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The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
2021-03-07
- This Recipe
- Cuisine: French Cuisine
- Course: Pound Cake, Dessert, My Dessert Of Le Meilleur Pâtissier Show
- Difficulty: Easy
- Category: Course
- Servings: 8
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Sunday March 7, 2021
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Almond extract, Grand marnier, Mandarine, Mascarpone, Honey, Hazelnuts, Coconut, Eggs, Wafer paper,
- Staples
- Emissions Films, Le Meilleur Pâtissier, Lmp 9, Los Angeles, Usa
- Print This Recipe
-
Print
La version Française se trouve ICI |
A delicious and elegant dessert, with hazelnut and mandarine flavors, to celebrate the beautiful swans of Bel-Air in Los Angeles ! Don't forget to share your photos once you tried this recipe! HERE |
My first dessert at the Pastry Show |
If you remember the show 'Le Meilleur Pâtissier', my attendance to episode 1 was somewhat of a Hollywood production movie, somehow close to a bad western movie and definitely close to a horror movie
After sailing on a tiny boat from (supposedly) California all the way to the tent in the outskirts of Paris, my first mission was to invent a dessert based on an extraordinary animal
After sailing on a tiny boat from (supposedly) California all the way to the tent in the outskirts of Paris, my first mission was to invent a dessert based on an extraordinary animal
And for this first dessert, I had decided to make a dessert that reminded me the Swan of Bel-Air
A few years ago, I went to a cocktail party in a famous Hotel in Bel-Air (Los Angeles) and in their small lake were two beautiful swans. I remember they had gold and silver tinted feathers that I found beautiful
And so, here's the recipe to make this dessert again. However, I decided to change the taste of the cake. This one is one of my favorites !
Here on the photos, the jury Cyril Lignac and Mercotte come to cheer me up for the first time. And as I was nervous and as always a bit clumsy, I spilled the batter on them : Not the best way to impress them !
In retrospect, I laugh about this first batter-y encounter.
Here on the photos, the jury Cyril Lignac and Mercotte come to cheer me up for the first time. And as I was nervous and as always a bit clumsy, I spilled the batter on them : Not the best way to impress them !
In retrospect, I laugh about this first batter-y encounter.
In the end, Cyril found this dessert elegant, and quite original !
If you never heard of it, "Wafer Paper" is an edible paper-like, with no taste, but you can use as a paper for your pastries
And despite my stress and the baking that I almost completely failed, the jury appreciated my dessert
About this recipe |
You will notice that this dessert has a little of flour. However - If you don't want any flour, you may even remove it completely (I already did and the texture was still good)
And the decoration with the swan feathers is something that you will see, is fun to make ! And people find it very elegant and original !
A fun dessert to make and a real tasty bliss !
The Swan of Bel-Air is my own creation and with more time (than at the show), it turns to be elegant and real tasty !
The Swan of Bel-Air is my own creation and with more time (than at the show), it turns to be elegant and real tasty !
The other recipe of My Desserts Of Le Meilleur Pâtissier Show  |
Ingredients
 | For one swan of dimensions 9.05" (or 9 1/16" or 23 cm) x 6.29" (or 6 19/64" or 16 cm)The Cake 6 Eggs. ¾ Cup or 300 grams1 Cup Sugar (200 grams)2 Tablespoons Honey (40 grams)2 teaspoons Almond Extract (10 grams)1 Tablespoon Grand Marnier (20 grams)2 Mandarine Zests1 pinch of Salt⅓ Cup Butter (80 grams)4 Tablespoons Mascarpone Cheese (60 grams)1 ¾ Cup Hazelnuts (300 grams)¼ Cup Flour (40 grams)1 Tablespoon Baking Powder (12 grams)The swan decoration ¼ lbs White Chocolate (100 grams)1 Cup Shredded Coconut (100 grams)some Wafer Papersome Edible Gold dustsome Vodka |
For one swan of dimensions 2.36" (or 2 23/64" or 6 cm) x 7.87" (or 7 7/8" or 20 cm)The Cake 7.6 Eggs. 1 Cup or 380 grams1 ¼ Cup Sugar (255.5 grams)2 Tablespoons Honey (51.1 grams)2 teaspoons Almond Extract (12.7 grams)2 Tablespoons Grand Marnier (25.5 grams)2.5 Mandarine Zests1 pinch of Salt½ Cup Butter (102.2 grams)⅓ Cup Mascarpone Cheese (76.6 grams)2 ¼ Cups Hazelnuts (383.3 grams)⅓ Cup Flour (51.1 grams)1 Tablespoon Baking Powder (15.3 grams)The swan decoration ¼ lbs White Chocolate (127.7 grams)1 ⅓ Cup Shredded Coconut (127.7 grams)some Wafer Papersome Edible Gold dustsome Vodka |
For one swan of dimensions 7.87" (or 7 7/8" or 20 cm) x 5.51" (or 5 33/64" or 14 cm)The Cake 4.5 Eggs. ½ Cup or 225 grams⅔ Cup Sugar (151.2 grams)1 Tablespoon Honey (30.2 grams)1 teaspoon Almond Extract (7.5 grams)1 Tablespoon Grand Marnier (15.1 grams)1.5 Mandarine Zests1 pinch of Salt¼ Cup Butter (60.4 grams)3 Tablespoons Mascarpone Cheese (45.3 grams)1 ⅓ Cup Hazelnuts (226.8 grams)3 Tablespoons Flour (30.2 grams)2 teaspoons Baking Powder (9 grams)The swan decoration 3 oz White Chocolate (75.6 grams)¾ Cup Shredded Coconut (75.6 grams)some Wafer Papersome Edible Gold dustsome Vodka |
For one swan of dimensions 7.08" (or 7 3/32" or 18 cm) x 5.11" (or 5 1/8" or 13 cm)The Cake 3.6 Eggs. ½ Cup or 180 grams½ Cup Sugar (122.4 grams)1 Tablespoon Honey (24.4 grams)1 teaspoon Almond Extract (6.1 grams)2 teaspoons Grand Marnier (12.2 grams)1.2 Mandarine Zests1 pinch of Salt3 Tablespoons Butter (48.9 grams)2 Tablespoons Mascarpone Cheese (36.7 grams)1 Cup Hazelnuts (183.7 grams)3 Tablespoons Flour (24.4 grams)1 teaspoon Baking Powder (7.3 grams)The swan decoration 2 oz White Chocolate (61.2 grams)⅔ Cup Shredded Coconut (61.2 grams)some Wafer Papersome Edible Gold dustsome Vodka |
You will need...
Steps
The Cake |
1. In a mixing bowl, mix the
2. Whisk together
Eggs
(6) and theSugar
(1 Cup or 200 g)2. Whisk together
3. Add in the
4. You will need the
5. Add in the
Honey
(2 Tablespoons or 40 g), theAlmond Extract
(2 teaspoons or 10 g), theGrand Marnier
(1 Tablespoon or 20 g), theSalt
(1 pinch) and whisk4. You will need the
Mandarine Zests
(from 2 fruits), add in and mix5. Add in the
Mascarpone Cheese
and theButter
(softened at room temperature for30 minutes
), mix
8. In a separate mixing bowl, combine the
9. Sift the powders on top of the batter
10.
Wrap airtight, refrigerate for
Flour
(¼ Cup or 40 g) and theBaking Powder
(1 Tablespoon or 12 g)9. Sift the powders on top of the batter
10.
Wrap airtight, refrigerate for 2 hours
Baking |
12. Pour in the batter
13. 
Bake in preheated oven at 380 °F / 190 °C for
14. Take a knife or toothpick to the centre of the pie. If your toothpick or knife comes out wet, it’s not finished baking. If it comes out clean, or with a tiny pit of filling on it, it is finished!
Bake in preheated oven at 380 °F / 190 °C for 30 minutes
14. Take a knife or toothpick to the centre of the pie. If your toothpick or knife comes out wet, it’s not finished baking. If it comes out clean, or with a tiny pit of filling on it, it is finished!
15. After baking, unmold and cool down on a cooling rack
16. Cut the cake and give it an oval shape
16. Cut the cake and give it an oval shape
Decorating with feathers |
17. Melt the
18. Finely chop the
White Chocolate
(¼ lbs or 100 g) (in a microwave or in a doub le boiler)18. Finely chop the
Shredded Coconut
(1 Cup or 100 g) using a Cup Food Chopper
19. Using a brush, coat the cake with
20. Sprinkle
21. Refrigerate
White Chocolate
20. Sprinkle
Shredded Coconut
. While cooling down, the chocolate will "glue" theShredded Coconut
21.
Refrigerate
The wafer paper |
Here's the
Wafer Paper
(some Wafer Paper) that puzzled Cyril Lignac : An edible paper that is used for waffers, nougats, Spanish Turon for instance. Here, we will use it for decoration
I must insist : all wafer papers are differentSome brands "melt" when used with water, others are too rigid, etc...
You will need to try several brands. The one that I recommend is an Italian brand "Saracino"
22. Start by cutting long oblong feathers shapes
23. Then cut small narrow strips along the edges
24. To reproduce the golden hue, I am going to use
25. Mix the
Edible Gold dust
25. Mix the
Edible Gold dust
and theVodka
(or water)
26. Dip in finger in that mixture
27. Quickly and thinly spread the liquid
28.
After
29.
Be aware that all wafer papers are different. Some do not work !
27. Quickly and thinly spread the liquid
28.
After a few minutes
, the feathers are going to bend while drying29.
Be aware that all wafer papers are different. Some do not work !
30. Once the cake has cooled down, simply tuck the dried feathers around the cake
31. I go baroque ! A lot of feathers create a nice effect, don't be shy !
Result |
Here you are !
Beautiful and delicious !
Beautiful and delicious !
Bon appétit !
The other recipe of My Desserts Of Le Meilleur Pâtissier Show |
The 3 other recipes of Pound Cakes  
|
The result and the pix
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6 Eggs
1 Cup Sugar (200 g)
2 Tablespoons Honey (40 g)
2 teaspoons Almond Extract (10 g)
1 Tablespoon Grand Marnier (20 g)
2 Mandarine Zests
1 pinch of Salt
⅓ Cup Butter (80 g)
4 Tablespoons Mascarpone Cheese (60 g)
1 ¾ Cup Hazelnuts (300 g)
¼ Cup Flour (40 g)
1 Tablespoon Baking Powder (12 g)
¼ lbs White Chocolate (100 g)
1 Cup Shredded Coconut (100 g)
some Wafer Paper
some Edible Gold dust
some Vodka
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