DOWNTOWN: Hay-Adams Pastry Chef Josh Short has Provided the Recipe for his Grand Marnier Soufflé
Not something I would normally put out on the blog - but thought this would be fun
Located across Lafayette Square from the White House at 800 16th Street, NW, 20006, the historic Hay-Adams offers guests Washington's most prestigious address with views overlooking the White House, Lafayette Square and St. John's Church, the "Church of the Presidents.”
The hotels Pastry Chef Josh Short has provided recipes for his Grand Marnier Soufflé, which will be available at The Lafayette restaurant during the month of January.
If your ambitious here you go - if not so much, well, visit Hay-Adams and have the Chef cook it for you
Ingredients
1. To prepare the pastry cream, in a saucepan over medium heat, warm the milk until small bubbles form along the edge of the pan. Remove from the heat.
2. In a bowl, whisk together egg yolk, 1/3 cup of sugar, flour, orange zest and salt until pale and well blended.
3. While whisking, slowly add the warm milk
4. Pour the mixture back into the saucepan and place over medium low heat. Cook, whisking constantly, until the mixture comes to a boil. Continue to cook, whisking constantly, for one minute.
5. Remove from the heat and whisk in the liquor and vanilla extract
6. Pour the pastry cream into a large bowl and gently press plastic wrap gently onto the surface to prevent a skin from forming. Let cool to room temperature or refrigerate until ready to bake.
7. To bake the soufflés, start by preheating the oven to 375 degrees. Lightly butter a six-cup soufflé dish and dust with sugar
8. Remove the plastic wrap from the pastry cream and whisk until smooth.
9. Using an electric mixer, beat the egg whites on medium high speed until they are foamy and soft peaks form. While beating, gradually add the remaining 1/3 cup of sugar and continue to beat until stiff peaks form.
10. Scoop about ¼ of the egg whites onto the pastry cream and fold in gently, using a rubber spatula. Then fold in the remaining of the egg whites and no white streaks remain. Scoop into prepared dish.
11. Bake until the soufflé has puffed and the top is brown, about 30 minutes. Serve immediately.
DID YOU KNOW?! To prevent the soufflé from sticking to the dish, run your (clean!) thumb along the edge of the ramequin once the batter is poured in. It will also help the soufflé rise. Enjoy with a scoop of fresh mandarin sorbet.
The hotels Pastry Chef Josh Short has provided recipes for his Grand Marnier Soufflé, which will be available at The Lafayette restaurant during the month of January.
Ingredients
- 1 cup of milk
- 6 eggs, separated, at room temperature
- 2/3 cup of sugar
- 3 TBS all-purpose flour
- 2 tsp finely grated orange zest
- Pinch of salt
- ¼ cup Grand Marnier
- 1 tsp vanilla extract
1. To prepare the pastry cream, in a saucepan over medium heat, warm the milk until small bubbles form along the edge of the pan. Remove from the heat.
2. In a bowl, whisk together egg yolk, 1/3 cup of sugar, flour, orange zest and salt until pale and well blended.
3. While whisking, slowly add the warm milk
4. Pour the mixture back into the saucepan and place over medium low heat. Cook, whisking constantly, until the mixture comes to a boil. Continue to cook, whisking constantly, for one minute.
5. Remove from the heat and whisk in the liquor and vanilla extract
6. Pour the pastry cream into a large bowl and gently press plastic wrap gently onto the surface to prevent a skin from forming. Let cool to room temperature or refrigerate until ready to bake.
7. To bake the soufflés, start by preheating the oven to 375 degrees. Lightly butter a six-cup soufflé dish and dust with sugar
8. Remove the plastic wrap from the pastry cream and whisk until smooth.
9. Using an electric mixer, beat the egg whites on medium high speed until they are foamy and soft peaks form. While beating, gradually add the remaining 1/3 cup of sugar and continue to beat until stiff peaks form.
10. Scoop about ¼ of the egg whites onto the pastry cream and fold in gently, using a rubber spatula. Then fold in the remaining of the egg whites and no white streaks remain. Scoop into prepared dish.
11. Bake until the soufflé has puffed and the top is brown, about 30 minutes. Serve immediately.
DID YOU KNOW?! To prevent the soufflé from sticking to the dish, run your (clean!) thumb along the edge of the ramequin once the batter is poured in. It will also help the soufflé rise. Enjoy with a scoop of fresh mandarin sorbet.
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