One of the most popular desserts from L’Orangerie at La Bastide, this timeless and family-friendly soufflé is a favourite of pastry chef Cédric Rivière’s – and beloved by guests of all ages. Whether it is for lunch or dinner, Cedric ensures every pudding is as delicious as the last: a gourmet moment to remember for months to come. Success is guaranteed with the Grand-Marnier soufflé – a pastry classic, but one that requires quite a bit of skill to execute well.
Do you dare give it a go?
For one soufflé, you will need :
- 250g whole milk
- 60g sugar
- 50g egg yolks
- 24g of corn starch
- 1 orange worth of zest
- 20g of Grand Marnier Louis Alexandre
- 350g egg whites
- 35g sugar
- Allow the orange zest to infuse into the milk for 20 minutes.
- Pass through a strainer.
- Slowly whisk together the infused milk, the egg yolks, 50g of sugar and the corn starch.
- Once it is thick, add in the Grand Marnier cream, and mix.
- Cool it in the fridge.
- To cook the soufflé, measure out 150g of the cream mixture and whip vigorously until it is smooth.
- Add 100g of whipped egg whites, then add 10g of sugar and whip that too. The egg whites must remain supple and not become too stiff.
- Bake at 200 ° C for 10 minutes .
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