Chefs around the globe are always experimenting, but few have succeeded quite like Cyril Lignac, the beloved French chef whose innovative recipes maintain traditional flair. Recently on his show, Tous en Cuisine, Lignac has featured several delicious dishes as part of the festive season. From desserts to savory pastries, he's focused on bringing warmth and creativity to the holiday table.
On December 19, 2024, Lignac presented his gourmet recipe for lemon and mango upside-down cake, offering viewers a sweet end to their meals. This dish combines vibrant flavors and is surprisingly simple to create. The preparation time is around 15 minutes, with cooking requiring about 40 minutes.
The ingredient list is as follows, catering to four people: two Menton lemons, one peeled mango, 90 grams of sugar plus two tablespoons of water, 120 grams of natural yogurt, 120 grams of sugar, three eggs, 50 grams of sunflower oil, 150 grams of flour, one packet of baking powder, and butter for greasing the mold. Meanwhile, kitchen tools necessary for making this cake include cutting boards, knives, frying pans, spatulas, and several bowls.
The preparation begins with cutting the mango thinly and preheats the oven to 180°C. The next step involves creating caramel by mixing sugar and water over heat until it reaches a blond hue before pouring it carefully over the buttered mold. Lignac then shows how to combine yogurt, sugar, eggs, and oil, followed by the addition of flour and baking powder. Finally, the lemon juice and zest can be incorporated.
After layering the mango on the caramel and pouring the batter over it, the cake is ready to bake for about 35 minutes. Once cooked, Lignac advises removing the cake from the mold and letting it cool on a rack. This modern take on the classic dessert provides delightful flavors and memorable presentation.
Lignac is not just about sweets; he has also curated savory delights, sharing his chorizo and pumpkin pastries—a perfect option for festive gatherings. These pastries are meant to impress guests and can be prepared quickly, taking only 20 minutes to make and 10 minutes to bake.
To make delicious pastries for four guests, you will need: 375 grams of flour, 150 grams of butter, 16 cl of hot water, and one egg. For the filling, gather three finely chopped onions, 400 grams of chorizo cut small, 800 grams of cooked pumpkin (type potimarron), and other flavorful ingredients like sage, vinegar, sugar, and paprika.
The preparation technique Lignac uses involves first making the dough and then moving to the filling. After sautéing onions and chorizo, the mixture includes the remaining vegetables and spices before enwrapping the stuffing within pastry dough. Served with fresh vegetable salads, these pastries offer delightful warmth and flavor for any occasion, especially Christmas.
On top of these easily prepared but impressive treats, Lignac also introduced viewers to creamy saffron bourride, which promises to bring Mediterranean tastes to the table. This delightful dish is based on tender fish simmered slowly, combined with the luxurious flavors of saffron, which are not only aromatic but also captivating on the palate.
This recipe showcases the delicate integration of fish, laced with the rich, creamy sauce, making for the perfect comforting meal on chilly winter nights. When served with toasted bread, this bourride can become the centerpiece of any gathering, offering guests something hearty yet elegant.
Each recipe provides viewers with not only the ingredients and steps necessary for preparation but also presents opportunities to explore new flavors during the festive season. With Lignac's direction, festive cooking becomes approachable and exciting.
Tune in to Tous en Cuisine every evening from Monday to Saturday at 18:35 on M6, where countless culinary ideas await and can be accessed for free afterward on M6+. Viewers are encouraged to get their aprons on and try these enticing recipes featuring Lignac's innovative flair.