It is now official, Île-de-France, Hauts-de-France and Alpes-Maritimes have joined the list of territories confined for at least four weeks, after the announcements of Jean Castex on March 18. What undermine the morale of some, while the 1 year of the first confinement has just passed.

It is already possible to think about the activities to practice, the films and series to watch or (re) discover to pass the time. But that it would be all this without good little ones dishes to warm your heart and morale?

Do not worry, if you are not a cordon bleu, that you do not know the difference between a soft-boiled egg or a perfect egg or on the contrary you get by behind the stove (and not only thanks to Top chef), these 6 recipes from Cyril Lignac are for you. You who must keep morale despite the confinement, despite the pandemic. You who deserve to do yourself good with good savory or sweet dishes, to treat yourself.

1. Fluffy chouquettes

Cyril Lignac’s secret is to mix water with milk in the choux pastry. Traditionally we always make a choux pastry with water, butter, salt and then add the flour. There, the chef advises to put 12.5 cl of water and as much milk. You have to cut 125 grams of butter. We do boil gently to a simmer so that the butter melts. Once the milk, butter and water are one, take out the pan out of the heat and add 150 grams of flour.

We stir and then put back on the fire and we dry up. If you have already succeeded in this step, you have successfully completed your choux pastry because from the moment we have a dough that is dry, we mix well and we have this dough. very elastic.

Take it out in a hand mixer or a small bowl, and add the eggs. What is important is to regulate the eggs according to the dryness of the dough. On average it ist 4 eggs, one at a time. We mix well and then we stir them and the dough becomes a ribbon. We put it in a pastry bag, we take a baking sheet, we make the little puffs that we brown and on which we add coarse sugar and we bake in the oven at 165 degrees for 40 minutes and we do not open the oven door.

2. A fragrant vegetable tian

For a tian of vegetables, we brown an onion, garlic, 300 grams of crushed tomatoes, a good drizzle of olive oil and let simmer. Then cut the zucchini and eggplant and put them away. We first put a little tomato sauce at the bottom of the dish, on top we place our vegetables nicely like a little rainbow.

We put olive oil, coarse salt, a little Espelette pepper, thyme or basil to flavor. We bake 25 to 30 minutes at 210 degrees so that the vegetables sear and give juice. So it will simmer with the tomato sauce. To accompany your tian with vegetables, you can prepare a cod in olive oil and Espelette pepper.

3. A crispy tartiflette

It is necessary a good reblochon. Often when you are at the cheese maker or supermarkets, there are green pastille reblochons and red pastille reblochons. Green pastilles are farmhouse reblochon, produced manually by the producer after each milking made by a single herd. For the red color, it is a dairy reblochon which is therefore made in a dairy, with milk from several farms.

Both are very good but like that, you know what you are buying and it is important to also look at which producer you are buying from. To make the tartiflette, there is two ways: the traditional way, or in a crispy pie.

Take pastry sheets, put in butter, stack the sheets. Put everything in a tart mold, next to it, brown the onions with the bacon. Cook the potatoes in water, cut them into small slices, mix well. Place this at the bottom of your crispy dough.

On top, cut long slices of reblochon, leave the crust. Close the sides a little. And it looks like a little pastry sheet. We cook in the oven at 200 degrees for 20 minutes.

4. A tasty Moroccan chicken

For a Moroccan chicken according to Cyril Lignac, you must first prepare a marinade with garlic, pepper, salt, ginger, turmeric powder, coriander and chopped parsley, lemon juice and candied lemon pulp and olive oil. We can also add ras el-hanout. You must then brush the free-range chicken inside and inside, then the leave overnight in the fridge.

The next day, cook it in a pot during one hour. Caramelize the chicken for a few minutes in the oven and reduce the preparation with onions and let them caramelize. Serve with green olives and candied lemons. You can also add chicken livers in the sauce.

5. An unmissable chocolate soufflé

First, we melt 250g of chocolate with 50g of butter. Next, we go up 8 white snow. When they are well assembled, we “tighten” them by adding 80g of sugar to meringue them. To this we add 3 egg yolks in the whites, giving a turn of the mixer.

After allowing the melted chocolate to cool, gently incorporate the whipped egg whites. We mix, then we prepare mussels. The success of a soufflé lies, when taking the individual mold, to butter it from the bottom up to make a small trace that helps the soufflé to rise. We fill the mold thoroughly and with the thumb, on the edge, we turn to make this little hood which will finally take off.

And it is because we are going to take off with the thumb that the soufflé will go up straight. It is placed on a pastry plate before baking for 10 minutes at 180 degrees.

6. A creamy mash

For a good mash, you can take fingerling potato. We peel and cook for a long time. If you prick it, the potato crumbles almost on its own. Then, while the potato is crushed, the hot milk is immediately added, which allows it to relax and prevents it from becoming grainy.

Once this step is over, let’s go with the butter. We put small pieces while working the mash with a whisk. The more we whip, the more we aerate the mash. And the more air it takes, the smoother and creamier it will become. If you are greedy, you can add a little crème fraîche.

For the mash you can use a vegetable mill or a potato masher with a handle on a grid. In terms of proportions, for 1 kg of cooked potatoes you need 12.5cl of milk with 70g of butter (or even 100g). Chef’s tip: add a hint of vanilla.

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