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

[@farmerbob4554]

My favorite dessert. I make it every Valentine’s Day for my Missus of 47 years. Thank you so much for the recipe.

[@kimquinn7728]

Bravo, sir! An accomplishment to be proud of. 47 years!💜👍

[@xfallenxlostx3254]

That is absolutely beautiful! What a lucky lady.

[@QueenBee-gx4rp]

You’re a doll!😌💕

[@donpaladino]

Here's a story: My future father-in-law, in 1987, bought us dinner at Julius Castle on Nob Hill in SFO. We were asked, as soon as we sat down and got menus, if we wanted the Grand Marnier soufflé. It's still the best tasting dessert I have eaten.

[@omer1340]

Sounds lovely Farmer Bob!

[@syd2248]

I adore his excitement😆☺️

[@debbiezullo7056]

The Bistro Garden’s in Beverly Hills is where I had my first soufflé. It was a PENTHOUSE MAGAZINE’S PET of the YEAR PARTY and I can remember the maître d’Casper, with surprise I never had one. and I said oh my god what is this and he laughed he said you haven’t had one I said no. I ended up having three!!! To this day it is my favorite desert! Well done Stefan 💋

[@FrenchCookingAcademy]

it is a great tasting dessert 😋😋

[@debbiezullo7056]

💋❤️

[@rareheartart]

Your enthusiasm is divine.

[@ChelseaUSA]

I’m sold on your soufflé! Thanks for sharing 🙏🏼

[@jimscanoe]

I feel so fortunate to have access to such excellent videos-thank you so much.

[@evolancer211]

What I really appreciate about your channel, besides the way you make everything seem so easy. Is the fact you're using just hand tools, yeah there was one with a food processor, but that was rare.

[@csongorkakuk5871]

When I saw the beautiful end result I almost shed a tear. I most like will shed one or two though when I DEFINITELY make this dish for my girlfriend for our anniversary next week!

[@58graybear]

Tack!

[@Studycase3000]

Thanks!

[@marisunshine8719]

This guy is hilarious 😂 I like how sincere and authentic he is 👍🏼 thanks for the great recipe and laugh 😅. Merci beaucoup 🎉

[@malumaldonado5567]

If you do this, another example, 2 cups of sugar, half stick of butter, etc. It won't take too much time, and when I am cooking, I can prepare everything in advance, which will be very helpful. Your videos are clear, to the point and excellent. Merci beaucoup.

[@winter10x06]

I love how you make difficult French recipes very approachable and welcoming for others to try out! Your instructions are explained very clearly with the very beautiful French accent! Merci beaucoup monsieur!

[@janusconner3710]

You LIE.

[@jossiani84]

Delicious looking. Merci pour l'expliquation sur les rayures des ramequins...

[@delphzouzou4520]

Wonderful recipe. All the steps, tricks and tips are clearly explained and shown.

[@FrenchCookingAcademy]

Glad you liked it

[@nataschajones960]

Thank u I like this when u explain it then do it because many people don't know why or how these dishes get their names or techniques

[@equalbet3108]

Stephane I love the part where you eat the food and I can clearly tell that you are enjoying it a lot. That is really the point of the effort. My new favorite Channel!

[@wahbamark]

This was a great tutorial! Thank you Stephane

[@FrenchCookingAcademy]

Glad it was helpful!

[@TheMrTomkennedy]

Thanks

[@John-ww3ji]

Merci! Souffle licious is so ummmmmf licious.

[@purisimakunze1777]

I have to try.yummy.the way you explain perfect.merci beaucoup.

[@purisimakunze1777]

Pls ingredients

[@darneyoung537]

Thank you I have always been too frightened to make a Soufflé’ but you make it seem so easy I will definitely make that recipe ❤❤

[@QueenBee-gx4rp]

For years my husband and I have been enjoying this at the wonderful Black Pearl in Newport, Rhode Island-it’s a special order. Now I can make it myself! Merci!

[@sarahb2623]

Merci, Chef! I am now inspired to try a dessert souffle. Merveilleuse!

[@KirigakureM]

Souffle is my favorite dessert because of it's sofisticated texture 🤤

[@janusconner3710]

Exquisite mouthfeel lol Bob's Burgers 😂😂😂😂

[@methodicalmysticbutterflyi2669]

It looks delicious! Thank you kindly.

[@pontevedra660]

Brilliant, as always Stefan!

[@FrenchCookingAcademy]

👍🙂

[@TheStipplingWarrior]

I am so excited to try this! I have always been told that a soufleé is so finicky and delicate, but you just went right in there with ease- I think I can do this! I have never had a soufleé before, because everyone I know that cooks, shys away from it. This video is to the point and has taken my anxiety away... From a food. Ha. Thank you!

[@FrenchCookingAcademy]

I am sure you can do it 🙂👍

[@joycevincent4922]

I will certainly try this… looks so yummy!!

[@mjlamborn2169]

I love how you are so into this dessert

[@aliceoconnor4878]

Wonderful soufflé

[@bigcheezmoe]

I don't understand who could possibly give this guy a thumbs down.

[@matthewv.8893]

Thank you for your enthusiasm in every video, Stephane! You have inspired me to cook much more since the beginning of quarantine, and I have made many friends and family smile through your recipes (my self included). This past year and a half has been much, much brighter thanks to you.

[@FrenchCookingAcademy]

that’s great to hear great to hear you enjoy french cooking 🙂🙂

[@Ivy-mn8vy]

Oh this is so gorgeous! I can’t wait to try it!! 🍽💖

[@rebeccahurst7766]

Magnificent! I am planning to attend Escoffier Pastry and Baking course in July!

[@seanmcerlean]

Excellent Stephane, merçi👍😊 J'adore vos reactions quand vous goutez les resultats, vraiment rigolo.😂

[@petereggers7603]

Il s'est régalé vraiement 😁👍

[@seanmcerlean]

@@petereggers7603 Ça c'est clair.

[@willyum3920]

THAT. WAS. GREAT! thank you so much, I will be trying that right away. Thank you.

[@dwaynewladyka577]

That looks so good. Cheers, Stephane!

[@FrenchCookingAcademy]

thanks dwayne 🙂👍

[@olgaguadalupeortegadavalos1551]

EXCELENT CONGRATULATIONS!

[@sendal4750]

Greetings from Indonesia, the way you made the souffle so interesting, i can't wait try to make it. Very berry thankyou for the recipe

[@jamesa7506]

Very nice sir! I've never tasted a cloud before!

[@thinlyveiled8480]

Stephane, this is really fantastic stuff. I love watching your videos and you have arguably my favourite cooking channel on KZbin. I really enjoy the fact that you talk about the history of the dish and focus on techniques. It reminds me of Jacque Pepin’s La Technique, which I read roughly a decade ago when I started to learn how to cook seriously. Thank you for sharing these recipes and techniques in such an accessible manner.

[@mjlamborn2169]

Fold it in is what I was taught with the egg white into the cream mix

[@dennisgreene5369]

Fantastic channel Stephane - keep up the good work.

[@danh-or5nt]

Stephane, WOW! Your demonstrations and techniques combined with some interesting and informative history of a dish are just terrific. I signed up for your French pastry class and hope to spend more time on this. I've been watching your videos for the past year or so and you've really worked hard and invested a great deal to improve your program. For French cooking my idol is Jacques Pepin (extraordinary knife skills just for starters). But I have to say your demonstrations are exceptional and in the best traditions of the master Jacques Pepin. Keep up the wonderful work!

[@FrenchCookingAcademy]

wow that’s really motivating thanks for the feedback and thanks for enrolling in the course🙂👍👨🏻‍🍳

[@lisalaughton453]

Love your videos. It reminds me of my traning at the Four Season's Hotel. I love the classics, and I think it's time for a come-back! Robert

[@manuelkong10]

drop dead delicious!

[@daphnepearce9411]

This looks fantastic to eat........and intimidating (for me) to make. Stephane, what do you prefer more, cooking or baking? I'll stick with cooking and leave the baking to the artist!

[@bettymaines6305]

OMG. This looks delicious.

[@samuraimixologist7]

Thank you chef for sharing secret recipes like this😊 You are the best! I hope you would teach how to make choux pastry, lava cake, pavlova, tart shells, and more.

[@fvazquez64]

Merci Chef, superb!!

[@22304abc]

I always appreciate your explanation of the history and background before the class begins.

[@FrenchCookingAcademy]

I appreciate that! thanks denise 🙂

[@pipe50line92]

The Roux Bros vintage cooking show has some episodes on soufflés and they do the cold one which looked so delicious and amazing done by the late great Albert Roux RIP

[@miki9548]

Bravo! Stupendo

[@deborahpondermance2795]

Spectacular! 👏👏👏

[@maynicolas3222]

Merci

[@xfallenxlostx3254]

Stephane, I absolutely love how you explain everything. I’ve always been a little intimidated by soufflés and now I think I’m ready to tackle one! Will you make a video for a cheese soufflé?

[@FrenchCookingAcademy]

Merci beaucoup for the cheese souffle I have one already here kzbin.info/www/bejne/lYCaonWjrMRnj68

[@fullmoonsociety7463]

Yes, I've waiting on this one for a long time :)

[@kimmckenzie5276]

That was an amazing demo! Thank you!

[@qkayaman]

Love it.

[@axiomist4488]

Ohhhh ! It's 3:30 a.m. and I have nothing sweet to eat in the house. I'm going out of my mind . What I wouldn't give to have that second souffle !!! Thanks for telling us what souffle means . It's so exciting to know . It's simply "blown up". In Spanish that would be "soplar" or "un soplado" = souffle .

[@mjlamborn2169]

Fantastic

[@kimyoung3484]

Have a great weekend ♥️

[@ChiIeboy]

Amazing.

[@FrenchCookingAcademy]

it is a great dessert i have to say one of my all time favorite

[@rhythmyr]

Imagining somehow doing a quick candy of a peeled orange slice, and putting the ramiken on a larger plate, with the candied orange slice on the side and an orange demi-glace drizzle, for presentation and some accentuated flavor accompaniment.

[@isabelab6851]

A favorite…definitely will need to try this

[@fernandasa2158]

Gorgeous

[@julieshaffer7140]

smiling big. What a beautiful souffle.

[@ece421]

Amazing!

[@Barbarella70]

Stephane, can you pre-prepare the ramekin by adding the filling, refrigerate, then bake when ready to serve as a dessert or do you have to bake immediately once you have filled the ramekin.

[@michaelzimmer37]

Never made a soufflé before but this is so good and so easy.

[@jamesec1949]

I do enjoy your instruction and this is nice but I follow the recipe from The Four Seasons restaurant in NYC. So much easier. Of course, the restaurant is no longer but I have their book from 1972.

[@ermilacarlin6709]

Oooh la la😋😋. Like "eating a cloud" super LOVELY....do you have a recipe for the bisquits?❤❤

[@FrenchCookingAcademy]

yes the link is in the video description 👍🙂

[@designereats3661]

Looks amazing!!!

[@solinina6708]

Lovely

[@augiehuerta5843]

Ooh la la! I'm waiting here with my spoon! 😋

[@crystallynnbyrne5511]

PLEASE DO MORE ESCOFFIER CLASSIC RECIPES ! Mercibeaucoup

[@judithmdza9500]

I MUST HAVE THIS WITHIN THE NEXT 24 hrs

[@jla3772]

Hi, what brand sauce pan is that you are using please?

[@subliminalphish]

Exquisite!

[@mohataheri1650]

This is great. Where do i find the video discription for the ingrediants?

[@maydarwiche5816]

Makes me want to go through the screen and grab some 😋

[@NickyDunn]

Thank you for sharing

[@مكةالمكرمة-ت1ج]

تحيا من الجزائر 🇩🇿

[@forteandblues]

Nice I’ve been looking to make a soufflé!

[@HEROplanetX]

Can you prepare the base mixture some hours in advance?

[@HEROplanetX]

Or can you prepare the filled ramekin a day or hours in advance?

[@sharik1078]

New subbie here…love your channel!

[@FrenchCookingAcademy]

Welcome!!

[@sharik1078]

My husband & I are excited to try your recipes and techniques in French cooking!

[@forenzictoolzpoozle1599]

try substituting Clement Creole Orange Shrubb Rum Liqueur for Grand Marnier . nothing wrong with GM but the Clement shrubb has a more natural orange taste almost like tangerine or mandarin. I have found it to be almost magical in making cocktails, everything you add it to is lifted and i made a really lovely cream cheese sponge roll using the orange shrubb which turned out heavenly. anyway i intend to cook this venerable souffle tomorrow night . thank you for the tutorial.

[@FrenchCookingAcademy]

sounds interesting

[@LuluBowenTarot]

35 deg celcius here, would LOVE to see an iced souffle recipe. 😉

[@chrisw6704]

This looks amazing. However if you were doing it for a dinner party I wonder if you could make the mixture in advance and if it can stand in the ramekins for a while whist people are eating their main course before being placed in the oven. If this is possible I wonder how far in advance the mixture can be made?

[@jj071267]

amazing

[@ginafriend1690]

It's a heavenly dessert, is what it is! 💜

[@arnefredriksen3819]

Hello Stephane, an excellent recipie. Would it be pssible to cook it without flour. Thing is , i suffer from zöliakie, cannot take in anything with flour. Arne, Norway.

[@kimyoung3484]

Thank you so much Sir ❤️👍👍

[@catherineiselin]

Can I keep it in the fridge or room temperature for 2 hours before putting in the oven (and serve). Merci par avance.

[@stevenholton438]

This is what this channel is about! Mmmmm

[@kathyscrazylife]

Can you leave out the biscuits?

[@lindazarik226]

Magnificent

[@malumaldonado5567]

Alo Monsieur! Thanks a lot for your videos, I am very happy to learn. But please, show the ingredients and tell us for example how many eggs for the 140 grms of whites. I watch you on tv and can't find the description box.

[@savorywarrior5025]

i like it!👍👍🇵🇭