REVENUE OF CYRIL Lignac

Desserts
CONTENTS
03 - Biscuit chocolate sauce with caramelized mango-passion 04 - Banana fritters
with coconut 05 - skewers with caramelized bananas and pineapple with sweet spi
ces 06 - Pancakes with vanilla accompanied by a salad of strawberries passion fr
uit juice 07 - Floating island to split pills and green tea custard 08 - Milk sh
ake banana, raspberries crushed with sugar 09 - Rolled meringue with chocolate m
ousse studded with flashing orange 10 - Small and sweet apple Figs 11 - LOST BRE
AD AND FISHERIES SA Skillet 12 - On caramelized pears, dark chocolate mousse, cr
ispy puffed rice 14 - soup chocolate 15 - chocolate banana tart 16 - Tart Tatin
with peach, cream of yogurt 17 -Strawberry Tart with basil custard-18 - Tiramisu
winter pear, chocolate macaroon with the jasmine flower 19 - Hot Chocolate In L
ignac 20 - Chocolate Fondue 21 - 22 tart caramelized walnuts - Papillotes fruit
Banana and Sorbet 23 - Square brick layered with honey and banana, Banana Sorbet
24 - Coconut Ice as a bounty
Biscuit with chocolate sauce caramel passionmangue
Proportions for 2 persons 90 g sugar 35g flour 70g dark chocolate 70g softened b
utter + a little butter to grease the molds 3 eggs For the caramelized mango pas
sion: 20 cl passion-mango puree (in trade) 3 tablespoons water 70 g sugar bisque
CHOCOLATE Mix sugar and flour in a bowl, melt chocolate and butter together in
a water bath slowly to prevent chocolate from burning. Break the eggs, beat them
in an omelet and set aside. Butter cake pans thoroughly stir the eggs in melted
chocolate, then flour-sugar mixture. Stir with a spatula (no whip that would wh
iten the chocolate) Spoon into buttered molds. Cool and reserve in refrigerator.
Meanwhile baking Preheat oven to 180 ° C (gas mark 6) Bake cookies 7 minutes wa
tching them. Carefully remove to wire rack and set aside on the plate presentati
on CARAMEL PASSION MANGO Heat over high heat water and sugar well mixed in a sau
cepan. Then reduce the heat and not touch it to avoid incorporating air When the
caramel has taken color, deglaze the fire out with the puree of passion and res
erve PRESENTATION Pour gently spoon the caramel mango and passion obtained aroun
d the melting on the platter.
Fried banana and coconut
Serves 2 2 bananas For the pastry: 70 g flour 2 tsp. tablespoons powdered sugar
½ tablespoon rum 15 ounces of water 1 egg, peanut oil for frying For the chocola
te sauce: 5 cl cream 25g chocolate chocolate spread shredded coconut 1. In a bow
l, whisk flour 70g and 2 tablespoon of powdered sugar. Add the egg, ½ tablespoon
of rum and a pinch of salt. Add a dash of water to make the batter smooth and c
reamy. Book. 2. In a saucepan, heat cream 5cl. Pour hot cream over the chocolate
spread 25g of chocolate to make it melt. Whisk. Book. 3. Peel bananas and cut i
nto thick slices. Heat peanut oil in a skillet. Dip banana slices in the batter
and then dip them in hot oil. Remove from frying when they are golden brown and
drain on paper towels. 4. Drizzle chocolate sauce on a dessert plate. Y drop fri
tters sprinkled with shredded coconut and a little chocolate sauce. Planting a s
mall donut in each toothpick. 5. Enjoy.
Skewers of caramelized bananas and pineapple with sweet spices
Serves 2 1 banana ¼ pineapple 4 toothpicks caramel: 2 tbsp. A tablespoon of wate
r 65 g sugar 125 g cream half a cinnamon stick 1 star anise Cut pineapple into c
hunks and banana slices wide. Arrange kebabs on wooden skewers. In a skillet, co
mbine water and sugar and make a caramel. Upon making color, add the cream to st
op the cooking. Add cinnamon and star anise. Extinguish the fire. Dip the skewer
s into the caramel and water regularly until well coated. Serve immediately on p
late with decoration, star anise, cinnamon stick, a little caramel and marshmall
ows into small pieces.
Pancakes with vanilla accompanied by a salad of strawberries with passion fruit
juice
Proportions for two persons The batter: 120g flour 25g sugar vanilla grated rind
of half an orange 2 whole eggs + 1 egg yolk 40 ml of milk half a pinch of salt
40g butter, peanut oil (for Cook pancakes) The strawberry salad: 1 punnet strawb
erries 2 large basil leaves 2 passion fruit 1 mango 2 tablespoons half. tablespo
on granulated sugar whipped cream Bomb Ground black pepper In a blender, combine
the flour, sugar, orange zest, eggs and yolk. Mix well to avoid lumps. Graduall
y add milk. Blend until smooth. Add warm melted butter and mix a few moments. Le
ave the unit in the refrigerator while you prepare the salad of strawberries. Hu
ll the strawberries. Cut them in a bowl. Add the finely chopped basil. Cut the p
assion fruit in half. Using a spoon, add the pulp to collect strawberries. Mix w
ell and leave to infuse. Peel and remove the stones from the half-mango, cut int
o large cubes. Take it to the blender with the sugar 30seconds. Add to salad wit
h strawberries. And finally, the trick of the Head: Two rounds of pepper. Grease
a nonstick skillet with peanut oil spread on paper towels. Cook the pancakes on
both sides. Keep warm covered with foil. Fill the crepes with strawberries and
salad cream. Roll. Present on plates surrounded by the rest of strawberries and
cream garnish
Chantilly
Floating island to split pills and green tea custard
Preparation time: 25 minutes Cooking time: 35 min Ingredients 25 cup whole milk
1 vanilla bean half a bag of green tea 3 eggs 100g caster sugar 8 dragees pink a
lmonds slivered 5 cl cream Pinch of salt 1. Heat the milk in a saucepan over low
heat. Split the vanilla bean half and scrape the seeds with the tip of a knife.
Stir into the saucepan of milk including pods cored. Whisk. Turn off the heat,
add the green tea bag and let steep. 2. Separate the whites from the yolks. Put
the whites in the refrigerator. Whisk the yolks with half the sugar. Add a littl
e hot milk and vanilla rid of the teabag, still whipping. When the mixture is sm
ooth, pour everything into the saucepan with remaining milk. Heat, stirring with
a whisk first then with a spatula gently in figure 8 (winnowing). When the crea
m is smooth, it is cooked. Pour 4 tablespoons of cream in the liquid mixture to
stop the cooking. Ridding immediately in a container and refrigerate. 3. The Flo
ating Island: Wrap in a cloth dragees. Crush with a hammer and set aside. Retrie
ve the egg whites. Using an electric mixer until stiff mount them in incorporati
ng salt, then gradually the remaining 50 g sugar. 4. Cook the egg whites in a mi
crowave for 30 seconds. 5. Get the custard flavored with vanilla and green tea a
nd pour into a bowl ¾. Get the meringue and using two tablespoons, remove dumpli
ngs and nicely rounded shape. Place it on the custard into the bowl and sprinkle
with crushed sugared almonds and
almonds. To the floating island in the refrigerator (maximum 2:00) Bon Appetit.
List Technical mold missed individual, hammer, electric mixer, dish Tips Do not
over beat the meringue if it descends. Spread the meringue on the finger to see
if it is cooked. To crush pills (or peppercorns) put them in a towel and hammer.
Banana milkshake, crushed raspberries with sugar
Proportions for 2 ½ punnet of raspberries (+ a few for decoration) ½ banana 1 ta
blespoon sugar 1 tablespoon of vanilla ice cream 2 tablespoons of strawberry sor
bet soup 50g of cream whipped cream 1 bomb 2 ml of milk (if needed to dilute the
milkshake) mint leaves in a bowl, mash the raspberries with a fork and sugar fo
r a sauce. In a blender, combine the vanilla ice cream, sherbet, strawberry, ban
ana cream and cut into chunks. Mix for 1 minute. If the smoothie is too thick, d
ilute with a little milk. Divide the sauce in the bottom of two glasses. Pour th
e milkshake on raspberries, garnish with whipped, whole raspberries and a mint l
eaf or two. Preparation time: 20 minutes
Rolled meringue with chocolate mousse studded with flashing orange
For two people rolled cookie 3 eggs 45g sugar 1 tablespoon flour 1 tablespoon of
corn flour mousse chocolate 2 orange orange flower water 20 g sugar 150 g dark
chocolate 200 g cream Meringue 2 egg yolks 2 egg whites 150g sugar water Preheat
oven to 180 degrees (gas mark 6) The rolled cookie: Break 3 eggs, separating wh
ites and yolks. Beat the egg whites. Whisk the yolks with 45g sugar and then add
the flour and cornmeal. Gently fold the egg whites. Line a baking sheet with pa
rchment paper before you gently spread the cookie dough. Bake about 8 minutes. T
he chocolate mousse: Melt 150g of dark chocolate. In a saucepan, make a syrup wi
th 20g sugar and a little water. Whisk 2 egg yolks with electric mixer and then
add the syrup when it starts to boil. Whisk the mixture until it cools. Add melt
ed chocolate and then gently whipped cream. Mix vigorously. The foam is ready. T
he refrigerate. Remove the cake from oven and cover with a damp clean cloth wrun
g dry. The meringue: In a saucepan, make syrup with 150g of sugar and a little w
ater. Beat the two egg whites until stiff. When the syrup has boiled, pour over
whites without stop beating. Book. Peel 2 oranges and retrieve raw supreme witho
ut losing the juice. Cut into small pieces and add two drops of orange flower wa
ter. Book Remove foam from the refrigerator and rework a bit to soften it. Retur
n the cake, remove the parchment paper. Level the edges and gently cover with a
layer of chocolate mousse studded with orange segments. Roll the biscuit with ca
ution.
Small soft apple and figs
Serves 2 Preparation time: 20 minutes Cooking time: 30 min
1 medium apple 2 fresh figs 15g butter ½ vanilla sugar 1 egg 15g caster sugar 2
drops almond extract 40 g cream 35g ground almonds 15g of cornstarch to the red
fruit coulis: 100g raspberries 40g caster sugar 1 lemon Preheat oven to 180 ° ma
rk 6 Peel apples and cut into small dice. Sauté in a little butter. Reduce heat
and let stew. Add chopped figs and cook gently. Turn off the heat and set aside
Grease a couple.
In a bowl, mix almond powder 35g, 15g of cornstarch and half a packet of vanilla
sugar. Separately, whisk thoroughly and blanch for one whole egg and 150g caste
r sugar. Stir almond powder, cornstarch and vanilla sugar continuing to beat. Me
lt 15g butter in the microwave and add to mixture and 40g of cream and 2 drops o
f almond extract. Whisk. Pour the batter into the bottom of a buttered pan, add
the fruit and cover with a little dough. Bake 10 minutes. Prepare the red fruit
sauce: Crush the raspberries with a fork with 40g sugar and a squeeze of lemon.
Reserve the sauce cool. Turn out and serve the sweet on a plate. Top with raspbe
rry sauce.
BREAD AND LOST ITS Fried FISHERIES
BREAD PRERDU For 2 PERSONS 25 cl milk 1 sachet of vanilla sugar 25g caster sugar
4 slices of bread (125 g) 50 g butter. PROPORTITONS STOVES FOR FISHING: 200 g p
eaches 10 g butter 25 g caster sugar 3 mint leaves 1 scoop of vanilla ice cream
Heat the milk with the vanilla sugar. Once it catches on fire RDU Remove and let
cool. Beat the egg with a whisk in a bowl then add the 25g of sugar. Mix thorou
ghly (bleach) peel the peaches and cut into slices. Heat a skillet and in the me
antime, chop the mint leaves. Make jump Fisheries few moments in a little butter
. Sprinkle with sugar. Let caramelize. Add mint. Dip slices of bread quickly int
o egg mixture then the sweet warm milk. Make then melt the butter in another ski
llet and brown the toast on the two sides. On a plate, place the slices of toast
, cover with peaches and reserve. Upon tasting, add a scoop of vanilla ice cream
.
On caramelized pears, dark chocolate mousse, crispy puffed rice
Caramelized pear RICE BLAST To 2 PEOPLE 1 pear william 70 g sugar 70 g cream 3 t
bsp tablespoons water 1 teaspoon cinnamon 50 grams of puffed rice 1 bunch fresh
mint Peel pears, cut into large cubes and add the teaspoon of cinnamon.€Mix well
and set aside. Caramel: Mix the sugar with water in a saucepan. Once mixed, do
not touch it to avoid incorporating air into the sugar and a massage (= crystall
ize) Gently heat until light golden. Decuir = 5 minutes (it stops the cooking) b
y pouring the cream and stir to mix and have a creamy texture to a beautiful col
or. On fire reduced, add the pears and cinnamon mixture, let cook slightly pear
taking the juice, remove the mixture from heat. Allow to cool our equipment cara
melized pears in the refrigerator. We introduce the puffed rice just before serv
ing the dish does not soften. THE DARK CHOCOLATE MOUSSE 150 g dark chocolate 200
g cream 20 g very cold ½ tbsp sugar 1 tbsp water 2 egg yolks Whisk the cream wi
th a whisk until it is firm and light. Aside. Make syrup: Combine sugar and wate
r in a saucepan and melt over low heat, stirring frequently. The sugar should ce
rtainly not take color .. Once boiling, remove the syrup from the heat.
Whisk egg yolks with a whisk (or electric mixer), very vigorously until light an
d fluffy. Add the hot syrup slowly while continuing to beat. Whisk until the mix
ture is light and cool. The base foam is ready. (Sabayon) Melt the chocolate in
microwave oven, stirring regularly so it is smooth and homogeneous. Add small te
aspoon of peanut oil to make the chocolate smooth and shiny. With the whisk, gen
tly stir the warm chocolate mixture to beaten eggs. When the mixture is homogene
ous, gently fold the whipped cream using a spatula. The foam is completed book i
n the fridge TRAINING OF DESSERT Add the puffed rice Pear Mix it takes for the f
lavor of pear and caramel. At the bottom of a glass alternate: Chocolate Mousse
Chocolate Mousse Pears well smoothed a little pear in the middle to end. A small
sprig of mint for garnish. Refrigerate. What to do in the morning to the evenin
g for example.
Chocolate Soup
For 2 PEOPLE Chocolate Soup 300 g chocolate 20 ml single cream 40 ml whole whipp
ing cream whipped with vanilla ice cream 1. In a very cold bowl, using an electr
ic mixer, vigorously up 40ml of cream. 2. In a saucepan, heat 20ml of cream. Mea
nwhile detail 300g chocolate into small pieces. Pour the boiling cream over choc
olate. Whisk to smooth. When the mixture is smooth and creamy, set aside 3. Usin
g a whisk, gently fold the cream into chocolate mixture (ganache). Refrigerate.
4. At serving time, recover in the refrigerator soup chocolate and heat in micro
wave for one minute to soften and emulsify. The mixer until foamy. 5. Place in a
glass a scoop of vanilla ice cream and pour the soup into warm chocolate on top
. Serve immediately.
Chocolate banana tart
Proportions for 2 persons Cooking time: 20 minutes Resting time: 1 hour 1 roll o
f pure butter shortbread 10g caramel popcorn for the chocolate (ganache) 15 cl d
ouble cream 125g dark chocolate 1 egg 40 g sugar powder 1 knob of butter For the
preparation of the device banana 1 banana juice of half a lemon 50g caster suga
r 1 tsp. cinnamon coffee
Preheat oven to 180 ° C (th. 6) Flour the dough and the work plan. Cut the dough
with a bowl used as a punch with a diameter greater than the mold used. Grease
and flour the pan or the circle (blouse). Sprinkle dough. Prick the bottom with
a fork and bake for 10 minutes. 2. Squeeze juice of half a lemon and mash the ba
nana with a fork. Add the sugar and the teaspoon of cinnamon. Refrigerate. 3. He
at over low heat the cream. Whip Cut the chocolate into small pieces. Pour the h
ot cream all at once over chocolate and whisk quickly to melt (ganache) Add the
egg and sugar. Stir again and set aside. 4.Remplir the tart shells with a spoonf
ul of mashed banana. Cover with chocolate mixture. Before tasting, return to ove
n about 4 minutes to harden chocolate.
Garnish before serving, some caramel popcorn.
Tart peach, cream of yogurt
Proportions for 2 1 roll of puff pastry with butter 3 peaches 50g caster sugar c
ream of yogurt: a creamy yogurt 60 g sugar 1 vanilla bean half 6 cl milk 12 cl w
hipping cream Preheat oven to 180 C (gas mark 6-7). Pour the creamy yogurt in a
bowl. Split the vanilla bean half lengthwise. Remove seeds and place them in the
bowl. Whisk. Add 60g of powdered sugar. Whisk. Add 6cl 12cl milk and cream. Sti
r well and chill. In a saucepan, make a caramel. Mix 50g of caster sugar and spo
on 3 or 4 tablespoons of water. Allow color gently without stirring to prevent t
he caramel from crystallizing (massage) Using the mold as a cookie cutter to cut
a disc of dough. Pour the caramel into the mold by spooning out the bottom. Pee
l the peaches 3. Cut them into quarters and arrange the pieces tightly in the mo
ld caramelized. Cover the disc of dough shell around to the inside. Prick with a
knife. Bake 10 minutes. Peel the apple pie by passing a knife around the pan. T
he return on a plate. Using a spoon, drizzle with yogurt cream. Serve warm, it w
as even better!
Strawberry Tart, custard basil
Proportions for two persons The custard: - 85 g of milk - 18 g sugar - 2 egg yol
ks - 10 g Cornstarch - 10 g cream - a bunch of basil pies: - 100g of strawberrie
s for 2 persons - a roll of shortbread or broken - Butter Production: Prepare ov
en to 180 ° C (gas 6) Unroll the pastry - allow 2 tartlet molds Take a bowl as a
cookie cutter shape and two discs a bit bigger the diameter of individual pie p
ans Sprinkle buttered molds and prick the tart shells. Cook the two pie crusts i
n the oven for 15 minutes Remove them, cool pastry cream basil Heat the milk in
a saucepan with 2 or 3 basil leaves in a bowl, whisk the egg yolks with sugar. T
hen add the cornstarch and whisk again. Through a strainer to keep the basil, po
ur the hot milk onto the device (the mixture) while stirring, Return to the sauc
epan, boil about 3 minutes, until cream thickens, while monitoring and without c
easing to beat. Once it thickens, remove from heat quickly. Clear the cream in a
bowl, cool then refrigerate. Hull the strawberries, cut in half. Remove the cre
am from the refrigerator, whisk it by incorporating a bit of cream slowly in ord
er to relax and get a cream creamier In the 2 pie crusts, place the custard with
a spoon and arrange the harmoniously over strawberries. Keep refrigerated.
Tiramisu winter pear, chocolate macaroon with the jasmine flower
Proportions for 2 people 2 pears 2 egg yolks 35 g sugar + 20g for syrup 100g mas
carpone cream 10cl 20cl water jasmine flower water 6 chocolate buttons
Whip the cream whipped cream liquid into a bowl cold. When it is thick, add masc
arpone and gently stir. Whisk 2 egg yolks with 35g sugar and to "whitewash". Add
the above mixture (cream and mascarpone) Add 2 drops of jasmine flower Mix one
last time before you refrigerate. Making the syrup: to gently heat the water 20c
l with 20g of sugar and 3 drops of jasmine flower. Peel pears and cut into small
dice. Sprinkle a little cooled syrup and mix well. Keep refrigerated. In a pret
ty glass, alternate layers of pears, mascarpone cream and macaroons broken into
pieces according to your taste.
Hot Chocolate In Lignac
Serves 2 75 g dark chocolate, whole milk 20 cl, 15 cl of cream, 2 tablespoons su
gar, 1 vanilla bean, some marshmallows, a pinch of cinnamon
1. Heat over low heat whole milk and cream. 2. Add the vanilla seeds. Whisk unti
l boiling. 3. Cut the chocolate and marshmallows cut into small pieces. 4. Add c
hocolate mixture into the hot milk-cream. Stir to melt. 5. Serve hot, adding a t
ablespoon of sugar and a pinch of cinnamon. 6. Sprinkle diced marshmallows. 7. S
erve with croissants and jam.
Chocolate Fondue
Serves 2 Fruit: 1 / 4 pineapple 1 / 2 mango 1 banana 1 clementine. Chocolate fon
due: 150 g dark chocolate 15 cl of cream.€Lemon Syrup: 1 lemon 20g sugar water 1
. Boil the cream quickly. Pour immediately over the chocolate, broken into piece
s. 2. Mix with a whisk to melt the chocolate and get a creamy ganache. 3. Make a
syrup with water, sugar and the juice of half lemon. Heat and let cool. 4. Peel
the half mango and cut into strips. 5. Slice bananas. Expand the cubed 1 / 4 pi
neapple chunks and the clementine. Coat the fruit syrup cools. 6. Serve fondue k
ept warm in a fondue pot (fondue). Using fondue forks, stitching pieces of fruit
and dip them in chocolate. Serve with cake.
Tart caramelized walnuts
For two people a sweet pastry 2 eggs 15g caster sugar 80g brown sugar 20g butter
1 tablespoon flour Vanilla extract 100g chopped walnuts 1 tablespoon fresh crea
m butter and flour for the mold 1. Preheat oven to 180 ° (Th 6). Unroll dough on
the worktop sprinkled with flour. Brush with melted butter tart pans and dust w
ith flour. 2. Cut discs of dough using a cookie cutter, prick with fork and spri
nkle over the mussels. 3. Beat the two eggs with brown sugar. Add tbsp. tablespo
ons of flour, 20g melted butter and a few drops of vanilla extract. Book the cam
era. 4. Cook "blank" the tart shells, 8-10 minutes in oven. 5. Make a dry carame
l (without water) with 15 g of sugar. Expand half the walnuts and add caramel. R
emove from heat, stir well to coat. Cool. 6. Cut very thin remaining walnuts and
place on the tart. Pour over the device. Recover caramelized walnuts and sprink
le over the pie. 7. Bake 5-6 minutes. 8. Present walnut cake topped with cream.
Papillotes fruit and banana sorbet
For 4 people 50 cl Sorbet Carte d'Or bananas 1 punnet of raspberries (125g) 1 pi
neapple 1 mango 1 orange 1 lemon 4 small cinnamon sticks 50g blanched hazelnuts
and chopped 3 tablespoons sugar Preheat oven to 175 degrees (th6) Prepare four d
iscs of greaseproof paper 20 cm in diameter. For cut, fold a sheet in half and c
ut it in half-circle, then fold them. Peel the mango and pineapple, cut into cub
es about 3 cm. Collect the orange zest and lemon with a zester blade. At the cen
ter of each sheet of parchment paper, spread the cubes of mango and pineapple. A
dd raspberries, zest grated previously, cinnamon and nuts. Sprinkle with sugar.
Close, crumpling the edges curl. Place them on a baking sheet and bake 8 minutes
. Open the parcels at the table, place a scoop of ice cream on each banana and e
njoy immediately.
Square laminated brick and banana with honey, Banana Sorbet
Serves 4 4 scoops of banana ice Gold Card From 4 sheets of pastry icing sugar 3
tablespoons honey 16 mini banana 20 grams of butter Put the butter to melt. Cut
24 small squares of filo pastry, brush with butter and sprinkle with icing sugar
, superimpose pairs. Ranger square on a baking sheet, cover with another plate o
r greaseproof paper and a grid. Bake 5-8 minutes in a hot oven at 200 ° C. In a
skillet, caramelized honey: When the brown color is achieved add the bananas and
remaining butter, cook 2 minutes, turn the fruit and cook gently 3 minutes. In
mounting plates sandwiching bananas els with square sheets of pastry, and then o
versee a ball of ice. Drizzle remaining caramel in pan on ice.
Coco Ice as a bounty
For 4 persons governed 12 small scoops Gold Card Coco powder 50g coconut 50g but
ter 50g flour 50g caster sugar 50g dark chocolate
Mix with fingertips together flour, butter, coconut powder and sugar. Crumble in
to a bowl and keep cool for 10 minutes. Divide the dough on a baking sheet: Form
4 rectangles of about 10 cm long and 3 wide, do not pack the dough hold its sha
pe but irregular as a crumble. Bake 15 minutes in an oven at 200 ° C. Cool in th
e oven. Paste scoops Gold Card coconut 3-3, lay them on sheets of pastry. Using
a spoon, pour over the melted chocolate and sprinkle with a few shavings of coco
nut and quickly put in the freezer.