Cyril Lignac: the recipe for his heart-shaped dessert for Valentine's Day: Femme Actuelle Le MAG

Cyril Lignac created this fruity dessert on a macaroon base for the program Sucrément Bon special Saint-Valentin, broadcast on Teva. Lively and tangy on the raspberry side, it turns out soft and sweet on the strawberry side… We love this Valentine's Day recipe, a true love of "gourmet and crunchy" cake, the chef has the secret of which. Discover its recipe explained step by step below.

The recipe for the dessert "Mon Cœur" by Cyril Lignac

ORTHOLARY / OLIVIER / TEVA

Ingredients:

For the macaroon dough

  • 135 g ground almonds
  • 130 g icing sugar
  • 3 egg whites
  • 25 g of water
  • 120 g sugar
  • 2g red powdered food coloring

For the orange blossom cream

  • 140 g of mascarpone
  • 280 g liquid cream
  • 70 g sugar
  • 25g orange blossom water

For the strawberry brunoise

  • 300 g strawberries
  • 5 g mint
  • 3 g sugar
  • 1 lime

For the red opaline

  • 240 g sugar
  • 50 g of water
  • 3g red powdered food coloring

For mounting

  • Raspberries
  • Strawberries
  • Honey
  • Green shiso
ORTHOLARY / OLIVIER / TEVA

How to make the macaroon dough?

Mix almond powder and sugar and add the red coloring. Mix the powders with an egg white.

Realize syrup: in a saucepan cook the water and sugar. Lightly beat two egg whites and pour the syrup at 116 ° C to obtain an Italian meringue.

add 1/4 of this meringue in the powders then mix by hand. Once the meringue is warm, continue to mix gently by hand.

ORTHOLARY / OLIVIER / TEVA

Draw your heart in two parts (about 20 cm high) on a sheet of paper. Place the sheet with the design on a baking sheet. Place a sheet of baking paper on top. Poach the macaroon dough by following the drawing of your heart which appears by transparency.

Leave to crust (the surface hardens naturally in the open air) about 1.5 hours in a warm, non-humid place. Remove the drawn sheet and bake at 140 ° C for 15 minutes. Let cool.

Like making an orange blossom cream?

Mix whisk the mascarpone with the liquid cream. Add the sugar and orange blossom. Place in the fridge.

ORTHOLARY / OLIVIER / TEVA

The technique for making a brunoise of strawberries

Tail strawberries, cut them into small cubes. Mix the chopped fresh mint with the strawberries. Add the lime juice and sugar. Place in the fridge.

ORTHOLARY / OLIVIER / TEVA

The trick for successful red opaline

Realize a syrup: in a saucepan cook the water with the sugar at 145 ° C and add the coloring. Pour the syrup on a silicone sheet and let set.

ORTHOLARY / OLIVIER / TEVA

Resume your drawing. Cut a 3cm margin inside half a heart. Place this template which will serve as a stencil on a sheet of silicone.

ORTHOLARY / OLIVIER / TEVA

Break the sugar obtained in pieces and mix it in a blender.

Sift immediately above the template. Gently remove it and cook at 175 ° C for 2 minutes. Book.

ORTHOLARY / OLIVIER / TEVA

The assembly of the cake

Whip up orange blossom cream. Drain the strawberry brunoise.

On half a heart macaroon, pocket balls of cream around the edges. Garnish its center with the strawberry brunoise.

On the other part, cut off the tips of the raspberries and arrange them around the edges. Poach in the center of the cream.

Place on the balls of ganache (with strawberries) red opaline. On the raspberries, place 1 drop of honey and decorate with a few green shiso leaves (an aromatic herb that can be found in Japanese grocery stores). Enjoy for two.

Read also :

⋙ Cyril Lignac's best recipes

⋙ Our aphrodisiac recipes for Valentine's Day

⋙ Anti-waste recipes: what to do with egg yolks?