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The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)

2021-03-07

   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
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And for this first dessert, I had decided to make a dessert that reminded me the Swan of Bel-Air
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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
Bel Air Swan

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.
Bel Air Swan



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
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And despite my stress and the baking that I almost completely failed, the jury appreciated my dessert
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About this recipe

Let's do this cake again, with hazelnuts et de mandarine, a combination that is intense and refreshing !
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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)
Bel Air Swan

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 !
Bel Air Swan

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 !
Bel Air Swan


The other recipe of My Desserts Of Le Meilleur Pâtissier Show

The Washington Apple (Le Meilleur Pâtissier, episode 2)



 

Ingredients

Bel Air Swan

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 grams

1 Cup Sugar (200 grams)

2 Tablespoons Honey (40 grams)

2 teaspoons Almond Extract (10 grams)

1 Tablespoon Grand Marnier (20 grams)

2 Mandarine Zests

1 pinch of Salt

⅓ 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 Paper

some Edible Gold dust

some 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 grams

1 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 Zests

1 pinch of Salt

½ 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 Paper

some Edible Gold dust

some 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 grams

⅔ 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 Zests

1 pinch of Salt

¼ 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 Paper

some Edible Gold dust

some 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 grams

½ 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 Zests

1 pinch of Salt

3 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 Paper

some Edible Gold dust

some Vodka

 

You will need...

Steps

The Cake

1. In a mixing bowl, mix the

Eggs

(6) and the

Sugar

(1 Cup or 200 g)

2. Whisk together
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3. Add in the

Honey

(2 Tablespoons or 40 g), the

Almond Extract

(2 teaspoons or 10 g), the

Grand Marnier

(1 Tablespoon or 20 g), the

Salt

(1 pinch) and whisk

4. You will need the

Mandarine Zests

(from 2 fruits), add in and mix

5. Add in the

Mascarpone Cheese

and the

Butter

(softened at room temperature for

30 minutes

), mix
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6. Chop the

Hazelnuts

in a Food Processor (with chopping blades) ('robot coupe')

7. Add in and mix
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8. In a separate mixing bowl, combine the

Flour

(¼ Cup or 40 g) and the

Baking Powder

(1 Tablespoon or 12 g)

9. Sift the powders on top of the batter

10.  Wrap airtight, refrigerate for

2 hours

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Baking

11. Coat the mold with

butter

and

flour

(or non stick spray), or like I did, with parchment paper
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12. Pour in the batter
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13.  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!
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15. After baking, unmold and cool down on a cooling rack

16. Cut the cake and give it an oval shape
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Decorating with feathers

17. Melt 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
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19. Using a brush, coat the cake with

White Chocolate



20. Sprinkle

Shredded Coconut

. While cooling down, the chocolate will "glue" the

Shredded Coconut



21.  Refrigerate
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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
Bel Air Swan

I must insist : all wafer papers are different

Some 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"
Bel Air Swan

22. Start by cutting long oblong feathers shapes
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23. Then cut small narrow strips along the edges
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24. To reproduce the golden hue, I am going to use

Edible Gold dust



25. Mix the

Edible Gold dust

and the

Vodka

(or water)
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26. Dip in finger in that mixture

27. Quickly and thinly spread the liquid

28.  After

a few minutes

, the feathers are going to bend while drying

29.  Be aware that all wafer papers are different. Some do not work !
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30. Once the cake has cooled down, simply tuck the dried feathers around the cake
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31. I go baroque ! A lot of feathers create a nice effect, don't be shy !
Bel Air Swan

Result

Here you are !

Beautiful and delicious !
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Bon appétit !
Bel Air SwanBel Air Swan


The other recipe of My Desserts Of Le Meilleur Pâtissier Show

The Washington Apple (Le Meilleur Pâtissier, episode 2)



 

The result and the pix






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Rating:
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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

,

Cherry

, Chicken,

Chicken liver

, Chicken stock, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

,

Cream

,

Cream of Tartar

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Figs

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

,

Kirsch liquor

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests, Lime,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Port wine

,

Potato starch

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Pumpkin

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

, Sablée Dough, Saffron,

Salmon

,

Salted butter

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



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