00:00Yes, hello, I'm making crêpes Suzette right now, so I've added some pieces
00:08of sugar that had been rubbed against an orange, I also added powdered sugar
00:13To speed things up a bit, I'm going to add a little water to the bottom to avoid
00:20The bitterness, so right now I'm making caramels, these are the old hairs
00:36in which one would place under a stove, the old alcohol stoves, there's my caramel
00:43It's slowly setting, so my sugar cubes are melting.
00:47Also, there you go, I'm going to turn up the heat a little to make the caramel faster.
01:06As soon as the caramel has set properly, I will incorporate the butter with the back of a spoon.
01:25It's starting to brown, perfect, so it looks like this, over there it's a little bit darker, but that's okay.
01:43It's starting to set everywhere, that's good, so I'm going to incorporate some butter.
02:02Also.
02:14I turned down my fire.
02:44I added freshly squeezed orange juice.
03:14I added the fire.
03:16I added the fire.
03:20I added the fire.
03:24I'm going to dilute my caramel and orange juice with the back of the spoon.
03:34Now that it's taken a little bit, I can increase it.
03:44I'm going to increase the heat without letting the caramel set with the orange.
03:48Even if it got on my spoon, it doesn't matter because it will fall off.
03:54I'm going to add the orange and lemon zest.
04:00I'm going to add the orange and lemon zest.
04:14I prepared a little bit in advance.
04:32Things are going to get a little heated here.
04:36Next, I will incorporate it.
04:42I'm going to add the orange zest so that the caramel is well-defined.
04:52before the spoon.
05:02Since it was burning a little too much, I left it.
05:06If necessary, if there isn't enough orange, I can add some.
05:12Quite simply.
05:14I can also add lemon.
05:18It will give it a nice, slightly acidic flavor.
05:24Already, we are starting to feel the effects of the orange and lemon.
05:30I look like it.
05:44And at least, a little bit of acidity that will have burned a little bit, listened to well.
10:56Enjoy your food
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