The soufflé earns its name from the French word soufflér – to puff. It was perfected in the mid-1800s by Marie-Antoine Carême who, in cooking for the newly rich in Paris, was aided by updated ovens that were heated by air drafts rather than coal. This change was key to the rise of the soufflé.
The popularity of soufflés grew with fine dining from the early 1900’s through the mid-20th century. According to the archive at the New York Public Library Menu Project, soufflés appeared frequently on menus for special-occasion dinners with guests of honor at places like NYC’s the Biltmore, the Waldorf-Astoria, and the Hotel Astor.
Today, you might associate soufflés with your father or grandfather. The soufflé has become a dinosaur in current era of fast casual, a time when diners want their entire meals served in 10 minutes or less, much less dessert. The soufflé, by contrast, demands the investment of time from both chef and diner: it requires oven space, it requires a watchful eye, and, most damningly, it cannot be made in advance.
Regardless, this dessert is still a favorite, and in your private kitchen, it’s actually easy to prepare. Just pay attention to the instructions and be gentle.
Grand Marnier Soufflés
To Prepare the Ramekins:
2 tablespoons butter, melted
1/4 cup superfine granulated sugar
For the Soufflés:
6 tablespoons butter, melted
1/3 cup all-purpose flour
1 cup cold milk
2 tablespoons freshly grated orange zest
4 tablespoons Grand Marnier liqueur
1 teaspoon vanilla extract
8 eggs, yolks and whites separated
1 cup superfine granulated sugar
Powdered sugar to garnish
Equipment:
10 4-ounce soufflé cups, 3 inches in diameter
• Preheat oven to 400˚F; place a rack at the center of the oven. Brush the insides of the ramekins with the melted butter. Add the sugar to one of the ramekins, roll to fully coat; transferring the remaining sugar to the next ramekin. Repeat until all ramekins are lightly coated with the sugar. Place prepared ramekins on a sheet pan, set aside.
• Melt the butter in a saucepan over medium-low heat. Add the flour. Using a small wooden spoon, combine the flour and the melted butter until a loose paste forms, about 2 minutes. Pour in the milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer paste to a mixing bowl. Add the orange zest and Grand Marnier into butter/flour mixture and use a spatula to combine. Add the vanilla, and then the egg yolks, 2 at a time, and mix until smooth.
• Add the egg whites to a large bowl, and using a large balloon whisk, whip until frothy. Gradually add half of the sugar and continue to whisk until combined, glossy and soft. Add the remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• With a spatula, fold half the egg whites into egg yolk mixture until combined. Gently fold in second half of the egg whites until thoroughly mixed – do not overmix. Transfer batter to the prepared ramekins, allowing for 1/4-inch of space at the top.
• Bake in the preheated oven until risen and lightly browned, approximately 16 minutes.
• Place ramekins on dessert plates, dust with powdered sugar, and serve immediately.
Makes 10
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