507711655-Opera-Patisserie-Cedric-Grolet-1

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CRISPY EGGSMakes 6 medium eggsPreparation time: 1 hourResting time: 15 minutesCooking time: 15 minutesFor the hazelnut praline3⅔ cups (500 g) hazelnuts1 cup (200 g) superfine sugar2½ teaspoons (10 g) fleur de sel⅓ cup (70 g) cocoa butter1¼ cups (70 g) feuilletine flakesFor the chocolate coating1 pound 2 ounces (500 g) dark couverture chocolate (70%)2¼ cups (500 g) cocoa butterFor the egg coating8¾ ounces (250 g) white couverture chocolate, chopped1 cup plus 2 tablespoons (250 g) cocoa butter2½ teaspoons (12 g) orange fat-soluble food coloringFor molding and the egg effectWhite chocolateMilk chocolateDark chocolate or vegetable charcoalEquipment
Egg moldsFor the hazelnut pralinePreheat the oven to 300°F (150°C). Put the hazelnuts onto a bakingsheet, and toast in the oven for 15 minutes.In a saucepan, add the superfine sugar and make a dry caramel. Inan electric stand mixer, mix the hazelnuts and the caramel with thefleur de sel, then, using the flat beater attachment, beat the mixture.Next, add the cocoa butter and feuilletine.For the chocolate coatingIn a saucepan, heat the chocolate with the cocoa butter, then blend.For the egg coatingRepeat the same process as for the chocolate coating.For moldingTemper the chocolate: coat the mixture by heating it in a saucepan to130°F (55°C), then pour it onto a marble work surface. Using anoffset spatula, work the chocolate by spreading it out to cool to 80°F(27°C). Put the chocolate into a heatproof bowl over a bain-marieand let the temperature rise to 115°F (45°C).Fill both halves of an egg mold with tempered chocolate. Fill withhazelnut praline. Add another layer of tempered chocolate. Join thehalves together. Refrigerate for 15 minutes.For the egg effectUnmold the eggs. Using an airbrush, coat the eggs. Then, using abrush, add speckles with the food coloring.
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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
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the stem, then put them whole into
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1 teaspoon xanthan gumFor the hazel
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For the chestnut mixtureIn a food p
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For the lime cream3 sheets (10 g po
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ZEBRA VACHERINSMakes 10 vacherinsPr
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ÉCLAIRSMakes 10Preparation time: 1
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to spray them. Bake in the oven for
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For the chocolate pastry cream2 cup
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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
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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
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 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
Page 250 and 251: 3 P.M.DESSERTSJOHOR COFFEECARAMELIZ
Page 253 and 254: JOHOR COFFEEServes 6Preparation tim
Page 255: For assemblyIn an electric stand mi
Page 258: 2 teaspoons (10 g) egg whiteFor ass
Page 263 and 264: For the dried melon tuile2½ tables
Page 266 and 267: STRAWBERRY ICE POPSServes 6Preparat
Page 269 and 270: HONEY CORALServes 6Preparation time
Page 271: 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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507711655-Opera-Patisserie-Cedric-Grolet-1

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