90g (3.2oz) granulated sugar
40g (1.4oz) unsalted butter, chilled
85g (3oz) bread flour
210ml (7.4 fl oz) whole milk
40g (approx. 2 small) egg yolks
1 tablespoon Cointreau
1 tablespoon grated navel orange zest
120g (4.2oz) egg whites
40g (1.4oz) granulated sugar
15g (0.5oz) cornstarch
1- Heat oven to (200°C (380°F)
2- Butter and sugar 6 small soufflé bowls; reserve.
3- Combine 90g (3.2oz) sugar, butter and bread flour in mixing bowl; beat until mealy.
4- Bring milk to boil in saucepan; stir in flour mix; transfer to mixing bowl; whisk in yolks, Cointreau and zest; reserve.
5- Place whites in mixing bowl; beat at medium speed to soft peaks; add 40g (1.4oz) sugar and corn starch; beat until stiff.
6- Fold in whites.
7- Fill in soufflé bowls to a quarter below rims; bake until golden- about 30 minutes.
8- Dust with powdered sugar; serve with ice cream.