Channel: French Cooking Academy

Category: Howto & Style

Tags: sweet soufflehow togrand marnier soufflé at homemaster grand marnier souffelsoufflefrench food recipesfrench cuisinefrench foodgrand marnier souffle tutorialclassic grand marnier soufflegrand marnier soufflefrench cooking videohow t make a souffle grand marnierthe french cooking academyescoffier recipe

Description: Learn how to master the making of an Escoffier style Grand Marnier soufflé at home with this comprehensive video recipe tutorial. This is the classic authentic version. Get the recipe: bit.ly/3gX4eX0 🧑‍🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX 😀 SUBSCRIBE TO MY CHANNEL: bit.ly/2Of3oJD 💌 JOIN OUR NEWSLETTER►bit.ly/2lNomli 0:00 Intro 0:50 All about soufflé 02:40 Recipe tutorial 17:55 Tasting INGREDIENTS: For the pastry cream: 3 egg yolks (2+1) Important note: the first 2 egg yolks to mix with the sugar should weigh together 40 grams / 1.4 oz. if the 2 egg yolks you use weigh less then 40 grams together then you need to reduce the flour amount to 30 grams /1 oz 50 grams /1.7 oz sugar 35 grams /1.2 oz plain flour half a vanilla bean (seeds scrapped ) 250ml / 8.5 fluid oz whole milk /full cream milk 1 tablespoon grand marnier (cognac and orange liqueur) For the meringue: 130 grams /4.5 oz of egg whites (depending on the size of your eggs you may need to have the white from 4 eggs) 20 grams granulated white sugar 1 pinch of salt for the garnish: 2 or 3 sponge biscuits (see last weeks recipe: youtu.be/H_qUF4YLqbA) 3 tablespoons grand marnier liqueur for the ramequins: (the one I used are 9 cm /3.5 inch diameter and 4.5 cm /1.7 inch deep) melted butter granulated fine white sugar Cookware and utensils: (Affiliates links) 4 individual ramequins or one large one amzn.to/3kicBzt Pastry brush amzn.to/2TbjMhD 1 or 2 mixing bowls: amzn.to/3wISYmF 1 saucepan 1 fine mesh sieve Electric stand or hand mixer amzn.to/3ia1KET ********************************************************************************** Quality French homeware: bit.ly/3jhcmE3 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: The cast iron pan I always use: amzn.to/343Pvn4 ****************************************************** The Mauviel pan I use plus good copper models: amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): amzn.to/2POc0Ei Heavy duty cutting board (wood): amzn.to/2H4J5ZR Essential utensil set: amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: amzn.to/2Vj0Flx Measuring cups set: amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): amzn.to/2DWJD2a A good nonstick pan: amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: amzn.to/2vKiB9M Forged knife set (mercer culinary): amzn.to/2WuDZvs Fibrox knife set (victorinox): amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: amzn.to/2FW7ses How to cook pastry: amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: amzn.to/2H4xPfW Le garde manger: amzn.to/3001yOH Paul Bocuse Institute culinary book: amzn.to/2H4jr7y The complete robuchon: amzn.to/30172cb The professional Patry chef: amzn.to/301Q3WX Baking and pastry, mastering the art: amzn.to/2vCU0Ue Beautiful French Pastry recipe book: amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): amzn.to/2PP8ZUr Larousse gastronomique: amzn.to/2H4HWBK Le repertoire de la cuisine (in english): amzn.to/2H3TKE5 World atlas of wine: amzn.to/2VLiB84