Cyril Lignac’s recipes for original chocolate desserts

This April 15th, Cyril Lignac explains how to cook delicious original cakes for the Easter meal.

“The Savoy biscuit, I like it because it’s like a sponge cake. You can cut it and put in a pastry cream with light whipped cream. We truffle with small chocolate Easter eggs “, explains Cyril Lignac. To make the Savoia biscuit, we take 4 eggs, separate the egg white from the yolks and mix the egg yolks with 125 g of sugar, flour and a sachet of yeast. egg whites, mix everything and put in the oven to make our biscuit.

“I like it too rolled biscuit with chocolate mousse and chocolate flakes inside. And we decorate the surface with small chocolate eggs “, continues the chef. For the rolled biscuit, we take two egg yolks and three whole eggs, add 135 grams of sugar and whip. Add 85 grams of flour and obtain the first dough.

Next, you need to beat six egg whites, to which you add 85 grams of sugar, twice. Add everything to the first dough. My advice: buy a silicone plate with rim. Roll out the dough well with the spatula and place in a very hot oven, at 210 degrees, for five minutes. When unmolding, do it directly on a damp cloth. The water and heat will allow the cookie to retain its moisture.

“And if not, we can also do it a millefeuille. We cook the puff pastry, put the vanilla custard in a pastry bag and add the small eggs purchased from the chocolatier, “describes Cyril Lignac.”The good thing at Easter is to have fun with a homemade cake, what we master best and of course to put chocolate everywhere “, concludes the chef.

Have questions for Cyril Lignac? An idea for a recipe? React here, the chef will answer you in his column every morning at 8:55 am.

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