White chocolate soufflé with Grand Marnier – A taste from France

Does the idea of making a homemade soufflé sound daunting? Preparing this white chocolate soufflé recipe is easier than you think and seriously delicious.

This white chocolate soufflé recipe is from Tryn Restaurant’s talented pastry chef, Mark Festus. His step-by-step guide in the method below will ensure your soufflé desserts come out perfectly.

Soufflé is a dish that originated in France in the early eighteenth century. This baked egg-based dish can be served as a savoury main dish or a sweet dessert depending on the ingredients combined with it.

This white chocolate soufflé recipe is perfect for those of us who have a sweet tooth to satisfy. Combined with Grand Marnier and you have a decadent dessert.

Broaden your culinary experience with this sweet soufflé recipe. You will have your guests swooning after accomplishing this French delicacy.

White chocolate soufflé with Grand Marnier recipe

5 from 1 vote

Recipe by Dirnise Britz Course: DessertCuisine: GlobalDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

Ingredients

• Pastry cream 

• 300 ml 300 orange juice

• 150 ml 150 milk

• 2 2 eggs

• 10 g 10 sugar

• 25 g 25 cornflour

• 25 g 25 butter

• Soufflé

• pastry cream

• 60 g 60 grated white chocolate

• whites of 8 eggs (egg whites should weigh 250 g)

• 60 g 60 sugar

• 10 ml 10 Grand Marnier

Method

• Pastry cream
• Place the orange juice in a pot and bring it to a boil. Cook until the liquid has reduced to a third (100 ml).
• In a bowl, mix the eggs and cornflour together.
• In a separate pot, mix the milk and sugar and bring to a boil. Whisk this into the egg mix bowl. Pour the egg mix back in the pot and cook until thickened.
• Whisk in the butter and reduced juice.
• Soufflé
• Preheat the oven to 175°C.
• In a bowl, mix the pastry cream and white chocolate together.
• In a separate bowl whisk the egg whites. When frothed up add the sugar a little at a time while whisking. Whisk until stiff peaks form.
• Mix a small amount of the meringue into the pastry cream and then fold in the rest of the meringue making sure you don’t over mix.
• Pour into a prepared ramekin and scrape off the excess on the top making sure it’s even on the top and the sides are clean. This will make sure the soufflé rises evenly.
• Place in an oven at 175°C for 12 – 15 minutes.
• Take out gently and enjoy.

Notes

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