Grand Marnier Souffle Recipe - Classic Orange Souffle- Valentine's Day Dessert Special

Learn how to make a Grand Marnier Souffle Recipe! Go to foodwishes.blog... for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Grand Marnier Souffle recipe!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/231353/Grand-Marnier-Souffle/

[@foodwishes]

Nothing in these videos is unintended. ;)

[@XxMissNoNamexX]

"Looong, slow, deep strokes" Chef jon pls

[@neuropsych2]

Food porn, hahahahaha

[@jenbdiamond]

I refuse to admit how hard I blushed at that line.

[@sharonolsen6579]

words to live by ... ; ]

[@g_ball321]

Long slow deep strokes . Slide in the sides ROFL

[@louisdellaperuta7666]

Gooby pls

[@titodelgado5537]

Love this man's double entendre while he cooks... "...you're going to plunge right down the middle to prepare the opening and you're going to fill it with your sauce 6:30"

[@nickm.5931]

Eh, idk, I don't think it was meant as a double entendre. Doesn't sound enough like a joke

[@kevinbyrne4538]

5:51 -- "Women love the doilies. I think they consider it a type of plate lingerie." LOL

[@BobertJunior1025]

Much like your Valentine, fill the soufflé with your homemade cream sauce.

[@bunnygalxoxo]

+Max Lorge well, that escalated

[@malib02]

you forgot deep that spoon deep in there...mmm..then fill it up...yyeaaaaah :-)

[@mercy752]

You fucking pervs

[@kaykaya.6871]

+Booperdooper Ikr they freaking perverts

[@SuzanneBaruch]

Max and Roger, get a room.

[@visioncity9910]

Few things he forgets to mention; refrigerate your ramekins at least 5 min for the butter harden. (Helps create an even rise and doesn’t mix with your custard) Make sure to tap the ramekins once you add the custard and lastly you want to run your thumb around the edge of the ramekin creating a ridge. (This also helps in creating an even rise). Awesome video though!

[@Jadinass]

I did it! First try and not a failure. I never thought i can pull this off. You are lifting my confidence Chef John.

[@JemuzuDatsWho]

Congrats man :D I might try this sometimes, too! ^u^

[@Hex6Edges]

OMG I LOVE THIS GUY!!!!!

[@infxmhc]

I've watched almost all his videos in like 3-4 days

[@jesussoriano43]

?,,,

[@infxmhc]

Jesus what are you confused about?

[@ninjatiger666]

My girlfriend came home and saw I made this recipe and her panties just flew out the window! Thanks, Chef John!!

[@Nonexistent_creature]

😂

[@AFerg-gc9dq]

😂😂💀

[@victorquincanon4933]

That's as funny as it was 6 years ago.LMAO I hope things are still well with you two or maybe it's time for another souffle, or try the dutch baby this time.

[@touchofdumb]

Like a boyd 🦅

[@TheOldfieldStroke]

"You are so, so getting l...ots of compliments". I see what you did there.

[@tariro88]

+Branbal XDDD was literally about to mention that haha!

[@christineroppel3123]

What about the long, slow, deep strokes...it's making me make involuntary sounds of pleasure....time to get out my doily lingerie!

[@msl4797]

Laid?

[@sssarah.v]

Marco L yup

[@toshiyukisuzuki7610]

best cooking coach/ teacher/ guide/ sensei/ mentor in the whole wide web! More power and more inspirations.

[@michaelvila3692]

Chef John, we get such a kick out of your videos! And yes I got lot's of lovin from my wife because of this souffle, thanks to you, thank you!

[@mermer1581]

+miklitov23 lots of compliments :D

[@SuzanneBaruch]

"So you're going to want to use long, slow, deep strokes for this ... sliding your spatula underneath and around the side ..." I must have left my oven on, because it suddenly got very hot in here.

[@ARIZOTH2012]

OMG, I had the same reaction...lol

[@juri8723]

Suzanne Baruch do you believe on the Lord Jesus, Ms Baruch?

[@minealsomine9663]

@@juri8723 what does that have to with anything? Please keep your religious idiosyncrasies to yourself... thanks

[@torb1trick415]

i also watched the video

[@disoleil1876]

Juri Lmao 🤣

[@biggreenblob]

where do i put the cayenne?

[@emilhagelin6410]

biggreenblob in her

[@91TheJimbo]

you know one of your videos inspired me to become a commis chef thanks to you now that I'm 21 I am now one of the youngest sous chefs in london, covent garden, recently added a few of your creations to my portfolios, and seems a winner so thanks chef thanks for the push push mucho gracias from a scotsman

[@weeweeim]

Lol at "after dessert, you are so, SO getting LLLLots of complements."

[@paxsmile]

weeweeim lol ikr! He's bad!

[@wallewaltz]

It took my thirty minutes to beat egg whites and lol it worth i don't have a valentine but i ate it, thank you sir :D

[@gianfrancomasat545]

Zoey Walter it should not take you so long, make sure that the bol its super clean and that there´s no egg yolk left in your egg whites, coz any type of fat would make the process take more time.

[@wallewaltz]

Gianfranco Masat thank you so much for it :D

[@jeremyheintz1479]

Were you using deep, long strokes?

[@OrifielM]

Doilies as plate lingerie, lol! I never thought of it that way, but that makes a lot of sense.

[@teayradillard4549]

Plenty of sexual innuendos. Hilarious.

[@linhint6434]

so funny! i thought-am I imagining this? *laughing at self*

[@NgKKh]

Oh this is the funniest voice over of a recipe I've ever encountered.

[@FoodDeconstructed]

The first time I ever had a grand marnier souffle was in a little restaurant in Paris. They served it like chef john did, with the creme anglaise, but they also topped it off with a generous shot of grand marnier. It made for a delicious, but extremely drunk night for 14-year-old me. Now, speaking as a lady, if you really want to impress the ladies, leave off the creme anglaise and serve this with warm chocolate ganache. Chocolate and orange go so well together and girls love chocolate.

[@inspired7270]

You are absolutely hilarious. and your voice is very calming. you rock along with your awesome detailed but yet comfortably short videos and great recipes ...

[@goldengurl172]

This Guy's innuendos are freaking awesome and make watching food get cooked feel cool again.

[@bziel25]

Chef .... I’ve grown to like you immensely. Somehow time spent with you leaves one warm inside. 😁. Thank you!!

[@p0skhare98]

This guy is hilarious and a skilled chef, I love it!

[@dshughes33]

I just made this recipe and it turned out absolutely fantastic! I used Triple Sec instead of Grand Marnier, as Grand Marnier is extremely expensive where Im from, but the results came out amazing. Thanks chef!!

[@frozenfire1129]

Thank you Chef John! Bf and I made this on Valetines together. It blew our minds! To fellow viewers , my bf and I are beginners at making desserts and we got it right on the first try, don't be afraid! And do not skip the sauce !!!

[@merino3016]

Friendly voice and funny intonation. And love the recipe!

[@foodwishes]

Thanks! That's awesome. You made my day.

[@Momzie808]

Thank you Chef John, I've tried many soufflé recipes and they never came out right but I must say yours is the best!! It came out perfect, me and my bf loved it!!! This recipe is a keeper!!

[@David_P132]

Not only amusing but actually very good at teaching techniques as well.

[@natsumisendo549]

what kind of techniques?... he he he.

[@yolo22]

my mouth is watering and i'm not even hungry. this looks amazing!

[@arfienx1276]

probably the best souffle I've ever made. So light and fluffy without being insubstantial, and the flavors are well balanced and not too sweet. Thanks for the recipe!

[@mdfs412]

+Arfien X I had the exact same experience last night. I make alot of souffles, but to me this one was the best and just as you described.

[@rachelkaye9119]

Chef John.. I hate you for making me whip those egg whites without an electric mixer. But I love you for getting me lllll...lots of compliments :)

[@cher128bx]

Made this last night along with your Orange Creme Anglaise recipe. OMG! Delicious!!! And the souffle rise...so impossibly high! Picture perfect. Thanks for this great recipe.

[@SirClerihew]

Seriously. Chef John is probably the best youtube chef out of them all.

[@cryptic7965]

You are sooo gettin laaaa.....lots of compliments lol

[@ArkStudioVids]

its official ... I need to get some ramekins :F

[@AnhTrieu90]

I hope you'd be rewarded with something warm, moist, and fragrant. ( ͡° ͜ʖ ͡°)

[@qindu6021]

Anh Trieu oh my goodness

[@BluoenixInstitute]

i just started this channel and i don't really press the like for youtube videos unless i really like them but every single video on this channel i've seen so far i've pressed like

[@pink2431]

why do i keep coming back to these awesome cook videos in the middle of the night

[@krishtielle]

"You're gonna want to use long, slow, deep strokes for this..." Omg I died.

[@khan2711]

Chef John, there's a certain nonchalant way you have of expressing yourself that has a je ne sais quoi I don't give a fuck air to it, yet also sounds deeply interesting in the most subtle way. Brilliant.

[@florabramwell2638]

Ooohh my god - adding the creme anglais; stroke of genius. Hats off, Chef.

[@lunadeberry3380]

Chef John! you are a fantastic Chef. Thank you so much! such refined food with simplicity of teaching.

[@f.apollom.arenas3199]

I will try this and if it comes out perfectly (or even just near perfect), I will love you for the rest of my life.

[@vikas993]

I love your voice. So unique.

[@butopiatoo]

Love the 2 egg size of this. Most recipes are larger. I have saved extra flavor base and then whipped egg whites 2-3 days later and made a super fast soufflé.

[@LingLingW]

dude, rise to the challenge. patience and preparing is the key :)

[@pamatlanta7982]

Goodness watched this again. Such a verbally exotic video! lol

[@VladGydz]

I LIKE YOUR STYLE

[@emperorampora8771]

Not only will you be able to make this for your valentine, you'll actually be able to do it in front of them while they watch, and you know what will happen if you do that. You are so, SO getting lot's of compliments... Funniest thing I've heard all week!

[@quantumme9938]

Happy N.Y. & thank you Chef John. Just made your Grand Marnier Souffle and topped it with the Creme Anglaise. It was delicious & very French. Merci! Plz post more authentic French & British recipes. UPDATE: The call to avoid using whisk is completely unnecessary. I made this recipe using a little wooden spatula on night 1. It took forever to get it smooth and thickened. It was very difficult to cover every inch of the saucier with wooden spoon. I repeated the same recipe the next night using whisk and it all came together PERFECTLY without sticking to the whisk. The whisk is a must and it actually makes your life much easier in this case.

[@maorsragovich8870]

I'm just here to check if he said you are the michael buble of your souffle, but I'm too lazy to watch the whole thing. Can anyone confirm?

[@rollingart23]

No he didn't.

[@Mellaroch]

Do I need to give the ramekins the ollll' tap'a tap'a ?

[@TheDumbGorilla]

+FaslBo Not sure if this is a serious comment, but no! The ole tappa tappa is meant to get air bubble out of certain batters, that is exactly what you don't want with a souffle.

[@Mellaroch]

I was being serious! Even though it didn't sound like... Thanks for the reply! I'm really used to cook savory dishes, but I have almost no experience when it comes to sweets and desserts ^^

[@lesilielesilie1662]

+FaslBo lol I'm precisely the opposite, sweets I can make in my sleep, but anything savory leant like me when I'm cooking, despite enjoying savory foods more

[@Mellaroch]

+Lesilie Lesilie Oh, you just need to see how I evolved since november. It all started with this souffle. I'm really in debt with Chef John.

[@DannyGCote]

And a shaka shaka

[@victorquincanon4933]

Christmas Evening 2020...I just made it through this and the full dutch baby episode. It is a Christmas miracle my stomach is growling right now after dinner earlier.

[@DannyPodesta]

Thank you Chef John for this wonderful presentation. I took my wife to a fine restaurant for her birthday and we had the souffle. She loved it so much I doubled the recipe and invited my kids over to try it out. Had my doubt but turned into a home run and we killed it as a group effort. Thanks so much!!!

[@n1autoek9]

Hi John, I have had the best success using your recipe. However every time I try to double the recipe I usually end up with not enough batter. Would you happen to know what Im doing wrong? Sometimes even for 2, I barely have enough batter.

[@yanirawr]

:'' May i add extremely sensual'' LOLL

[@jeanjasmine]

So far this is the only sweet has made me drooling while watching!

[@soleild9606]

N just so you know I love ur videos and I wanna be just like you to provide different kinds of delicious foods for my family so you are inspiring me right now. :) thanks for teaching us!

[@Meanie010]

I like the part where he said ramekin

[@FoodDeconstructed]

yeah, it totally makes it more suggestive, and there's no denying how delicious it is. . . but remember, ladies love the chocolate.

[@janandbrad]

After watching your video, made the Souffle along with the cream sauce.....turned out simply WONDERFUL.....couldn't believe how easy and tasted DELICIOUS!!!!! Thanks so much for being such an excellent teacher!!!!

[@Manjula.koteel]

Chef John... Love your voice... you say things like you are singing... I was just smiling throughout the video. You make things look sooo easy. Great Job!!!

[@FoodDeconstructed]

yeah, cheese souffle is classic!

[@TheDeadOfNight37]

The hell are you on about?

[@Harpuia455]

I don't know who you are Or what you want But i will find you And i will thank you FOR MAKING THIS

[@grifonecoronato]

I absolutely second that! From Montreal, on behalf of both my fiancee and me, thank you Chef John!

[@crystalstarization]

it kills!!! Chef John...you always manage to boost my appetite and make me in the mood for whatever you make that day. Thank you for the satisfaction.

[@ThePrankDudes]

I tried to make this and the fucking soufflé exploded In my oven!!!

[@jasonlozano933]

pranked

[@ThePrankDudes]

***** oh i felt it, i felt it up so good.

[@cattsmahal1005]

ThePrankDudes -HAAAA! You crack me up!

[@thetoiletinspector6878]

"...you'll be able to do it in front of them while they watch..." The story of my life.

[@yuhboris304]

I have watched this video so many times over the course of the 12 months since I have seen this

[@ilovepixie13]

LLlots of compliments. I love your humor!

[@rickjac6909]

This is real food porn... I don't even need to see the picture.

[@qindu6021]

I DONT WANT TO

[@FoodDeconstructed]

why? it's a great word.

[@amandaIeigh]

I was mesmerized by all of the freakishly small items.

[@brendankevinsmith]

Your videos and culinary expertise never cease to amaze me. Kudos!

[@christinebonfiglio3040]

100 haters that are just trolls

[@christinebonfiglio3040]

107*

[@debraprince4511]

They exist to be ignored. Nobody cares what troglodytes think.

[@datsmeanjali]

this was so satisfying to watch

[@DannyPodesta]

I filled them to the top like you recommended and called them my Top Hat Souffles, making them for Christmas. Awesome!

[@kristbane]

God that spoon makes my blood boil.

[@SanaSamaha]

I laughed more than I should have at this.

[@kristbane]

No its just ridiculously small.

[@snowcloud06]

No, it's FREAKISHLY small. :)

[@SparkPrincess]

freakishly small freakishly small* lol

[@ethandagamer255]

(gasp) you ruined it! there was no paprika!

[@thunder4wolf]

did you mean cayenne?

[@ethandagamer255]

thunder4wolf yup. sorry

[@elizabethseiden1867]

Gorgeous Grand Marnier soufflé! I will try this for my Valentine!😍💓💞🔥🔥🔥🔥🔥🔥

[@plasterdbastard]

Chef John is wicked awesome.

[@trigglypuffthesocialjustic7656]

I made this on the toilet

[@5uckk]

+LatifaShaqueefa I bet it tasted like shit lol

[@key2010]

that pun about compliment was so bad i stopped watching the video... it was a promising 28 secounds

[@natsumisendo549]

lol

[@JayP7269]

Chef John, your recipes have gotten me to lay down on my couch from being so fat. For this, I must say, Thank You Sir

[@LaaganQueen]

Thank you so much for this video. My son and I tried making this for dessert tonight and it was very successful. We were so proud of ourselves...haha. A large part of it had to do with our being able to replay the video so we could see what the mixture was supposed to look like. More power to you!

[@s.mcgavinz1491]

When you pour it in before the oven stage, try lightly tapping it on a wooden surface. This helps the air bubbles inside escape thus making it a flat top. :)

[@raquelmassanet2803]

wow! simple, and decadent.

[@MrArravelo]

You are just top of the best chefs tp to follow, listen and learn from. And I'm assuming based on all your videos that you are also an amazing human being. Kudos for your success.

[@ChileanUtahFish]

What you forgot my friend, is that cooking varies with different altitudes, so what works for one person might not work for another. Also you forgot to give us measurements. Other than that love the vid. Love the humor!

[@laszlohorvath8637]

Cream anglaise, never heard of that with soufflé. Awesome and delicious combination. Thanks for sharing, love your videos and humor!! 🙏

[@adaywithlou]

My partner really liked it! Thank you so much for this wonderful recipe!! 👏

[@MikeSheasheaDtree]

One of your most fun videos yet! I guess I need to run to the liquer and orange store.

[@tinygriffy]

This is some kind of an egg-spell.. mind blowing... one of those fancy steel-wire wands... and then it's all vector and frequency. Waved like a true master .. "Ovuspumare"

[@SouthernCoastalCookingTM]

This is may favorite dessert of all time ever since I was a child, I have always wanted to make it as well

[@vickitewfik6494]

Love your descriptions!!

[@evilish888]

Warm, moist, fragrant....great qualities for souffles and girlfriends

[@kenyasdesire]

Yummy soufflé I love soufflé even though I haven't eaten it i would love it so much