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Cyril Lignac's Equinox – Vanilla Caramel Speculoos Cake
An exceptional cake inspired by the creation of Cyril Lignac and chef Benoît Couvrand. It consists of a moist almond biscuit, a silky caramel cream, a vanilla‑whipped ganache, a praline‑speculoos crunchy layer and a gray dusting made from vegetable charcoal, all decorated with a red mirror glaze. Ideal for celebrating a special event.
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Cost Breakdown
Critical Success Points
- • Hydrating the gelatin
- • Caramelizing the sugar
- • Monitoring the cream temperature (do not exceed 80°C)
- • Applying the gray dusting with the spray gun
- • Final freezing to stabilize the assembly
Safety Warnings
- • Handle hot caramel carefully to avoid serious burns.
- • Use only a food‑grade spray gun for the dusting.
- • Wear gloves and a mask when handling vegetable charcoal.
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