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

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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:

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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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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
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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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