Grand Marnier Soufflés
Elegant and airy French soufflés flavored with Grand Marnier liqueur and vanilla, featuring a surprise center of amaretti cookies. These individual desserts puff up beautifully golden and are served with crème anglaise for a luxurious finish.
Ingredients
- •4 tablespoons butter
- •½ cup sugar
- •½ cup all-purpose flour
- •2 tablespoons Grand Marnier
- •2 tablespoons simple syrup
- •16 pieces small amaretti cookies
- •1¼ cups whole milk
- •½ piece vanilla bean
- •4 pieces large egg yolks
- •5 pieces large egg whites
- •½ cup sugar
- •1 to taste confectioners sugar
- •1 to taste crème anglaise
- •6 pieces ramekins
- •1 piece large baking pan
Cooking Instructions
- 1.
Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.
10 min
- 2.
In small bowl, stir together 4 tablespoons butter and flour to form paste.
2 min
- 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.
5 min
- 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.
15 min
- 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.
5 min
- 6.
Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.
3 min
- 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.
10 min
- 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.
25 min