{"id":2116,"date":"2020-12-21T07:53:09","date_gmt":"2020-12-21T06:53:09","guid":{"rendered":"http:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&#038;p=2116"},"modified":"2025-09-26T10:07:39","modified_gmt":"2025-09-26T08:07:39","slug":"le-noisette-the-hazelnut-dessert-chef-cyril-lignac","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/le-noisette-the-hazelnut-dessert-chef-cyril-lignac\/","title":{"rendered":"\u00ab Le Noisette &#8211; the Hazelnut \u00bb dessert chef Cyril Lignac"},"content":{"rendered":"<div class=\"pntrst_main_before_after\"><\/div>\n<p><span style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">A new recipe from the book &#8220;La p\u00e2tisserie&#8221; by chef Cyril Lignac and his accomplice Benoit Couvrand.<\/span><\/p>\n\n\n\n<p><span style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">This dessert\u00a0called \u00ab\u00a0Noisette which means Hazelnut in English\u00a0\u00bb. It\u2019s composed of a crunchy and\u00a0delicious\u00a0hazelnut shortbread, that the chef uses for his lemon tart (soon on the blog), with a very light and not too sweet gianduja mousse, and a moist Joconde\u00a0biscuit. The\u00a0dessert is\u00a0coated\u00a0with\u00a0milk chocolate\u00a0and\u00a0almond\u00a0glaze, then topped with agianduja\u00a0\u00a0ganache.<\/span><\/p>\n\n\n\n<p><span style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Everything must be done the day before<\/span>, <span style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">except\u00a0the\u00a0glaze\u00a0which is done the same day.<\/span><\/p>\n\n\n\n<p><span style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">I don&#8217;t have the mold required a 20 \/ 12cm stainless steel mold, I used an 18 * 18cm square mold, once I prepared the mousse I quickly understood that the quantity\u00a0\u00a0was insufficient to fill my mold, so &#8220;plan D&#8221; was to make three desserts of 12.5cm \/ 4cm and 3 high.\u00a0\u00a0I should have doubled the amounts of the gianduja mousse. It was so good and irresistible.<\/span><\/p>\n<div class=\"pntrst_main_before_after\"><\/div>","protected":false},"author":2,"featured_media":2139,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","tags":[],"cuisine-recipe-category":[103,107],"cuisine-recipe-course":[],"cuisine-recipe-cuisine":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00ab Le Noisette - the Hazelnut \u00bb dessert chef Cyril Lignac - 4passionfood - English<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/4passionfood.com\/en\/recipe\/le-noisette-the-hazelnut-dessert-chef-cyril-lignac\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab Le Noisette - the Hazelnut \u00bb dessert chef Cyril Lignac - 4passionfood - English\" \/>\n<meta property=\"og:description\" content=\"A new recipe from the book &#8220;La p\u00e2tisserie&#8221; by chef Cyril Lignac and his accomplice Benoit Couvrand. This dessert\u00a0called \u00ab\u00a0Noisette which means Hazelnut in English\u00a0\u00bb. It\u2019s composed of a crunchy and\u00a0delicious\u00a0hazelnut shortbread, that the chef uses for his lemon tart (soon on the blog), with a very light and not too sweet gianduja mousse, and a moist Joconde\u00a0biscuit. The\u00a0dessert is\u00a0coated\u00a0with\u00a0milk chocolate\u00a0and\u00a0almond\u00a0glaze, then topped with agianduja\u00a0\u00a0ganache. Everything must be done the day before, except\u00a0the\u00a0glaze\u00a0which is done the same day. I don&#8217;t have the mold required a 20 \/ 12cm stainless steel mold, I used an 18 * 18cm square mold, once I prepared the mousse I quickly understood that the quantity\u00a0\u00a0was insufficient to fill my mold, so &#8220;plan D&#8221; was to make three desserts of 12.5cm \/ 4cm and 3 high.\u00a0\u00a0I should have doubled the amounts of the gianduja mousse. 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