It was named one of F&W’s 40 best-ever recipes in 2018.
Jacques Pépin’s classic French technique ensures the soufflé comes out perfectly light and airy.
A combination of Grand Marnier and orange zest imparts a refreshing citrus flavor.
With detailed instructions that demystify the process, this recipe is approachable even for less experienced cooks.
In the inaugural issue of the magazine, Jacques Pépin shared his recipe for the perfect soufflé with Grand Marnier and orange zest. The ethereal citrus-scented dessert is as good today as it was in 1978 — tender in the center, with a delicate outer shell and a dramatic puff.
The secret to a successful soufflé
Yes, soufflés have a reputation for being difficult to pull off. Just see the text accompanying Pépin’s original 1978 recipe, which asks: “Why does the idea of making one turn fearless kitchen lions into cowering lambs?”
In reality, making a soufflé is not so intimidating. As Pépin notes, the key is in how you incorporate the air into the egg whites. Start with room-temperature eggs for the best results; cold eggs will restrict the volume you can create. Be gentle as you fold in the crème pâtissière so you don’t deflate the mixture. A parchment-paper collar ensures the batter puffs up instead of spilling out and over. Another trick: Dust the buttered dish and collar with a combination of granulated sugar and flour, then chill to help it adhere before pouring in the batter. In the oven, the soufflé will cling to the sugar while it rises; the flour keeps it from sticking.
Notes from the Food & Wine Test Kitchen
If you don’t have Grand Marnier on hand, feel free to use another orange liqueur.
Dining and Cooking