507711655-Opera-Patisserie-Cedric-Grolet-1

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1½ tablespoons (25 g) custard powder3½ tablespoons (25 g) all-purpose flour5⅓ large (90 g) egg yolks (⅓ cup)2 tablespoons (30 g) cocoa butter4 sheets (⅓ g powdered) gelatin3½ tablespoons (50 g) unsalted butter2 tablespoons (30 g) mascarpone cheeseFor the hazelnut paste1¾ cups (240 g) whole hazelnuts2 tablespoons plus 1 teaspoon(18 g) confectioners’ sugar1½ teaspoons (6 g) fleur de selFor the French buttercream¾ cup (180 g) whole milk8 large (140 g) egg yolks (½ cup plus 1 tablespoon)¾ cup plus 3 tablespoons (180 g) superfine sugar (1)3½ cups (7 sticks/800 g) unsalted butter3⅓ large (112 g) egg whites (½ cup)1 cup plus 3 tablespoons (233 g) superfine sugar (2)For the Paris-Brest cream2¼ cups (600 g) pastry cream½ cup (150 g) hazelnut paste2 cups (520 g) buttercreamFor assembly and finishing2¼ cups (250 g) chopped hazelnutsFor the choux pasteMake a choux paste following the directions on this page.For the hazelnut pralineMake a hazelnut praline following the directions on this page.
For the pastry creamMake a pastry cream following the directions on this page.For the hazelnut pastePreheat the oven to 330°F (165°C). As with the praline, toast thehazelnuts for 15 to 20 minutes, then blend them in a food processor,adding the confectioners’ sugar and fleur de sel.For the French buttercreamUsing the milk, egg yolks, and superfine sugar (1), make a crèmeanglaise following the directions on this page. In the bowl of anelectric stand mixer fitted with a whisk, while whipping, gradually addto the butter to the pastry cream.Whip the egg whites.In a saucepan, mix ⅓ cup (78 g) of water and the superfine sugar(2). When the temperature reaches 250°F (120°C), pour it over thewhipped egg whites. Blend in an electric stand mixer at mediumspeed until it cools. Then use a silicone spatula to mix the twomixtures together.For the Paris-Brest creamSmooth the pastry cream and then add the hazelnut paste. Whiskthe buttercream until smooth. Gently add it to the first mixture. Setaside in a gastronorm pan.For assembly and finishingPreheat the oven to 360°F (180°C). Use a ⅜-inch (8-mm)-tip to pipe2¾-inch (15-cm)-long lines of the choux paste onto a baking sheetlined with parchment paper. Add the hazelnuts on top and bake inthe oven for 30 minutes. Cool on a rack. Fill them with hazelnutpraline from the bottom.Using a pastry bag fitted with a ½-inch (12-mm) tip, pipe 2¾-inch(15-cm)-long lines of Paris-Brest cream, and freeze for 1 hour.Place a line of Paris-Brest cream on a piece of choux pastry, thenadd a second piece of choux pastry. Defrost for 30 minutes.
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Photograph taken at the InterContin
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THE CEDRIC I KNOW, IS:- Straightfor
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The opening of a new store is compl
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7 A.M. BREAKFAST PASTRIES11 A.M. FR
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CROISSANTSMakes 15 croissantsPrepar
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PAIN AU CHOCOLATMakes 12 pains au c
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RAISIN ROLLSMakes 12 rollsPreparati
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2 hours.Preheat the oven to 350°F
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In an electric stand mixer fitted w
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For assembly and finishingButterSup
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For the croissant doughMake a crois
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Make the Kouign-Amann dough followi
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1½ teaspoons (10 g) honeyFor the c
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¾ cup (200 g) apricot puree3½ tab
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PUFF PASTRY BRIOCHE FLANTARTSMakes
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ALMOND HEDGEHOG
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decorate it like a hedgehog.
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¼ cup (60 g) cocoa butter7 tablesp
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LEMON ROLLSMakes 10 rollsPreparatio
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PUFF PASTRY CROWNServes 8Preparatio
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XL MADELEINEServes 4Preparation tim
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PRALINE BRIOCHEMakes 3 briochesPrep
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SAVOY CAKEServes 8Preparation time:
Page 79 and 80: POWDERED KUGELHOPFSMakes 10 kugelho
Page 82 and 83: PANCAKESMakes 6 pancakesPreparation
Page 85: YOGURT CAKEServes 8Preparation time
Page 88 and 89: 2 vanilla beans1½ ounces (40 g) wh
Page 90: PEACH TARTGRANDMA ROSE’S TARTE TA
Page 93: 2 tablespoons (30 g) mascarpone che
Page 96 and 97: 1½ teaspoons (6 g) pectin NHFor th
Page 99: GRANDMA’S CRÈME CARAMELServes 8
Page 102: 1½ tablespoons (10 g) slivered alm
Page 107: 3½ tablespoons (25 g) all-purpose
Page 110: sugar, ground almonds, cocoa powder
Page 113 and 114: For the whipped kirsch ganache4 she
Page 117 and 118: FRAISIER CAKEFor the ladyfinger6 la
Page 119: Make a pastry cream following the d
Page 122 and 123: 1½ tablespoons (25 g) custard powd
Page 126 and 127: VANILLA OPERA CAKEServes 6Preparati
Page 129: HAZELNUT PARIS-BRESTServes 8Prepara
Page 134: 3 tablespoons (30 g) cocoabutter4 s
Page 138 and 139: 1½ teaspoons (6 g) cocoa butter2 s
Page 140: In a bowl, mix the cream, mascarpon
Page 143 and 144: For the hazelnut praline¾ cup (100
Page 146 and 147: PEARS IN LACEMakes 5Preparation tim
Page 148: the stem, then put them whole into
Page 152 and 153: 1 teaspoon xanthan gumFor the hazel
Page 154: For the chestnut mixtureIn a food p
Page 157 and 158: For the lime cream3 sheets (10 g po
Page 160 and 161: ZEBRA VACHERINSMakes 10 vacherinsPr
Page 163 and 164: ÉCLAIRSMakes 10Preparation time: 1
Page 165: to spray them. Bake in the oven for
Page 168 and 169: For the chocolate pastry cream2 cup
Page 171 and 172: PEACH TARTServes 8Preparation time:
Page 174 and 175: GRANDMA ROSE’S TARTE TATINServes
Page 177 and 178: OLD-FASHIONED APPLE TARTServes 8Pre
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RHUBARB CRUNCHServes 6Preparation t
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⅓ cup plus 1½ tablespoons (100 g
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PUFF PASTRY EXPRESS
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For the puff pastry doughMake a puf
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For assemblyFresh blueberries1 egg
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9¼ ounces (260 g) dark chocolate4
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In a saucepan, bring the milk to a
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VANILLA-CARAMEL SAINT-HONORÉServes
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Make a choux paste following the di
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1½ cups (200 g) hazelnuts⅓ cup p
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CHOCOLATE FONDANTServes 6Preparatio
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stand mixer). Mix a little, leaving
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For the seed cream2½ cups (240 g)
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PISTACHIO GALETTEMakes 2 galettes;
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SUGAR BRIOCHEMakes 3 briochesPrepar
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CRISPY EGGSMakes 6 medium eggsPrepa
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RASPBERRY CRISPServes 6Preparation
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CEREAL BARSServes 8Preparation time
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FINANCIERSServes 6Preparation time:
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VANILLA CHOUQUETTESServes 8Preparat
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CREAM TARTFor the brioche dough3¾
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For the coconut pralinePreheat the
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Fresh raspberriesConfectioners’ s
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3 P.M.DESSERTSJOHOR COFFEECARAMELIZ
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JOHOR COFFEEServes 6Preparation tim
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For assemblyIn an electric stand mi
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2 teaspoons (10 g) egg whiteFor ass
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For the dried melon tuile2½ tables
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STRAWBERRY ICE POPSServes 6Preparat
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HONEY CORALServes 6Preparation time
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mixture over a nonstick baking shee
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1½ teaspoons (6 g) fleur de selFor
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TART MANGO LEAVESServes 6Preparatio
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MERINGUE SOUFFLÉSServes 6Preparati
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directions on this page. Pour it ov
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For the marigold sorbetIn a saucepa
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For the coconut foamIn a container,
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For the black rice pastePreheat the
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3½ large (60 g) egg yolks (¼ cup)
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COLORFUL RHUBARBServes 6Preparation
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DILL RASPBERRIESServes 6Preparation
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few filled raspberries and finish w
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apricot halves from the freezer. Ad
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neutrose and heat to boiling. Trans
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an immersion blender, then churn in
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with an immersion blender, and refr
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For assemblyPut the lime sorbet int
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For assemblyPut the coconut sorbet
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For assemblyTransfer the sorbet to
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immersion blender to blend. Refrige
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maker for 10 to 15 minutes, then tr
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For assemblyTransfer the mango sorb
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churn in an ice cream maker for 10
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10 to 15 minutes, then transfer to
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Wiliamine, ® and reserved flesh, t
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with an immersion blender. Churn in
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FRENCH TRADITIONMakes 8 baguettesPr
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FRENCH TOASTMakes 8 toastsPreparati
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BASIC RECIPESDOUGHSBRIOCHE DOUGH7
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In an electric stand mixer fitted w
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2 cups (250 g) all-purpose flour1 c
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2 cups (250 g) all-purpose flourIn
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In a saucepan, heat the milk, then
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Preheat the oven to 285°F (140°C)
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GLOSSARYINGREDIENTS—AGARA natural
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—PILONCILLO SUGARAlso known as pa
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—BRUNOISE (CUT INTO)Cut food into
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SOFTEN BUTTERWorking room temperatu
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—MICROPLANE ®A grater that is us
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Preface by Yohann CaronIntroduction
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OLD-FASHIONED APPLE TARTRHUBARB CRU
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PEACHESPEARSAPPLES5 P.M. - End of b
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CRISPY EGGSCROISSANTSCUSTARD IN CHO
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PRALINE SUCCESSPUFF PASTRY BRIOCHE
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INDEX BY RECIPE TYPE- PastriesAPPLE
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PUFF PASTRY BRIOCHE FLAN TARTSSAVOY
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INDEX BY RECIPE TYPEAAgarAloe veraA
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Coconut, shreddedCoconut milkCoconu
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LLemonLemon confitLemon juiceLemon
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Potato starchPraline, hazelnutPrali
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Vinegar, white distilledWWilliamine
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BIOGRAPHYCédric Grolet, who has be
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ACKNOWLEDGMENTSThank you to my chef
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CREDITS—COLLECTION DIRECTORAlain
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The publisher warmly thanks Francin
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