Bring the iconic taste of L'Auberge Chez François into your own home this Thanksgiving season. With over five decades of sublime gastronomic excellence, this beloved Great Falls institution has perfected the art of French country dining. The ultimate holiday experience deserves a centerpiece to match: a magnificent, golden soufflé designed to impress. Monsieur Francois and Chef Jacques tell us timing and patience is everything when making a soufflé.
So whether you choose to master their legendary Grand Marnier Soufflés in your kitchen—a pursuit we highly encourage—or opt to secure a fireside table and leave it to the experts, McLean City Lifestyle is proud to present the official recipe for this timeless dessert. The next step is up to you!
Grand Marnier Soufflés
Serves 8
FOR THE MOLDS:
Eight 1-cup ramekins, soufflé molds
4 tbs unsalted butter
½ cup evaporated cane juice, or sugar
FOR THE SOUFFLÉS:
1 basic recipe pastry cream
½ recipe vanilla custard sauce
6 egg yolks
1 ½ cup of chopped brandied cherries
4 tbs of kirsch
18 egg whites
pinch of sea salt
confectioners sugar
Prepare and chill the pastry cream and vanilla custard sauce, reserving the egg whites.
Preheat the oven to 400 degrees. Butter and sugar the ramekins.
Place the pastry cream in a large bowl and thoroughly whisk in the egg yolks, brandied cherries and 2 tbs of kirsch, if desired.
Place the 18 egg whites (6 from the vanilla custard sauce, 6 from the pastry cream, and 6 from the soufflés) and a pinch of salt in a mixing bowl. Beat at high speed until soft peaks form. Fill the prepared soufflé molds with the mixture almost to the rim, being careful that none of the mixture spills over the sides. Set molds on the center rack of the oven and bake for 25 minutes, until the soufflés are well risen.
While the soufflés are baking, mix the 2 remaining tbs of kirsch, if desired, into the custard sauce.
When the soufflés have finished baking, remove from the oven, dust with the powdered sugar, and serve at once. After presenting the soufflés at the table, break open the top of each with a spoon and pour in a little of the vanilla custard sauce.