Flavored Simple Syrup Recipe
Used for brushing the génoise cake for the Bûche de Noël.
Adapted from Jacques Torres’ “A Year in Chocolate."
- 1 1/4 cups water
- 2/3 cup sugar
- 2 1/2 tablespoons Grand Marnier or another liqueur
In a small, heavy-bottomed saucepan, combine the water and sugar, place over medium-high heat, and bring to a boil, stirring occasionally. When the sugar has dissolved completely, remove the pan from the heat. Transfer to a heatproof bowl and let cool completely.
Stir the liqueur into the cooled syrup. Use immediately, or store, tightly covered, in the refrigerator almost indefinitely.