Скачать или смотреть SOUFFLÉ GRAND MARNIER | French Chef Gérard Garbé |frozen soufflé | Iced soufflé |Cold Soufflé

In this video I will share the secrets to making a delicious Grand Marnier Soufflé GLASSÉ.
This recipe is a variant of the Great French Patisserie Master: GASTON LENOTRE
This Grand Marnier Soufflé Glaçé is fresh and delicate. Bon appétit 😊👍
Enjoy and please don't hesitate to ask questions as I am happy to answer them.
My cooking show can be seen on:

   • Cooking & Recipes  

   / @thefrenchchef  


GRAND MARNIER SOUFFLÉ, ICED SOUFFLÉ
Ingredients for 4 :
4 eggs Yolks
85 g sugar
85g water
400 g cream
20 g sugar
20 ml grand Marnier
Zests of one orange

Method:

05.00 - Make a sirop at 28 degrees Baumé with melting the sugar and the water until it boiled and until the sugar has completely dissolved. Cool down until 40 degrees.
1.30 - Prepare the ramekins and cut clear plastic sheets 6cm x 24cm. You can get them from Ebay or office supply.
2.20 - Separate 4 eggs. We will use only the yolk for the recipe.
2.45 - In a Bain Marie (double boiler) beat the yolks in a stainless-steel bowl of 3 litres. Add the syrup at 40 °C in small quantities beating energetically.
3.57 – Zest one orange, rinse with boiling water and drain.
Continue to cook the mixture for 20 minutes in the Bain Marie. When the cream starts to thicken on the sides of the bowl use a soft spatula to remove the thickened part and blend it to the custard.
4.25 - After 20 minutes transfer the custard in the mixer and beat the custard on high speed for 1 minute, then on medium speed for 5 minutes and finally 5 minutes on slow, the volume increases and it forms a ribbon. Add the Grand Marnier and orange zest into the egg cream. Adjust the color with food colouring, 1 drop of red 4 drops of yellow. Cool down the mixture in the fridge until it reaches 4 degrees.
6.22 - Whip the fresh cream in a cold bowl with the sugar until you obtain soft peaks.
6.45 - Combine delicately the whipped cream and the cream with a large spoon in 3 goes.
7.37 – Transfer the souffle mixture in a piping bag to easily fill up the ramekins up to the top.
Fill the moulds up to the top of the ramekins and level off, then freeze the soufflés overnight.
NEXT DAY:
8.24 - When ready to serve, take the soufflés out of the freezer, remove the plastic collar and decorate 1 by one. Serve immediately frozen.
You can separate the cream in 2 parts and add a different flavour, colour or alcohol.

Thank you for joining us. Enjoy.
If you get something out of this video please add a LIKE.
You can also subscribe to my Channel, then you won’t miss any new recipes.
Please don’t hesitate to add a comment in the “comment section” of the YouTube when you subscribe then I can answer to you.

   • Cooking & Recipes  

#icedsoufflé #GrandMarnierdesserts #SouffléGlacé