Chef Mark, who has been part of the Steenberg Vineyards family for the past 13 years and has perfected the art of making a delicious soufflé.
“I have had the opportunity to work alongside amazing and talented chefs. Being patient and calm is a big bonus as pastry is an art. I am very passionate about what I do and love every moment doing it. One of the highlights as a pastry chef was making 100 soufflés for a function and every single one turned out to be awesome!”, Chef Mark shared.
Take a look at his recipe for the Grand Marnier and white chocolate soufflé below:
Pastry cream (10 portions)
Ingredients
300ml orange juice
150ml milk
2 eggs
10g sugar
25g cornflour
25g butter
Method
Place the orange juice in a pot and bring to the boil.
Cook until the liquid has reduced to a third (100ml).
In a bowl, mix the eggs and cornflour together.
In a separate pot, mix the milk and sugar and bring to the boil. Whisk this into the egg mix bowl.
Pour the egg mix back in the pot and cook until thickened.
Whisk in the butter and reduced juice.
Soufflé (10 portions)
Ingredients
Pastry cream
60g grated white chocolate
Whites of 8 eggs (egg whites should weigh 250g)
60g sugar
10ml Grand Marnier
Method
In a bowl, mix the pastry cream and white chocolate together.
In a separate bowl whisk the egg whites. When frothed up add the sugar a little at a time while whisking. Whisk until stiff peaks form.
Mix a small amount of the meringue into the pastry cream and then fold in the rest of the meringue making sure you don’t over mix.
Pour into a prepped ramekin and scrape off the excess on the top making sure it’s even on the top and the sides are clean. This will make sure the soufflé rises evenly.
Place in an oven at 175°C for 12-15 minutes
Take out gently and enjoy.
Related Topics: