Senior Instructor - Stratford College
Falls Church, Virginia
1-703-821-8570
Grand Marnier Souffle
Ingredients:
1) Butter as needed
2) Sugar as needed
3) 4 oz. Cake Flour
4) 4 oz. Sugar
5) 2 cups Milk
6) 6 Eggs
7) 1 oz. Grand Marnier
Preparation:
1) Prepare ramekins by buttering and coating
with sugar.
2) Sift the flour and sugar together in a medium
S/S bowl.
3) Separate the egg yolks and egg whites.
4) Mix 3 of the egg yolks with 1/2 cup of the
milk in a
small S/S bowl.
5) Add the milk and egg yolk mixture to the
flour and
sugar mixture.
6) Whisk until completely smooth.
7) Scald the remaining milk.
8) Temper the hot milk into the egg and flour
mixture,
whisk until smooth.
9) Pour the mixture back into the saucepan.
10)Stir constantly with a wooden spoon over high heat
until the mixture thickens.
11)As it thickens, the mixture will go through a lumpy
stage.
12)Increase the speed of your stirring and it will
smooth
out and thicken just
before coming to a boil.
13)Once the pastry cream has come to a boil, remove
it
from the heat.
14)Pour the pastry cream into a medium S/S bowl.
15)Add the remaining 3 egg yolks and Grand Marnier.
16)Whip the 6 egg whites to medium stiff peak.
17)Fold the whipped egg whites in 1/3 additions into
the pastry cream.
18)Fill the prepared ramekins, level the tops.
19)Bake 375 deg f. convection until deep brown and
risen.
Ingredients:
1) 8 oz. Half and Half
2) 1/2 cup Sugar
3) 6 Egg Yolks
4) 1 tsp. Vanilla
Procedure:
1) Mix the half and half, sugar, and egg yolks in
a
sauce pan.
2) Cook the custard while stirring constantly.
3) Continue cooking until nappe consistency.
4) Be careful not to over-cook or the sauce will
curdle.
5) Strain through chinoise.
6) Cool IMMEDIATELY over an ice bath.
7) Refrigerate.
Souffle and Painted Chocolate
Photo
Easy baking!!