This easy-to-follow soufflé recipe from Chef Christopher will take out the guesswork of a French classic.
Have you ever heard the myth that a soufflé will collapse when there’s a loud noise? While it’s easy to let this intimidate you when it comes to expanding your culinary skills, (no one wants to witness the rise and fall of their hard work in the kitchen), it is just that–a myth.
However, it is fair to say that the soufflé has a history of being a tad bit temperamental. It wasn’t until the mid-1800s that the dish was perfected, thanks to new technology when French chef Marie-Antoine Carême was able to utilize updated ovens that provided a more even cooking temperature. Older ovens were heated by coal, but the newer ovens were heated by air drafts which proved to be the cooking environment needed to ensure a soufflé would rise properly–and stay risen.
Carême went on to create hundreds of different types of soufflés, including his famous Soufflé Rothschild which originally contained real gold, which is fitting considering it was named after—at the time—the richest man in France.
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Have you ever heard the myth that a soufflé will collapse when there’s a loud noise? While it’s easy to let this intimidate you when it comes to expanding your culinary skills, (no one wants to witness the rise and fall of their hard work in the kitchen), it is just that–a myth.
Chef Christopher and Renee Dee, Photo by Carlye Klick
And, while soufflés made their debut in France, as they continued to evolve, they became a beloved comfort food by many all over the world. Soufflés as we now know them, come in many variations–both savory and sweet–and have become a staple dish in many restaurants. There are even many who have tried to perfect the dish themselves in their own homes! And, being the sometimes tricky dish to master, this can be a little intimidating.
But, speaking from experience, I can tell you that soufflé making isn’t the daunting task it’s made out to be. I had the amazing opportunity to join Chef Christopher Gross, award-winning chef and Director of Christopher’s at Wrigley Mansion to make a soufflé! Follow along in the video, or the recipe below, to create your very own Grand Marnier Soufflé. Your taste buds will thank you!
SOUFFLÉ BASE OR PASTRY CREAM
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INGREDIENTS
● 2 egg yolks
● 1 egg
● 2 ¼ ounces sugar
● 11 ounces milk
● 1 ounce vanilla
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METHOD
While bringing cream to a boil, add eggs and sugar to flour and mix well, add 3 oz cream to egg mixture; mix well. Pour egg mixture to the rest of the hot cream, stirring constantly, until the cream thickens (Do not boil).
Photo by Kaitlyn Beickel
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INGREDIENTS
● 1 ounce grand marnier
● 1 tablespoon pastry cream
● 1 egg yolk
● 2 egg whites, whipped with 1 ounce sugar until ¾ stiff
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METHOD
Mix together grand marnier, pastry cream and egg yolk. Fold pastry cream mixture with beaten whites and pour in buttered, sugared mold. Cook at 350 for 12 minutes.
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INGREDIENTS
● 1 ounce chocolate
● 1 tablespoon pastry cream
● 1 egg yolk
● 2 egg whites, whipped with 1 ounce sugar until stiff (see above method)
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INGREDIENTS
● 1 tablespoon pastry cream
● 6 raspberries
● 1 egg yolk
● 2 egg whites, whipped with 1 ounce sugar until stiff. (see above method)
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