Here's a story: My future father-in-law, in 1987, bought us dinner at Julius Castle on Nob Hill in SFO. We were asked, as soon as we sat down and got menus, if we wanted the Grand Marnier soufflé. It's still the best tasting dessert I have eaten.
The Bistro Garden’s in Beverly Hills is where I had my first soufflé. It was a PENTHOUSE MAGAZINE’S PET of the YEAR PARTY and I can remember the maître d’Casper, with surprise I never had one. and I said oh my god what is this and he laughed he said you haven’t had one I said no. I ended up having three!!! To this day it is my favorite desert! Well done Stefan 💋
If you do this, another example, 2 cups of sugar, half stick of butter, etc. It won't take too much time, and when I am cooking, I can prepare everything in advance, which will be very helpful. Your videos are clear, to the point and excellent. Merci beaucoup.
What I really appreciate about your channel, besides the way you make everything seem so easy. Is the fact you're using just hand tools, yeah there was one with a food processor, but that was rare.
I love how you make difficult French recipes very approachable and welcoming for others to try out! Your instructions are explained very clearly with the very beautiful French accent! Merci beaucoup monsieur!
When I saw the beautiful end result I almost shed a tear. I most like will shed one or two though when I DEFINITELY make this dish for my girlfriend for our anniversary next week!
For years my husband and I have been enjoying this at the wonderful Black Pearl in Newport, Rhode Island-it’s a special order. Now I can make it myself! Merci!
Stephane I love the part where you eat the food and I can clearly tell that you are enjoying it a lot. That is really the point of the effort. My new favorite Channel!
Stephane, can you pre-prepare the ramekin by adding the filling, refrigerate, then bake when ready to serve as a dessert or do you have to bake immediately once you have filled the ramekin.
Ohhhh ! It's 3:30 a.m. and I have nothing sweet to eat in the house. I'm going out of my mind . What I wouldn't give to have that second souffle !!! Thanks for telling us what souffle means . It's so exciting to know . It's simply "blown up". In Spanish that would be "soplar" or "un soplado" = souffle .
I am so excited to try this! I have always been told that a soufleé is so finicky and delicate, but you just went right in there with ease- I think I can do this! I have never had a soufleé before, because everyone I know that cooks, shys away from it. This video is to the point and has taken my anxiety away... From a food. Ha. Thank you!
Stephane, this is really fantastic stuff. I love watching your videos and you have arguably my favourite cooking channel on TH-cam. I really enjoy the fact that you talk about the history of the dish and focus on techniques. It reminds me of Jacque Pepin’s La Technique, which I read roughly a decade ago when I started to learn how to cook seriously. Thank you for sharing these recipes and techniques in such an accessible manner.
Imagining somehow doing a quick candy of a peeled orange slice, and putting the ramiken on a larger plate, with the candied orange slice on the side and an orange demi-glace drizzle, for presentation and some accentuated flavor accompaniment.
This looks fantastic to eat........and intimidating (for me) to make. Stephane, what do you prefer more, cooking or baking? I'll stick with cooking and leave the baking to the artist!
This looks amazing. However if you were doing it for a dinner party I wonder if you could make the mixture in advance and if it can stand in the ramekins for a while whist people are eating their main course before being placed in the oven. If this is possible I wonder how far in advance the mixture can be made?
try substituting Clement Creole Orange Shrubb Rum Liqueur for Grand Marnier . nothing wrong with GM but the Clement shrubb has a more natural orange taste almost like tangerine or mandarin. I have found it to be almost magical in making cocktails, everything you add it to is lifted and i made a really lovely cream cheese sponge roll using the orange shrubb which turned out heavenly. anyway i intend to cook this venerable souffle tomorrow night . thank you for the tutorial.
Hello Stephane, an excellent recipie. Would it be pssible to cook it without flour. Thing is , i suffer from zöliakie, cannot take in anything with flour. Arne, Norway.
Thank you for your enthusiasm in every video, Stephane! You have inspired me to cook much more since the beginning of quarantine, and I have made many friends and family smile through your recipes (my self included). This past year and a half has been much, much brighter thanks to you.
The Roux Bros vintage cooking show has some episodes on soufflés and they do the cold one which looked so delicious and amazing done by the late great Albert Roux RIP
I do enjoy your instruction and this is nice but I follow the recipe from The Four Seasons restaurant in NYC. So much easier. Of course, the restaurant is no longer but I have their book from 1972.
Thank you chef for sharing secret recipes like this😊 You are the best! I hope you would teach how to make choux pastry, lava cake, pavlova, tart shells, and more.
Alo Monsieur! Thanks a lot for your videos, I am very happy to learn. But please, show the ingredients and tell us for example how many eggs for the 140 grms of whites. I watch you on tv and can't find the description box.
Escoffier has surely systematized french cuisine. However, it is also very interesting to see how other cooks have developed these dishes even more, like Michel Bras, Ferran Adrià, and others.
Stephane, I absolutely love how you explain everything. I’ve always been a little intimidated by soufflés and now I think I’m ready to tackle one! Will you make a video for a cheese soufflé?
I want to make this for thanksgiving! for the size ramequins you used (i have exact same size) how many does the recipe make? i need to make at least 4! thank you! can't wait to taste it!
Very tempted to do this, though I came here looking for a cheese soufflé recipe/video. Found a big ramekin at a thrift store for €2,50 so I thought I’d make my second soufflé ever. First one was when I was 18 and had no fears 😅. Can’t find a video from you making any savoury soufflés, is that correct?
The sabory cheese souffle falls much faster, in this case those bisquits are holding the suffle rised little bit longer. Thats my opinion, fix me if im wrong. Thx for the video Like !
This is an impressive dessert, but can the filled uncooked ramekins be kept in the fridge until we have finished the main course. I would be concerned that the air bubbles would shrink?
Yes! Just make sure you cover them with plastic wrap that makes contact with the top of the soufflé. Also you have to take them out a few minutes before you bake them, can’t just go straight from fridge to oven, they have to be room temp.
Hi Stephane, I have a quick question. I'd attempted to make raspberry soufflé/sweet potato soufflé/ vanilla soufflé a couple of times, but I noticed there was water condense at the bottom of the soufflé, was that normal?
My favorite dessert. I make it every Valentine’s Day for my Missus of 47 years. Thank you so much for the recipe.
Bravo, sir! An accomplishment to be proud of. 47 years!💜👍
That is absolutely beautiful! What a lucky lady.
You’re a doll!😌💕
Here's a story: My future father-in-law, in 1987, bought us dinner at Julius Castle on Nob Hill in SFO. We were asked, as soon as we sat down and got menus, if we wanted the Grand Marnier soufflé. It's still the best tasting dessert I have eaten.
Sounds lovely Farmer Bob!
The Bistro Garden’s in Beverly Hills is where I had my first soufflé. It was a PENTHOUSE MAGAZINE’S PET of the YEAR PARTY and I can remember the maître d’Casper, with surprise I never had one. and I said oh my god what is this and he laughed he said you haven’t had one I said no. I ended up having three!!! To this day it is my favorite desert! Well done Stefan 💋
it is a great tasting dessert 😋😋
💋❤️
I adore his excitement😆☺️
Your enthusiasm is divine.
If you do this, another example, 2 cups of sugar, half stick of butter, etc. It won't take too much time, and when I am cooking, I can prepare everything in advance, which will be very helpful. Your videos are clear, to the point and excellent. Merci beaucoup.
What I really appreciate about your channel, besides the way you make everything seem so easy. Is the fact you're using just hand tools, yeah there was one with a food processor, but that was rare.
I feel so fortunate to have access to such excellent videos-thank you so much.
I love how you make difficult French recipes very approachable and welcoming for others to try out! Your instructions are explained very clearly with the very beautiful French accent! Merci beaucoup monsieur!
You LIE.
Thanks!
I’m sold on your soufflé! Thanks for sharing 🙏🏼
Wonderful recipe. All the steps, tricks and tips are clearly explained and shown.
Glad you liked it
Tack!
When I saw the beautiful end result I almost shed a tear. I most like will shed one or two though when I DEFINITELY make this dish for my girlfriend for our anniversary next week!
I have to try.yummy.the way you explain perfect.merci beaucoup.
Pls ingredients
For years my husband and I have been enjoying this at the wonderful Black Pearl in Newport, Rhode Island-it’s a special order. Now I can make it myself! Merci!
Delicious looking.
Merci pour l'expliquation sur les rayures des ramequins...
This was a great tutorial! Thank you Stephane
Glad it was helpful!
Souffle is my favorite dessert because of it's sofisticated texture 🤤
Exquisite mouthfeel lol Bob's Burgers 😂😂😂😂
Brilliant, as always Stefan!
👍🙂
Magnificent! I am planning to attend Escoffier Pastry and Baking course in July!
Stephane I love the part where you eat the food and I can clearly tell that you are enjoying it a lot. That is really the point of the effort. My new favorite Channel!
Thank u I like this when u explain it then do it because many people don't know why or how these dishes get their names or techniques
I don't understand who could possibly give this guy a thumbs down.
Oh this is so gorgeous! I can’t wait to try it!! 🍽💖
It looks delicious! Thank you kindly.
Stephane, can you pre-prepare the ramekin by adding the filling, refrigerate, then bake when ready to serve as a dessert or do you have to bake immediately once you have filled the ramekin.
That looks so good. Cheers, Stephane!
thanks dwayne 🙂👍
I will certainly try this… looks so yummy!!
Thank you I have always been too frightened to make a Soufflé’ but you make it seem so easy I will definitely make that recipe ❤❤
Merci! Souffle licious is so ummmmmf licious.
Thanks
Wonderful soufflé
Merci, Chef! I am now inspired to try a dessert souffle. Merveilleuse!
I always appreciate your explanation of the history and background before the class begins.
I appreciate that! thanks denise 🙂
I love how you are so into this dessert
Greetings from Indonesia, the way you made the souffle so interesting, i can't wait try to make it. Very berry thankyou for the recipe
Ohhhh ! It's 3:30 a.m. and I have nothing sweet to eat in the house. I'm going out of my mind . What I wouldn't give to have that second souffle !!! Thanks for telling us what souffle means . It's so exciting to know . It's simply "blown up". In Spanish that would be "soplar" or "un soplado" = souffle .
This guy is hilarious 😂 I like how sincere and authentic he is 👍🏼 thanks for the great recipe and laugh 😅. Merci beaucoup 🎉
THAT. WAS. GREAT! thank you so much, I will be trying that right away. Thank you.
I am so excited to try this! I have always been told that a soufleé is so finicky and delicate, but you just went right in there with ease- I think I can do this! I have never had a soufleé before, because everyone I know that cooks, shys away from it. This video is to the point and has taken my anxiety away... From a food. Ha. Thank you!
I am sure you can do it 🙂👍
Fold it in is what I was taught with the egg white into the cream mix
Stephane, this is really fantastic stuff. I love watching your videos and you have arguably my favourite cooking channel on TH-cam. I really enjoy the fact that you talk about the history of the dish and focus on techniques. It reminds me of Jacque Pepin’s La Technique, which I read roughly a decade ago when I started to learn how to cook seriously. Thank you for sharing these recipes and techniques in such an accessible manner.
Very nice sir! I've never tasted a cloud before!
Imagining somehow doing a quick candy of a peeled orange slice, and putting the ramiken on a larger plate, with the candied orange slice on the side and an orange demi-glace drizzle, for presentation and some accentuated flavor accompaniment.
EXCELENT
CONGRATULATIONS!
This looks fantastic to eat........and intimidating (for me) to make. Stephane, what do you prefer more, cooking or baking? I'll stick with cooking and leave the baking to the artist!
This looks amazing. However if you were doing it for a dinner party I wonder if you could make the mixture in advance and if it can stand in the ramekins for a while whist people are eating their main course before being placed in the oven. If this is possible I wonder how far in advance the mixture can be made?
Yes, I've waiting on this one for a long time :)
Have a great weekend ♥️
try substituting Clement Creole Orange Shrubb Rum Liqueur for Grand Marnier . nothing wrong with GM but the Clement shrubb has a more natural orange taste almost like tangerine or mandarin. I have found it to be almost magical in making cocktails, everything you add it to is lifted and i made a really lovely cream cheese sponge roll using the orange shrubb which turned out heavenly. anyway i intend to cook this venerable souffle tomorrow night . thank you for the tutorial.
sounds interesting
Bravo! Stupendo
OMG. This looks delicious.
drop dead delicious!
Fantastic channel Stephane - keep up the good work.
Spectacular! 👏👏👏
A favorite…definitely will need to try this
Hello Stephane, an excellent recipie. Would it be pssible to cook it without flour. Thing is , i suffer from zöliakie, cannot take in anything with flour. Arne, Norway.
Thank you for your enthusiasm in every video, Stephane! You have inspired me to cook much more since the beginning of quarantine, and I have made many friends and family smile through your recipes (my self included). This past year and a half has been much, much brighter thanks to you.
that’s great to hear great to hear you enjoy french cooking 🙂🙂
That was an amazing demo! Thank you!
Merci Chef, superb!!
Can I keep it in the fridge or room temperature for 2 hours before putting in the oven (and serve). Merci par avance.
The Roux Bros vintage cooking show has some episodes on soufflés and they do the cold one which looked so delicious and amazing done by the late great Albert Roux RIP
I do enjoy your instruction and this is nice but I follow the recipe from The Four Seasons restaurant in NYC. So much easier. Of course, the restaurant is no longer but I have their book from 1972.
This is great. Where do i find the video discription for the ingrediants?
Thank you chef for sharing secret recipes like this😊 You are the best! I hope you would teach how to make choux pastry, lava cake, pavlova, tart shells, and more.
Hi, what brand sauce pan is that you are using please?
Love it.
Can you prepare the base mixture some hours in advance?
Or can you prepare the filled ramekin a day or hours in advance?
I MUST HAVE THIS WITHIN THE NEXT 24 hrs
Love your videos. It reminds me of my traning at the Four Season's Hotel. I love the classics, and I think it's time for a come-back! Robert
Great video. Would using corn starch instead of flour in the pastry cream work? Appreciate your work.
yes it would too
How about arrowroot flour
Amazing.
it is a great dessert i have to say one of my all time favorite
I was on a no sugar 30 day challenge but here I am preparing this.
Alo Monsieur! Thanks a lot for your videos, I am very happy to learn. But please, show the ingredients and tell us for example how many eggs for the 140 grms of whites. I watch you on tv and can't find the description box.
Escoffier has surely systematized french cuisine. However, it is also very interesting to see how other cooks have developed these dishes even more, like Michel Bras, Ferran Adrià, and others.
Looks amazing!!!
Amazing!
Never made a soufflé before but this is so good and so easy.
Stephane, I absolutely love how you explain everything. I’ve always been a little intimidated by soufflés and now I think I’m ready to tackle one! Will you make a video for a cheese soufflé?
Merci beaucoup for the cheese souffle I have one already here th-cam.com/video/_O7qBmw_4YM/w-d-xo.html
Ooh la la! I'm waiting here with my spoon! 😋
Nice I’ve been looking to make a soufflé!
I want to make this for thanksgiving! for the size ramequins you used (i have exact same size) how many does the recipe make? i need to make at least 4! thank you! can't wait to taste it!
Very tempted to do this, though I came here looking for a cheese soufflé recipe/video. Found a big ramekin at a thrift store for €2,50 so I thought I’d make my second soufflé ever. First one was when I was 18 and had no fears 😅. Can’t find a video from you making any savoury soufflés, is that correct?
New subbie here…love your channel!
Welcome!!
My husband & I are excited to try your recipes and techniques in French cooking!
Fantastic
The sabory cheese souffle falls much faster, in this case those bisquits are holding the suffle rised little bit longer. Thats my opinion, fix me if im wrong. Thx for the video Like !
For cooking food, we don’t need the gramage ( quantities of ingredient, but for desert, we need (ml milk, g sugar and so on)!
smiling big. What a beautiful souffle.
35 deg celcius here, would LOVE to see an iced souffle recipe. 😉
Thank you for sharing
Makes me want to go through the screen and grab some 😋
This is an impressive dessert, but can the filled uncooked ramekins be kept in the fridge until we have finished the main course. I would be concerned that the air bubbles would shrink?
Yes! Just make sure you cover them with plastic wrap that makes contact with the top of the soufflé. Also you have to take them out a few minutes before you bake them, can’t just go straight from fridge to oven, they have to be room temp.
Gorgeous
Exquisite!
Oooh la la😋😋. Like "eating a cloud" super LOVELY....do you have a recipe for the bisquits?❤❤
yes the link is in the video description 👍🙂
Thank you so much Sir ❤️👍👍
This is what this channel is about! Mmmmm
It's a heavenly dessert, is what it is! 💜
Hi Stephane, I have a quick question. I'd attempted to make raspberry soufflé/sweet potato soufflé/ vanilla soufflé a couple of times, but I noticed there was water condense at the bottom of the soufflé, was that normal?
I love it ♡