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

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
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
About this recipe |
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 |
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
), mix8. 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.

2 hours
Baking |
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!

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!
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 ChopperThe 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 decorationResult |
The 3 other recipes of Pound Cakes![]() ![]() ![]() ![]()
|
The result and the pix
Share Your Photos
Cooking with the same ingredients ?
What else to cook with Almond extract |
What else to cook with Grand marnier |
What else to cook with Mascarpone |
What else to cook with Honey |
What else to cook with Hazelnuts |
What else to cook with Coconut |
Recipes...
Conticini’s Chocolate Pound Cake

Barbecue Pork Ribs, Highland Park style

Pierre Hermé’s Chocolate Sorbet

The Fabulous Baked Alaska with Grand Marnier

The Bilbao Brunch

Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

Julia Child’s Sautéed Mushrooms in Madeira Sauce

Lyonnaise Sausage in Brioche (“Saucisson Brioché”)

The Love Napoleon Cake (millefeuille), by Stéphane Glacier

Rabbit Stew, a French delicacy

Julia Child’s French Escargots

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

Easy and Delicious French Crêpes Recipe

Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)

Vincent Boué’s Apple Teacake

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

Paul Bocuse’s Boeuf Bourguignon

Stéphane Glacier’s Parisian Flan Pie

Lenôtre’s Pistachio Raspberry Cakes

Michalak’s Gianduja (Italian hazelnut paste)

Lenôtre’s Raisins Grand Marnier Bread

French Saint-Michel Cookies

French Fish Bouillabaisse (Stew)

Other Blogs...
MJ's Kitchen
Kimchi Vegetables – Quick & Easy
Luxe Eat
Carving The Divine
My List Of London Outdoor Dining Spots Opening In April
White on rice couple
Roasted Radish And Greens With Balsamic
Erren's Kitchen
Easy Drop Biscuits
The Barbecue Bible
Wagyu Demystified
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
Comments for This Recipe