Love this man's double entendre while he cooks... "...you're going to plunge right down the middle to prepare the opening and you're going to fill it with your sauce 6:30"
Few things he forgets to mention; refrigerate your ramekins at least 5 min for the butter harden. (Helps create an even rise and doesn’t mix with your custard) Make sure to tap the ramekins once you add the custard and lastly you want to run your thumb around the edge of the ramekin creating a ridge. (This also helps in creating an even rise). Awesome video though!
you know one of your videos inspired me to become a commis chef thanks to you now that I'm 21 I am now one of the youngest sous chefs in london, covent garden, recently added a few of your creations to my portfolios, and seems a winner so thanks chef thanks for the push push mucho gracias from a scotsman
That's as funny as it was 6 years ago.LMAO I hope things are still well with you two or maybe it's time for another souffle, or try the dutch baby this time.
"So you're going to want to use long, slow, deep strokes for this ... sliding your spatula underneath and around the side ..." I must have left my oven on, because it suddenly got very hot in here.
Thank you Chef John! Bf and I made this on Valetines together. It blew our minds! To fellow viewers , my bf and I are beginners at making desserts and we got it right on the first try, don't be afraid! And do not skip the sauce !!!
Zoey Walter it should not take you so long, make sure that the bol its super clean and that there´s no egg yolk left in your egg whites, coz any type of fat would make the process take more time.
i just started this channel and i don't really press the like for youtube videos unless i really like them but every single video on this channel i've seen so far i've pressed like
probably the best souffle I've ever made. So light and fluffy without being insubstantial, and the flavors are well balanced and not too sweet. Thanks for the recipe!
You are absolutely hilarious. and your voice is very calming. you rock along with your awesome detailed but yet comfortably short videos and great recipes ...
I just made this recipe and it turned out absolutely fantastic! I used Triple Sec instead of Grand Marnier, as Grand Marnier is extremely expensive where Im from, but the results came out amazing. Thanks chef!!
The first time I ever had a grand marnier souffle was in a little restaurant in Paris. They served it like chef john did, with the creme anglaise, but they also topped it off with a generous shot of grand marnier. It made for a delicious, but extremely drunk night for 14-year-old me. Now, speaking as a lady, if you really want to impress the ladies, leave off the creme anglaise and serve this with warm chocolate ganache. Chocolate and orange go so well together and girls love chocolate.
Made this last night along with your Orange Creme Anglaise recipe. OMG! Delicious!!! And the souffle rise...so impossibly high! Picture perfect. Thanks for this great recipe.
Thank you Chef John, I've tried many soufflé recipes and they never came out right but I must say yours is the best!! It came out perfect, me and my bf loved it!!! This recipe is a keeper!!
After watching your video, made the Souffle along with the cream sauce.....turned out simply WONDERFUL.....couldn't believe how easy and tasted DELICIOUS!!!!! Thanks so much for being such an excellent teacher!!!!
Chef John... Love your voice... you say things like you are singing... I was just smiling throughout the video. You make things look sooo easy. Great Job!!!
Love the 2 egg size of this. Most recipes are larger. I have saved extra flavor base and then whipped egg whites 2-3 days later and made a super fast soufflé.
Chef John, there's a certain nonchalant way you have of expressing yourself that has a je ne sais quoi I don't give a fuck air to it, yet also sounds deeply interesting in the most subtle way. Brilliant.
Happy N.Y. & thank you Chef John. Just made your Grand Marnier Souffle and topped it with the Creme Anglaise. It was delicious & very French. Merci! Plz post more authentic French & British recipes. UPDATE: The call to avoid using whisk is completely unnecessary. I made this recipe using a little wooden spatula on night 1. It took forever to get it smooth and thickened. It was very difficult to cover every inch of the saucier with wooden spoon. I repeated the same recipe the next night using whisk and it all came together PERFECTLY without sticking to the whisk. The whisk is a must and it actually makes your life much easier in this case.
Thank you Chef John for this wonderful presentation. I took my wife to a fine restaurant for her birthday and we had the souffle. She loved it so much I doubled the recipe and invited my kids over to try it out. Had my doubt but turned into a home run and we killed it as a group effort. Thanks so much!!!
Christmas Evening 2020...I just made it through this and the full dutch baby episode. It is a Christmas miracle my stomach is growling right now after dinner earlier.
Hi John, I have had the best success using your recipe. However every time I try to double the recipe I usually end up with not enough batter. Would you happen to know what Im doing wrong? Sometimes even for 2, I barely have enough batter.
You are just top of the best chefs tp to follow, listen and learn from. And I'm assuming based on all your videos that you are also an amazing human being. Kudos for your success.
+FaslBo Not sure if this is a serious comment, but no! The ole tappa tappa is meant to get air bubble out of certain batters, that is exactly what you don't want with a souffle.
I was being serious! Even though it didn't sound like... Thanks for the reply! I'm really used to cook savory dishes, but I have almost no experience when it comes to sweets and desserts ^^
+FaslBo lol I'm precisely the opposite, sweets I can make in my sleep, but anything savory leant like me when I'm cooking, despite enjoying savory foods more
Not only will you be able to make this for your valentine, you'll actually be able to do it in front of them while they watch, and you know what will happen if you do that. You are so, SO getting lot's of compliments... Funniest thing I've heard all week!
Thank you so much for this video. My son and I tried making this for dessert tonight and it was very successful. We were so proud of ourselves...haha. A large part of it had to do with our being able to replay the video so we could see what the mixture was supposed to look like. More power to you!
N just so you know I love ur videos and I wanna be just like you to provide different kinds of delicious foods for my family so you are inspiring me right now. :) thanks for teaching us!
Thank youuu for this recipe! I tried other recipes but this is th eonly one with the right texture and it has risen so well :p Ill be doing this for my exam so this is really helpful.. thanks :D
I love a good souffle whether savoury or sweet. They're much easier to make than many people think and always impress. LIke you, I love the texture. This is a good recipe except for one thing. You need more!!!
Just made the soufflé and it came out perfectly! Surprised how much flavor with so little Grand Marnier and orange zest. Great finish to our 20th Anniversary dinner which should have happened in Evora Portugal but the virus prevented us traveling from South Africa. Maybe next year.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/231353/Grand-Marnier-Souffle/
"Looong, slow, deep strokes"
Chef jon pls
Food porn, hahahahaha
I refuse to admit how hard I blushed at that line.
words to live by ... ; ]
Long slow deep strokes . Slide in the sides ROFL
Gooby pls
Love this man's double entendre while he cooks...
"...you're going to plunge right down the middle to prepare the opening and you're going to fill it with your sauce 6:30"
Eh, idk, I don't think it was meant as a double entendre. Doesn't sound enough like a joke
Nothing in these videos is unintended. ;)
5:51 -- "Women love the doilies. I think they consider it a type of plate lingerie." LOL
I did it! First try and not a failure. I never thought i can pull this off. You are lifting my confidence Chef John.
Congrats man :D I might try this sometimes, too! ^u^
Few things he forgets to mention; refrigerate your ramekins at least 5 min for the butter harden. (Helps create an even rise and doesn’t mix with your custard) Make sure to tap the ramekins once you add the custard and lastly you want to run your thumb around the edge of the ramekin creating a ridge. (This also helps in creating an even rise). Awesome video though!
best cooking coach/ teacher/ guide/ sensei/ mentor in the whole wide web! More power and more inspirations.
you know one of your videos inspired me to become a commis chef thanks to you now that I'm 21 I am now one of the youngest sous chefs in london, covent garden, recently added a few of your creations to my portfolios, and seems a winner so thanks chef thanks for the push push mucho gracias from a scotsman
Much like your Valentine, fill the soufflé with your homemade cream sauce.
+Max Lorge well, that escalated
you forgot deep that spoon deep in there...mmm..then fill it up...yyeaaaaah :-)
You fucking pervs
+Booperdooper Ikr they freaking perverts
Max and Roger, get a room.
This Guy's innuendos are freaking awesome and make watching food get cooked feel cool again.
OMG I LOVE THIS GUY!!!!!
I've watched almost all his videos in like 3-4 days
?,,,
Jesus what are you confused about?
Plenty of sexual innuendos. Hilarious.
so funny! i thought-am I imagining this? *laughing at self*
"You are so, so getting l...ots of compliments". I see what you did there.
+Branbal XDDD was literally about to mention that haha!
What about the long, slow, deep strokes...it's making me make involuntary sounds of pleasure....time to get out my doily lingerie!
Laid?
Marco L yup
Chef .... I’ve grown to like you immensely. Somehow time spent with you leaves one warm inside. 😁. Thank you!!
Chef John, we get such a kick out of your videos! And yes I got lot's of lovin from my wife because of this souffle, thanks to you, thank you!
+miklitov23 lots of compliments :D
My girlfriend came home and saw I made this recipe and her panties just flew out the window! Thanks, Chef John!!
😂
😂😂💀
That's as funny as it was 6 years ago.LMAO I hope things are still well with you two or maybe it's time for another souffle, or try the dutch baby this time.
Like a boyd 🦅
"So you're going to want to use long, slow, deep strokes for this ... sliding your spatula underneath and around the side ..." I must have left my oven on, because it suddenly got very hot in here.
OMG, I had the same reaction...lol
Suzanne Baruch do you believe on the Lord Jesus, Ms Baruch?
@@juri8723 what does that have to with anything? Please keep your religious idiosyncrasies to yourself... thanks
i also watched the video
Juri Lmao 🤣
Thank you Chef John! Bf and I made this on Valetines together. It blew our minds! To fellow viewers , my bf and I are beginners at making desserts and we got it right on the first try, don't be afraid! And do not skip the sauce !!!
It took my thirty minutes to beat egg whites and lol it worth i don't have a valentine but i ate it, thank you sir :D
Zoey Walter it should not take you so long, make sure that the bol its super clean and that there´s no egg yolk left in your egg whites, coz any type of fat would make the process take more time.
Gianfranco Masat
thank you so much for it :D
Were you using deep, long strokes?
why do i keep coming back to these awesome cook videos in the middle of the night
Doilies as plate lingerie, lol! I never thought of it that way, but that makes a lot of sense.
i just started this channel and i don't really press the like for youtube videos unless i really like them but every single video on this channel i've seen so far i've pressed like
where do i put the cayenne?
biggreenblob in her
probably the best souffle I've ever made. So light and fluffy without being insubstantial, and the flavors are well balanced and not too sweet. Thanks for the recipe!
+Arfien X I had the exact same experience last night. I make alot of souffles, but to me this one was the best and just as you described.
You are absolutely hilarious. and your voice is very calming. you rock along with your awesome detailed but yet comfortably short videos and great recipes ...
This guy is hilarious and a skilled chef, I love it!
Oh this is the funniest voice over of a recipe I've ever encountered.
I just made this recipe and it turned out absolutely fantastic! I used Triple Sec instead of Grand Marnier, as Grand Marnier is extremely expensive where Im from, but the results came out amazing. Thanks chef!!
The first time I ever had a grand marnier souffle was in a little restaurant in Paris. They served it like chef john did, with the creme anglaise, but they also topped it off with a generous shot of grand marnier. It made for a delicious, but extremely drunk night for 14-year-old me.
Now, speaking as a lady, if you really want to impress the ladies, leave off the creme anglaise and serve this with warm chocolate ganache. Chocolate and orange go so well together and girls love chocolate.
Made this last night along with your Orange Creme Anglaise recipe. OMG! Delicious!!! And the souffle rise...so impossibly high! Picture perfect. Thanks for this great recipe.
Thank you Chef John, I've tried many soufflé recipes and they never came out right but I must say yours is the best!! It came out perfect, me and my bf loved it!!! This recipe is a keeper!!
Not only amusing but actually very good at teaching techniques as well.
what kind of techniques?... he he he.
Lol at "after dessert, you are so, SO getting LLLLots of complements."
weeweeim lol ikr! He's bad!
After watching your video, made the Souffle along with the cream sauce.....turned out simply WONDERFUL.....couldn't believe how easy and tasted DELICIOUS!!!!! Thanks so much for being such an excellent teacher!!!!
my mouth is watering and i'm not even hungry. this looks amazing!
Chef John... Love your voice... you say things like you are singing... I was just smiling throughout the video. You make things look sooo easy. Great Job!!!
Thanks! That's awesome. You made my day.
Chef John! you are a fantastic Chef. Thank you so much! such refined food with simplicity of teaching.
its official ... I need to get some ramekins :F
I hope you'd be rewarded with something warm, moist, and fragrant. ( ͡° ͜ʖ ͡°)
Anh Trieu oh my goodness
Love the 2 egg size of this. Most recipes are larger. I have saved extra flavor base and then whipped egg whites 2-3 days later and made a super fast soufflé.
Chef John, there's a certain nonchalant way you have of expressing yourself that has a je ne sais quoi I don't give a fuck air to it, yet also sounds deeply interesting in the most subtle way. Brilliant.
Friendly voice and funny intonation. And love the recipe!
I will try this and if it comes out perfectly (or even just near perfect), I will love you for the rest of my life.
Happy N.Y. & thank you Chef John. Just made your Grand Marnier Souffle and topped it with the Creme Anglaise. It was delicious & very French. Merci! Plz post more authentic French & British recipes. UPDATE: The call to avoid using whisk is completely unnecessary. I made this recipe using a little wooden spatula on night 1. It took forever to get it smooth and thickened. It was very difficult to cover every inch of the saucier with wooden spoon. I repeated the same recipe the next night using whisk and it all came together PERFECTLY without sticking to the whisk. The whisk is a must and it actually makes your life much easier in this case.
You are sooo gettin laaaa.....lots of compliments lol
Thank you Chef John for this wonderful presentation. I took my wife to a fine restaurant for her birthday and we had the souffle. She loved it so much I doubled the recipe and invited my kids over to try it out. Had my doubt but turned into a home run and we killed it as a group effort. Thanks so much!!!
Chef John.. I hate you for making me whip those egg whites without an electric mixer. But I love you for getting me lllll...lots of compliments :)
Your videos and culinary expertise never cease to amaze me. Kudos!
I love your voice. So unique.
it kills!!! Chef John...you always manage to boost my appetite and make me in the mood for whatever you make that day. Thank you for the satisfaction.
"You're gonna want to use long, slow, deep strokes for this..."
Omg I died.
Ooohh my god - adding the creme anglais; stroke of genius. Hats off, Chef.
Christmas Evening 2020...I just made it through this and the full dutch baby episode. It is a Christmas miracle my stomach is growling right now after dinner earlier.
Goodness watched this again. Such a verbally exotic video! lol
dude, rise to the challenge. patience and preparing is the key :)
yeah, it totally makes it more suggestive, and there's no denying how delicious it is. . . but remember, ladies love the chocolate.
This is may favorite dessert of all time ever since I was a child, I have always wanted to make it as well
Hi John, I have had the best success using your recipe. However every time I try to double the recipe I usually end up with not enough batter. Would you happen to know what Im doing wrong?
Sometimes even for 2, I barely have enough batter.
You are just top of the best chefs tp to follow, listen and learn from. And I'm assuming based on all your videos that you are also an amazing human being. Kudos for your success.
I LIKE YOUR STYLE
Seriously. Chef John is probably the best youtube chef out of them all.
I like the part where he said ramekin
Gorgeous Grand Marnier soufflé! I will try this for my Valentine!😍💓💞🔥🔥🔥🔥🔥🔥
yeah, cheese souffle is classic!
The hell are you on about?
i loveeeeeeeeeee your videos!!!!!!!!!! mrs. chef is a very lucky lady......
I'm just here to check if he said you are the michael buble of your souffle, but I'm too lazy to watch the whole thing.
Can anyone confirm?
No he didn't.
I made it last week. I can't believe how easy it was! Thank you for the tutorial!
Do I need to give the ramekins the ollll' tap'a tap'a ?
+FaslBo Not sure if this is a serious comment, but no! The ole tappa tappa is meant to get air bubble out of certain batters, that is exactly what you don't want with a souffle.
I was being serious! Even though it didn't sound like... Thanks for the reply! I'm really used to cook savory dishes, but I have almost no experience when it comes to sweets and desserts ^^
+FaslBo lol I'm precisely the opposite, sweets I can make in my sleep, but anything savory leant like me when I'm cooking, despite enjoying savory foods more
+Lesilie Lesilie Oh, you just need to see how I evolved since november. It all started with this souffle. I'm really in debt with Chef John.
And a shaka shaka
I filled them to the top like you recommended and called them my Top Hat Souffles, making them for Christmas. Awesome!
:'' May i add extremely sensual'' LOLL
Cream anglaise, never heard of that with soufflé. Awesome and delicious combination. Thanks for sharing, love your videos and humor!! 🙏
This is real food porn... I don't even need to see the picture.
I DONT WANT TO
Not only will you be able to make this for your valentine, you'll actually be able to do it in front of them while they watch, and you know what will happen if you do that. You are so, SO getting lot's of compliments... Funniest thing I've heard all week!
I don't know who you are
Or what you want
But i will find you
And i will thank you FOR MAKING THIS
Lovely recipe! Thank you for taking the time to post it! Looks easy and sophisticated at the same time!
why? it's a great word.
Thank you so much for this video. My son and I tried making this for dessert tonight and it was very successful. We were so proud of ourselves...haha. A large part of it had to do with our being able to replay the video so we could see what the mixture was supposed to look like. More power to you!
"...you'll be able to do it in front of them while they watch..." The story of my life.
You Chef, have a way with words. Your pacing and description of the recipe is flawless. It is motivating and inspiring. Great video?
100 haters that are just trolls
107*
They exist to be ignored. Nobody cares what troglodytes think.
Love your recipes and your sense of humor 💖
I tried to make this and the fucking soufflé exploded In my oven!!!
pranked
***** oh i felt it, i felt it up so good.
ThePrankDudes -HAAAA! You crack me up!
N just so you know I love ur videos and I wanna be just like you to provide different kinds of delicious foods for my family so you are inspiring me right now. :) thanks for teaching us!
God that spoon makes my blood boil.
I laughed more than I should have at this.
No its just ridiculously small.
No, it's FREAKISHLY small. :)
freakishly small freakishly small* lol
My partner really liked it! Thank you so much for this wonderful recipe!! 👏
(gasp) you ruined it!
there was no paprika!
did you mean cayenne?
thunder4wolf yup. sorry
Thank youuu for this recipe! I tried other recipes but this is th eonly one with the right texture and it has risen so well :p Ill be doing this for my exam so this is really helpful.. thanks :D
I made this on the toilet
+LatifaShaqueefa I bet it tasted like shit lol
I successfully made this tonight, wooo! thank you for the recipe!
that pun about compliment was so bad i stopped watching the video... it was a promising 28 secounds
lol
I will try, because it is look like very good
I haven’t made this in a while, but making this for my birthday today. ❤️🥂
So far this is the only sweet has made me drooling while watching!
I was mesmerized by all of the freakishly small items.
I love a good souffle whether savoury or sweet. They're much easier to make than many people think and always impress. LIke you, I love the texture. This is a good recipe except for one thing. You need more!!!
Chef John is wicked awesome.
LLlots of compliments. I love your humor!
this was so satisfying to watch
Just made the soufflé and it came out perfectly! Surprised how much flavor with so little Grand Marnier and orange zest. Great finish to our 20th Anniversary dinner which should have happened in Evora Portugal but the virus prevented us traveling from South Africa. Maybe next year.