You are eating hot cross buns wrong, French chef reveals indulgent Easter upgrade
Announcement posted by Invigorate PR 26 Mar 2026
Alex Charasse shows how to turn a simple hot cross bun into a rich, French inspired dessert experience. Australians are being told they have been eating hot cross buns all wrong, with award winning French artisan Alex Charasse revealing how to transform the Easter staple into something far more indulgent, refined and memorable.
The founder of Almost French Epicure and Almost French Patisserie said the traditional approach of simply eating a hot cross bun fresh or toasting and buttering it barely scratches the surface of what is possible.
"Hot cross buns are a great base, but most people stop too early," Charasse said.
"In French food, we take something simple and elevate it into an experience."
The biggest mistake, treating it as finished
According to Charasse, the biggest mistake Australians make is assuming the bun is the final product.
"It is not the end, it is the beginning," he said.
"You should be building on it, adding texture, richness and layers of flavour."
He said the opportunity lies in rethinking the bun as a foundation for something more indulgent.
The French way, turn it into pain perdu
Charasse recommended taking inspiration from classic French 'pain perdu, or French toast, to completely transform the humble bun.
"Slice the bun, soak it in a mixture of eggs, cream, vanilla and a touch of spice, then cook it in butter until golden and crisp," he said.'
"Now you have something rich, soft inside and beautifully caramelised on the outside."
He said this simple step alone can elevate the bun dramatically.
"It becomes a dessert, not just a snack," he said.
Add richness, balance and indulgence
From there, Charasse encouraged layering high quality ingredients to create a complete dish.
"Add mascarpone or crème fraîche for creaminess, fresh berries for acidity and a drizzle of honey or maple syrup for sweetness," he said.
"You can also add shaved chocolate, orange zest or even a brûléed banana for something more decadent."
He said contrast is key.
"You want soft, crisp, creamy and fresh elements all working together," he said.
"That is what creates a memorable dish."
Upgrade the bun itself
For those wanting to go further, Charasse said even the bun can be reimagined.
"A more French approach is to use a brioche style dough," he said.
"It is richer, lighter and more buttery, which takes the flavour to another level."
He said this style of bun, combined with classic spices and dried fruits, delivers a more refined result.
"It becomes more delicate, more indulgent, more French," he said.
Think beyond the plate
Charasse said there are even more creative ways to use hot cross buns inspired by French techniques.
"You can press them in a waffle iron for a crisp, caramelised finish, or turn them into croutons for desserts," he said.
"Even something simple like adding condensed milk or citrus zest can completely change the flavour profile."
Why the French approach works
For Charasse, the difference lies in intention and respect for ingredients.
"French food is not about complexity, it is about doing simple things exceptionally well," he said.
"When you focus on quality and balance, even something humble becomes extraordinary."
Impress your guests this Easter
With Easter gatherings approaching, Charasse said this approach offers an easy way to impress.
"You can create something that feels restaurant quality at home," he said.
"It is about taking a familiar favourite and making it unforgettable."
His message is clear.
"Stop eating hot cross buns the same way every year," he said.
"Elevate them, experiment with them and enjoy them the way they deserve."
As Australians prepare for Easter, Charasse believes it is time to rethink tradition and embrace a more indulgent approach.
"The French way is simple," he said.
"Take something good and make it exceptional."
This Easter, Charasse is showcasing his indulgent take on sweets with a range of French inspired classics at this patisserie in Richmond and café restaurant in Melbourne city.
About Almost French Epicure
Almost French Epicure, located in Melbourne's CBD, is part of the award winning Almost French brand, recognised as French Bakery of the Year Australia at the 2026 Prestige Awards.
Founded by Alex Charasse, the brand is known for its dedication to traditional French techniques, premium ingredients and authentic culinary experiences.
Almost French Epicure café and restaurant offers a stunning range of French sweets, desserts, pantry products, savoury food and personally curated French charcuterie boards, bringing a true taste of France to homes, events and gatherings across Melbourne.
Location
Almost French Epicure
27 Little Collins Street
Melbourne, VIC, 3000
(03) 9429 2080
Open 7 days:
Sun to Thu: 7.30am - 9.00pm
Fri to Sat: 7.30am - 10.00pm