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Before starting this Grand Marnier Soufflé recipe, make sure you have organised all the necessary ingredients.
Using a brush, smear a light coating of soft butter inside the dish, covering the bottom and sides. Brush the butter with an upwards motion (as shown in the photo).
Slide the brush along the rim of the ramekin, going from the centre outwards in order to create a butter collar...
... all around the dish. This butter collar is essential to guarantee perfect results in cooking and rising.
Wipe the outside of the ramekin with your palm to remove any traces of butter.
Repeat the operation for all the dishes.
Cover the inside of the ramekins with castor sugar. Roll the sugar inside the mould to create an even layer. The sugar should easily stick to the butter. Discard the sugar excess and place the ramekins in the fridge.
Pour the egg whites in the stand mixer recipient.
Start the mixer on low speed (speed #2 on a Kitchenaid).
Add one third of the castor sugar and continue beating.
Place the orange zest in a bowl. Make sure you only zest the orange outer layer of the skin, leaving the bitter white pith behind.
Add the egg yolks, then combine.
Increase the speed of the food mixer...
... then add the second third of castor sugar.
Gradually add the last third of castor sugar...
... and continue beating until stiff.
Add 1/4 of the beaten egg whites to the egg yolks.
Taking no particular precaution, combine well with a rubber spatula until homogeneous.
Add the Grand-Marnier...
... and combine.
Add the remaining meringue...
... and fold gently to make sure the preparation does not collapse. The preparation should be homogeneous. At this stage, the soufflé preparation should be used and baked immediately.
Fill the soufflé dishes with the preparation...
... up to the top.
Gently tap the ramekins on your worktop surface in order to get rid of air bubbles.
Even the surface with a metallic spatula, starting from the centre outwards.
Run your thumb along the interior rim of the dish to ensure a good rise.
Place the ramekins on a baking sheet. If you have different sized pots (as shown on the photo), bake the soufflés in separate groups according to the size of the dish.
Place in a fan-assisted oven preheated at 210/220°C (gas 7)...
... and bake for 7 or 8 minutes. Baking time might vary according to the type of oven.
When cooked, remove from the oven and drizzle Codineige decorating sugar over the surface.
The soufflés should be served immediately, hence the importance to cook them at the very last minute.
The quantities listed for this recipe serve 1 but we recommend making 4 soufflés at least in one batch, i.e. multiple proportions by 4.
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