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White Chocolate / Grand Marnier / Orange Mini Soufflés

A recipe for four mini soufflés with a white chocolate white sauce is folded into the whisked egg yolks and Grand Marnier and beaten egg whites are folded into it
Prep Time20 minutes
Cook Time15 minutes
Course: Breakfast, Dessert
Cuisine: French
Servings: 4 mini soufflés
Author: Edwin Voskamp

Equipment

  • Standmixer Handmixer would suffice, can beat it by hand if necessary
  • Small sauce pan
  • Large bowl for mixing

Ingredients

White Chocolate Sauce

  • 3 tbsp butter melted
  • 3 tbsp all-purpose unbleached flour cooked for a minute
  • 7 fl. oz. whole milk
  • ⅓ cup white chocolate chips, chopped, all works

Egg Base

  • 4 ea egg yolks whisked until lightening
  • 1 orange zest
  • 2 tbsp Grand Marnier

Egg White Stabilizer

  • 4 ea egg whites beaten to a soft peak
  • 3 tbsp sugar

Preparation

  • 2 tbsp butter softened, brush the inside of the bowls
  • 2 tbsp granular cane sugar coat the buttered inside of the bowls

Presentation

  • 2 tbsp powdered sugar dust the tops with
  • 4 tbsp Crème Anglaise fill the center with

Instructions

Preparation

  • Separate the eggs, put the egg yolks in the fridge, let the egg whites come up to room temperature.
  • Take four mini soufflé dishes, brush the inside with butter, brush up vertically on the side to let the soufflés rise easier.
  • Spoon sugar in a mini soufflé dish, move it around to cover the bottom, turn the dish on its side and rotate it to cover the sides. Pour into the next mini soufflé dish until all insides are buttered and sugared.
  • Preheat oven to 400 F

Prepare the Sauce

  • Melt the butter over medium heat.
  • Add the flour.
  • Stir until well mixed, cook for another minute.
  • Add the milk, all at once, whisk until well mixed.
  • Add a pinch of salt.
  • Let heat up, don't let it get near boiling.
  • Add the white chocolate and let melt, whisk to mix well.
  • Don't cook it too long: you want a thick sauce consistency, not thicker than that.

Prepare the Egg Yolk Mixture

  • Zest an orange into the egg yolks.
  • Beat the egg yolks until they lighten.
  • Add the Grand Marnier and beat a bit more.
  • Whisk.

Prepare the Egg Whites

  • Beat until a soft peak.
  • If used, add sugar a third at a time and beat well.

Mix the Sauce into the Egg Yolk Mixture

  • Pour a little bit of the sauce into the egg yolk mixture while whisking to temper the egg yolks.
  • Pour another little bit of the sauce into the egg yolk mixture while whisking to temper the egg yolks.
  • Pour a third of the sauce into the egg yolk mixture while whisking.
  • Pour the rest of the sauce into the egg yolk mixture while whisking.

Add the Egg Whites

  • Add a third of the egg whites and whisk until well mixed in.
  • Add a third of the egg whites and carefully fold in with a spatula until well mixed.
  • Add a third of the egg whites and carefully fold in with a spatula until well mixed.
  • Add the remainder of the egg whites and carefully fold in with a spatula until well mixed.

Bake

  • Put bowls in the oven
  • Bake for 12-20 minutes until tops are browned and stop rising.

Serve

  • Dust with powdered sugar
  • Spear the center vertically with a spoon to open up and pour in the Crème Anglaise until even with the top
  • Serve immediately

Nutrition

Serving: 1mini soufflé