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  • 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


  1. Preheat the oven to 190°C and place an upturned oven tray in the oven to heat.
  2. 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.
  3. Put the warm crème patisserie into a mixing bowl, add the egg yolks and Grand Marnier and whisk well together.
  4. 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.
  5. Mix 1/3 of the beaten egg white into the warm pastry cream mixture just for a few seconds until smooth.
  6. Then carefully fold in the remaining egg whites with large circular movements until just incorporated. Do not overmix.
  7. 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.
  8. 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.