**Making Crepes Suzette: A Classic French Dessert**

Crepes Suzette is a classic French dessert that consists of thin pancakes laced with butter, traditionally strawberry, but often made with orange and rum. The dish was popularized by French chef Auguste Escoffier in the late 19th century, and it remains a beloved dessert to this day. To make Crêpes Suzette, one must first create a special caramel sauce by combining orange juice, sugar, and Grand Marnier.

To begin making the Crêpes Suzette, we need to separate out seven egg yolks from three egg whites. This may seem like an unusual step, but it is worth the effort as the resulting custard is incredibly smooth and creamy. Next, we combine the egg yolks with orange zest, vanilla extract, and a small amount of sugar in a mixing bowl.

The key to making the caramel sauce is to heat the mixture to a point where the sugar thickens and turns golden brown. This requires constant stirring to prevent the mixture from catching on the bottom of the pan. Once the caramel sauce has reached the desired consistency, we can whisk in 50 milliliters of Grand Marnier for an extra boost of flavor.

While the caramel sauce is cooking, we can prepare the pancake batter. The batter consists of flour, sugar, and eggs, which are whisked together to create a smooth and creamy mixture. To make the pancakes, we simply pour the batter into a hot pan and cook until they are golden brown and crispy.

To assemble the Crêpes Suzette, we need to fill the warm pancakes with caramel sauce and then drizzle them with additional Grand Marnier and butter. This creates a beautiful and flavorful dessert that is sure to impress. However, working with the caramel sauce requires a bit of finesse, as it can set too quickly if left unattended.

To add an extra touch to our Crêpes Suzette, we can top them with candied orange peel. To make the candy, we combine equal parts sugar and water in a pan and bring it to a simmer. Once the mixture has reached the desired consistency, we can soak slices of orange peel in the syrup for several minutes.

While our Crêpes Suzette is cooling, we can prepare the caramel frosting that will top our dessert. To make the frosting, we combine butter, milk, and brown sugar in a pan and bring it to a bubble. Once the mixture has cooled slightly, we can whisk in icing sugar and beat the mixture until it becomes smooth and glossy.

To assemble our Crêpes Suzette, we simply pipe the caramel frosting into the center of each pancake, creating a beautiful swirl pattern on top. We then drizzle additional Grand Marnier over the top of the dessert to create a sticky and flavorful sauce. Finally, we sprinkle chopped candied orange peel over the top of each crêpe for an extra touch of flavor and color.

Despite the complexity of making Crêpes Suzette, it is ultimately worth the effort. The resulting dessert is not only delicious but also visually stunning, with its golden brown pancakes and sticky caramel sauce. Whether you are a seasoned chef or just starting out in the kitchen, this classic French dessert is sure to impress.

"WEBVTTKind: captionsLanguage: enwhen it came to picking a French sweet treat we didn't we just combined two two of absolute classics the crepes Suzette and an eclair in one sacre bleu that is a lot of ingredients it is this is going to be quite an involved recipe but it is so worth it because they're clear are incredible I'm going to start with your Claire's themselves the choux paste so first up butter into a pan along with water you do need to weigh out your ingredients very accurately when it comes to pastry and luckily for you all of those weights and measurements are available on our website now you don't have let this bubble rapidly because basically the water evaporate off and you'll end up with less water and you're weighed out in the first place so as soon as the butter has melted and it's just before boiling add in your flour and then beat it all together into a paste now this does involve a bit of elbow grease you can do it by hand or you can use a machine which is going to be a bit easier but we're going to use the Machine we are great news you can see how that is starting to come away from the side at this point put it into a bowl and then grab our mixer a broom I'm going to start to beat it out do a couple of things one it will put air into it and cool it down to it allow us to incorporate four eggs and you put these eggs in one at a time and it'll become nice and glossy lovely going in all in total and soon as you're happy it's all combined we're going to transfer it to a piping bag and you're going to quite clear shapes onto a non-stick baking paper this is a completely savory pastry so this point you can make them unusable so what could you use with this what Cadiz is pastry with cream cheese and smoked salmon okay cream cheese and herb and what he means by that input change so that's the kind of thing you're looking for obviously this makes a huge amount of mixture but here we've got 10 to start this off they need to go into an oven at 200 degrees Celsius for 15 minutes until they're puffed up golden crisp on the outside but hollow and not soggy on the inside cool ok while they're doing that we can move on to make the filling which is our pastry cream okay I like it now I put this in this bowl here that goes in there so gonna heat up our cream and why you do that everything else goes into a mixing bowl so that's sugar two types of flour orange zest vanilla extract and seven egg yolks so you can start separating out our Evan 7-7 egg yolks it's worth the effort promise these are amazing eclairs yeah I was going to ask about that because how are we combining the two we've got crypts and eclairs at the moment we seem to just be making a class we are just making eclairs crepes suzettes is a classic dish with obsolete or pancake French pancakes laced with butter traditionally strawberry no C orange and rml so what they often do at the table so they make a caramel throw in some orange segments Maurice juice maybe some Grand Marnier which we're going to use flambe at the table and pour that over your pancake so it's the flavors in caramel and orange they're going to put into our eclairs the first which starts with orange zest to plenty of that going in there it's a really nice way of making it to reach yolk you can smell all that orange oh yeah really good and then look at that our cream just before boiling I'm gonna go over our creme Pat as we stir and that's it all we need to do now is heat it to a point where the flours thicken so back into the pan and you're in charge of that just keep stirring it you don't want it to catch on the bottom which is why your stir it continually but you do want it to bubble them to a pop because you want the flowers to cook out as the mixture starts to thicken maybe going with a whisk just to make sure it's all nice and smooth then transfer to a bowl to cool down Pat what you want a really thick custard and now for the Grand Marnier going in a double shot so 50 mil and we can whisk that in as well maybe we don't hey who's counting him again grab yourself a spoon from the drawer I want you to taste this big spoon unless your crimper is perfect those flavors are perfectly balanced okay crimp hat we'll leave to one side to cool grab our eclairs from the oven now looking decent and this point just transfer them across to a wire rack while they're still warm to cool down soggy and when they're completely cool we can fill them up one little thing that's really awesome candied orange we can use let's decorate yet completely optional but it is a bit special so take yourself and orange cut the peel all the way around and finally finally Juliet okay while I do that if you can pace water and sugar into a pan in equal quantities and bring it to a simmer right all of the peel into the sugar syrup and that just needs to bubble away about five or ten minutes it will soften appeal and it goes with red apples absolute delicious will cut it up even small at the end of your sketch it over our face because we're taking a different approach with these eclairs ie there's no chocolate on the top there is no chocolate because crepes Suzette is a combination of orange and caramel so we're into a caramel frosting on the top instead of chocolate to make that melt some butter in a pan with milk and brown sugar melt it all down bring it to a bubble and then beating like you should once your butter milk and sugar is smooth and glossy and bubbling you can add in your icing sugar sifted into drink any lumps and then beat it till you've got smooth caramel frosting you're gonna do that while I feel our cream puffs or our eclairs so these are beautifully hollow all you need to do poke a knife in one end place the nozzle of the piping bag in and squeeze to fill up with cream and in the very lowest pock normally you would dip it in chocolate now we've got this beautiful caramel frosting you have to work quite quickly with this it sets up for too long so just dunk it in swirl it around lift out as you did be careful not to get any of the caramel frosting your finger because it will still be hot and there we go as if that wasn't enough we're also going to finish off with our beautiful candied orange chopped up dress the drizzled on top just like that and there we go we might have made an awful lot of mess and got incredibly sticky but it's worth the wait it's worth the effort they are on crack Suzette declares sorted I'm just going to put this straight my face into that mine that's what you want crisp pastry or wonderful pastry cream frosting and candied orange that is perfect Center bitterness with a slight chew the candy cream as well 100% decent the thing with French pastries they always look impressive so if you guys give any better go this or another recipe share your photos with us on salted foodwhen it came to picking a French sweet treat we didn't we just combined two two of absolute classics the crepes Suzette and an eclair in one sacre bleu that is a lot of ingredients it is this is going to be quite an involved recipe but it is so worth it because they're clear are incredible I'm going to start with your Claire's themselves the choux paste so first up butter into a pan along with water you do need to weigh out your ingredients very accurately when it comes to pastry and luckily for you all of those weights and measurements are available on our website now you don't have let this bubble rapidly because basically the water evaporate off and you'll end up with less water and you're weighed out in the first place so as soon as the butter has melted and it's just before boiling add in your flour and then beat it all together into a paste now this does involve a bit of elbow grease you can do it by hand or you can use a machine which is going to be a bit easier but we're going to use the Machine we are great news you can see how that is starting to come away from the side at this point put it into a bowl and then grab our mixer a broom I'm going to start to beat it out do a couple of things one it will put air into it and cool it down to it allow us to incorporate four eggs and you put these eggs in one at a time and it'll become nice and glossy lovely going in all in total and soon as you're happy it's all combined we're going to transfer it to a piping bag and you're going to quite clear shapes onto a non-stick baking paper this is a completely savory pastry so this point you can make them unusable so what could you use with this what Cadiz is pastry with cream cheese and smoked salmon okay cream cheese and herb and what he means by that input change so that's the kind of thing you're looking for obviously this makes a huge amount of mixture but here we've got 10 to start this off they need to go into an oven at 200 degrees Celsius for 15 minutes until they're puffed up golden crisp on the outside but hollow and not soggy on the inside cool ok while they're doing that we can move on to make the filling which is our pastry cream okay I like it now I put this in this bowl here that goes in there so gonna heat up our cream and why you do that everything else goes into a mixing bowl so that's sugar two types of flour orange zest vanilla extract and seven egg yolks so you can start separating out our Evan 7-7 egg yolks it's worth the effort promise these are amazing eclairs yeah I was going to ask about that because how are we combining the two we've got crypts and eclairs at the moment we seem to just be making a class we are just making eclairs crepes suzettes is a classic dish with obsolete or pancake French pancakes laced with butter traditionally strawberry no C orange and rml so what they often do at the table so they make a caramel throw in some orange segments Maurice juice maybe some Grand Marnier which we're going to use flambe at the table and pour that over your pancake so it's the flavors in caramel and orange they're going to put into our eclairs the first which starts with orange zest to plenty of that going in there it's a really nice way of making it to reach yolk you can smell all that orange oh yeah really good and then look at that our cream just before boiling I'm gonna go over our creme Pat as we stir and that's it all we need to do now is heat it to a point where the flours thicken so back into the pan and you're in charge of that just keep stirring it you don't want it to catch on the bottom which is why your stir it continually but you do want it to bubble them to a pop because you want the flowers to cook out as the mixture starts to thicken maybe going with a whisk just to make sure it's all nice and smooth then transfer to a bowl to cool down Pat what you want a really thick custard and now for the Grand Marnier going in a double shot so 50 mil and we can whisk that in as well maybe we don't hey who's counting him again grab yourself a spoon from the drawer I want you to taste this big spoon unless your crimper is perfect those flavors are perfectly balanced okay crimp hat we'll leave to one side to cool grab our eclairs from the oven now looking decent and this point just transfer them across to a wire rack while they're still warm to cool down soggy and when they're completely cool we can fill them up one little thing that's really awesome candied orange we can use let's decorate yet completely optional but it is a bit special so take yourself and orange cut the peel all the way around and finally finally Juliet okay while I do that if you can pace water and sugar into a pan in equal quantities and bring it to a simmer right all of the peel into the sugar syrup and that just needs to bubble away about five or ten minutes it will soften appeal and it goes with red apples absolute delicious will cut it up even small at the end of your sketch it over our face because we're taking a different approach with these eclairs ie there's no chocolate on the top there is no chocolate because crepes Suzette is a combination of orange and caramel so we're into a caramel frosting on the top instead of chocolate to make that melt some butter in a pan with milk and brown sugar melt it all down bring it to a bubble and then beating like you should once your butter milk and sugar is smooth and glossy and bubbling you can add in your icing sugar sifted into drink any lumps and then beat it till you've got smooth caramel frosting you're gonna do that while I feel our cream puffs or our eclairs so these are beautifully hollow all you need to do poke a knife in one end place the nozzle of the piping bag in and squeeze to fill up with cream and in the very lowest pock normally you would dip it in chocolate now we've got this beautiful caramel frosting you have to work quite quickly with this it sets up for too long so just dunk it in swirl it around lift out as you did be careful not to get any of the caramel frosting your finger because it will still be hot and there we go as if that wasn't enough we're also going to finish off with our beautiful candied orange chopped up dress the drizzled on top just like that and there we go we might have made an awful lot of mess and got incredibly sticky but it's worth the wait it's worth the effort they are on crack Suzette declares sorted I'm just going to put this straight my face into that mine that's what you want crisp pastry or wonderful pastry cream frosting and candied orange that is perfect Center bitterness with a slight chew the candy cream as well 100% decent the thing with French pastries they always look impressive so if you guys give any better go this or another recipe share your photos with us on salted food\n"