Grand Marnier Soufflé

Grand Marnier Soufflé @Corinne Preteur
Certainly one of the most popular French dessert... A soufflé, whose name derives from the French verb "to blow," is an airy concoction leavened by beaten egg whites and oven heat. Soufflés should be served directly from the oven, before they have any chance to deflate. 

 Ingredients (6 serving):
120ml Grand Marnier liquor
250ml milk
120g granulated sugar
120g egg yolk (6 eggs)
30g all-purpose flour
15g cornstarch
180g egg whites (6 eggs)
Icing sugar to sprinkle once baked.
50g butter + 100g granulated sugar (for the moulds)


 Directions
Preheat oven to 190°C (380°F). 

 In a pot, pour the milk and bring it to a boil over medium heat. In a bowl, put egg yolks and granulated sugar. Whisk to whiten. Then incorporate the flour and starch that you would have sifted before. Stir to combine. Pour the hot milk on the yolks mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the pot over medium heat. Cook for 3 or 4 minutes in stirring constantly. Pour the custard back into the bowl.

 Butter six ramekins, then coat with sugar. Fashion out a collar of parchment paper to give more support, as your soufflé will high-rise !

 Prepare a stiff meringue in using your Kitchen Aid. You make the meringue in combining egg whites and granulated sugar.

 In a pot, put the custard combined with the Grand Marnier liquor. Warm this mixture over high heat in whisking energetically. Mixture must be smooth and very hot. Scoop one-fourth of the meringue onto the custard in keeping whisking. Then scoop the rest of meringue in combining delicately until you get a smooth mixture.

 Pour batter into the ramekins to the edge. Remove the excess batter in using a large spatula.

 Bake for 7 to 8 minutes. until the soufflés are lightly golden and high rise.
Remove the soufflés from oven. Sprinkle icing sugar and serve immediately.
WHERE TO EAT THE BEST SOUFFLE IN PARIS ?
At restaurant "Les Canailles" 25 rue La Bruyere, in the 9th district (metro station Saint-Georges). Chef Sebastien Guillo trained at Michelin-star Crillon and George V , two prestigious restaurants. Please remind that Les Canailles offer a 3-course menu for lunch and dinner at only 33 euros per person, without wine. Amazing....

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