The gastronomy
La gastronomie Grand Marnier

GRAND MARNIER® adds softness, roundness and depth to my recipes. It offers a palette of aromas that stimulate the palate: the Cognac gives smoothness, and the orange, a touch of acidity. I like to use GRAND MARNIER® liqueur in my recipes because it goes with chocolate just as well as it does with fruit.

It can be used for cooking savoury or sweet dishes, and I invite you to (re)discover classic recipes and others, bolder and more inventive, which I have created…

Laurent Moreno - Grand Marnier gastronomy ambassador
Laurent MORENO,
GRAND MARNIER®
Gastronomy Ambassador

INGREDIENTS

Crêpe batter:
25 ml
GRAND MARNIER® Liqueur
250 ml
milk
50 ml
lager beer
2
eggs
110 g
flour
25 g
butter
15 g
sugar
1 g
salt
To flambé:
200 ml
GRAND MARNIER® Liqueur
200 g
butter
95 g
sugar

RECIPE

Crêpe batter:

Mix the flour, salt and sugar. Add the eggs in two stages, then progressively the beer and the milk. Pour on the melted butter and then GRAND MARNIER® liqueur. Leave to stand overnight if possible in a cold place.
With a cloth or brush soaked in melted butter, grease a warm non-stick pan. Pour in about 30 ml of the mixture. Spread quickly across the whole surface of the pan. Turn the crêpe over as soon as it starts to get some colour and continue till cooked.

To flambé:

When all the crêpes are ready, simmer the butter in a pan. Add the sugar and then the crêpes. Sprinkle them with butter on both sides, then pour on GRAND MARNIER® liqueur and flambé. Serve as soon as the flame goes out.

CHEF’S TIP

If the batter contains lumps, mix it and use the ingredients at room temperature, certainly not cold.

gastronomie Grand Marnier - Crêpes flambées

gastronomie Grand Marnier - photo Crêpes flambées

Hot GRAND MARNIER® Soufflé is a classic dessert served at all of the world’s finest restaurants. Its extremely light texture is very pleasing in the mouth. GRAND MARNIER® liqueur enhances the soufflé’s flavours while providing it with a flavourful base.

INGREDIENTS

for 6 soufflés
Butter for the moulds:
70 g
butter
100 g
sugar
The zest of an orange
Soufflé batter:
100 ml
GRAND MARNIER® Liqueur
450 ml
milk
50 g
flour
25 g
butter
7
eggs
150 g
sugar
The zest of an orange

RECIPE

Butter for the moulds:

Mix the butter (softened) with the orange zest. Coat the moulds with a brush and pour in the sugar to make it stick. Get rid of the excess.

Soufflé batter:

In a pan, mix the milk and the flour. Boil for 2 min, stirring with a whisk. Stir in the butter, GRAND MARNIER® liqueur and then the yolks off the heat.

In a separate bowl, beat the egg whites, adding the sugar in two stages. Pour the whites onto the cooked mixture, mixing gently with a spatula.
Fill the moulds almost flush. Wipe the edges and place in a standard oven (upper and lower heat) at 200 °C for about 15 min.

CHEF’S TIP

If the soufflés drop, place them in the microwave for 10 seconds to plump them up, but keep an eye on them: they will explode if left too long!

gastronomie Grand Marnier - Soufflé

gastronomie Grand Marnier - photo Soufflé

INGREDIENTS

Crêpe batter:
35 ml
GRAND MARNIER® Liqueur
200 g
butter
125 g
sugar
125 ml
orange juice
50 ml
lemon juice
6
crêpes
The zest of 1/2 a finely grated orange
The zest of 1/2 a finely grated lemon

RECIPE

Crêpes:

Prepare the batter the night before and refrigerate.

Caramel Suzette:

Soften the butter till it’s very malleable. Warm the sugar, lemon and orange juices and steeped zests for 15 min with GRAND MARNIER® liqueur. Gradually add to the butter and whisk in a mixer for 3 min. Heat the crêpes and then coat them with caramel Suzette with a brush.
Serve immediately.

CHEF’S TIP

If the caramel Suzette mixture separates, it’s because it is too cold. Reheat gently while mixing: the ingredients will bind again.

gastronomie Grand Marnier - CREPES SUZETTE

gastronomie Grand Marnier - photo CREPES SUZETTE

INGREDIENTS

for 40 macaroons
Shells:
165 g
ground almonds
180 g
icing sugar
120 g
egg whites
180 g
caster sugar
45 cl
water
Caramel Suzette:
35 ml
GRAND MARNIER® liqueur
160 g
sugar
100 g
fresh cream
6 cl
orange juice
130 g
butter
3 g
salt
5 g
orange zest
2
gelatine sheets

RECIPE

Shells:

In a mixer, make an almond paste with the ground almonds, the icing sugar and half the egg whites. Separately, make a meringue by beating the caster sugar and the water. Pour on the second half of the previously lightly beaten egg whites. Beat the meringue for a few minutes and pour it over the almond paste little by little, being careful not to form lumps. Fold it all in and arrange the shells at regular intervals on a sheet of grease-proof paper. Leave them to stand for 1 hour so they dry. This is called "crusting". Bake the shells in a previously heated oven (150°C – 160°C) for about 12 min. Remove and allow to cool.

Caramel Suzette:

Put the gelatine sheets to soak in cold water for 10 min. Remove the sheets from the water and wring out carefully. In a saucepan, slowly caramelise the sugar. When it yellows, stop cooking and add salt and the previously heated cream and orange juice. Turn the heat back on and finally, add the butter, orange zest and gelatine sheets. Cool the caramel. Mix with GRAND MARNIER® liqueur.

ASSEMBLY

When the caramel has completely cooled down, put it in a pastry bag to fill the macaroons. Take a shell, and cover with a layer of approximately 5 mm. Then take another shell to assemble the macaroon, pressing lightly so it sticks.

CHEF’S TIP

Prepare the macaroons 24 hours in advance and store at room temperature.

gastronomie Grand Marnier - MACARONS SUZETTE

gastronomie Grand Marnier - photo MACARONS SUZETTE

INGREDIENTS

Sauce Suzette:
10 cl
GRAND MARNIER® liqueur
135 g
sugar
20 cl
orange juice
2 cl
lemon juice
2
gelatine sheets
The zest of a finely grated orange
The zest of a finely grated lemon
Steeping syrup:
35 ml
GRAND MARNIER® liqueur
250 g
water
75 g
sugar
25 g
lemon juice
2
fresh mint leaves
1 g
dried verbena
or 2
sachets of verbena
The zest of a finely grated orange
The zest of a finely grated lemon
Fruits:
2
oranges
1
grapefruit
+/- 10
currants
+/- 10
raspberries

RECIPE

Sauce suzette:

Caramelise the sugar in a pan. When it is yellow, add the zests and pour on the orange and lemon juices. Simmer for 2 min. Add the 2 gelatine sheets which have previously been soaked in cold water. For a caramel layer of about 2 cm into a single container, such as a glass, and leave to cool.

Steeping syrup:

Boil the water and sugar. Add the verbena, mint and citrus zest. Steep for 10 min and add the lemon juice and GRAND MARNIER® liqueur. Leave to cool and strain through a sieve.

ASSEMBLY

Cut the mango into cubes and the citrus into segments. Arrange the fruit in the glass over the caramel. Pour on the syrup to the height of the fruit. Enjoy nicely chilled.

gastronomie Grand Marnier - SALADE DE FRUITS SUZETTE

gastronomie Grand Marnier - photo SALADE DE FRUITS SUZETTE

INGREDIENTS

Cupcake batter:
45 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
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

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.

gastronomie Grand Marnier - CUPCAKES SUZETTE

gastronomie Grand Marnier - photo CUPCAKES SUZETTE
recette Grand Marnier - cup cakes recette Grand Marnier - cup cakes recette Grand Marnier - cup cakes recette Grand Marnier - cup cakes recette Grand Marnier - cup cakes
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