507711655-Opera-Patisserie-Cedric-Grolet-1

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ÉCLAIR RELIGIEUSESMakes 8Preparation time: 50 minutesCooking time: 30 minutesFor the choux paste⅔ cup (150 g) whole milk1½ tablespoons (18 g) trimoline (inverted sugar)1 teaspoon (6 g) salt½ cup plus 1½ tablespoons(1 stick plus 1½tablespoons/132 g) unsalted butter1⅓ cups plus 2 tablespoons(180 g) all-purpose flour5 large (250 g) eggs (1 cup)For the pastry cream1¾ cups plus 2 tablespoons(450 g) whole milk3½ tablespoons (50 g) whipping cream2 vanilla beans, split and scraped⅓ cup plus 2 tablespoons (90 g) superfine sugar1½ tablespoons (25 g) custard powder3½ tablespoons (25 g) all-purpose flour5⅓ large (90 g) egg yolks (⅓ cup)2 tablespoons (30 g) cocoa butter5 sheets (16 g powdered) gelatin3½ tablespoons (50 g) unsalted butter2 tablespoons (30 g) mascarpone cheese
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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
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sugar, ground almonds, cocoa powder
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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 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 169: For the fondant icingIn a saucepan,
Page 172: For the sweet doughMake a sweet dou
Page 175: Using a rolling pin, roll it out to
Page 178: ¼ cup (60 g) lemon juiceFor assemb
Page 184 and 185: BLACKBERRY PUFFServes 10Preparation
Page 186 and 187: For the pastry creamMake a pastry c
Page 188 and 189: Serves 12Preparation time: 50 minut
Page 191 and 192: BASQUE CAKEServes 8Preparation time
Page 195 and 196: TIRAMISU OPERAServes 6Preparation t
Page 197 and 198: 1 tablespoon (12 g) superfine sugar
Page 199: Use silicone molds in the shape of
Page 202 and 203: 3½ tablespoons (25 g) all-purpose
Page 205 and 206: CHOCOLATE TRIANONServes 10Preparati
Page 207: In a bowl, mix the hazelnut praline
Page 211 and 212: CUSTARD IN CHOCOLATEMOUSSEServes 8P
Page 214 and 215: HEALTHY SEEDED GALETTEMakes 2 galet
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second circle, so that it does not
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For the puff pastry brioche doughMa
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For finishing and bakingCut the dou
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Egg moldsFor the hazelnut pralinePr
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For assembly and finishingFresh ras
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WAFFLE BARSServes 6Preparation time
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For the hazelnut financiersIn the b
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⅔ cup (150 g) whipping cream1¾ c
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COCONUT HEARTSServes 8Preparation t
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RASPBERRY LUNETTESServes 8Preparati
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XXL CHOCOLATE COOKIEServes 6Prepara
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COCONUTTART KAFFIR LIMESFIGSKIWIFRU
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⅔ cup (80 g) confectioners’ sug
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CARAMELIZED RICE CRISPSServes 6Prep
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MELON GRANOLAServes 6Preparation ti
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Prepare a simple syrup following th
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For the strawberry sorbetThe previo
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For the quinoa tuile2 large (100 g)
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SALTED CHOCOLATEServes 6Preparation
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In a saucepan, heat the milk with t
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For the mango chipsPreheat the oven
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For the chestnut gel3 candied chest
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GRAPEFRUIT MARIGOLDSServes 6Prepara
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FOREST PEPPER COCONUTServes 6Prepar
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BLACK RICE CHERRYServes 6Preparatio
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VANILLA BUBBLESServes 6Preparation
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For assemblyIn the bottom of a bowl
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cover with the rest of the pearl su
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3 large (100 g) egg whites(⅓ cup
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FRESH APRICOTSServes 8Preparation t
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PINEAPPLEServes 8Preparation time:
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BANANASServes 8Preparation time: 30
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CHERRIESServes 8Preparation time: 3
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LIMESServes 8Preparation time: 30 m
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COCONUTServes 8Preparation time: 30
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KAFFIR LIMESServes 8Preparation tim
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FIGSServes 8Preparation time: 30 mi
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KIWIFRUITServes 8Preparation time:
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FRESH MANGOESServes 8Preparation ti
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PASSION FRUITServes 8Preparation ti
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PEACHESServes 8Preparation time: 30
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PEARSServes 8Preparation time: 30 m
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APPLESServes 8Preparation time: 30
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END OF BAKINGFRENCH TRADITIONFRENCH
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Divide into eight 5¾-ounce (160-g)
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For the caramel sauceIn a saucepan,
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1 tablespoon (18 g) salt½ cup (100
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1 cup packed (220 g) light brown su
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setting, gradually adding the eggs
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CREAMSPASTRY CREAM4 sheets (13 g po
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3⅔ cups (500 g) hazelnuts1 cup (2
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1⅔ cups (200 g) confectioners’
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—CUSTARD POWDERA starch-based pow
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A powder used as an emulsifier, it
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kneaded.—LINEUse dough to line a
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—AIRBRUSH GUNA kitchen utensil th
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—SILICONE SPATULAA spatula made o
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YOGURT CAKEMARBLED CHOCOLATE VANILL
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JOHOR COFFEECARAMELIZED RICE CRISPS
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ALPHABETICAL INDEXAALMOND HEDGEHOGA
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JJOHOR COFFEEKTART KAFFIR LIMESKIWI
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WAFFLE BARSWHITE FORESTSXXL MADELEI
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GRANDMA ROSE’S TARTE TATINOLD-FAS
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CARAMELIZED RICE CRISPSCHERRIESCOCO
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CCinnamon, groundCherryCherry, Boir
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Fromage blancGGelatin massGelatin,
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OOlive oilOatsOrangeOrange juiceOra
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StarterStarter, liquidStrawberryStr
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Photo taken at the InterContinental
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wrote his first book, Fruit, which
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Thank you to Neolith, who accompani
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Cillero & De MottaDistributed in No
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