The Cyril Lignac strawberry recipe: Femme Actuelle Le MAG

Utensils for the Cyril Lignac-style strawberry recipe

To make the Cyril Lignac strawberry recipe, take:

  • Pastry robot
  • Hand blender
  • Dessert ring 18 cm diameter
  • Dessert ring with a diameter of 20 cm
  • 6 cm wide Rhodoid band
  • Small tart frame
  • "Flower" cutter
  • Small angled spatula
  • Baking paper
  • Baking mat
  • Silicone baking tray
  • Clingfilm
  • Pastry bag
  • Brush

The ingredients to make the Cyril Lignac strawberry recipe

To make a strawberry plant for 8 people, you need:

For the whipped vanilla ganache:

  • 4 g of gelatin (about 2 leaves)
  • 260 g liquid cream
  • 3 vanilla pods
  • 260 g liquid cream
  • 115 g of white chocolate

For the sponge cake:

  • 200 g of eggs (about 4 eggs)
  • 80 g egg yolks (about 5 eggs)
  • 100g sugar
  • 40 g of potato starch
  • 40 g of T45 flour
  • 30g butter
  • 10 g organic orange zest (about 1 orange)
  • 100 g of white chocolate

For the strawberry compote:

  • 465 g of Gariguettes strawberries
  • 165 g strawberry puree
  • 60 g sugar
  • 20 g of glucose
  • 30 g of sugar
  • 4 g of NH pectin
  • 30 g lemon juice (about 1/2 lemon)

For the strawberry jelly:

  • 75g strawberry puree
  • 15 g sugar
  • 1/2 teaspoon of NH pectin
  • lemon juice
  • red dye

For mounting :

  • 250 g of Gariguette strawberries

For the red veloutage:

  • 200 g of white chocolate
  • 200 g cocoa butter
  • Qs of fat soluble red dye

For decoration:

  • Some Gariguette strawberries
  • 25g white almond paste
  • 10 g of yellow almond paste
  • glitter green
  • neutral topping

Strawberry preparation steps Cyril Lignac style

The day before, prepare the whipped vanilla ganache:

1. Place the gelatin in a large bowl of cold water for 15 minutes to hydrate.

2. In a saucepan, bring the 260 g of liquid cream to the boil with the split and scraped vanilla pods, then let infuse for 20 minutes, covered.

3. Filter then incorporate the squeezed gelatin.

4. Pour the hot vanilla cream in 3 batches over the white chocolate, stirring vigorously after each addition to emulsify everything.

5. Mix the vanilla ganache then add the 260 g of very cold liquid cream and mix again.

6. Film and set aside in the refrigerator overnight.

The sponge cake:

1. Make the sponge cake by whisking the eggs with the egg yolks, sugar and orange zest in a bowl.

2. Heat this mixture in a double boiler, without stopping whisking, until reaching 55 ° C.

3. Pour this mixture into the mixer bowl, and whisk vigorously until completely cooled. It should double in size and be very frothy.

4. Melt the butter, let cool to room temperature then mix it with a small amount of the previous mixture.

5. Pour everything back into the frothy egg mixture and then fold in gently using a spatula.

6. In the same way, gently fold in the flour and cornstarch sifted together.

7. Preheat the oven to 210 ° C.

8. Pour the sponge cake onto a greased silicone baking sheet, spread it with an angled spatula so as to have a uniform thickness.

9. Bake the sponge cake and immediately lower the temperature to 190 ° C and bake the sponge cake for 15 minutes.

10. Leave to cool to room temperature, remove the silicone plate then cut out two discs 18 cm in diameter. Reserve the falls for the decoration.

11. Melt the white chocolate in a bain-marie, then mold (that is to say coat) one of the two discs of sponge cake to make it waterproof. Reserve until assembly time.

Strawberry compote:

1. Wash, dry, hull and roughly chop the strawberries.

2. In a saucepan, heat the strawberry purée with the cut strawberries, the 40 g of sugar and the glucose.

3. Add the pectin previously mixed with the 20 g of sugar.

4. Bring to a boil then remove from heat.

5. Add the lemon juice, mix then return to low heat to reduce the compote for 15 minutes.

6. Reserve in the refrigerator until the compote is set.

Strawberry jelly:

1. In a saucepan, bring the strawberry purée, lemon juice and pectin previously mixed with sugar to a boil.

2. Remove from the heat then add a drop of coloring to enhance the color.

3. Place a small tartlet frame, film from the bottom, on a baking sheet then pour in the strawberry jelly.

4. Leave to set in the refrigerator for 1 hour.

Mounting :

1. Pour the very cold vanilla ganache into the mixer bowl and whisk until you get a not too firm ganache.

2. Pour the assembled ganache into a piping bag then proceed with assembly.

3. Assemble the strawberry plant upside down by placing a dessert ring 20 cm in diameter on a presentation card covered with cling film.

4. Line the inside of the circle with a strip of Rhodoïd 64 cm long.

5. Pipe a layer of whipped vanilla ganache of about 2 cm on the bottom then place the first disc of sponge cake, pushing it down slightly so as to bring the ganache up to the edges.

6. Pipe a fairly thick ring of ganache mounted against the wall of the circle then smooth with an angled spatula so as to cover the walls.

7. Generously place the washed and hulled whole strawberries on the sponge cake.

8. Poach the strawberry compote in the interstices then place the second disc of chablonné sponge cake, white chocolate side against the strawberries.

9. Finish by piping the ganache mounted around the sponge cake then smooth out.

10. Place in the freezer for 1 hour to 1 hour 30 minutes, no more because the strawberries must not freeze.

11. Once frozen, remove the circle, the rhodoïd strip and the cling film then set aside in the freezer until the moment of velvety.

The red velvety:

1. Melt the white chocolate with the cocoa butter in a double boiler.

2. Once melted, add the red coloring and then mix to homogenize the mixture.

3. Adjust the color if necessary to obtain a very bright red.

4. Pour the mixture into the tank of the paint gun and then spray on the frozen strawberry until the dessert is perfectly powdered.

The decoration :

1. In the strawberry jelly, cut out three cubes then arrange them harmoniously on the strawberry plant.

2. Cut out three small pieces of sponge cake by hand in the offcuts, then coat them in green sparkling and place them on the dessert.

3. Complete the decoration by arranging a few strawberry wedges and three almond paste flowers.

4. Make a cone then finish by delicately placing a few drops of neutral glaze.

Read also :

⋙ The recipe for almond apricot tart by Cyril Lignac

⋙ Cyril Lignac's black forest recipe

⋙ Cyril Lignac's chocolate pear tart recipe