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140 g creme patissiere
60 ml Grand Marnier
160 g egg whites (approximately 5 egg whites)
35 g granulated sugar
30 blueberries
20 g Guanaja Valrhona chocolate cut into small 4 mm cubes; or dark chocolate chips Pat of butter
4 soufflé dishes (8 cm Ø, 4 cm high)


Preheat the oven to 180 °C.

Butter the soufflé dishes and sprinkle with granulated sugar.
In a pan, heat the creme patissiere, add the Grand Marnier, then bring to a boil and remove from heat.

Beat the egg whites with the granulated sugar until fluffy but light. With a whisk, mix one third of the egg whites
with the creme patissiere, then the rest with a rubber spatula.
Gently fold in the blueberries and the chocolate.

Fill the four dishes to the top with the mixture and smooth with a spatula. With the point of a small knife, pull back the mixture from the edge of the dishes.

Put the dishes into the oven on a cooking tray and cook 8 to 10 minutes. Remove from the over, sprinkle with powdered sugar and serve immediately.

Member author
Alain ROUX

« The Waterside Inn », a gastronomic restaurant with rooms, 45 minutes from London, is recommended by all the international guides. It is with great passion that Michel Roux and his son Alain prepare hot fruit soufflés, Tartes Tatin and other specialities which all figure on the seasonal desserts [...]

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