Grand Marnier Souf­flé

Food & Wine - - 1978-1987 - JAC­QUES PÉPIN

IN THE IN­AU­GU­RAL IS­SUE of Food & Wine, leg­endary chef Jac­ques Pépin shared his recipe for the per­fect souf­flé. “Why their awe­some mys­tique?” we asked. “Why does the idea of mak­ing one turn fear­less kitchen lions into cow­er­ing lambs?” Pépin, who had re­cently pub­lished his tome of French cook­ing, La Tech­nique, was the per­fect teacher to in­tro­duce read­ers to the method for mak­ing “tow­er­ing, golden-roofed, steam­ily fra­grant” souf­flés, giv­ing de­tailed direc­tions on ev­ery­thing from pre­par­ing the dish with a pa­per col­lar to beat­ing the egg whites prop­erly. This ethe­real recipe is just as good to­day as it was 40 years ago.

AC­TIVE 20 MIN; TO­TAL 1 HR 15 MIN SERVES 6

3 Tbsp. gran­u­lated su­gar 3 Tbsp. all-pur­pose flour Un­salted but­ter, soft­ened, for greas­ing Crème Pâtis­sière (recipe fol­lows), at room tem­per­a­ture 2 Tbsp. Grand Marnier 1 Tbsp. orange zest 6 large egg whites, at room tem­per­a­ture Pow­dered su­gar, for gar­nish

1. Pre­heat oven to 375°F with oven rack in lower third of oven. Stir to­gether gran­u­lated su­gar and flour in a small bowl; set aside. Cut a 24- x 12-inch piece of parch­ment pa­per; fold length­wise 3 times (let­ter­style). Wrap pa­per around out­side top of a 1-quart souf­flé dish to form a col­lar ex­tend­ing 2 inches above rim; se­cure tightly with string or tape. Rub in­side of souf­flé dish and parch­ment col­lar with but­ter. Dust with su­gar mix­ture, shak­ing out ex­cess. Chill dish at least 15 min­utes.

2. Stir to­gether crème pâtis­sière, Grand Marnier, and orange zest in a large bowl. Beat egg whites in bowl of a heavy-duty stand mixer on medium speed un­til glossy and stiff peaks form, about 4 min­utes. Whisk about one-third of egg whites into crème pâtis­sière mix­ture un­til well in­cor­po­rated. Gen­tly fold in re­main­ing egg whites un­til just in­cor­po­rated. Pour mix­ture into pre­pared dish. Place dish on a rimmed bak­ing sheet, and bake in pre­heated oven un­til souf­flé is puffed and golden brown, 40 to 45 min­utes. Sprin­kle with pow­dered su­gar. Serve im­me­di­ately.

CRÈME PÂTIS­SIÈRE AC­TIVE 15 MIN; TO­TAL 1 HR 15 MIN MAKES 11/3 CUPS

2/3 cup gran­u­lated su­gar 3 large egg yolks 1 tsp. vanilla ex­tract 3 Tbsp. all-pur­pose flour 1 cup whole milk

1. Whisk to­gether su­gar, egg yolks, and vanilla in a medium bowl un­til mix­ture is pale yel­low and “makes rib­bons,” 3 to 4 min­utes. Add flour; whisk un­til smooth.

2. Bring milk to a boil in a medium saucepan over medium, about 3 min­utes. Grad­u­ally add milk to egg yolk mix­ture, whisk­ing con­stantly. Re­turn mix­ture to saucepan. Bring to a boil over medium, whisk­ing con­stantly, about 3 min­utes.

Boil mix­ture, whisk­ing con­stantly, 1 minute. Trans­fer mix­ture to a medium bowl; press plas­tic wrap di­rectly onto sur­face. Let cool to room tem­per­a­ture, about 1 hour. Mix­ture can be chilled, cov­ered, for up to 3 days.

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