BENOIT COUVRAND has been working behind the scenes of his bakery since leaving Fauchon. He manages both of chef Cyril Lignac’s bakeries where he oversees the production of breads and cakes. He resolutely asserts that his taste buds were made for vanilla, caramel and chocolate! Among his many ever-changing creations, his most secret is his salted butter caramel éclair. His lemon pie and rum baba have become staples among his seasonal collections.
I would say that it’s in about 70% of everything we make.
It can be used as it is or heated, but never cooked. Incorporated with chocolate for example, for ganaches or whipped. It’s a base. It can be infused cold for some flavours or warm with vanilla for example: we pour boiling cream and allow to infuse for 15-20 minutes. For the caramel, we make a dry caramel and cook it with the hot cream before adding butter and sea salt. You should work mainly with fluid cream and a little heavy cream. With the Chantilly, work it at a constant speed using the simple addition of some vanilla and icing sugar.
All the flavours in our collection are ganache-based. They are included in macaroons, tarts and desserts. They are everywhere! I like the long texture in the mouth – it’s an important transfer of flavours. Only the flan has no cream, as it’d be too fatty and imbalance the thing as a whole.
The Saint Honoré raspberry green anise. Sublime in its marriage between choux pastry, flaky layers and raspberry green anise compote. Here, the cream acts as a binder with everything making it subtle and delicate.
Baba! I can eat enough for six people all bymyself. The combination of textures, cream and rum… I’m completely greedy.
LA PÂTISSERIE CYRIL LIGNAC
Paris 11e – Paris 16e