MiniCook recently asked me how thematic, on passerait sur Fashion Cooking, after Galette. I answered immediately: “Ben, St-Valentin!”. He came to see me after 15 minutes to tell me: “what about Candlemas???”. How could I forget it? Fortunately Grand Marnier ® and Marion were there to remind me by inviting me to a workshop Grand Marnier ® along with Chef Nicolas Boussin (Meilleur Ouvrier de France in 2000 and vice-world champion pastry 2002) to make the acquaintance of Miss Suzette. Miss Suzette is a sparkling and engaging cook designed by Diglee, an illustrator I looove. Miss Suzette and Nicolas Boussin form a stunning culinary duo reinvent classic desserts. To bring within the reach of Mademoiselle Suzette who loves to cook but not to bother (like you and me, what), Nicolas Boussin simplified the recipes, adapted to the ingredients found in a supermarket and drizzled with a hint of Grand Marnier ®.
Grand Marnier ®, to me, it is the ultimate indulgence alcoholic. There were always some at my grandparents' the bar; and taking out the bottle with the red ribbon meant that we would prepare my Grandfather's favorite dessert: a glossy Mystery (now known as eXtreme, everything is lost…) flambéed with Grand Marnier… humm… Therefore, no I do not sip pints, since childhood, but it always seemed logical to use it in cooking for its delicious flavor essence of oranges. All that to say I was delighted to discover or rediscover the recipes with Grand Marnier®. Miss Suzette and Nicolas Boussin had concocted some and there are many more to discover on the site Grand Marnier ®. To you, I chose the inevitable Crepe Suzette (I redid my house with tangerine juice because I did not orange, delicious) Shortbread beggars and Grand Marnier. Thank you to the team Grand Marnier, Marion, to Nicolas, to Diglee and of course Miss Suzette. Enjoy!
Serves 6 people
- 6 crepes
- 55g of caramel (commercially available)
- 15cl orange juice
- 2 teaspoons of cornflour (5g)
- 3cl Grand Marnier ® liqueur
- 15g butter
Reduce heat to low and stir in butter and Grand Marnier ® liqueur continuing to mix.
Reheat the pancakes in the microwave (or in another pan). Place the crepes folded 4, two by two in the pan containing the sauce and return the sauce to soak. Sprinkle crepes with Grand Marnier ® and ignite immediately (optional). Serve immediately.
Another possibility for facilitated coordination: Ranger pancakes folded 4 in a dish and top with sauce. Place the dish in oven at 180 degrees for 5 minutes and serve immediately.
Chef Nicolas Boussin's tip: Pancakes for my desire to remain hot ? I preheat my plates. A little trick to reuse without moderation.
For the record, the crêpe Suzette recipe was invented by Escoffier in 1896. It would have served this exquisite crepe Prince of Wales (futur Edouard VII) and have offered to dedicate. He reportedly said "I am not worthy of it. We will give this wonderful thing called the young person who is with me ". The crepes Suzette and were baptized with the name of his then mistress: Suzette.
Shortbread beggars Grand Marnier
Prep : 15 min
Serves 8 large shortbread
- 8 large Shortbread by 7,5 cm diameter (you can flavor with Grand Marnier ®)
- 150g of spread
- 2,5cl whipping cream
- 1cl water
- 3cl Grand Marnier ® liqueur
- 12 hazelnuts
- 18 pistachios
- 18 small cubes of candied orange peel
Big enough crush hazelnuts and pistachios with a knife aiguisé.Mélanger chocolate spread, the cream, Grand Marnier ® and water.
Spread the mixture over the biscuits and sprinkle with hazelnuts, chopped pistachios and diced orange peel.
Chef Nicolas Boussin's tip: If you're feeling creative, Break out the cookie cutters and give forms that inspire you to your beggars.
Miss Suzette by Diglee (too cool!!!) pour Fashion Cooking