Traditionally finished with a dramatic flambé right at the table, this elegant dessert can be just as easily prepared ahead of time in your own kitchen. No restaurant theatrics required, just pure, citrusy, caramelized bliss.

The Origin of Crêpes Suzette

Crêpes Suzette is one of the most famous French desserts, known for its delicate thin pancakes in orange butter sauce, often finished with a flambé. Its creation dates back to the late 19th century, though the true inventor remains uncertain.

The recipe is often attributed to Auguste Escoffier, who around 1890 reportedly served orange-flavored crêpes to the Prince of Wales at the Savoy Hotel in London. The dessert was supposedly named after Suzanne Reichenberg, a French actress who accompanied the prince. Escoffier later published the recipe in his Guide Culinaire, helping popularize it worldwide.

However, records show that Parisian restaurants such as Paillard and Maire were already serving crêpes Suzette in the early 1890s, suggesting the dish may have originated in Paris rather than London.

Another popular story comes from chef Henri Charpentier, who claimed he accidentally invented the flambé version while preparing orange crêpes with cognac for the same prince, possibly explaining how the dramatic flaming presentation became part of the recipe.

Whatever its exact origin, crêpes Suzette remains a timeless symbol of classic French cuisine.

The recipes vary from one chef to another, some are flambéed with Grand Marnier liquor and some are made without any alcohol (just an orange butter). But the signature components remain: thin French crêpes, sugar, orange and lemon juice, orange zest, and butter.

Ingredients you’ll need for this recipe

Here’s everything you need to make my authentic Crêpes Suzette recipe with Grand Marnier.

• Crêpes. Thin, tender French-style pancakes. You can use good-quality store-bought crêpes or use my go-to recipe for classic French homemade crêpes.
• White sugar. We use simple white sugar to make a caramel: the base of the Suzette sauce.
• Oranges. We are using 2 oranges to make the signature flavor of the sauce. Use fresh citrus, not bottled juice. It makes a dramatic difference in aroma and flavor. We are using the juice (from the 2 oranges) and the zest from one orange.
• Lemon. The juice from one lemon adds brightness and balances the sweetness of the sauce.
• Unsalted butter. Cubed butter is added to the citrus-caramel sauce near the end for richness and to create that signature silky texture.
• Grand Marnier. Finally, we flambé the crêpes with Grand Marnier, a classic orange liqueur that deepens the citrus flavor.

How to make Crêpes Suzette

This is how Crêpes Suzette comes together. You can read the detailed instructions and ingredients list at the end of this page, in the recipe card.

1. Prepare the citrus. Zest the orange and lemon, then juice them.
2. Make the caramel base. In a wide skillet over medium heat, melt the sugar until it turns into a light amber caramel. Swirl gently, don’t stir.
3. Build the sauce. Stir in the citrus juices and zest. Let the sauce heat up for 10 minutes, until syrupy.
4. Add the butter. Lower the heat and whisk in the butter carefully. The mixture will bubble, then become smooth and glossy.
5. Add the Grand Marnier. Pour in the liqueur and flambé the sauce: remove the pan from the heat, carefully ignite the alcohol, and let the flames die out naturally.
6. Warm and fold the crêpes. Add the crêpes one by one into the sauce, folding each into quarters and turning them gently to coat in the sauce.
7. Serve immediately. Spoon extra sauce over the crêpes and serve hot.

My 10 Tips for the best Crêpes Suzette

After having made this recipe many times, here are my tips for successful Crêpes Suzette. If you have any more tips for this recipe, feel free to share them in the comments.

1. Use smaller crêpes for easier handling. Choose crêpes about 8–9 inches (20–23 cm) in diameter so they’re easy to lay flat in the pan and fold into quarters. In France, bakery crêpes are often very large (12–15 inches/30-38 cm), but these are impractical for Crêpes Suzette: they don’t fit well in a standard pan and are difficult to fully coat with sauce. For best results, use smaller crêpes or make your own. You can make a half-batch of my go-to crêpe recipe which yields 6 crêpes of 9-inch diameter (half batch). They are ideal for saucing and folding neatly.

2. Warm the crêpes before saucing. Cold crêpes absorb sauce unevenly and can tear. Gently warm them in a pan and keep wrapped in foil before adding them to the sauce.

3. Use fresh orange zest, not bottled juice. Fresh zest provides essential oils that give Crêpes Suzette their signature aroma. Bottled juice tastes flat by comparison.

4. Reduce the sauce before adding crêpes. The sauce should be syrupy, not watery. Let it reduce slightly so it clings to the crêpes instead of pooling in the pan.

5. Add butter at the very end. Swirl in cold butter off the heat for a glossy, velvety sauce that won’t separate.

6. Don’t drown the crêpes. Crêpes Suzette are about balance: the crêpes should be coated, not swimming. Too much sauce makes them soggy.

7. Use a wide, shallow pan. A sauté pan or large skillet allows the crêpes to lie flat and soak evenly. Avoid deep pans.

8. Flambé with care. Never pour alcohol straight from the bottle into the pan. Pour the needed amount (50ml) into a small glass first, to ensure you’re pouring the proper amount. Remove the pan from direct flame before igniting your sauce, and make sure there’s a large space above the pan for the flame (ie. don’t hold the pan too close to the vent). Also, make you sure you flambé the sauce in a draft-free environment.

9. Be gentle when folding. Use a spatula and fold carefully into quarters. Tearing ruins both texture and presentation.

10. Serve immediately. Crêpes Suzette lose their magic quickly — serve straight from pan to plate for best texture and aroma.

Frequently Asked Questions

Can I make Crêpes Suzette ahead of time?

Yes, partially.

You can make the plain (unsauced) crêpes up to 3 days ahead and store them well wrapped in the refrigerator (or at room temperature for 24 hours). Stack them with parchment paper between each crêpe and keep them airtight to prevent drying out.

For best results, prepare the orange butter sauce (Suzette sauce) the day you plan to serve. Assemble the dish just before serving by gently warming the crêpes in the sauce. If left too long in the sauce, the crêpes will absorb liquid and become soggy, so timing is key for perfect texture.

Can I make Crêpes Suzette without flambéeing the sauce? 

Absolutely. Flambéeing is traditional, but not required to enjoy classic Crêpes Suzette. You can simply let the sauce simmer for a few minutes to allow the flavors to develop and the alcohol (if using it) to cook off naturally.

Skipping the flambé step makes the recipe easier, safer, and just as delicious: perfect for home cooks who want all the flavor without the flame.

Can I make Crêpes Suzette without Grand Marinier/alcohol? 

Yes, you can make Crêpes Suzette without alcohol – simply skip the Grand Marnier. This alcohol-free version is ideal for kids, non-drinkers, or anyone looking for a lighter, family-friendly Crêpes Suzette recipe.

I hope you’ll love this French Crêpe Suzette recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More Classic French desserts to try 

• Classic French Crème Caramel
• Classic French Chocolate Mousse
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chocolate Marquise
• Classic French Lemon Tart (Tarte au Citron)
• Gâteau Basque (Basque Cake with pastry cream)
• French Almond Cake (Amandier)
• Apple Tarte Tatin
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Normandy Apple Tart (Tarte Normande)
• Classic French Fruit Tart (Tarte aux fruits frais)
• Classic French Chocolate Moelleux Cake

Crêpes Suzette Recipe (with Grand Marnier)

Print Recipe

Serves: 6 crêpes Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

6 French crêpes (8–9 inches / 20–23 cm) 
2 oranges
1 lemon
½ cup (100g) white sugar
½ cup(115g) unsalted butter, cut in cubes
1/4 cup (60ml) Grand Marinier

Instructions

1. Zest 1 orange and juice the 2 oranges into a glass. Juice the lemon into the same glass.
2. Heat a 12-inch nonstick pan over medium-low heat. Add the sugar and let it cook without touching until the sugar melts and turns to a golden caramel.
3. Carefully add the citrus juice and zest: the liquid will bubble and the caramel will harden (this is normal). Let the juice heat up and allow the caramel to turn liquidy again. This takes a about 10 minutes. Stir occasionally with a wooden spoon.
4. Carefully add the butter cubes and stir. The sauce will bubble and foam at first. Stir until smooth and glossy. Lower the heat to low.
5. To flambé the sauce, pour the Grand Marnier into the sauce. Remove the pan from the burner and set it on your counter (or heat-proof surface). Immediately, using a long match or barbecue lighter and approaching from the edge of the pan (not the middle), hold a flame within 1 inch (2.5cm) of the liquid, until it lights on fire. The flame will last 5 to 10 seconds and die when all the alcohol has evaporated. Place pan back onto the stove-top.
6. Place one crêpe in the pan and let it soak up some liquid. Flip it, fold it in half and in half again so it forms a triangle. Place on serving plate, spoon extra sauce on top and serve. Repeat with remaining crêpes.

The post Crêpes Suzette Recipe (with Grand Marnier) appeared first on Pardon Your French.

Grape Olive Oil Cake (Gâteau aux raisins)

Sometimes known as “Harvest Cake,” this Grape Olive Oil Cake has a special place in my heart. It’s incredibly moist and fragrant, with a delicate hint of orange zest and the delightful juiciness of fresh grapes in every bite. Inspired by Mediterranean home kitchens, this cake carries the charm of both French and Italian traditions, particularly from Provence, where olive oil and grapes are a way of life.

I love the use of extra virgin olive oil as the primary fat, instead of butter. It makes the cake wonderfully moist and helps it stay fresher longer than traditional butter-based cakes. The olive oil imparts a subtle earthiness, while the grapes burst with juicy sweetness, and the orange zest adds a refreshing, aromatic touch.

I especially enjoy baking this cake during the grape harvest season, from late summer through early autumn. It feels like a little celebration of the season’s bounty! This easy Grape Olive Oil Cake recipe with fresh grapes is a fantastic way to enjoy the harvest and embrace the cozy vibes of fall.

It’s versatile, too! Whether you’re serving it as a dessert, a breakfast treat or a snack, it pairs beautifully with a cup of coffee or tea. If you’re hosting a gathering or simply craving something comforting, this moist Grape Olive Oil Cake is sure to make everyone’s day a bit sweeter.

Ingredients you’ll need for this Easy Grape Olive Oil Cake recipe.

Here is a detailed look at the ingredients you need to make this cake at home. And don’t skip my baking tips below! 

1. Sugar. White sugar is best here.
2. Orange. The zest of a whole orange infuses this cake with a vibrant, aromatic flavor. By rubbing the zest into the sugar with your fingers, you release the essential oils and moisten the sugar, unlocking the full potential of the zest’s flavor.
3. Eggs. You need 2 large eggs at room temperature.
4. Milk. Choose 2% or whole fat milk. Avoid skimmed, no-fat or lactose-free which won’t yield a great bouncy texture to the cake. Make sure the milk is at room temperature when you add it to the batter.
5. Olive oil. It adds a rich, fruity flavor and moist texture. Choose a good quality extra-virgin olive oil.
6. Flour, salt and baking powder. All-purpose flour is the way to go.
7. Grapes. My favorite grapes for this cake are Concord grapes, which are a variety of dark purple grapes known for their robust flavor. They have a sweeter aroma than your average grapes, which is why they are often used to make juice or jelly – especially in the United States – but I absolutely adore them in this cake. They are on the smaller size, and often seeded – though some varieties are seedless. Another great option is Thomcord grapes, a similarly dark and sweet variety, which helps maintain the authentic taste of the cake. That said, feel free to use any table grape variety—red or black—as long as they’re fresh, plump, and smooth. Just keep in mind that the flavor of the cake may vary slightly depending on the grapes you choose.

Frequently Asked Questions

Do you need to remove the seeds from the grapes?

It’s not necessary. I leave the seeds in, and they’re hardly noticeable in the cake. You might detect a slight crunch, but it doesn’t affect the texture or taste. If you’re concerned about the seeds, you can always opt for a seedless grape variety.

How long can you keep this cake?

This cake can be kept on the counter, in an airtight container for up to 2 days.

Can you freeze this grape cake?

Absolutely, this cake can be frozen for up to 3 months. To do so, let it cool completely, wrap it well in foil, place in a freezer bag. When ready to eat, place it overnight on your countertop to thaw.

Audrey’s baking tips:

• You need a 9-inch (22.8cm) cake pan for this recipe.
• Use whole milk or 2%, avoid low-fat, skimmed or lactose free.
• Use an organic orange. Because we are using the zest from the peels, I recommend you use an organic orange.
• Make sure your eggs and milk are both at room temperature. Take them out of the fridge at least 30 minutes before you start baking.

I hope you’ll love this Grape Olive Oil cake recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. If you would like to try more baking recipes with olive oil, try my Olive Oil Lemon Cake or my Dark Chocolate Olive Oil Cake recipe. 

More traditional French Cake recipes to try: 

• Classic French Apple Cake 
• Chestnut Cream Cake (Gâteau Ardechois) 
• Chocolate Moelleux Cake 
• Classic French Pear Cake 
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chocolate Vanilla Marble Cake 
• French-style Fruit Cake 
• Apple Breton Pound Cake

Grape Olive Oil Cake (Gâteau aux raisins)

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

½ cup white sugar (100g), plus 1 tbsp for sprinkling
1 orange, zested
2 large eggs, at room temperature
⅓ cup milk (80ml) (2% m.f. or whole), at room temperature
½ cup (120ml) extra-virgin olive oil
1 tsp vanilla extract
1½ (185g) cups all-purpose flour,
½ tsp salt
1 tsp baking powder
2 cups (seedless) grapes, washed and dried

Instructions

1. Preheat your oven to 350°F/180°C with a rack in the middle. Grease a 9-inch (22.8cm) cake with butter and lightly dust the edges with flour. Place a circle of parchment paper at the bottom.
2. In a large mixing bowl, rub the sugar and orange zest together until the sugar moistens. Whisk together the eggs and sugar until pale and foamy. Then whisk in the milk, olive oil and vanilla extract.
3. In a separate bowl, whisk together the flour, salt and baking powder. Add the dry ingredients to the wet and mix until just combined.
4. Switch to a spatula and fold in about three quarters of the grapes (about 1 ½ cups) into the batter. Gently transfer the batter into the prepared cake pan. Dot the remaining grapes evenly over top of the batter and sprinkle evenly with 1 tablespoon of sugar.
5. Bake for 50 minutes, until golden. Transfer onto a cooling plate and let cool at least 30 minutes before removing from the pan.

The post Grape Olive Oil Cake (Gâteau aux raisins) appeared first on Pardon Your French.

Bûche de Noël : a French Tradition

It is no understatement to say the Bûche de Noel is one of the Christmas traditions that the French get most excited about. This log look-a-like cake is a must on the French Christmas table and a dessert no one will pass on – even on an over-filled belly. 

If you are interested in learning more about the festive origins of the Bûche de Noel, you can visit my Classic Chocolate Bûche de Noël recipe. 

In France, literally every French bakery and pastry shop offer Bûches de Nöel on their stands, from the classic to the most modern and exotic-flavored versions. With such an incredible choice of Bûches de Nöel at every corner baker, few French people make their own Bûche de Nöel at home nowadays. Although you will still find passionate homemakers (like myself) tackling this project every year.  Plus, finding a premade Bûche de Nöel outside of France is quite difficult, so making one yourself is the obvious decision. 

Making your own Bûche de Noël at home 

Despite its elaborate look, a rolled-up Bûche de Nöel is often far easier to make at home than what you may think. This lighter and easier version will in fact only take about one hour of your time, whereas most classic versions would take two to three hours of your time. 

This simple Bûche is a combination of two elements: a light vanilla Génoise sheet cake rolled into a cylinder and a simple orange-flavored mascarpone filling (plus, fresh raspberries for garnish of course). Take it step-by-step: make the Génoise cake first, then the filling, and finally assemble the cake. 

Can you make this Bûche de Noël ahead? 

Yes, not only can you, but you should! After being made and assembled, this Bûche de Noël should chill in your fridge for at least 4 hours to set and firm up. You can keep the Bûche in your fridge for up to 24 hours. Because this Bûche isn’t covered with frosting, it is also easy to wrap with plastic film to chill, without making a mess or altering its look. 

This makes it a great make-ahead dessert if you are hosting a Holiday dinner! You can prepare the Bûche the evening before or the morning of, and keep the Bûche well wrapped in your fridge until you are ready to serve. Right before serving, unwrap the log, trim off the ends and dust it with icing sugar. 

Can you freeze it? 

Yes, you can even freeze it. After being made and assembled, wrap the Bûche tightly in plastic film and freeze, for up to 1 month. The day before serving, transfer the Bûche overnight in your fridge, and allow it to thaw. 

Baking Tips: 

• I recommend you separate the eggs about 30 minutes before you start, to allow them to warm up to room temperature. The egg whites should be at room temperature for them to retain more air when beaten. It will be easier to reach a firm peak. If too cold, the whites will be stiffer and won’t welcome in air as easily. 
• Keep an eye on the oven! The Génoise sheet cake bakes fast and the edges will turn from golden to “too brown” in no time. 10 to 11 minutes (depending on your oven) should be enough. 
• Intimidated by the prospect of rolling up a cake? Here is a trick to make it easier and avoid cracks: roll up the Génoise sheet cake right out of the oven while still warm, in a clean humid kitchen cloth. You don’t want to let the cake cool before you do this. A cloth dusted with sugar works too; but I tried to limit the amount of sugar used in this recipe. Rolling the cake when it is still warm and soft keeps the cake moist and allows it to “memorize” its rolled shape. When the cake is cool, gently unroll it and immediately spread the filling into it and roll it back up. 
• I love the raspberries in this Bûche, but they are interchangeable. Exotic fruits work very well here, such as cubed ripe mangoes (same quantities), cubed ripe pineapple (same quantities), cubed ripe kiwis or passion-fruit pulp (about ½ cup) 

I hope you’ll love this Raspberry Bûche de Noël recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Classic Chocolate Bûche de Noël 
• Chestnut Cream Cake 
• Apple Breton Pound Cake
• Classic French Chocolate Truffles

Raspberry Bûche de Noël

Print Recipe

Serves: 6-8 people Prep Time: 1 Hour Cooking Time: 11 Minutes 11 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 5 voted )

Ingredients

For the Génoise cake:
4 large eggs, yolks and whites separated and at room temperature
1/2 cup + 2 tbsp (125g) sugar
1 tsp vanilla extract
1 cup (130g) all-purpose flour
¼ tsp salt

For the filling:
1 cup + 3 tbsp (275g) mascarpone (35% m.f - 54% moisture)
Zest of an orange
1/2 cup (50g) powdered sugar
250g fresh raspberries

Instructions

For the Génoise cake: 

Step 1 - Pre-heat your oven to 400°F (205°C) with a rack in the middle. Butter a 10x15-inch (25.5cm x 38cm) rimmed baking sheet and line it with parchment paper (the butter helps the paper "stick" to the pan). 

Step 2 - In a large mixing bowl, beat the egg yolks with the sugar until foamy and a ribbon forms when lifting the whisk. Whisk in the vanilla extract. Switch to a spatula and fold in the flour and salt. Stop mixing when just incorporated; the batter will be quite thick at this point. 

Step 3 – In a separate bowl, whisk the egg whites until firm. Add a spoonful of the egg whites to the batter and mix to loosen the consistency. Add the rest of the egg whites and gently fold in with a spatula. Gently spread the batter into the prepared pan and smooth it out with a spatula so it covers the whole pan. 

Step 4 - Bake for 10-11 minutes, until a tooth pick inserted in the center of the cake sheet comes out clean. Right out of the oven, lightly sprinkle a clean kitchen towel with water (to make it just humid, not wet), lay it onto your counter and turn the cake onto it. Peel off the parchment paper and immediately (and carefully) roll the cake with the kitchen towel, starting from the narrow (shorter width) side. Roll as tight as possible, without pressing onto the cake. Set aside on your counter. While the cake cools, make the filling. 

For the filling: 

Step 1 - In a mixing bowl, whisk together the mascarpone, sugar and orange zest. Rinse and pat-fry the raspberries.

Assembling: 

Step 1 - Transfer the rolled cake onto a working surface and slowly unroll it. Evenly spread the mascarpone filling onto the entire cake sheet. Scatter raspberries evenly over top, slightly pressing them into the filling (keep a few for decorating the log later). Re-roll the cake into a log, as it previously was (minus the cloth). Wrap the log into a plastic film and chill for at least 4 hours before serving. 

For serving, unwrap the log, trim off both ends, dust with powdered sugar and top with fresh raspberries.

The post Raspberry Bûche de Noël appeared first on Pardon Your French.

Notes:

• This Radicchio Orange Pecan Salad recipe is suitable for 4-6 people, served as a side dish – or for 2 people, served as a main. You can easily double or triple the quantities.
• If making this recipe for hosting, I recommend you separately prepare all the components in advance and then assemble and dress the salad with the vinaigrette just before serving.
• If you need instructions on how to supreme an orange, I recommend watching this video: How to Supreme on Orange.
• If you need instructions on how to toast pecans, I recommend watching this video: How to Toast Pecans. 
• Orange Supremes can be substituted with clementine slices.
• Goat cheese can be replaced with crumbled Feta cheese.

Radicchio Orange Pecan Salad

Print Recipe

Serves: 4 Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

1/2 radicchio head, leaves peeled and torn in large pieces
3 cups (90g) fresh baby spinach leaves
2 oranges, cut into supremes
60g/2oz unripened goat cheese, crumbled
handful of toasted pecans, roughly chopped
Salt, freshly ground black pepper to taste

For the vinaigrette:
1 tbsp honey
1/2 tbsp Dijon Mustard
1/2 tbsp balsamic or Xeres vinegar
2 tbsp (30ml) extra virgin olive oil

Instructions

Arrange radicchio and spinach leaves on a serving plate. Top off with orange supremes, crumbled goat cheese and chopped pecans. Season with salt and black pepper.

In a small bowl and with a fork, whisk together the honey, Dijon mustard, vinegar and extra virgin olive oil. If the vinaigrette is too thick for your liking, thin it out with a few drops of water.

Just before serving, drizzle the vinaigrette onto the salad. Enjoy immediately.

The post Radicchio Orange Pecan Salad appeared first on Pardon Your French.

This plump and fragrant Mouna brioche hails from the Pied-Noir (“black-foot” in French) and Oran Cuisine, from Algeria. If you don’t know, Pied-Noirs was the name given to the Europeans (mostly of French origin) who lived in Algeria during French rule. In 1962, after Algeria was granted independence, many of them returned to France – bringing back with them their Algerian culture and cooking traditions.

Photo 1. Anise seed infusing in the milk/ Photo 2. Dough before the first rise/ Photo 3. Dough after the first rise

So you’ll understand how, like many Algerian recipes, this Mouna brioche is widely popular on both sides of the Mediterranean sea: in Algeria and in the South of France, where Algerian immigrants and descendants settled. You’ll find the Mouna in bakery stalls around Easter time, and you’ll recognize it by its golden dome shape, covered with pearl sugar and traditionally scored with a cross.

And it is also a great tradition to make yours at home – which is exactly what I’d like to inspire you to do today! Now I know that making brioche at home, if you’ve never done it before, can sound intimidating. But I guarantee it is nothing a beginner can’t do. It is the kind of recipe that is easier than what you might think – although granted, slightly more advanced than a simple cake. But it is SO rewarding. Make sure your read the cooking notes to help guide you, or leave a comment if you have a question.

This is a generous brioche made with eggs and a fair amount of butter (for the French influence) and flavored with citrus zest and juice, orange blossom and green aniseed (for the Algerian influence). It is plump and so fragrant, with a great melt-in-your-mouth factor. This recipe makes for a large brioche that will be enough to satisfy 8 people. It makes for a perfect breakfast or brunch, enjoyed plain or with some butter, jam and honey.

The perfect treat to your Easter breakfast table – or any morning, really!

Cooking notes:

• The equipment – Because the making of a brioche dough involves kneading, you can use a stand mixer with a hook attachment. But you can also make it by hand – like I do – although be prepared to use a little elbow grease.
• The instant yeast – Always keep your instant yeast in the freezer (I keep it in a small sealed Tupperware) and use as required for recipes. If you’re looking for a good instant yeast, I love to use Saf Instant Yeast. 
• Be patient – The two dough-rising periods (2 hours + at least 1 hour) are crucial and can’t be skipped nor rushed. Also, make sure you are letting your dough rise in a draft-free environment and at room temperature.
• The butter – this recipe includes melted butter; although make sure it is cooled down to room temperature before you combine it into the dough.
• The eggs – Take the eggs out of the fridge 1 hour beforehand; they need to be at room temperature when you include them in the dough.
• The citrus – because we are using the zest and juice, make sure you get organic citrus fruits (where the skin will be pesticide free).
• Baking – Never open the oven door when you bake a brioche (during the first 30 minutes) or it will fall flat.

Orange and Anise Sugared Easter Brioche (Mouna)

Print Recipe

Serves: 1 large brioche Prep Time: 3h30minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 9 voted )

Ingredients

¾ cup (180ml) milk (whole or 2%).
1 ½ tsp anise seeds
2 tbsp (17g) instant yeast (such as Saf Instant Yeast)
2 tbsp (25g) sugar
1/3 cup + 1 tbsp (95g) unsalted butter, melted (and cooled down to room temperature)
¾ cup (150g) sugar
½ lemon zest
½ orange zest
4 cups (500g) all-purpose flour
1 tsp salt
4 tbsp orange juice (about 1 medium orange)
1 tbsp (13ml) orange blossom (or vanilla extract)
3 large eggs, at room temperature
1 egg yolk + 1 tbsp milk (for the egg wash)
2-3 tbsp pearl sugar (or coarsely chopped sugar cubes)

Instructions

Step 1 – In a small saucepan, warm up the milk with the anise seeds. Turn off the heat as soon as the milk simmers and let infuse for about 20 minutes, until the milk has cooled to lukewarm temperature. Stir in 2 tablespoons of sugar and the instant yeast, and set aside.

Step 2 – In a large mixing bowl (or bowl of stand mixer with a paddle attachment) combine the sugar, lemon zest and orange zest. Rub the mixture with your fingers so the zest releases moisture and the sugar becomes lumpy. Stir in the flour and salt. Make a well in the middle and add the orange juice and orange blossom (or vanilla extract ). Add the eggs, one by one, mixing well between each addition. Add the melted butter and mix until combined. Slowly pour in the milk (with sugar and yeast) and mix until combined. Knead the dough for 10 minutes until homogeneous. The dough should be quite thick and slightly sticky, but still manageable (if too sticky, slowly sprinkle with extra flour and keep kneading). Transfer the dough to a clean bowl, cover with a clean kitchen towel and let rise at room temperature for 2h. The dough should triple in size.

Step 3 – When the dough has tripled in size, punch it to deflate it. Shape it into a ball and gently place it on a parchment-lined baking sheet. Cover with a kitchen cloth and let rise at room temperature for 1h. The dough should double in size.

Step 4 – Preheat your oven to 320°F (160°C) with a rack in the middle. Whisk together in a small bowl the egg yolk and milk, and brush this egg wash generously all over the brioche. Sprinkle with pearl sugar (or coarsely chopped sugar cubes). With a very sharp knife or razor blade, cut a cross pattern on the top of the brioche.

Bake for 40 minutes, until golden-brown.

Enjoy warm or cool. Best enjoyed within 2 days (keep in a bread box or wrapped in a cloth).

If you try this Orange Anise Sugared Easter Brioche (Mouna) recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

A recipe inspired from Journal des Femmes & Marie Claire

Shop for this recipe (click the photos): 

Instant Yeast

Coarse Pearl Sugar

The post Orange Anise Sugared Easter Brioche (Mouna) appeared first on Pardon Your French.

A “Gâteau au Yaourt” is actually the first cake I ever baked. One day in primary school, our teacher brought a pack of yogurt cups and we all gathered around a table to make the simplest yogurt cakes, using the individual yogurt cups as a measuring tool for all the ingredients. It was so much fun for us kids, and I recall how proud we were of these moist, delicious golden loaves.

You’ll likely hear many French people telling the same story of baking a yogurt cake at school. It makes it one of the most cherished family cakes in France, with kids and kids-at-heart sharing a special bond with it.

This more adult-version of the yogurt cake isn’t made with yogurt cups but with common measurements (imperial/metric) to make it accessible to anyone. Like most, I also prefer to add orange zest and juice to it to give it a little tang and make it a little more interesting. It has a soft, plush crumb with a golden exterior that I like to brush with some orange juice and honey, when right out of the oven (this step is optional, or you can do the same with jam).

This is a great, simple, basic cake recipe that you’ll want to come back to over and over again. It is timeless and suited to any occasion and any season.

You can enjoy it on its own, with a cup of tea or coffee. You can adorn it with fresh fruits (ie. slices of oranges, as pictured) or a sweet topping (ie.whipped cream or chocolate ganache). And it makes a perfect base cake for any layered cake creation (just like you would use with a genoise cake).

Cooking notes:

• Use 2%m.f. Plain Yogurt. I have tried this recipe with different types of yogurt: 2%m.f; Greek yogurt and Skyr. Surprisingly, the yogurt that produces the best cake texture and taste is the 2%m.f (I thought Greek Yogurt or Skyr would be better, but no!). You want a cake that is dense enough but also airy and bouncy and the 2%m.f. yogurt cake version is exactly it. Avoid flavored yogurt, only use plain.
• Use Organic Oranges and Lemons. Because we are using zest from the peels, make sure you are using organic citrus, which are pesticide free.
• This cake recipe can also be made in a rectangular loaf pan – same baking time. The crumb might  be slightly denser (which some people might prefer).
• Instead of brushing the cake with warm honey and orange juice, you can opt for any jam of your choosing or leave it as is.

Orange Yogurt Cake

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 53 voted )

Ingredients

1 cup (200g) sugar
½ orange, zest and juice
½ cup (120g) Plain 2% m.f yogurt
3 large eggs
½ tsp vanilla extract
1 ½ cup (187g) all purpose flour
¼ tsp salt
2 tsp (10g) baking powder
½ cup (110g) canola oil
¼ cup (85ml) honey

Instructions

Pre-heat your oven to 350F(180C) with a rack in the middle. Grease a circular 8” cake pan (or loaf pan) with some butter and set aside.

In a medium mixing bowl, combine the sugar with the orange zest and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy. Whisk in the yogurt, eggs and vanilla extract.

In a large mixing bowl, combine the all-purpose flour, salt and baking powder. Whisk in the wet ingredients until just incorporated. Switch to a spatula and fold in the oil, until just incorporated. The batter should look smooth and glossy.

Transfer the batter to the pan and bake for 50 minutes, until golden and a knife inserted in the center comes out clean.

Transfer the cake to a cooling rack.

Warm up the honey in a small saucepan and stir in the orange juice.

When the cake pan is cool enough to handle, remove the cake from the pan and transfer onto a plate. Brush the warm honey all over.

Enjoy warm or cool.

If you try this Yogurt Orange Cake recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit! 

A recipe based from 750g and Epicurious. 

If you like citrus, you may like: 

• Coconut Lemon Bars 
• King’s Brioche from Provence
• Honey and Citrus Spiced Bread
• Tangerine Honey Walnut Cake
• Classic French Lemon Tart 

The post Orange Yogurt Cake appeared first on Pardon Your French.

A Southern-French classic, this egg-based frothy sauce is effortlessly whipped together, yet it makes for a unique and elegant dessert poured over fresh fruits. And with the arrival of Berry season, I wanted to revisit it using orange juice instead of alcohol (for a more affordable and approachable version).

A truly simple, early-summer pleasure.

Being a French Classic (and traditionally an alcohol-infused dessert),  I can see how a “Sabayon” can sound intimidating. But truth is, it will take you no longer than 10 minutes to make and there is really nothing difficult about it – you just need to whip (and when you think you’re done whipping, you whip some more).

Traditionally, a Sabayon is made with champagne (in France) or marsala wine (in Italy, where it’s called zabaglione). But for this alcohol-free version, I used orange juice. And even though orange juice doesn’t have the same fiziness as champagne, it still provides a tangy lightness that perfectly compliments the rich, underlying flavour here. 

And I was surprised to find the orange taste was actually very subtle, still allowing that soft creamy effect to be center stage.

There are two ways of serving a Sabayon. For the first, you simply spoon the Sabayon sauce on top of your fresh fruits and voila! For the second, you add a sprinkle of icing sugar on top and place the Sabayon with fruits under the broiler (or use a blow torch) to get a slight caramelization all around (in this version, some people like to call it a “fruit gratin”).

And although this makes for such a light and elegant dessert on its own, I can picture it being even better served on top of a slice of pound cake.

Well, I guess I’ll just have to make it again now….

My cooking notes:

• Be creative with the fruits! Fresh, seasonal berries (such as strawberries, blackberries, raspberries and blueberries) are perfect in a Sabayon. But there are so many fruits that are just as delicious in this dish, especially fleshy fruits: peaches and apricots (it creates a peaches and cream feel to it), banana and kiwi, mango and papaya, etc.
• The quality of the eggs goes a long way here; make sure they are fresh!
• When going under the broiler, the Sabayon cream will puff up slightly (and deflate when cooling down) so make sure to choose oven-proof vessels with higher edges (such as bowls, ramekins or glasses) and only fill them to 2/3s (or the Sabayon will overflow in the oven). Here, I have opted for 2 shallow plates (which made for 2 generous dessert portions), but this recipe works well with 4 individual ramekins/bowls too.
• Sabayon is a warm dessert, so you should make it just before serving

Berries with Orange Sabayon

Print Recipe

Serves: 4 ramekins Prep Time: 10 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 orange (ideally organic)
1/3 cup + 1 tbsp sugar (85g)
2 eggs (whole)
2 egg yolks
1/2 cup whipping cream (12cl) 
1/4 cup icing sugar (+ a little more for dusting)(25g)
500g berries

Instructions

For the Sabayon:

Wash, zest and juice the orange – set the juice and zest aside.

(With an electric beater or by hand) Whip the whipping cream and the icing sugar, until a firm peak forms.

In a separate bowl (heat-proof bowl), whisk together the eggs, egg yolk, orange juice and zest. Slowly add in the sugar, whisking continuously until the mixture starts to foam.

Place the bowl into a stove-top bain-marie (double boiler), and keep whisking until the mixture doubles (or even triples) in volume and reaches a creamy consistency (this takes 2 to 3 minutes). Make sure the consistency is creamy enough (it should coat the whisk) as this means the eggs are cooked properly.

Remove from the heat and keep whisking to bring the sabayon down to room temperature (this takes 3 to 4 additional minutes). Once at room temperature, gently fold in the whipped cream with a rubber spatula.

For serving:

Wash and dry the berries. Chop them if needed (ie. strawberries). Scatter them evenly on the bottom of your serving vessels and gently pour the sabayon on top.

Sprinkle with a light dusting of icing sugar, and place under the broiler for 30 seconds to 2 minutes (depending on the power of your broiler) until you get a light golden hue. If you have a torch blower, this will work great too.

Serve immediately.

If you try this Orange Sabayon recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Berries with Orange Sabayon appeared first on Pardon Your French.