Aperol Cream Buns

• 6 St Pierre Brioche Buns
• 2 oranges
• 1 tbsp butter
• 3 tbsp demerara sugar
• 3 tbsp Aperol liqueur

For the Aperol cream

• 300ml double or whipping cream
• 3 tbsp Aperol liqueur
• 1 orange, zested and juiced
• 3 tbsp icing sugar, sifted

1. Preheat the oven to 190°C / 170°C fan / Gas Mark 5. Place the brioche buns onto a baking tray
2. In a bowl mix 2 tablespoons of demerara sugar and 2 tablespoons of Aperol then spread over the buns. Heat in the oven for 5 minutes then allow to cool
3. Hold an orange on a board and carefully remove the skin and pith from the orange with a knife, cutting downwards onto the board
4. Then slice and cut into half moons. Repeat with the other orange
5. Melt the butter in a frying pan and add the orange slices. Fry for a minute then pour in 1 tablespoon of Aperol
6. Sprinkle over 1 tbs demerara sugar and cook for another minute or so. Lift the orange out onto a plate and bubble the sauce for a minute or two then pour back over the oranges. Set aside
7. Whip the cream until fairly stiff then add 3 tablespoons of Aperol, the orange zest and juice and the sifted icing sugar, gently folding them into the cream
8. Open the cooled buns and spoon in the flavoured cream then top with a few orange slices
9. Pop on the lids and serve your Aperol Cream Buns

Bon appétit!