Chef Michael Salmon's Grand Marnier Soufflé Recipe

By Hartstone Inn | Aug 09, 2018

Many people know that soufflé is Chef Michael's signature dish at the Hartstone Inn. A guest favorite and currently featured on our dessert menu is his Grand Marnier Soufflé. After repeated inquires, we have decided to share the recipe for those who would like to whip up this classic French dessert at home!

Grand Marnier Soufflé
serves 10

2 cups whole milk

1/4 pound unsalted butter (1 stick)

1 cup flour

1 cup granulated sugar

9 large eggs, separated

2 Tablespoons unsalted butter, soft

3 Tablespoons granulated sugar

1/2 teaspoon cream of tartar

1/4 cup Grand Marnier Liqueur

Grand Marnier Crème Anglaise (recipe below)

  1. Heat the milk, over medium heat, in a 2-quart saucepan. In another 2-quart saucepan, melt the butter over medium heat. When the butter is melted, stir in the flour and mix until combined well. Reduce heat to low, and stir frequently.
  1. When the milk comes to a simmer, stir in the sugar. Continue to stir, dissolving the sugar for 2 minutes. Pour the milk mixture into the butter mixture and stir with a whisk to combine, cooking over medium heat until a ball forms and the mixture releases from the sides of the pan.
  1. Immediately place the mixture in a mixing bowl and stir (using the flat paddle) on medium-low speed with an electric mixer for 10 minutes.
  1. One by one, stir in the egg yolks, allowing each to be completely incorporated before adding the next. When all of the egg yolks are incorporated, set the mixture (soufflé base) aside and allow it to cool. This base will keep refrigerated for up to 1 week.
  1. Generously butter ten 1 1/2 cup soufflé dishes, covering the entire surface area on the inside of the cups, including the rim. Coat the buttered cups with granulated sugar, rotating the cups to coat them evenly. Tap out any excess sugar. Set the prepared cups aside.
  1. Stir the Grand Marnier into the base and mix well
  2. Preheat the oven to 350 degrees.
  3. In an electric mixer fitted with a whisk, whip the egg whites and cream of tartar to stiff peaks. With a large rubber spatula, gently fold half of the egg whites into the base. Continue folding in the remaining egg whites. Gently pour the batter into the prepared soufflé dishes, filling them 4/5 of the way full. Be careful not to drip the batter on the rims, or the soufflés may not rise evenly.
  1. Bake in the center of a 350-degree oven for 35 minutes, or until lightly browned on top. Remove from the oven, place on a small serving plate and dust with powdered sugar. Hurrythe soufflés to the table. Pour the Crème Anglaise into a hole you poke in the top of the soufflé at the table. Eat immediately.


Grand Marnier Crème Anglaise

2 cups whole milk

3 large eggs

2 egg yolks

1/2 cup granulated sugar

1/4 cup Grand Marnier liqueur

  1. Place the milk in a 2-quart saucepan and set the pan over medium-high heat and bring to a simmer.
  1. In a medium-sized mixing bowl, whisk together the eggs, egg yolks and sugar. Have ready a large bowl half full of ice water (with plenty of ice) and a medium-sized bowl that will fit inside the ice bath. Also have a fine mesh strainer, a wooden spoon and an instant read thermometer.
  1. When the milk reaches a simmer, slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. This is called tempering. Add another 1/2 cup of hot milk, whisking constantly. Now whisk the tempered egg mixture back into the saucepan with the milk, whisking constantly. Set the whisk aside and stir this mixture with the wooden spoon constantly over medium heat until the mixture reaches a temperature of 175 degrees on the instant read thermometer or until the mixture just coats the back of the spoon. Remove from the heat and immediately pour the mixture through the fine mesh strainer into the medium bowl. Immediately set this bowl in the ice bath to stop the cooking. Stir the mixture, occasionally, until it cools. Stir in the Grand Marnier liqueur.
  1. Refrigerate in a covered container until needed, for up to 1 week.

Recipe copyright © 2009, Michael Salmon – Camden, Maine

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