candied orange

Peel the oranges to remove peel with as little white pith as possible.
Keep the peeled oranges for juicing to make the caramel.
Using a sharp knife remove any remaining white pith.
Trim the orange peel 6cm long.
Finely slice the orange peel and set to one side.
Place the water and sugar into a medium pan and place onto the induction stove top on a medium to high heat setting.
Bring the sugar syrup to a boil, stirring as not to let the sugar catch.
Once the sugar syrup reaches a boil, add the sliced orange peel and reduce the heat setting to the lowest possible.
Simmer the orange peel for 5 minutes.
After 5 minutes, remove the pan from the heat.
Pour the candied orange peel and all the sugar syrup into a clean container.
Place the candied orange peel into the blast chiller to fully chill.
Once the candied peel has fully chilled, remove from the blast chiller.
Place an airtight lid onto the container.
Store the candied orange peel in the fridge until required.

orange caramel

Place the orange juice into a medium pan and place onto the induction stove top on a medium to high heat and bring to a simmer.
Reduce the orange juice to 400g.
Once the orange juice reaches 400g, remove from the heat and set to one side.
Place a large pot onto the induction stove top and set to 1500.
Once the pan is warm add the sugar.
Allow the sugar to start to melt, as it does gently stir the sugar so that it heats and melts evenly.
Allow the sugar to reach 182°c.
As soon as the sugar 182°c, reduce the heat to 500 and add all the butter, whisk to fully incorporate.
As soon as the butter has melted, add the orange liqueur and whisk to fully incorporate.
Add the reduced orange juice and whisk to fully incorporate.
Add the double cream and whisk to fully incorporate and remove from the heat off.
Add the lemon juice and whisk to fully incorporate and past the caramel though a chinois into a clean container.
Place the caramel into the blast chiller.
Once cooled, remove and place into a container with a lid.
Store the caramel in the fridge until required.

brown butter

Place the butter into a large pan and place onto the induction stove top on a medium heat setting.
Allow the butter to melt and start foaming.
Once the butter stops foaming, increase the heat, and bring to 190°c. Be careful as the butter will foam and can over spill.
Once the butter reaches 190°c, carefully remove the pan from the heat and place onto a cooling rack to one side. Allow the brown butter to cool to 60°c.
Once the brown butter reaches 60°c, pass the butter through a chinois lined with a double layer of muslin, into a clean container.
Place the brown butter into the blast chiller to fully cool.
Once the butter has fully chilled and set, place an airtight lid onto the container.
Store the brown butter in the fridge until required.

crêpe batter

Place the sifted flour, caster sugar and salt in a medium mixing bowl and set to one side.
Place the milk and eggs in a separate mixing bowl and whisk together.
Slowly add the egg / milk mix to the sifted flour mix whilst continuously whisking.
Whisk until a smooth batter is formed.
Gently melt the brown butter in the microwave until just melted.
Whilst continuously whisking add the melted brown butter to the crêpe batter.
Once the brown butter is fully incorporated and the batter is smooth, pass through a chinois into a clean container.
Place an airtight lid onto the container and store in the fridge for 12 hours over night.
After 12 hours, the batter is ready to use.

crêpe cooking

Place the nonstick pan onto the induction stove top and set to heat setting 900.
Allow the pan to warm.
Once the pan is warm, brush the pan with butter.
Using the 3oz ladle add crêpe batter to the pan. Gently tilting and rotating the pan to create a flat even layer.
Cook the crêpe until you start to see it dry and bubble.
Flip the crêpe over and continue to cook until lightly coloured.
Once cooked, remove from the pan and place onto a plate.
Repeat the process another 11 times until all the batter is used, and the crêpes are cooked.
Using a brush, brush the top crêpe with orange caramel.
Fold the crêpe in ½ top to bottom and then fold in ½ left to right.
Place the folded crêpe onto a tray ready to reheat in service.
Repeat this process another 11 times, so that all the crêpes have been brushed with caramel and folded into ¼s.

service

Place the candied orange onto a flat lined with a blue j cloth and drain off any excess sugar syrup.
Weigh out the drained candied orange into the serving dish.
Place the high alcohol orange liqueur into the service jug.
Place the caramel into a microwaveable container.
Place the crêpes onto the serving tray.
Place the candied orange and high alcohol onto the service trolley.
Meanwhile heat up the caramel in the microwave on full power for 20 seconds and pour into the serving jug and place onto the service trolley.