Watch How to Cook Well with Rory O'Connell Mondays at 7.30pm on RTÉ One
- 200ml warm Creme Patisserie (see recipe)
- 2 egg yolks
- 6 tablespoons Grand Marnier
- 8 egg whites (do not use very fresh eggs)
- 45g castor sugar
- 1 teaspoon lemon juice
To prepare the soufflé dishes:
- 1-2 tablespoons melted unsalted butter
- 2 tablespoons castor sugar
- 8 individual (7.5cm) soufflé dishes
- Preheat the oven to 190°C and place an upturned oven tray in the oven to heat.
- Melt the butter and brush evenly over the inside bottom and sides of the soufflé dishes, then put 2 tablespoons sugar in the first buttered dish and rotate until completely coated. Tip the excess into the next dish and repeat with the remaining dishes.
- Put the warm crème patisserie into a mixing bowl, add the egg yolks and Grand Marnier and whisk well together.
- Whisk the egg whites at medium speed to a soft peak in a spotlessly clean bowl, then add the sugar and lemon juice, increase the speed and beat for a few more seconds until just firm but not too stiff. This will give the soufflé a wonderful melting texture.
- Mix 1/3 of the beaten egg white into the warm pastry cream mixture just for a few seconds until smooth.
- Then carefully fold in the remaining egg whites with large circular movements until just incorporated. Do not overmix.
- Fill the soufflé dishes right to the top, smooth the surface with a spatula or palate knife. Run a clean thumb around the edge of the dish to get a 'top hat' effect. Dredge with icing sugar.
- Put the dishes well apart on the preheated baking sheet in the fully preheated oven, bake for 12-13 minutes until well risen and with a shiny and caramelized top. Remove the cooked soufflés and serve immediately.