507711655-Opera-Patisserie-Cedric-Grolet-1

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ZEBRA VACHERINSMakes 10 vacherinsPreparation time: 2 hoursCooking time: 1 hour 20 minutesResting time: 12 hoursFor the meringue6 large (200 g) egg whites (¾ cup plus 1 tablespoon)1 cup (200 g) superfine sugar1⅔ cups (200 g) confectioners’ sugarFor the passion fruit sorbet¾ cup plus 2 tablespoons (160 g) superfine sugar¼ cup plus 2 teaspoons (65 g) glucose powder2 cups (500 g) passion fruit pulpFor the strawberry sorbet2 tablespoons plus 1 teaspoon(30 g) trimoline (inverted sugar)1 cup (200 g) superfine sugar4⅓ cups (1 kg) strawberry pulpFor the vanilla Chantilly cream2 cups (500 g) whipping cream⅓ cup plus 2 tablespoons (100 g) mascarpone cheese1½ tablespoons (17 g) superfine sugar2 vanilla beans, split and scraped
For assembly6 passion fruitsFor the meringueMake the meringues following the directions on this page, withoutthe cocoa powder. Preheat the oven to 230°F (110°C). Fill smallbasket-shaped silicone molds. Smooth the meringue to the rightheight and bake in the oven for 20 minutes. Remove from the ovenand reduce the temperature to 200°F (90°C). Using a wet spoon,scoop out the center of the meringues, then return to the oven andbake for 1 hour.For the passion fruit sorbetMake the passion fruit sorbet following the directions in the passionfruit recipe on this page, using 1 cup (250 g) of water.For the strawberry sorbetMake the strawberry sorbet in the same way as the passion fruitsorbet, replacing the passion fruit pulp with strawberry pulp andusing 1¼ cups (300 g) of water.For the vanilla Chantilly creamIn a mixing bowl, add the whipping cream, mascarpone, superfinesugar, and vanilla beans and use an immersion blender to mix.For assemblyFill the meringues with mixed passion fruit and strawberry sorbets.Whip the whipped cream to a Chantilly cream, and, using a ⅜-inch(8-mm) plain tip, pipe Chantilly cream peaks onto the vacherin. Tofinish, add the passion fruit seeds in the center of the Chantillycream.
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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:
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POWDERED KUGELHOPFSMakes 10 kugelho
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PANCAKESMakes 6 pancakesPreparation
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YOGURT CAKEServes 8Preparation time
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2 vanilla beans1½ ounces (40 g) wh
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PEACH TARTGRANDMA ROSE’S TARTE TA
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2 tablespoons (30 g) mascarpone che
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1½ teaspoons (6 g) pectin NHFor th
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GRANDMA’S CRÈME CARAMELServes 8
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1½ tablespoons (10 g) slivered alm
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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 and 130: HAZELNUT PARIS-BRESTServes 8Prepara
Page 131: For the pastry creamMake a pastry c
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 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
Page 180: RHUBARB CRUNCHServes 6Preparation t
Page 185 and 186: ⅓ cup plus 1½ tablespoons (100 g
Page 187 and 188: PUFF PASTRY EXPRESS
Page 189: For the puff pastry doughMake a puf
Page 192: For assemblyFresh blueberries1 egg
Page 196 and 197: 9¼ ounces (260 g) dark chocolate4
Page 198 and 199: In a saucepan, bring the milk to a
Page 201 and 202: VANILLA-CARAMEL SAINT-HONORÉServes
Page 203: Make a choux paste following the di
Page 206 and 207: 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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