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Recipe: White chocolate soufflé

Master baker Chef Mark Festus shares his secret to mastering a delicious soufflé

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By Amy Saunders | January 4, 2022 | Recipes

Chef Mark, who has been part of the Steenberg Vineyards family for the past 13 years and has perfected the art of making a delicious soufflé.

“I have had the opportunity to work alongside amazing and talented chefs. Being patient and calm is a big bonus as pastry is an art. I am very passionate about what I do and love every moment doing it. One of the highlights as a pastry chef was making 100 soufflés for a function and every single one turned out to be awesome!”, Chef Mark shared.

Take a look at his recipe for the Grand Marnier and white chocolate soufflé below:

Pastry cream (10 portions)


300ml orange juice

150ml milk

2 eggs

10g sugar

25g cornflour

25g butter


Place the orange juice in a pot and bring to the boil.

Cook until the liquid has reduced to a third (100ml).

In a bowl, mix the eggs and cornflour together.

In a separate pot, mix the milk and sugar and bring to the boil. Whisk this into the egg mix bowl.

Pour the egg mix back in the pot and cook until thickened.

Whisk in the butter and reduced juice.

Soufflé (10 portions)


Pastry cream

60g grated white chocolate

Whites of 8 eggs (egg whites should weigh 250g)

60g sugar

10ml Grand Marnier


In a bowl, mix the pastry cream and white chocolate together.

In a separate bowl whisk the egg whites. When frothed up add the sugar a little at a time while whisking. Whisk until stiff peaks form.

Mix a small amount of the meringue into the pastry cream and then fold in the rest of the meringue making sure you don’t over mix.

Pour into a prepped ramekin and scrape off the excess on the top making sure it’s even on the top and the sides are clean. This will make sure the soufflé rises evenly.

Place in an oven at 175°C for 12-15 minutes

Take out gently and enjoy.