Grand Marnier and Orange Crème Brulée

creme brulee blog photo 5   Orange and Grand Marnier Crème Brulee: The  Crème Brulée  was  born in the XVII  century. During this period dishes were served to guests in  three different service , by the time all the quest received their meals it would be cold. During a dinner organized by Phillip D’orleans, he complained that his “ Crème”  was too cold. They had the idea to apply a hot iron on top to warm up the cream. Instead it caramelised the top without warming up the cream, the “ Crème Brulée “ was born.     creme brulee blog photo 2

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18 yolk

350 g sugar

orange zest

20 ml Grand Marnier

1.2 litres cream

Method: Boil the cream and orange zest , whisk egg yolks and sugar together• Pour the cream in the egg and sugar mix and whisk, then pour the mix back in the pot• Wash your bowl and dry it with a clean towel• Cook the Crème on a medium heat stirring it with a wooden spoon and whisking it from time to time.  Using a thermometer cook the Crème until about 80 degrees, you should see a swirl of fat forming at the top• Pour the cream back into the cleaned bowl and whisk for a few minutes until it cools down a little bit. Place an orange segment at the bottom of your  Crème brulée dish and pour the crème over,  put the crème  in the fridge overnight or until set• To caramelised it, sprinkle a thin layer of caster or raw sugar over the top, and caramelise it with a small blow torch or a Crème Brulée iron•   Can also be served with some almond tuiles •

grand marnier photo blog

Hot cross buns Easter treats


Hot cross buns what a delicious Easter treat.  A great idea to keep the “ little one(s)” busy for a while during the Easter holidays, great fun to make  and you also get to eat it later with some jam and butter or nutella even, or by itself. Every country as its own version of Easter treat, I will show you and give you the recipe of course of the version I grew up with. Check out my blog for the recipe.



 Mix 1 teaspoon of the sugar and 150 ml warm water in a jug until frothy• Sift the flour, 1 teaspoon of salt and the mixed spiced into a large bowl, then add the dried fruit, peel, orange zest and remaining sugar• Make a well in the middle and pour in the yeast mixture, then add the beaten egg, melted butter and 40 ml warm milk• Using a wooden spoon or your kitchenAid mix until you have a dough• You can add a little milk if it’s too dry.


 Place the dough on a clean surface and knead until smooth and glossy, about 5 minutes• place the dough in a large mixing bowl and cover with a clean, damp tea towel• Leave in a warm place to prove until double in size, then knock it back and knead it back to its original size• Divide the dough into evenly sized pieces and shape into round buns• Place on a lightly greased baking tray, spaced well apart• Cover with a clean damp tea towel and leave to rise again until double in size, about 35-40 minutes.



Meanwhile, preheat the oven to 220 degrees Celsius, gas 7• For the decoration mix a little bit of flour with water, just enough to get a jam like consistency, pour the mixture into a pipping bag• Brush your buns with the beaten egg and draw the cross on your buns, bake for about 15 minutes or until golden• Meanwhile for the glaze, place the sugar and juice and gently heat until the sugar is dissolved and the syrup is bubbling• Brush the buns with the glazed as soon as they come out of the oven and eat , they can also be enjoyed toasted later.