INGREDIENTS
Cupcake batter:
4 cl GRAND MARNIER® liqueur
2 egg yolks
150 g sugar
80 g fresh cream
125 g flour
50 g butter
1 g yeast
1 g orange zest
2 g salt
CUPCAKES
SUZETTE
RECIPE
Cupcakes:
Beat the eggs with the sugar.
Add the flour, the salt and the baking powder.
Mix gently.
Stir in the cream with the melted butter and pour
over the first mixture. Add GRAND MARNIER®
liqueur.
Put the mix into small cupcake moulds, place in a
fan-assisted oven and bake at 150 °C for 15 min.
Place in the freezer for 12 min, then remove.
Sauce Suzette:
Caramelise the sugar in a pan, and when it is
brown, add the zests and pour on the orange
and lemon juices. Leave to reduce. Add the
­butter and simmer for 2 min.
Make a hollow on each cupcake with a spoon to
pour on the sauce.
Garnish cream:
Whisk all the ingredients together and make a
cream rose shape on the cupcakes.
Gourmet recipes
Sauce Suzette:
15 cl GRAND MARNIER® liqueur
140 g sugar
20 cl orange juice
2 cl lemon juice
100 g butter
The zest of a finely grated orange
The zest of a finely grated lemon
Garnish cream:
20 cl GRAND MARNIER® liqueur
250 g liquid cream
250 g mascarpone
25 g icing sugar
1 vanilla pod