Recipe For Cointreau Soufflé

For the challenge, and to really challenge myself I adapted a recipe from Raymond Blanc and made a Cointreau Soufflé which has a surprise chocolate centre.

Cointreau Soufflé
Cointreau Soufflé

Can you see how much it Soufflé’d!

Cointreau Soufflé with a Chocolate Surprise
Result: for 4 people
for the Soufflé dishes
  • 1 tablespoon butter melted
  • cocoa powder for coating
for the Soufflé
  • 100g warm pastry cream
  • 30mls Cointreau
  • finely grated zest of ¼ of an orange
  • 175g egg whites (about 5)
  • 60g castor sugar I used fructose
  • 1 truffle per dish
  • icing sugar for dusting I used fructose
  1. Preheat the oven to 170° Celsius with a baking tray on the middle shelf (this is important so that the Soufflés can get a kick start when you put them in the oven, and to make getting them out easier)
  2. use a pastry brush to butter the inside of 4 Soufflé dishes 10cm across x 7cm high
  3. sprinkle the cocoa into the dishes and rotate until the butter is completely coated, shake out the excess
  4. over a bain-marie mix together the pastry cream, Cointreau and zest and keep it warm (I left the stove on 1 and use a bigger bowl than you think you need!)
  5. whisk the egg whites to soft peaks then gradually add the sugar and whisk until firm but not too stiff
  6. whisk a quarter of the egg whites into the base until smooth - do this off the heat!
  7. using a spatula fold in the balance of the egg whites
  8. fill your Soufflé dishes half way, place the truffle in the mix and then fill to the top and smooth off with a palette knife
  9. sprinkle the top with icing sugar and leave to melt for 1 minute (this will give it a lovely crunchy top)
  10. repeat and then thumb the edge
  11. bake for 10 - 12 minutes

Click on the links for conversions and notes.

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0 thoughts on “Recipe For Cointreau Soufflé

  1. I also made one and it also souffled about as much but I was alone and by the time I got the camera sorted it had gone pfffffffffftttt!! This one is beautiful. Well done Tandy. A great challenge xx

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