Orange & grand marnier soufflé

Orange & grand marnier soufflé

Patrice Ibarboure
Difficulty Icon
Beginner
Recipe Time Icon
50m
4
Videos
A light, creamy Grand Marnier soufflé served with orange marmalade.
Orange & grand marnier soufflé
Completion time
Preparation
50m
Baking
08m
Resting
2h
Techniques taught
  • Scraping a vanilla pod
  • Pasteurizing a mixture
  • Making a pastry cream
  • Flavoring a cream
  • Chopping a fruit
  • Blanching a citrus fruit
  • Blanching an orange
  • Preparing cooked sugar
  • Lining a mold
  • The art of plating
  • Baking a soufflé
  • Whisking egg whites until stiff

Discover the first step of this course for free

Step 1 : Grand marnier pastry cream

Patrice Ibarboure
Patrice Ibarboure
Best Craftsman of France (MOF), Pastrymaking | Les Frères Ibarboure, Bidart
Best Craftsman of France (MOF), Pastrymaking | Les Frères Ibarboure, Bidart

Step 2 : Orange marmalade

Step 3 : Preparing the soufflé molds

Step 4 : Assembling, baking & plating the soufflé

Patrice IbarbourePatrice Ibarboure

Patrice Ibarboure

Best Craftsman of France (MOF), Pastrymaking | Les Frères Ibarboure, Bidart
Patrice Ibarboure is Best Craftsman of France (MOF) in the pastry category and Chef of the starred restaurant located in Bidart, 'Les Frères Ibarboure'.

After earning a BEP in cooking and a stint at the hotel school in Biarritz, the Chef, who is passionate about pastry, went to Paris to perfect his art and worked for some of the best houses. First, he worked for Fauchon, in the boutique, alongside Christophe Adam, then for Pierre Gagnaire, where he learned restaurant pastry and discovered surprising combinations of flavors; finally, he spent time at the Hôtel de Crillon with Jérôme Chaucesse.

At the end of 2011, he left for New York, where he worked with Daniel Bouloud, a three-star Michelin chef: it was a particularly fulfilling experience. Two years later, he returned to his roots in the Basque Country. He became the pastry chef at the family restaurant, Les Frères Ibarboure, where his brother is the head chef.

Perfectionist and unrelenting, Patrice Ibarboure participated in many competitions: the French Dessert Championship and the Confectionery Arts European Championship. He rose to the finals and met Thierry Bamas, Best Craftsman of France (MOF) 2011.

Chef Thierry Bamas then became his mentor for the Best Craftsman of France (MOF) competition, which he won in 2019, after a long, intense and rigorous training. Today, the Chef still works at the family restaurant which has been awarded a star in the Michelin Guide.

For VoilaChef, Patrice Ibarboure teaches you how to make 3 gourmet recipes: an orange and Grand Marnier soufflé, his signature apple and quince tart, and a chocolate-hazelnut log, just in time for the Holiday Season.

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May
2024
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4 stars Trustpilot
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10
May
2024
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Lisa C
3
February
2024
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

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2024
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