How to master Escoffier's Grand Marnier soufflé at home (comprehensive tutorial)

Learn how to master the making of an Escoffier style Grand Marnier soufflé at home with this comprehensive video recipe tutorial. This is the classic authentic version.
Get the recipe: https://bit.ly/3gX4eX0

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0:00 Intro
0:50 All about soufflé
02:40 Recipe tutorial
17:55 Tasting

INGREDIENTS:

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 oz
50 grams /1.7 oz sugar
35 grams /1.2 oz plain flour
half a vanilla bean (seeds scrapped )
250ml / 8.5 fluid oz whole milk /full cream milk
1 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 sugar
1 pinch of salt

for the garnish:
2 or 3 sponge biscuits (see last weeks recipe: https://youtu.be/H_qUF4YLqbA)
3 tablespoons grand marnier liqueur

for the ramequins: (the one I used are 9 cm /3.5 inch diameter and 4.5 cm /1.7 inch deep)
melted butter
granulated fine white sugar

Cookware and utensils: (Affiliates links)

4 individual ramequins or one large one
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Pastry brush
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1 or 2 mixing bowls:
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1 saucepan
1 fine mesh sieve
Electric stand or hand mixer
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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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How to cook pastry: https://amzn.to/2HrmKbz
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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World atlas of wine:
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Видео How to master Escoffier's Grand Marnier soufflé at home (comprehensive tutorial) канала French Cooking Academy