507711655-Opera-Patisserie-Cedric-Grolet-1

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9¼ ounces (260 g) dark chocolate4 tablespoons (½ stick/60 g) unsalted butterPeruvian coffee milk jamAlain Ducasse4¼ cups (1 liter) milk3½ ounces (100 g) piloncillo sugar2½ teaspoons (10 g) baking powder⅓ cup (30 g) groundPeruvian coffeeFor the mascarpone mousse⅔ cup (150 g) mascarpone cheese⅔ cup (150 g) whipping cream2 large (100 g) eggs(⅓ cup plus 1½ tablespoons)¾ ounce (20 g) piloncillo sugar1 tablespoon (5 g) ground coffeeFor the chocolate coating½ cup (100 g) cocoa butter3½ ounces (100 g) dark chocolateFor the coffee Chantilly cream1 cup (250 g) whipping cream1½ tablespoons (25 g) mascarpone cheese1 tablespoon (15 g) superfine sugar1 tablespoon (5 g) groundPeruvian coffeeFor the coffee praline⅔ cup (100 g) almonds1 tablespoon (15 g) water¼ cup (50 g) superfine sugar½ teaspoon (2 g) fleur de sel1⅓ cups (120 g) ground coffeeFor the coffee gel2¾ cups (250 g) Peruviancoffee (espresso)
1 tablespoon (12 g) superfine sugar¾ teaspoon (2 g) agar powderFor the neutral glaze½ cup plus 4 teaspoons (140 g) whole milk1 cup (240 g) whipping cream1⅓ cups (275 g) superfine sugar (1)⅓ cup plus 1 tablespoon (90 g) glucose powder3½ tablespoons (25 g) cornstarch⅓ cup plus 2 tablespoons (90 g) superfine sugar (2)¼ cup (60 g) gelatin massFor the coffee sponge cakeWhip the butter and ground coffee with an electric mixer. Beat theegg yolks with the superfine sugar (1). Sift together the flour andstarch. Whisk the egg whites until stiff and fold them with thesuperfine sugar (2). Mix the egg yolk mixture with the butter–coffeepaste mixture. Gently fold in the egg whites, then the flour andstarch, stopping as soon as the mixture is homogeneous. Spread thebatter on a baking sheet to about ½ inch (1 cm). Bake in the oven at350°F (175°C) for about 13 minutes, then cut into 1¼-inch (3-cm)-diameter disks.For the cocoa nib pralinePlace the hazelnuts on a baking sheet lined with parchment paperand roast them in the oven at 320°F (160°C) for 15 minutes. In asaucepan, add the superfine sugar and make a dry caramel, thenpour it over the hazelnuts. Add the cocoa nibs on top. Mix thehazelnuts, caramel, and cocoa nibs, then add the oil and fleur de sel.Using a mixer fitted with the flat beater, let the praline rotate forabout 30 minutes to obtain a praline with small crispy grains.For the chocolate ganacheIn a saucepan, boil the milk with the cream and glucose powder.Then emulsify with the chocolate. Mix, then add the clarified butter.For the Peruvian coffee milk jam Alain Ducasse
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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
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FRAISIER CAKEFor the ladyfinger6 la
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Make a pastry cream following the d
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1½ tablespoons (25 g) custard powd
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VANILLA OPERA CAKEServes 6Preparati
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HAZELNUT PARIS-BRESTServes 8Prepara
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For the pastry creamMake a pastry c
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3 tablespoons (30 g) cocoabutter4 s
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1½ teaspoons (6 g) cocoa butter2 s
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In a bowl, mix the cream, mascarpon
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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
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 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
Page 209: CHOCOLATE FONDANTServes 6Preparatio
Page 212: stand mixer). Mix a little, leaving
Page 215 and 216: For the seed cream2½ cups (240 g)
Page 218 and 219: PISTACHIO GALETTEMakes 2 galettes;
Page 221 and 222: SUGAR BRIOCHEMakes 3 briochesPrepar
Page 224 and 225: CRISPY EGGSMakes 6 medium eggsPrepa
Page 228 and 229: RASPBERRY CRISPServes 6Preparation
Page 231: CEREAL BARSServes 8Preparation time
Page 235 and 236: FINANCIERSServes 6Preparation time:
Page 238 and 239: VANILLA CHOUQUETTESServes 8Preparat
Page 241: CREAM TARTFor the brioche dough3¾
Page 244: 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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