Cointreau Souffle

Serving : 6

Ingredients

3.25 oz (90g) granulated sugar
1.5 oz (40g) unsalted butter, chiled
3 oz. (85g) bread flour
7.5 oz. (210g) whole milk
2 sm. (40g) egg yolks
1 Tbsp. Cointreau
1 Tbsp. grated navel orange zest
4.25 oz. (120g) egg whites
1.5 oz. (40g) granulated sugar
0.5 oz. (15g) cornstarch
powdered sugar

Preparation

1 - Heat oven to 380º F. (200°C)
2 - Butter and sugar 6 small soufflé bowls; reserve.
3 - Combine 3.25 oz. (90g) 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 1.5 oz. (40g) sugar and cornstarch; beat until stiff.
6 - Fold in whites.
7 - Fill in soufflé bowls to 1/4 below rims; bake until golden - about 30 minutes.
8 - Dust with powdered sugar; serve with ice cream.