507711655-Opera-Patisserie-Cedric-Grolet-1

Recommendations

Info

No information found
SALTED CHOCOLATEServes 6Preparation time: 1 hourCooking time: 45 minutesResting time: 3 hours plus 12 to 24 hoursFor the truffle ganache⅓ cup plus 1½ tablespoons (100 g) whole milk⅔ cup (150 g) whipping cream3½ teaspoons (15 g) glucose powder2½ ounces (70 g) Manjari dark chocolate4¾ ounces (135 g) Caribbean dark chocolate3 tablespoons plus 2 teaspoons(50 g) clarified butterFor the chestnut gel¾ cup (170 g) whole milk2 large (30 g) egg yolks(2 tablespoons)7 candied chestnuts (2½ ounces/70 g)⅓ cup plus 1 tablespoon (130 g) chestnut paste (Agrimontana)1½ teaspoons (4 g) xanthan gumFor the cocoa nib praline2¼ cups (300 g) hazelnuts¾ cup plus 1½ tablespoons (160 g) superfine sugar1 cup (130 g) cocoa nibs3 tablespoons (40 g) grapeseed oil
Page 4 and 5:
Photograph taken at the InterContin
Page 6 and 7:
THE CEDRIC I KNOW, IS:- Straightfor
Page 8 and 9:
Page 10 and 11:
Page 12 and 13:
The opening of a new store is compl
Page 17 and 18:
7 A.M. BREAKFAST PASTRIES11 A.M. FR
Page 22 and 23:
CROISSANTSMakes 15 croissantsPrepar
Page 25 and 26:
PAIN AU CHOCOLATMakes 12 pains au c
Page 30 and 31:
RAISIN ROLLSMakes 12 rollsPreparati
Page 32:
2 hours.Preheat the oven to 350°F
Page 35:
In an electric stand mixer fitted w
Page 38:
For assembly and finishingButterSup
Page 41:
For the croissant doughMake a crois
Page 44:
Make the Kouign-Amann dough followi
Page 47:
1½ teaspoons (10 g) honeyFor the c
Page 50 and 51:
¾ cup (200 g) apricot puree3½ tab
Page 55 and 56:
PUFF PASTRY BRIOCHE FLANTARTSMakes
Page 57 and 58:
ALMOND HEDGEHOG
Page 59 and 60:
decorate it like a hedgehog.
Page 61 and 62:
¼ cup (60 g) cocoa butter7 tablesp
Page 64 and 65:
LEMON ROLLSMakes 10 rollsPreparatio
Page 67 and 68:
PUFF PASTRY CROWNServes 8Preparatio
Page 70 and 71:
XL MADELEINEServes 4Preparation tim
Page 73 and 74:
PRALINE BRIOCHEMakes 3 briochesPrep
Page 76 and 77:
SAVOY CAKEServes 8Preparation time:
Page 79 and 80:
POWDERED KUGELHOPFSMakes 10 kugelho
Page 82 and 83:
PANCAKESMakes 6 pancakesPreparation
Page 85:
YOGURT CAKEServes 8Preparation time
Page 88 and 89:
2 vanilla beans1½ ounces (40 g) wh
Page 90:
PEACH TARTGRANDMA ROSE’S TARTE TA
Page 93:
2 tablespoons (30 g) mascarpone che
Page 96 and 97:
1½ teaspoons (6 g) pectin NHFor th
Page 99:
GRANDMA’S CRÈME CARAMELServes 8
Page 102:
1½ tablespoons (10 g) slivered alm
Page 107:
3½ tablespoons (25 g) all-purpose
Page 110:
sugar, ground almonds, cocoa powder
Page 113 and 114:
For the whipped kirsch ganache4 she
Page 117 and 118:
FRAISIER CAKEFor the ladyfinger6 la
Page 119:
Make a pastry cream following the d
Page 122 and 123:
1½ tablespoons (25 g) custard powd
Page 126 and 127:
VANILLA OPERA CAKEServes 6Preparati
Page 129 and 130:
HAZELNUT PARIS-BRESTServes 8Prepara
Page 131:
For the pastry creamMake a pastry c
Page 134:
3 tablespoons (30 g) cocoabutter4 s
Page 138 and 139:
1½ teaspoons (6 g) cocoa butter2 s
Page 140:
In a bowl, mix the cream, mascarpon
Page 143 and 144:
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 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 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 266 and 267: STRAWBERRY ICE POPSServes 6Preparat
Page 269 and 270: HONEY CORALServes 6Preparation time
Page 271: mixture over a nonstick baking shee
Page 275: In a saucepan, heat the milk with t
Page 278: For the mango chipsPreheat the oven
Page 281 and 282: For the chestnut gel3 candied chest
Page 286 and 287: GRAPEFRUIT MARIGOLDSServes 6Prepara
Page 289 and 290: FOREST PEPPER COCONUTServes 6Prepar
Page 294 and 295: BLACK RICE CHERRYServes 6Preparatio
Page 297 and 298: VANILLA BUBBLESServes 6Preparation
Page 299: For assemblyIn the bottom of a bowl
Page 302: cover with the rest of the pearl su
Page 305 and 306: 3 large (100 g) egg whites(⅓ cup
Page 309 and 310: FRESH APRICOTSServes 8Preparation t
Page 312 and 313: PINEAPPLEServes 8Preparation time:
Page 315 and 316: BANANASServes 8Preparation time: 30
Page 318 and 319: CHERRIESServes 8Preparation time: 3
Page 321 and 322: LIMESServes 8Preparation time: 30 m
Page 324 and 325:
COCONUTServes 8Preparation time: 30
Page 327 and 328:
KAFFIR LIMESServes 8Preparation tim
Page 330 and 331:
FIGSServes 8Preparation time: 30 mi
Page 333 and 334:
KIWIFRUITServes 8Preparation time:
Page 336 and 337:
FRESH MANGOESServes 8Preparation ti
Page 339 and 340:
PASSION FRUITServes 8Preparation ti
Page 342 and 343:
PEACHESServes 8Preparation time: 30
Page 345 and 346:
PEARSServes 8Preparation time: 30 m
Page 348 and 349:
APPLESServes 8Preparation time: 30
Page 350:
END OF BAKINGFRENCH TRADITIONFRENCH
Page 355:
Divide into eight 5¾-ounce (160-g)
Page 358:
For the caramel sauceIn a saucepan,
Page 363 and 364:
1 tablespoon (18 g) salt½ cup (100
Page 365 and 366:
1 cup packed (220 g) light brown su
Page 367 and 368:
setting, gradually adding the eggs
Page 370 and 371:
CREAMSPASTRY CREAM4 sheets (13 g po
Page 372 and 373:
3⅔ cups (500 g) hazelnuts1 cup (2
Page 374:
1⅔ cups (200 g) confectioners’
Page 377 and 378:
—CUSTARD POWDERA starch-based pow
Page 379 and 380:
A powder used as an emulsifier, it
Page 381 and 382:
kneaded.—LINEUse dough to line a
Page 383 and 384:
—AIRBRUSH GUNA kitchen utensil th
Page 385:
—SILICONE SPATULAA spatula made o
Page 388 and 389:
YOGURT CAKEMARBLED CHOCOLATE VANILL
Page 390 and 391:
JOHOR COFFEECARAMELIZED RICE CRISPS
Page 392 and 393:
ALPHABETICAL INDEXAALMOND HEDGEHOGA
Page 394 and 395:
JJOHOR COFFEEKTART KAFFIR LIMESKIWI
Page 396 and 397:
WAFFLE BARSWHITE FORESTSXXL MADELEI
Page 398 and 399:
GRANDMA ROSE’S TARTE TATINOLD-FAS
Page 400 and 401:
CARAMELIZED RICE CRISPSCHERRIESCOCO
Page 402 and 403:
CCinnamon, groundCherryCherry, Boir
Page 404 and 405:
Fromage blancGGelatin massGelatin,
Page 406 and 407:
OOlive oilOatsOrangeOrange juiceOra
Page 408 and 409:
StarterStarter, liquidStrawberryStr
Page 410 and 411:
Photo taken at the InterContinental
Page 412 and 413:
wrote his first book, Fruit, which
Page 414:
Thank you to Neolith, who accompani
Page 417 and 418:
Cillero & De MottaDistributed in No
show all

507711655-Opera-Patisserie-Cedric-Grolet-1

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?