Best 4 Souffle A Lorange Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the exquisite world of sweet soufflés with our comprehensive guide to creating the perfect Orange Soufflé. This classic French dessert combines the vibrant flavors of citrus with a light and airy texture, resulting in an unforgettable culinary experience. Whether you're a seasoned baker or just starting, our detailed recipes will guide you through the process of crafting this delightful treat.

From the classic Orange Soufflé, featuring a zesty orange flavor, to the unique Chocolate Orange Soufflé, which combines the richness of chocolate with a hint of citrus, our collection offers a range of options to suit every palate. For those seeking a vegan alternative, the Vegan Orange Soufflé provides all the flavor without compromising on ethics.

Each recipe includes step-by-step instructions, ensuring success even for novice bakers. We'll cover everything from preparing the ingredients to baking and serving, providing valuable tips and tricks along the way. Whether you're preparing a special dessert for a dinner party or simply craving a sweet treat, our Orange Soufflé recipes will elevate your culinary repertoire.

Here are our top 4 tried and tested recipes!

ORANGE SOUFFLE



Orange Souffle image

Provided by Food Network

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 13

2 cups whole milk
1/4 pound butter, plus more for greasing
1/2 cup flour
3/4 cup sugar, plus more, for dusting, plus 1/4 cup
1/4 cup orange juice concentrate
1/4 cup orange juice
Dash vanilla extract
Pinch salt
1/2 ounce lemon zest (about 1 tablespoon)
1/2 ounce orange zest (about 1 tablespoon)
8 egg yolks, beaten to the ribbon stage
1 ounce orange liqueur (Recommended: Grand Marnier)
1 cup egg white

Steps:

  • Preheat oven to 375 degrees F.
  • Scald the milk and set aside.
  • In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 3/4 cup of sugar, orange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.
  • Prepare 6 (12-ounce) souffle cups by buttering them lightly and dusting them with sugar.
  • Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.

GRAND MARNIER CREPE SOUFFLE



Grand Marnier Crepe Souffle image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

6 large eggs
1 stick unsalted butter, melted
1 1/2 cups heavy cream
2 tablespoons sugar
1 tablespoon orange liqueur, such as Grand Marnier
Zest of 1 orange
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup heavy cream
4 tablespoons unsalted butter
3 tablespoons orange liqueur, such as Grand Marnier
2 tablespoons all-purpose flour
2 tablespoons brown sugar
Zest of 1 orange, plus additional for garnish
8 large eggs, separated
Powdered sugar, for dusting

Steps:

  • For the crepes: Preheat the oven to 400 degrees F.
  • Whisk together the eggs, butter, heavy cream, sugar, orange liqueur and orange zest in a large mixing bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
  • Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1 cup). Spread around the pan to cover. Cook until the top is dry and edges begin to curl up, about 1 minute. Flip and cook another minute. Repeat to make additional crepes using all the batter. Set aside.
  • For the souffle batter: Combine the heavy cream, butter, orange liqueur, flour, brown sugar and orange zest in a small saucepan over low heat. Cook, stirring constantly, until thickened, about 5 minutes, then remove from the heat. Meanwhile, whisk the egg yolks in a medium bowl. Whisk the egg yolks into the warm mixture in a steady stream. Set aside.
  • Place the egg whites in a stand mixer and beat to soft peaks using the whisk attachment. Fold the egg yolk mixture into the egg whites.
  • Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes.
  • Dust with powdered sugar and sprinkle with orange zest.

SOUFFLE A L'ORANGE RECIPE



Souffle a L'orange Recipe image

Provided by BobLongo

Number Of Ingredients 15

1/2 tablespoon unsalted butter, at room temperature
2 tablespoons granulated sugar
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup whole milk
1/4 cup granulated sugar
4 extra-large egg yolks, at room temperature
2 tablespoons orange liqueur
2 teaspoons pure vanilla extract
1/2 teaspoon grated orange zest
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch kosher salt
1/4 cup granulated sugar
Confectioners' sugar, for serving

Steps:

  • Total: 1 hr Active: 25 min Yield: 2 to 3 servings Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the ½ tablespoon of butter evenly inside a 6-cup souffle dish (6 ½-inches round x 3 ½ -inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside. Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as LeCreuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside. Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base. Pour the mixture into the prepared souffle dish, not filling it more than 1 ¼ inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!! Sift a light dusting of the confectioners' sugar on top and serve immediately

GRAND MARNIER® SOUFFLE



Grand Marnier® Souffle image

Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 2

Number Of Ingredients 11

1 tablespoon butter, melted
1 tablespoon white sugar
5 teaspoons butter, melted
5 teaspoons all-purpose flour
¼ cup cold milk
2 egg yolks
1 teaspoon freshly grated orange zest
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
⅛ teaspoon vanilla extract
2 egg whites
¼ cup white sugar, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
  • Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
  • Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
  • Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
  • Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
  • Bake in the preheated oven until risen and browned, 16 minutes.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g

Tips:

  • Mise en Place: As with any baking recipe, mise en place (pronounced "meez en plas") is key to success with a soufflé. This means measuring and preparing all of your ingredients before you start cooking. This will help you stay organized and avoid any scrambling during the cooking process.
  • Fresh Ingredients: Use the freshest ingredients possible, as this will greatly impact the flavor and texture of your soufflé. This is especially important for the citrus zest and juice, as older citrus fruits can have a bitter taste.
  • Properly Whipped Egg Whites: The egg whites are what give a soufflé its characteristic light and airy texture, so it is important to whip them properly. To achieve stiff peaks, whip the egg whites gradually, starting at a low speed and increasing the speed as the whites begin to foam. Continue whipping until the egg whites are glossy and hold stiff peaks when the whisk is lifted out of the bowl.
  • Gently Fold the Egg Whites: When folding the egg whites into the orange mixture, be gentle and use a spatula. Over-mixing can deflate the egg whites, resulting in a flat soufflé.
  • Preheat the Oven: Preheat the oven to the correct temperature before you start cooking the soufflé. This will ensure that the soufflé rises properly.
  • Do Not Open the Oven Door: Once the soufflé is in the oven, do not open the door until the cooking time is complete. Opening the door can cause the soufflé to collapse.
  • Serve Immediately: Soufflés are best served immediately after they are cooked, as they will start to deflate as they cool.

Conclusion:

With careful attention to detail and a little practice, you can master the art of making a soufflé. This classic French dessert is sure to impress your friends and family, and it is a delicious way to enjoy the flavors of citrus. Whether you choose to make a traditional Grand Marnier soufflé or a lighter and more refreshing orange soufflé, you are sure to enjoy this delectable treat.

Related Topics