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CUPCAKES SAUCE SUZETTE
Cupcakes Sauce Suzette

What you need

The cupcake batter:

  • 4 cl of GRAND MARNIER® liqueur
  • 2 egg yolks
  • 150 g of sugar
  • 80 g of fresh cream
  • 125 g of flour
  • 50 g of butter
  • 1 g of yeast
  • 1 g of orange zest
  • 2 g of salt


The sauce Suzette:

  • 15 cl of GRAND MARNIER® liqueur
  • 140 g of sugar
  • The zest of a finely grated orange
  • The zest of a finely grated lemon
  • 20 cl of orange juice
  • 2 cl of lemon juice
  • 100 g of butter


Garnish cream:

  • 20 cl of GRAND MARNIER® liqueur
  • 250 g of liquid cream
  • 250 g of mascarpone
  • 1 vanilla pod
  • 25 g of icing sugar

How to make it

The 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 convection oven and bake at 150°C for 15 min.
Place in the freezer for 12 min, then remove.

The 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.

For the cream:
Whisk all the ingredients together and make a cream rose shape on the cupcakes.

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