Learn how to master the making of an Escoffier style Grand Marnier souffl at home with this comprehensive video recipe tutorial. This is the classic authentic version.Get the recipe: https://bit.ly/3gX4eX0 ENROLL IN MY COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX SUBSCRIBE TO MY CHANNEL: https://bit.ly/2Of3oJD JOIN OUR NEWSLETTERhttps://bit.ly/2lNomli0:00 Intro0:50 All about souffl02:40 Recipe tutorial17:55 TastingINGREDIENTS:For the pastry cream:3 egg yolks (2+1) Important note: the first 2 egg yolks to mix with the sugar should weigh together 40 grams / 1.4 oz. if the 2 egg yolks you use weigh less then 40 grams together then you need to reduce the flour amount to 30 grams /1 oz50 grams /1.7 oz sugar35 grams /1.2 oz plain flourhalf a vanilla bean (seeds scrapped )250ml / 8.5 fluid oz whole milk /full cream milk1 tablespoon grand marnier (cognac and orange liqueur)For the meringue:130 grams /4.5 oz of egg whites (depending on the size of your eggs you may need to have the white from 4 eggs)20 grams granulated white sugar1 pinch of saltfor the garnish:2 or 3 sponge biscuits (see last weeks recipe: https://youtu.be/H_qUF4YLqbA)3 tablespoons grand marnier liqueurfor the ramequins: (the one I used are 9 cm /3.5 inch diameter and 4.5 cm /1.7 inch deep)melted buttergranulated fine white sugarCookware and utensils: (Affiliates links)4 individual ramequins or one large onehttps://amzn.to/3kicBztPastry brushhttps://amzn.to/2TbjMhD1 or 2 mixing bowls:https://amzn.to/3wISYmF1 saucepan1 fine mesh sieveElectric stand or hand mixerhttps://amzn.to/3ia1KET**********************************************************************************Quality French homeware: https://bit.ly/3jhcmE3 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD join the FCA community on Patreon: https://bit.ly/2XaXw3F Spread the word about the channel and the website Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT:The cast iron pan I always use:https://amzn.to/343Pvn4******************************************************The Mauviel pan I use plus good copper models:https://amzn.to/2RHSACP*******************************************************Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS:******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING******************************************************Great books for home cook (from Leiths school foof and wine):How to cook: https://amzn.to/2FW7sesHow to cook pastry: https://amzn.to/2HrmKbz***************************************************For people wanting to learn technique like in culinary school:The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon:https://amzn.to/30172cb The professional Patry chef:https://amzn.to/301Q3WX Baking and pastry, mastering the art:https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES:************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique:https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english):https://amzn.to/2H3TKE5 World atlas of wine:https://amzn.to/2VLiB84