a third at a time, until all is incorporated.Pour the batter into the prepared dish, and bake in the oven for 30 minutes.
• Remove the souffle from the oven, discard the paper collar, dust with powdered sugar, and serve immediately.

Steps:

• For the pastry cream: Boil the milk with the lemon zest. Take the pot off the heat and strain with a fine mesh strainer.
• Mix the superfine sugar, flour and eggs together. Then pour the boiled milk over the mixture. Return to the heat. Let the pastry cream thicken a few minutes while stirring continuously.
• For the souffle: Preheat the oven to 430 degrees F/22 degrees C. Grease the souffle dishes. Then pour a little bit of sugar in and swirl, to coat the dishes.
• Beat the egg whites with the superfine sugar until stiff peaks form. At the last moment add the potato starch. Add the liqueur to the pastry cream and slowly add in the egg whites. Fill the souffle dishes and place them immediately in the oven for 13 minutes.
• After removing from the oven, immediately sprinkle the souffles with the confectioners' sugar and serve straight away.
• Bon appetit!

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.

Steps:

• Combine the eggs and granulated sugar in the top of a stainless steel double boiler and, being careful not to scramble the eggs, whisk over gentle heat until the mixture is golden in color and thick enough to coat the back of a spoon in ribbons. Remove from the heat and set the mixture aside to cool.
• While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by cutting waxed paper long enough to encircle each souffle dish twice, and stand 3 to 4 inches above its top. Wrap the waxed paper snugly around the outside of the dish and seal the edges with transparent tape. Butter the inside of the dish with softened butter, then sprinkle with granulated sugar, tapping out any excess sugar onto a plate.
• Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mixture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper.
• Place the souffles into the freezer, for at least 4 hours, preferably overnight. When ready to serve, whip the remaining cream until soft peaks form, remove from the frozen souffle from the freezer, and carefully remove the waxed paper collar. Top with a dollop of whipped cream and several orange segments.

Steps:

• For the crepes: Preheat the oven to 400 degrees F.
• Whisk together the eggs, butter, heavy cream, sugar, orange liqueur and orange zest in a large mixing bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
• Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1 cup). Spread around the pan to cover. Cook until the top is dry and edges begin to curl up, about 1 minute. Flip and cook another minute. Repeat to make additional crepes using all the batter. Set aside.
• For the souffle batter: Combine the heavy cream, butter, orange liqueur, flour, brown sugar and orange zest in a small saucepan over low heat. Cook, stirring constantly, until thickened, about 5 minutes, then remove from the heat. Meanwhile, whisk the egg yolks in a medium bowl. Whisk the egg yolks into the warm mixture in a steady stream. Set aside.
• Place the egg whites in a stand mixer and beat to soft peaks using the whisk attachment. Fold the egg yolk mixture into the egg whites.
• Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes.
• Dust with powdered sugar and sprinkle with orange zest.

Steps:

• Preheat the oven to 425º. Move an oven rack to the lower third of the oven.
• Coat the inside of an 8-cup souffle dish with 2 tablespoons of butter. Add 2 tablespoons of granulated sugar and roll it around the inside of the dish to coat. Discard the remaining sugar and set the dish aside.
• In a small saucepan, heat the milk, 1/2 cup granulated sugar, and the orange zest until the mixture steams. Remove from heat and set aside.
• While the milk is warming up, heat a 2-quart saucepan over medium heat and add the remaining 2 tablespoons butter. Let the butter melt, then add the flour and salt and cook, stirring, until the mixture is foamy, about 2 minutes. With the saucepan still over the heat, whisk the flour mixture and add the hot milk all at once. Whisk until the mixture becomes thick and velvety, about 2 minutes. Remove from the heat and transfer to a large bowl. Let the mixture cool for 5 minutes. This is the base for your souffle.
• Whisk the egg yolks, one at a time, into the souffle base. Add the Grand Marnier and set aside.
• Using a mixer set on medium speed, beat the 7 egg whites until they are foamy. Turn the speed to high. When the whites form soft peaks, add the remaining 1/4 cup granulated sugar slowly. Continue to beat on high speed for 1 minute. The whites should become glossy and firm.
• To assemble the souffle, add one-fourth of the egg whites to the souffle base. using a large flat spatula, gently turn and fold the souffle base up and over the top of the egg whites to lighten the mixture. Add half the remaining egg whites and fold, leaving some streaks of white. Then add the remaining egg whites and gently fold them in completely. Be careful not to overmix or the whites will deflate, leaving you with an under-risen souffle. The secret to success here is in folding until each addition of egg whites is almost incorporated, then adding the next batch and so on until all the whites are incorporated.
• Gently transfer the souffle batter into the prepared dish and flatten the top with a spatula. Run a finger or spoon around the edge of the souffle, leaving a trough about 1/2-inch deep. This will allow the souffle to rise even higher.
• Put the souffle in the oven and immediately turn the heat down to 375º. Bake for 20 minutes, then pull out the oven rack, and carefully dust the souffle with the confectioner's sugar. Gently push the rack back into the oven and close the door. (Don't over worry about a stray noise or bump affecting your souffle. They are much hardier than you think.) Check the souflle after 15 minutes and gently jiggle it. If it moves slightly in the center the souffle is done. If it is loose on the edges, bake for another 5 minutes. It should be brown and crusty on top.
• Remove the souffle from the oven and serve immediately.

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.

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.

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.

Steps:

• Put the egg yolks and sugar in a mixing bowl and beat on medium speed until mixture is almost white and very fluffy, 3-5 minutes.
• In a small saucepan, bring 1/2 cup heavy cream to boil.
• Beating the egg yolk mixture continuously on low speed, pour in the hot cream in a thin stream until fully incorporated.
• Briefly heat 2 tbsp grand marnier.
• In another bowl, using clean beaters, whip the remaining cream at medium speed until it is firm enough to form stiff peaks that hold their shape when the beaters are lifted out.
• Briefly beat in 2 tbsp more of the grand marnier.
• Put the ladyfingers in a shallow bowl and drizzle them with the remaining grand marnier, leaving them to soak for several minutes.
• With a rubber spatula, stir about a third of the whipped cream into the egg yolk mixture.
• If you want to make the dessert look like a souffle, take a length of parchment paper, waxed paper, or aluminum paper about 2 inches longer than the circumference of a 1-quart souffle dish.
• Fold the paper lengthwise in half and wrap it around the rim, rising about 3 inches above the rim, using freezer proof tape to tape it securely in place.
• Spoon one-third of the mixture into the souffle dish (or loaf pan).
• Arrange three of the ladyfingers evenly on top.
• Top with another one-third of the mixture, then the remaining ladyfingers, and finally the remaining souffle mixture.
• Put the dish or pan in the freezer and freeze for several hours, until the souffle is firm.
• Remove from the freezer about 20 minutes before serving, to soften slightly at room temperature.
• To serve, dip a serrated knife in hot water.
• If using a souffle dish, remove the paper collar and cut horizontally even with the rim to free the top portion of the souffle and then cut it into wedges; continue serving the portion inside the dish by cutting wedges and carefully lifting them out with a cake slicer.
• To serve from the loaf pan, dip the pan briefly in hot water, then unmold onto a platter and cut into slices.
• Serve on chilled dessert plates, garnished if you like with candied orange peel and fresh berries.

Steps:

• Earlier in the day, or the day before, prepare: Pastry Cream (opposite).
• In a small bowl combine: 2 tablespoons finely chopped candied orange or tangerine peel, 1/2 cup Grand Marnier liqueur.
• Cover tightly and set aside to soak for several hours or overnight.
• When ready to make the souffé, generously butter a 1-quart soufflé or gratin dish (or six 4-ounce ramekins) and dust with a fine layer of sugar.
• Preheat the oven to 425°F. Position the top rack in the middle of the oven. In a medium bowl, mix together the Grand Marnier mixture and: 1/2 cup Pastry Cream.
• In a large copper or stainless-steel bowl, mix together: 6 egg whites, at room temperature, A pinch of salt.
• Whisk until soft peaks form. Add: 2 teaspoons cornstarch.
• Beat a few more seconds, then sprinkle on: 1/3 cup sugar.
• Beat until soft peaks form. Quickly but gently fold the egg whites into the pastry cream mixture until just blended. Pour the soufflé mixture into the prepared dish. Place the dish in the middle of the oven and bake until the soufflé is puffed and browned, about 25 minutes (7 to 8 minutes for ramekins). Serve immediately with heavy cream or Vanilla Pouring Custard (page 198), if you like.

Steps:

• In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.