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Grand Marnier Soufflés

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Grand Marnier Soufflés

Grand Marnier Soufflés

amanda

Equipment

  • Electric Mixer

  • Heatproof Silicone Ramekins or Soufflé Dishes

  • Oven Thermometer

  • Silicone Baking Mitts or Oven Gloves

  • Ramekin Cake Stand

  • Fork or Spoon with Tines/Bowls

  • Stand Mixer Bowl or Glass Measuring Cup

  • Pastry Brushes

  • Parchment Paper Sheets

  • Sifting Funnel with Mesh

Ingredients

  • 4 tablespoons (1/2 stick) butter, softened, plus additional for coating ramekins

  • 1/2 cup sugar, plus additional for coating ramekins

  • 1/2 cup all-purpose flour

  • 2 tablespoons Grand Marnier

  • 2 tablespoons simple syrup

  • 16 small amaretti cookies

  • 1 1/4 cups whole milk

  • 1/2 vanilla bean

  • 4 large egg yolks

  • 5 large egg whites

  • 1/2 cup sugar

  • sugar, crème anglaise",

Instructions

1

Instruction 1

Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.
2

Instruction 2

In small bowl, stir together 4 tablespoons butter and flour to form paste.
3

Instruction 3

In second small bowl, stir together Grand Marnier and simple syrup. Add cookies, tossing lightly to coat, and let soak while preparing remaining ingredients.
4

Instruction 4

Transfer milk to large saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into milk. Add bean. Set over moderate heat and bring to boil. Remove from heat and whisk in butter-flour mixture. Return to moderate heat and cook, whisking consistently, until thickened and smooth, about 2 minutes. Remove from heat and whisk in egg yolks and 1 egg white. Transfer soufflé base to large bowl and discard vanilla bean.
5

Instruction 5

In second large bowl, using electric mixer, beat remaining 4 egg whites just until soft peaks form. Gradually beat in 1/2 cup sugar.
6

Instruction 6

Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.
7

Instruction 7

Spoon 1/2 of batter into ramekins, filling each halfway. (Alternatively, spoon batter into large pastry bag and pipe into ramekins.) Transfer 2 soaked cookies to each ramekin. Top with remaining batter. Arrange ramekins at least 1 1/2 inches apart in large baking pan and add enough hot water to pan to reach 2/3 up sides of ramekins.
8

Instruction 8

Bake soufflés until puffed and golden, 20 to 25 minutes. Remove pan from oven and transfer ramekins to rack. Sift confectioners' sugar over, then transfer ramekins to dessert plates. With 2 forks, pull open center of each soufflé and pour some crème anglaise into opening. Serve immediately.
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