507711655-Opera-Patisserie-Cedric-Grolet-1

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MELON GRANOLAServes 6Preparation time: 1 hour 30 minutesCooking time: 1 hour 30 minutesResting time: 3 hours plus 12 to 24 hoursFor the melon gel1 Charentais melon (or) yellow melon½ cup plus 1 tablespoon (110 g) superfine sugar1¼ teaspoons (5 g) pectin NHFor the lemon—verbena pepper gel¾ cup plus 1 tablespoon (200 g) lemon juice, strained1½ teaspoons (3 g) ground verbena pepper1 tablespoon (⅓ g) superfine sugar2 teaspoons (5 g) agar powderFor the granola2¼ cups (200 g) rolled oats⅓ cup (75 g) buckwheat3 tablespoons (30 g) black quinoa3 tablespoons (30 g) red quinoa2¾ tablespoons (25 g) pumpkin seeds2 tablespoons (15 g) pine nuts3 tablespoons (60 g) lavender honey1 large (30 g) egg white (2 tablespoons)1 tablespoon (15 g) sunflower oil
For the dried melon tuile2½ tablespoons (50 g) simplesyrup (see this page)7 ounces (200 g) orange and green melon slicesFor the melon sorbet⅔ cup (125 g) superfine sugar1½ teaspoons (7 g) super neutrose2 tablespoons plus 2 teaspoons(50 g) glucose powder2 whole melonsFor assembly1 Charentais melon (or) yellow melon1 green melonFor the melon gelIn the bowl of a blender, mix the melon, ¼ cup (60 g) of water, thesuperfine sugar, and pectin NH, then pour into a saucepan and heatto boiling.For the lemon—verbena pepper gelIn a saucepan, heat the lemon juice with ¼ cup (60 g) of water andthe verbena pepper, then add the superfine sugar mixed with theagar. Boil for 2 minutes. Let cool, then blend with an immersionblender and transfer to a pastry bag.For the granolaPreheat the oven to 320°F (160°C). Mix the oats, buckwheat, blackquinoa, red quinoa, pumpkin seeds, pine nuts, lavender honey, eggwhite, and oil together and spread over a baking sheet. Bake in theoven for 20 minutes.For the dried melon tuile
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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:
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GRANDMA ROSE’S TARTE TATINServes
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OLD-FASHIONED APPLE TARTServes 8Pre
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RHUBARB CRUNCHServes 6Preparation t
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⅓ cup plus 1½ tablespoons (100 g
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PUFF PASTRY EXPRESS
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For the puff pastry doughMake a puf
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For assemblyFresh blueberries1 egg
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9¼ ounces (260 g) dark chocolate4
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In a saucepan, bring the milk to a
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VANILLA-CARAMEL SAINT-HONORÉServes
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Make a choux paste following the di
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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
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 266 and 267: STRAWBERRY ICE POPSServes 6Preparat
Page 269 and 270: HONEY CORALServes 6Preparation time
Page 271: mixture over a nonstick baking shee
Page 274 and 275: 1½ teaspoons (6 g) fleur de selFor
Page 277 and 278: TART MANGO LEAVESServes 6Preparatio
Page 280 and 281: MERINGUE SOUFFLÉSServes 6Preparati
Page 282: directions on this page. Pour it ov
Page 287: For the marigold sorbetIn a saucepa
Page 290: For the coconut foamIn a container,
Page 295: For the black rice pastePreheat the
Page 298 and 299: 3½ large (60 g) egg yolks (¼ cup)
Page 301 and 302: COLORFUL RHUBARBServes 6Preparation
Page 304 and 305: DILL RASPBERRIESServes 6Preparation
Page 306: 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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