By popular demand, the
La Grenouille’s Grand Marnier Soufflé Recipe from my {
40th Anniversary NY Magazine Post} It seems ridiculously complicated - so if anyone decides to make this, please report back to Mogulling and let me know how it went! Oh, and take pictures of the end result too!
For the pastry cream:1/2 vanilla bean, split
2 cups whole milk
1/2 cup granulated sugar
6 medium egg yolks
(reserve and refrigerate whites overnight)
2 1/2 tablespoons custard powder or cornstarch
2 1/2 tablespoons all-purpose flour
1 tablespoon sweet butter
For the soufflé:Unsalted butter and sugar to coat ramekin
2/3 cup pastry cream (one No. 8 ice-cream scoop)
1/4 cup egg whites
3/4 Tablespoon granulated sugar
Prepare the pastry cream a day ahead (it makes 6 servings, and will keep refrigerated for 3 days). Combine vanilla and milk in a medium pan and bring to a boil. Turn heat to low. Cream the sugar and eggs in large bowl. Add powder and flour, and mix until smooth.
Pour about a ladle of the hot milk into the flour mixture, and stir to dilute everything, then pour back into the milk and whisk. Bring back to a boil while whisking quickly. When mixture reaches a boil, turn off flame and add butter.
Beat mixture with a wire whisk or an electric mixer until pastry cream has cooled to room temperature. Store in refrigerator with plastic wrap applied directly to surface.
To make soufflé: Preheat oven to 400. Brush ramekin with butter, fill halfway with sugar. Spin to coat well, then discard remaining sugar.
Heat pastry cream in a double boiler over high heat, adding Grand Marnier when cream is warm. Whisk the egg whites and sugar together by hand or with mixer until soft peaks form. Fold the whites into the pastry-cream mixture, one half at a time.
Spoon into a soufflé ramekin (approximately 5 inches wide and 2 inches deep), and tap ramekin on counter to settle. Bake for about 8 minutes. Dust with confectioners’ sugar.