Orange Soufflé

Ingredients

• non spécifié Butter (For melting and greasing the molds)
• 200 g Egg whites (At room temperature, separated from the yolks)
• non spécifié Egg yolks (Used for the cream base)
• non spécifié Orange zest (Zest of an untreated orange)
• non spécifié Fresh orange juice (Juice of a hand‑pressed orange)
• non spécifié Cornstarch (Maïzena) (Thickens the soufflé base)
• non spécifié Sugar (To stabilize the egg whites)
• non spécifié Pastry cream (Prepared in advance or store‑bought, base of the soufflé)
• non spécifié Powdered sugar (For the finishing)

Instructions

1. Melt the butter

   In the saucepan, melt the butter over medium heat until completely liquid.

   Time: PT3M

2. Separate the eggs

   Separate the egg whites from the yolks. Keep the whites chilled.

   Time: PT5M

3. Prepare the yolk mixture

   In a bowl, mix the egg yolks with orange zest, orange juice and cornstarch until a homogeneous paste forms.

   Time: PT5M

4. Incorporate the pastry cream

   Add the pastry cream to the yolks and mix gently to obtain a smooth consistency.

   Time: PT2M

5. Cooking the base mixture

   Heat the mixture in the saucepan over medium heat, stirring constantly, until a small bubble forms at the edge. Do not bring to a boil.

   Time: PT5M

   Temperature: medium

6. Let cool slightly

   Remove the saucepan from the heat and let the mixture cool slightly (about 3 minutes).

   Time: PT3M

7. Grease the molds

   Brush the soufflé molds with the melted butter, then place them in the freezer for a few minutes to chill.

   Time: PT5M

8. Whip the egg whites

   In a clean bowl, beat the egg whites with the sugar until firm, glossy peaks form.

   Time: PT10M

9. Fold in the whites

   Gently fold the whipped whites into the warm mixture using a spatula, lifting the mass from the bottom up to avoid breaking them.

   Time: PT5M

10. Fill the molds

    Pour the preparation into the chilled molds, filling three‑quarters full, then lightly tap the mold on the work surface to eliminate air bubbles.

    Time: PT2M

11. Bake

    Place immediately in a preheated oven at 190°C for 15 minutes. Do not open the oven door during baking.

    Time: PT15M

    Temperature: 190°C

12. Finishing

    Remove the soufflés, dust with powdered sugar and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Butter: margarine
• Instead of Orange zest: lemon zest
• Instead of Fresh orange juice: grapefruit juice
• Instead of Cornstarch (Maïzena): rice flour
• Instead of Sugar: cane sugar
• Instead of Pastry cream: custard

Equipment Needed

• Saucepan
• Electric or manual whisk
• Mixing bowl
• Soufflé molds
• Oven
• Silicone spatula
• Zester or grater (optional)
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• Cooking the base mixture (step 5)
• Whipping the egg whites (step 8)
• Folding in the whites without breaking them (step 9)
• Baking without opening the door (step 11)

Chef Tips from the Video

• Use organic, untreated oranges for a more intense orange flavor.
• Add a pinch of salt to the egg whites to enhance stability.
• For a glossy finish, dust the powdered sugar just before serving.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator for up to 24 h, but the volume decreases quickly.

Freezer: Freezing is not recommended; the texture deteriorates.

Room temperature: Consume immediately; the soufflé collapses at room temperature.

Make-Ahead Tips

• Prepare the pastry cream the day before and keep it chilled.
• Orange zest can be grated in advance and stored for 1 day in the refrigerator.
• Egg whites can be whipped ahead, but must be folded into the warm mixture immediately.