Liqueur Soufflé

Name: Liqueur Soufflé
Yield: 12 soufflés, 3¼ inches (8.1 cm) in diameter, or 8 soufflés, 4½ inches (11.2 cm) in diameter
Ingredients: 3 egg whites, at room temperature; 3 tablespoons (45 ml) liqueur; ¼ teaspoon (1.25 ml) vanilla extract; 3 egg yolks (¼ cup/60 ml); ¾ cup (180 ml) milk; 1 ounce or 2 tablespoons (30 g) unsalted butter, at room temperature; 1 ounce or 4 tablespoons (30 g) bread flour; 2 tablespoons (16 g) cornstarch; ⅓ recipe Sabayon (see Chef’s Tip); 2 ounces (55 g) unsalted butter, at room temperature; 2 cups (480 ml) whole milk; 1½ ounces (40 g) cornstarch; 2 ounces (55 g) bread flour; Melted unsalted butter; 5 ounces (140 g) granulated sugar, plus more to coat the forms; yield: 4 soufflés, 3¼ inches (8.1 cm) in diameter, or 2 soufflés, 4½ inches (11.2 cm) in diameter; 2 ounces (55 g) granulated sugar, plus more to coat the forms; 1 recipe Sabayon (see Chef’s Tip); powdered sugar; ½ cup (120 ml) liqueur; 10 egg whites (1¼ cups/300 ml), at room temperature; 10 egg yolks (7⁄8 cup/210 ml); 1 teaspoon (5 ml) vanilla extract

Preparation info

12
soufflés, 3¼ inches 8.1 cm ) in diameter in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This recipe can be used to make any type of liqueur soufflé. Simply use the desired liqueur in the soufflé base and to flavor the sauce. Some liqueurs will not give the soufflé enough flavor; intensify the flavor by soaking ladyfingers in additional liqueur and placing two in the middle of the soufflé batter as you fill the forms.

Ingredients

Melted unsalted butter
5 ounces (140 g) granulated sugar, plus more to coat the forms

Method

Use the melted butter to thoroughly coat the insides of the appropriate number of soufflé ramekins, depending on the size of ramekins used. Fill 1 of the forms halfway with granulated sugar. Twist the form so the sugar coats the entire inside, then pour the sugar into the next form. Repeat until all the forms are coated, adding more sugar as necessary. Set the forms asid