How to master Escoffier's Grand Marnier soufflé at home (comprehensive tutorial)
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- Опубліковано 20 тра 2024
- 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
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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
3 tablespoons grand marnier liqueur
video link : • The most versatile bis...
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)
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Pastry brush
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1 or 2 mixing bowls:
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1 fine mesh sieve
Electric stand or hand mixer
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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My favorite dessert. I make it every Valentine’s Day for my Missus of 47 years. Thank you so much for the recipe.
Bravo, sir! An accomplishment to be proud of. 47 years!💜👍
That is absolutely beautiful! What a lucky lady.
You’re a doll!😌💕
Here's a story: My future father-in-law, in 1987, bought us dinner at Julius Castle on Nob Hill in SFO. We were asked, as soon as we sat down and got menus, if we wanted the Grand Marnier soufflé. It's still the best tasting dessert I have eaten.
Sounds lovely Farmer Bob!
The Bistro Garden’s in Beverly Hills is where I had my first soufflé. It was a PENTHOUSE MAGAZINE’S PET of the YEAR PARTY and I can remember the maître d’Casper, with surprise I never had one. and I said oh my god what is this and he laughed he said you haven’t had one I said no. I ended up having three!!! To this day it is my favorite desert! Well done Stefan 💋
it is a great tasting dessert 😋😋
💋❤️
I adore his excitement😆☺️
For years my husband and I have been enjoying this at the wonderful Black Pearl in Newport, Rhode Island-it’s a special order. Now I can make it myself! Merci!
I love how you make difficult French recipes very approachable and welcoming for others to try out! Your instructions are explained very clearly with the very beautiful French accent! Merci beaucoup monsieur!
You LIE.
I always appreciate your explanation of the history and background before the class begins.
I appreciate that! thanks denise 🙂
I feel so fortunate to have access to such excellent videos-thank you so much.
Oh this is so gorgeous! I can’t wait to try it!! 🍽💖
What I really appreciate about your channel, besides the way you make everything seem so easy. Is the fact you're using just hand tools, yeah there was one with a food processor, but that was rare.
Your enthusiasm is divine.
When I saw the beautiful end result I almost shed a tear. I most like will shed one or two though when I DEFINITELY make this dish for my girlfriend for our anniversary next week!
I’m sold on your soufflé! Thanks for sharing 🙏🏼
It looks delicious! Thank you kindly.
I love how you are so into this dessert
That was an amazing demo! Thank you!
Stephane, this is really fantastic stuff. I love watching your videos and you have arguably my favourite cooking channel on UA-cam. I really enjoy the fact that you talk about the history of the dish and focus on techniques. It reminds me of Jacque Pepin’s La Technique, which I read roughly a decade ago when I started to learn how to cook seriously. Thank you for sharing these recipes and techniques in such an accessible manner.
Merci Chef, superb!!
Merci, Chef! I am now inspired to try a dessert souffle. Merveilleuse!
Stephane I love the part where you eat the food and I can clearly tell that you are enjoying it a lot. That is really the point of the effort. My new favorite Channel!
Thank you I have always been too frightened to make a Soufflé’ but you make it seem so easy I will definitely make that recipe ❤❤
Thank you chef for sharing secret recipes like this😊 You are the best! I hope you would teach how to make choux pastry, lava cake, pavlova, tart shells, and more.
EXCELENT
CONGRATULATIONS!
Spectacular! 👏👏👏
A favorite…definitely will need to try this
Thank u I like this when u explain it then do it because many people don't know why or how these dishes get their names or techniques
Delicious looking.
Merci pour l'expliquation sur les rayures des ramequins...
This guy is hilarious 😂 I like how sincere and authentic he is 👍🏼 thanks for the great recipe and laugh 😅. Merci beaucoup 🎉
I will certainly try this… looks so yummy!!
Yes, I've waiting on this one for a long time :)
Fantastic channel Stephane - keep up the good work.
THAT. WAS. GREAT! thank you so much, I will be trying that right away. Thank you.
OMG. This looks delicious.
If you do this, another example, 2 cups of sugar, half stick of butter, etc. It won't take too much time, and when I am cooking, I can prepare everything in advance, which will be very helpful. Your videos are clear, to the point and excellent. Merci beaucoup.
Merci! Souffle licious is so ummmmmf licious.
Looks amazing!!!
Wonderful soufflé
This was a great tutorial! Thank you Stephane
Glad it was helpful!
Love it.
Mmm lovely. That’ll be my weekend project 😋
I don't understand who could possibly give this guy a thumbs down.
Tack!
Thank you for sharing
Brilliant, as always Stefan!
👍🙂
Thanks!
Never made a soufflé before but this is so good and so easy.
Merci
Wonderful recipe. All the steps, tricks and tips are clearly explained and shown.
Glad you liked it
Have a great weekend ♥️
That looks so good. Cheers, Stephane!
thanks dwayne 🙂👍
So cool. Really fluent, good understandable English... with that unmissable French accent. 🤍it. And of course all your recipes/clear demonstrations 👍💯.
Amazing!
Nice I’ve been looking to make a soufflé!
Thank you so much Sir ❤️👍👍
Greetings from Indonesia, the way you made the souffle so interesting, i can't wait try to make it. Very berry thankyou for the recipe
I love it ♡
Fantastic
Just yum!!!
drop dead delicious!
Gorgeous
Very nice sir! I've never tasted a cloud before!
Thanks
Magnificent! I am planning to attend Escoffier Pastry and Baking course in July!
I have to try.yummy.the way you explain perfect.merci beaucoup.
Pls ingredients
This looks fantastic to eat........and intimidating (for me) to make. Stephane, what do you prefer more, cooking or baking? I'll stick with cooking and leave the baking to the artist!
Bravo! Stupendo
Exquisite!
Thank you for your enthusiasm in every video, Stephane! You have inspired me to cook much more since the beginning of quarantine, and I have made many friends and family smile through your recipes (my self included). This past year and a half has been much, much brighter thanks to you.
that’s great to hear great to hear you enjoy french cooking 🙂🙂
Magnificent
Superb
Lovely
Stephane cracks me up in this video.
Stephane, can you pre-prepare the ramekin by adding the filling, refrigerate, then bake when ready to serve as a dessert or do you have to bake immediately once you have filled the ramekin.
Love your videos. It reminds me of my traning at the Four Season's Hotel. I love the classics, and I think it's time for a come-back! Robert
I am so excited to try this! I have always been told that a soufleé is so finicky and delicate, but you just went right in there with ease- I think I can do this! I have never had a soufleé before, because everyone I know that cooks, shys away from it. This video is to the point and has taken my anxiety away... From a food. Ha. Thank you!
I am sure you can do it 🙂👍
amazing
Amazing.
it is a great dessert i have to say one of my all time favorite
It's a heavenly dessert, is what it is! 💜
Souffle is my favorite dessert because of it's sofisticated texture 🤤
Exquisite mouthfeel lol Bob's Burgers 😂😂😂😂
smiling big. What a beautiful souffle.
The sabory cheese souffle falls much faster, in this case those bisquits are holding the suffle rised little bit longer. Thats my opinion, fix me if im wrong. Thx for the video Like !
The Roux Bros vintage cooking show has some episodes on soufflés and they do the cold one which looked so delicious and amazing done by the late great Albert Roux RIP
Escoffier has surely systematized french cuisine. However, it is also very interesting to see how other cooks have developed these dishes even more, like Michel Bras, Ferran Adrià, and others.
Ohhhh ! It's 3:30 a.m. and I have nothing sweet to eat in the house. I'm going out of my mind . What I wouldn't give to have that second souffle !!! Thanks for telling us what souffle means . It's so exciting to know . It's simply "blown up". In Spanish that would be "soplar" or "un soplado" = souffle .
Stephane, I absolutely love how you explain everything. I’ve always been a little intimidated by soufflés and now I think I’m ready to tackle one! Will you make a video for a cheese soufflé?
Merci beaucoup for the cheese souffle I have one already here ua-cam.com/video/_O7qBmw_4YM/v-deo.html
Ooh la la! I'm waiting here with my spoon! 😋
i like it!👍👍🇵🇭
This looks amazing. However if you were doing it for a dinner party I wonder if you could make the mixture in advance and if it can stand in the ramekins for a while whist people are eating their main course before being placed in the oven. If this is possible I wonder how far in advance the mixture can be made?
Fold it in is what I was taught with the egg white into the cream mix
I was on a no sugar 30 day challenge but here I am preparing this.
I MUST HAVE THIS WITHIN THE NEXT 24 hrs
Makes me want to go through the screen and grab some 😋
35 deg celcius here, would LOVE to see an iced souffle recipe. 😉
I do enjoy your instruction and this is nice but I follow the recipe from The Four Seasons restaurant in NYC. So much easier. Of course, the restaurant is no longer but I have their book from 1972.
Can I keep it in the fridge or room temperature for 2 hours before putting in the oven (and serve). Merci par avance.
PLEASE DO MORE ESCOFFIER CLASSIC RECIPES ! Mercibeaucoup
Yes!!!!!!!
Hi Stephane, I have a quick question. I'd attempted to make raspberry soufflé/sweet potato soufflé/ vanilla soufflé a couple of times, but I noticed there was water condense at the bottom of the soufflé, was that normal?
Excellent Stephane, merçi👍😊
J'adore vos reactions quand vous goutez les resultats, vraiment rigolo.😂
Il s'est régalé vraiement 😁👍
@@petereggers7603 Ça c'est clair.
This is great. Where do i find the video discription for the ingrediants?
This is what this channel is about! Mmmmm