Preparing the base cream
- 1 cup whole milk (25 cl)
- 2 teaspoons pastry cream powder (8 g)
- 3 3/4 teaspoons flour (15 g)
- 1 3/4 ounces sugar (50 g)
- 1 3/4 ounces egg yolks (50 g)
Making the ladyfinger cake layer
- 3 1/3 ounces egg whites (180 g)
- 4 ounces granulated sugar (110 g)
- 3 1/2 ounces egg yolks (100 g)
- 2 1/3 ounces cornstarch (65 g)
- 2 1/3 ounces cake flour (65 g)
Assembling and baking the soufflé
- butter (SQ)
- granulated sugar (SQ)
- orange segments, peeled completely (SQ)
- candied orange rind (SQ)
- Grand Marnier (SQ)
Instructions
Step 1: Preparing the base cream
Make a pastry cream by mixing egg yolks, sugar, pastry cream powder and flour. Bring the milk to a boil, and pour onto the preceding mixture, stirring well. Bring to a boil, pour into the bowl of an electric mixer, and mix until cool. Cover with plastic wrap placed directly on the cream, and refrigerate.
Step 2: Making the ladyfinger cake layer
Sift flour and corn starch together.
Beat the egg whites until peaks form, then add sugar little by little to stiffen the peaks. Delicately fold in the egg yolks using a rubber spatula, then fold in the sifted flour and cornstarch.
Spread this batter onto a baking sheet and bake until browned in a 392°F (200°C) convection oven. Cool on a rack.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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