Wentelteefje Suzette

Name: Wentelteefje Suzette
Ingredients: 40 g Stoere jongen pan brioche; 1 Brown free-range egg; 80 g Grand Marnier; 2 oranges; 120 g Confectioners' sugar; 100 g Whole milk; 10 g Confectioners' sugar; 70 g Granulated sugar; 15 g Grand Marnier; 2 oranges; 1 Lime; 50 g Unsalted butter; 1 Bottle Cream plus mascarpone 36.5%

Airy brioche, baked as French toast and topped with warm orange caramel sauce à la Suzette. Approximate cost per person: €0.94.We understand that cost price determines margin. That is why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchase costs. We inspire you with tasty, seasonal dishes so that you maintain optimal control over your purchases and retain a healthy margin.

Ingredients

40gStoere jongen pan brioche

1Brown free-range egg

100gWhole milk

10gConfectioners' sugar

80gGrand Marnier

2oranges

120gConfectioners' sugar

1Bottle Cream plus mascarpone 36.5%

70gGranulated sugar

15gGrand Marnier

2oranges

1Lime

50gUnsalted butter

Preparation

Partially thaw the brioche bread.
Slice the bread to the desired thickness and remove the crusts as thinly as possible.
Beat the egg and mix well with the milk.
Dip the slices of brioche in the egg-milk mixture and fry them golden brown in a pan.

Zest the orange with a microplane and squeeze out the juice. Add both to the mascarpone.
Whip the ingredients until light and airy with a whisk in the KitchenAid.
Put the cream in a piping bag and store in the fridge.

Zest the oranges and set aside.
Segment the oranges and squeeze out the remaining juice. Reserve both.
Make a light caramel from the sugar.
Add the Grand Marnier and flambé carefully.
Deglaze with the orange juice.
Bring the mixture to a boil while stirring, ensuring it is lump-free, then add the butter. Keep stirring until the sauce emulsifies nicely.
Finally, add the orange segments and the zest. Serve the sauce warm.