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!

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Cointreau Soufflé with a Chocolate Surprise

Recipe For: Dessert

Ingredients

for the Soufflé dishes

  • 15 g butter, melted
  • cocoa powder for coating

for the Soufflé

  • 100 g warm pastry cream
  • 30 mls Cointreau
  • finely grated zest of 1/4 of an orange
  • 175 g egg whites about 5
  • 60 g fructose
  • 1 truffle per dish
  • fructose for dusting

Instructions

  • 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)
  • use a pastry brush to butter the inside of 4 Soufflé dishes 10cm across x 7cm high
  • sprinkle the cocoa into the dishes and rotate until the butter is completely coated, shake out the excess
  • 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!)
  • whisk the egg whites to soft peaks then gradually add the sugar and whisk until firm but not too stiff
  • whisk a quarter of the egg whites into the base until smooth - do this off the heat!
  • using a spatula fold in the balance of the egg whites
  • 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
  • sprinkle the top with icing sugar and leave to melt for 1 minute (this will give it a lovely crunchy top)
  • repeat and then thumb the edge
  • bake for 10 - 12 minutes

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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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