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Sat, May 22



Dinner Series - French Dinner - Desserts

Please join me as we finish our French Dinner with Desserts. In this class we will make two great desserts Grand Marnier Souffle and Poached Pears with a Chocolate Almond Sauce.

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Dinner Series - French Dinner - Desserts
Dinner Series - French Dinner - Desserts

Time & Location

May 22, 2021, 2:00 PM – 3:00 PM EDT



About the event

Grand Marnier Souffle


6 Tbs Butter, plus additional for ramekins

1 cup Sugar, plus additional for ramekins

47 Grams Flour

1 cup Whole Milk

7 large Egg Yolks

¼ tsp Vanilla

1/8 tsp Orange oil

2 Tbs Grand Marnier

8 large Egg Whites


3 ½ x 2 inch ramekins

Deep baking pan


In a 2 quart heavy saucepan melt the butter, when butter has melted whisk in the flour to make a roux. Cook for approximately 3 minutes add the milk and whisk until the mixture thickens and pulls away from the pan. Transfer to a bowl and let cool for about 5 minutes. In another bowl whisk together the yolks vanilla, oil, a pinch of alt, now whisk in  the roux mixture and the Grand Marnier until smooth.

In a stand mixer or with a hand mixer beat the Egg Whites with the sugar until stiff peaks form. Fold in one fourth of the egg whites into the roux. Then fold in the rest of the whites.

Spoon batter into the ramekins filling them just to the rim, arrange in the deep baking pan. Place pan in the oven and add water to rise half-way up the ramekins.

Bake for approximately 20 minutes. The tops should be golden. Remove from pan and serve, you may also add a sauce such as crème anglaise.

Poires Pochees aux Amandes et Chocolate


4 Pears, Williams or similar

1 ½ cup Superfine Sugar

1 Vanilla bean split, seeds scraped out

Whipped Cream (optional)

Chocolate Almond Sauce

¾ Cup unsweetened Cocoa Powder

½ Cup Superfine Sugar

2 TBS Unsalted Butter

1 to 2 oz Bittersweet chocolate in pieces

1/3 Cup Almonds toasted and chopped


Remove the core of the pears from the bottom of the fruit (a melon ball scoop works well). Place the Sugar, Vanilla bean in 2 cups of water and mix to dissolve sugar and turn on to low heat. Add the pears and cover with a sheet of parchment paper. Let poach until tender and will easily pierce with a fork. Let the pears cool in their syrup.

Make the Chocolate Sauce

Mix 1 cup of boiling water with the cocoa powder and sugar while whisking vigorously. Take he pan off the heat and whisk in the butter and chocolate, add the almonds and mix. Serve with the poached pears.

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