Skip to content

The dessert, French classic

Grand Marnier soufflé

This Grand Marnier soufflé is a classic French dessert for 6, flavored with orange zest and liqueur. It takes 35 minutes of active work split between the morning, when you make the base, and serving time, when you whip the egg whites and bake. Rated medium difficulty at €1.50 per person, success comes down to buttering the ramekins from bottom to top and never opening the oven while it bakes.

A soufflé that rises tall and light, scented with orange, served the moment it leaves the oven, the dessert that stops conversation at the table.

Grand Marnier soufflé
For
6 people
Work
35 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€1.50
Calories per person
360 kcalcalculated by Kiloach, your weight coach

This is a dessert that rises tall, golden on top, still trembling underneath, with that scent of orange and liqueur that escapes the moment you crack the crust. The Grand Marnier pastry cream gives it body, the whipped egg whites give it lift, and the contrast between the slightly crisp top and the almost runny center is what makes the whole thing work.

This is the dessert for dinners where you want to impress without spending the evening in the kitchen while guests wait. The base gets made in the morning, leaving only the egg whites to whip and the oven to watch at serving time. It fits after a holiday meal, a birthday, or simply a dinner with friends when you want a dessert eaten by the spoonful, still warm.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 15 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 3 steps, 22 min

In the morning, you make the Grand Marnier base and butter the ramekins, then keep everything chilled. Just before guests arrive, you let the base come back to room temperature. At serving time, you whip the egg whites, fill the ramekins and bake, so the soufflé comes out of the oven the moment you set it on the table.

The ingredients

6 people

Dairy

  • Milk 30 cl
  • Egg yolks 5
  • Egg whites 7
  • Butter for the ramekins 20 g

Pantry

  • Sugar for the creamoften in the pantry 70 g
  • Flouroften in the pantry 40 g
  • Grand Marnier 8 cl
  • Sugar for the egg whitesoften in the pantry 40 g
  • Sugar for the ramekinsoften in the pantry 2 tbsp
  • Powdered sugaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Organic orange 1

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Whisk the egg yolks with the sugar, add the flour, pour in the hot milk, return to the heat whisking until it thickens, then add the orange zest and the Grand Marnier. 15 min

    Keep stirring nonstop, the cream thickens all at once and can catch on the bottom.

  2. Butter six ramekins from bottom to top with a brush, coat them with sugar turning as you go, and chill them.

    Brush upward only, never crosswise, so the soufflé climbs straight.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Press plastic wrap directly onto the cream and let it cool to room temperature.

    It needs to be lukewarm, too cold it turns dense, too hot it would cook the egg whites.

When it's time to serveThe final touches, right in front of your guests.

  1. Whip the egg whites with the salt, add the sugar near the end, then fold them into the cream, a third first then the rest, gently. 10 min

    Lift the mixture from the bottom up, don't let the air collapse.

  2. Fill the ramekins to the very top, smooth the surface, then run your thumb around the rim to release the batter from the edge.

    This small thumb trick helps the soufflé rise perfectly straight.

  3. Bake at 190°C without opening the oven, then dust with powdered sugar and serve right away. 12 min

    Avoid opening the door for the first ten minutes, the soufflé would collapse.

Our tips to get it right

  • Take the egg whites out of the fridge an hour before whipping them, they rise higher and hold better at room temperature.
  • Never butter the ramekin walls with horizontal strokes, the soufflé grips poorly and rises crooked.
  • Use ramekins with straight, unflared sides, a vertical wall helps the soufflé climb instead of spreading.

The variations

  • Swap the Grand Marnier for Cointreau or dark rum for a different scent, keep the same quantity.
  • For an alcohol free version for kids, replace the Grand Marnier with concentrated orange juice and keep the zest.
  • To save time, make the base the day before and press plastic wrap directly on its surface in the fridge, take it out an hour before whipping the whites.

What to serve it with

  • A strong coffee after dessert
  • A few fresh orange segments
  • A sweet wine like muscat

Storage

The base keeps up to 24 hours in the fridge, covered with plastic wrap pressed on its surface. A baked soufflé doesn't freeze and can't be reheated, it's meant to be eaten straight from the oven.

Questions about this recipe

Why does my soufflé fall right after it comes out of the oven?

That's normal, a soufflé starts deflating as soon as it leaves the oven's heat because the hot air escapes. Serve it immediately, within two minutes of baking, to enjoy it at its tallest.

Can I whip the egg whites ahead of time?

No, whipped egg whites need to be folded in and baked right away, they deflate fast. This is the one step to do at the very last minute, just before guests arrive or during drinks.

How do I know the soufflé is cooked through?

The soufflé should be well risen and golden on top, while keeping a center that's still a bit runny, that's the texture you want. If you prefer it firmer, add one or two minutes without opening the door.

Can I bake this in one large dish instead of individual ramekins?

Yes, use a soufflé dish buttered and sugared the same way, but it needs more time, around 20 to 25 minutes. Watch it rise through the oven window without ever opening it.

Can a Grand Marnier soufflé be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 3 steps.

How long does it take to make a Grand Marnier soufflé?

Allow 1 h 15 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a Grand Marnier soufflé?

About 360 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Grand Marnier soufflé cost?

About €1.50 per person, that's €9.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Mini quiches lorraine The appetizer

French classic

Mini quiches lorraine

  • 35 min of work
  • Prepared the same day
  • Easy, €0.90 per person

180 kcalcalculated by Kiloach

Desserts for entertaining

See all
Dorayaki The dessert

From around the world

Dorayaki

  • 35 min of work
  • Prepared the same day
  • Easy, €1.40 per person

380 kcalcalculated by Kiloach

Bordeaux cannelés The dessert

Regional

Bordeaux cannelés

  • 30 min of work
  • Prepared the same day
  • Medium, €0.90 per person

250 kcalcalculated by Kiloach