How to master Escoffier s Grand Marnier soufflé at home (comprehensive tutorial)

Learn how to master the making of an Escoffier style Grand Marnier soufflé at home with this comprehensive video recipe tutorial. This is the classic authentic version. Get the recipe: https://bit.ly/3gX4eX0 🧑‍🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX 😀 SUBSCRIBE TO MY CHANNEL: https://bit.ly/2Of3oJD 💌 JOIN OUR NEWSLETTER►https://bit.ly/2lNomli 0:00 Intro 0:50 All about soufflé 02:40 Recipe tutorial 17:55 Tasting INGREDIENTS: For the pastry cream: 3 egg yolks (2+1) Important note: the first 2 egg yolks to mix with the sugar should weigh together 40 grams / 1.4 oz. if the 2 egg yolks you use weigh less then 40 grams together then you need to reduce the flour amount to 30 grams /1 oz 50 grams /1.7 oz sugar 35 grams /1.2 oz plain flour half a vanilla bean (seeds scrapped ) 250ml / 8.5 fluid oz whole milk /full cream milk 1 tablespoon grand Marnier (cognac and orange liqueur) For the meringue: 130 grams /4.5 oz of egg whites (depending on the size of your eggs you may need to have the white from 4 eggs) 20 grams granulated white sugar 1 pinch of salt for the garnish: 2 or 3 sponge biscuits 3 tablespoons grand marnier liqueur video link : https://youtu.be/H_qUF4YLqbA for the ramequins: (the one I used are 9 cm /3.5 inch diameter and 4.5 cm /1.7 inch deep) melted butter granulated fine white sugar Cookware and utensils: (Affiliates links) 4 individual ramequins or one large one https://amzn.to/3kicBzt Pastry brush https://amzn.to/2TbjMhD 1 or 2 mixing bowls: https://amzn.to/3wISYmF 1 saucepan 1 fine mesh sieve Electric stand or hand mixer https://amzn.to/3ia1KET ********************************************************************************** Quality French homeware: https://bit.ly/3jhcmE3 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: The cast iron pan I always use: https://amzn.to/343Pvn4 ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84