507711655-Opera-Patisserie-Cedric-Grolet-1

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In a saucepan, bring the milk to a boil, then add the piloncillo sugarand baking powder. On medium heat, reduce by three-quarters,stirring often, to obtain about 1 cup (250 g) of jam. Then add theground coffee.For the mascarpone moussePut all the ingredients into a mixer bowl and mix until you obtain amousse.For the chocolate coatingMelt the cocoa butter in a saucepan, then pour it over the chocolatein a container and mix.For the coffee Chantilly creamMix all the ingredients together.For the coffee pralinePut the almonds onto a baking sheet lined with parchment paper androast them lightly in a 300°F (150°C) oven for about 15 minutes. In asaucepan, heat the water and superfine sugar to 230°F (110°C) andadd the almonds. Stir and heat until it turns a caramel color. Let coolon a sheet of parchment paper. When the mixture has cooled down,blend it in a food processor with the fleur de sel and coffee until itbecomes a paste.For the coffee gelIn a saucepan, heat the coffee, add the sugar and agar powder, andbring to a boil. Let cool, mix, and set aside.For the neutral glazeIn a saucepan, heat the milk with the cream, superfine sugar (1), andglucose powder. Mix the starch and superfine sugar (2), add in a finestream, and bring to a boil. Let cool to 105°F (40°C), then add thegelatin mass. Mix and pass through a conical strainer.For assembly and finishing
Use silicone molds in the shape of baskets.Start by placing 1 coffee sponge disk in each mold. Fill them withcocoa nib praline and add chocolate ganache on top. Cover with milkjam and place in the freezer for 30 minutes. Add the mascarponemousse, then place the operas in the freezer for about 2 hours 30minutes. Heat the chocolate coating in a saucepan at 95°F (35°C).Turn out the operas and dip them in the chocolate coating with atoothpick. Arrange them on a baking sheet lined with parchmentpaper. Beat the coffee Chantilly cream with a mixer, then, using apastry bag fitted with a ½-inch (14-m) tip, pipe flowers. Garnish thecenter with the coffee praline, coffee gel, and neutral glaze, thenplace the operas in the freezer four about 2 hours 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:
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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
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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 196 and 197: 9¼ ounces (260 g) dark chocolate4
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
Page 247: 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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