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Grand Marnier Souffle with Shaved Chocolate Recipe - America's Test Kitchen
A rotary cheese grater is the perfect tool for grating the chocolate, though a box grater works well, too. Make the soufflé base and immediately begin beating the whites before the base cools too much. Once the whites have reached the proper consistency, they must be used at once. Do not open the oven door during the first 15 minutes of baking time; as the soufflé nears the end of its baking, you may check its progress by opening the oven door slightly. (Be careful here; if your oven runs hot, the top of the soufflé may burn.) A quick dusting of confectioners' sugar is a nice finishing touch, but a soufflé waits for no one, so be ready to serve it immediately.
Grand Marnier Souffle with Shaved Chocolate
Serves 6 to 8
Soufflés are not only terribly intimidating, they frequently turn out foamy and flavorless.
At its best, a soufflé rises dramatically above its rim to create a light but substantial and crusty top layer cushioned by a luxurious, creamy center that flows slowly across the tongue, richly saucing the taste buds. The contrast between exterior and interior is the essence of a great soufflé. We wanted to find a simple foolproof way to make a creamy, rich soufflé.
Start with a base of bouillie (a paste made from flour and milk), enhanced with butter and extra flour for a creamy rather than foamy soufflé. Whip the egg whites with cream of tartar and granulated sugar, both of which make the egg whites more stable. Bake at high heat (400 degrees) for more dramatic rise and more contrast between the cooked exterior and the creamy, saucy interior; however, be careful not to overcook.
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