507711655-Opera-Patisserie-Cedric-Grolet-1

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STRAWBERRY ICE POPSServes 6Preparation time: 1 hourCooking time: 1 hour plus 10 minutesResting time: 3 hours plus 12 to 24 hoursFor the strawberry sorbet6½ cups (1 kg) strawberries¼ cup (50 g) trimoline (inverted sugar)2 tablespoons (25 g) superfine sugar2 teaspoons (10 g) super neutroseFor the strawberry preserves1⅔ cups (250 g) ripe strawberries(never put them in therefrigerator)11 tablespoon (⅓ g) superfine sugar1 tablespoon (⅓ g) glucose powder¼ teaspoon (1 g) pectin NH¼ teaspoon (1 g) tartaric acidFor assembly3¼ cups (500 g) fresh strawberriesBasil sprouts1 cup (125 g) wild strawberriesOlive oil
For the strawberry sorbetThe previous day, preheat the oven to 200°F (90°C).Put the strawberries, trimoline, superfine sugar, and super neutroseinto a jar. Place it in a saucepan of simmering water and cook for 1hour. Refrigerate for ⅔ hours. Blend with an immersion blender, thenchurn to make the sorbet. Transfer to a cold bowl and freeze forbetween 12 and 24 hours, depending on use.For the strawberry preservesIn the bowl of a blender, mix the strawberries, superfine sugar,glucose powder, pectin NH, and tartaric acid, then pour into asaucepan and heat to 220°F (105°C).For assemblyIn the bottom of the bowl, add the strawberry preserves, then somecrushed strawberries garnished with the strawberry sorbet. Add thebasil shoots, wild strawberries, and olive oil.
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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
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CHOCOLATE FONDANTServes 6Preparatio
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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 263 and 264: For the dried melon tuile2½ tables
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
Page 310: apricot halves from the freezer. Ad
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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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