Fresh orange soufflé


Preparation info

  • Difficulty


  • Serves


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

This hot fruit soufflé includes fresh orange segments, layered within the Grand Marnier soufflé mixture. Berries and bananas are other fruits suitable for hot soufflés, which are often made with puréed, instead of sliced fruit.


  • thick pastry cream, made with 1 cup/250 ml milk, 3 egg yolks, ½ cup/100 g sugar, and ¼ cup/30 g flour
  • 2 oranges
  • cup/75 ml Grand Marnier
  • 5 egg whites
  • 2 tbsp/30 g granulated sugar
  • confectioners' sugar (for sprinkling)
  • 6 cup/1.5 l soufflé dish


  1. Make the pastry cream. Grate the zest of one orange and stir it into the cream with 3 tbsp/45 ml Grand Marnier. Peel and section both oranges (see Sectioning citrus). Sprinkle the orange segments with the remaining Grand Marnier and set them aside.
  2. Heat the oven to 425°F/220°C. Generously butter the soufflé dish. Heat the pastry cream over low heat until it is hot to the touch. Beat the egg whites until stiff. Add the granulated sugar and beat until glossy to make a light meringue, about 30 seconds.
  3. Stir about a quarter of the meringue into the pastry cream (the heat of the pastry cream will lightly cook the meringue). Gently fold this mixture into the remaining meringue.
  4. Transfer half the soufflé mixture to the prepared dish. Set the orange segments on top. Add the remaining mixture and smooth the surface with a metal spatula. Run your thumb around the edge of the dish so the soufflé rises in a hat shape. Bake the soufflé until puffed and brown, 12-15 minutes. Sprinkle the top with confectioners' sugar and serve at once.