507711655-Opera-Patisserie-Cedric-Grolet-1

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MERINGUE SOUFFLÉSServes 6Preparation time: 1 hourCooking time: 1 hourResting time: 3 hours plus 12 to 24 hoursFor the meringue soufflé3 large (100 g) egg whites(⅓ cup plus 1½ tablespoons)½ cup (100 g) superfine sugar¾ cup plus 1 tablespoon (100 g) confectioners’ sugar1 tablespoon (5 g) unsweetened cocoa powderFor the chestnut ice cream1½ cups (350 g) whole milk½ teaspoon (2 g) ice cream stabilizer3 tablespoons (35 g) superfine sugar4 large (60 g) egg yolks (¼ cup)13 fresh chestnuts (5¼ounces/150 g), chopped⅓ cup (120 g) chestnut paste(Agrimontana)For the hazelnut paste1½ cups (200 g) hazelnuts3¾ teaspoons (15 g) confectioners’ sugar1 pinch fleur de sel
For the chestnut gel3 candied chestnuts1½ cups (350 g) whole milk1 (15 g) egg yolk (1 tablespoon)1½ tablespoons (30 g) chestnutpaste (Agrimontana)⅓ teaspoon (1 g) xanthan gumFor the meringue souffléIn the bowl of an electric stand mixer fitted with a whisk, whip theegg whites, add the superfine sugar, and whip again, then add theconfectioners’ sugar. Preheat the oven to 210°F (100°C). On asilicone baking mat, pipe the meringues using a no. 10 tip. Cut offthe tops of the meringue using a pair of wet scissors. Dust with thecocoa powder and bake in the oven for 10 minutes. Reduce the oventemperature to 140°F (60°C) and bake in the oven for 1 hour to dry.Remove from the oven and hollow out the meringues for the filling.For the chestnut ice creamMake a custard: In a saucepan, heat the milk, then add the icecream stabilizer with half of the superfine sugar. Beat the egg yolkswith the remaining superfine sugar. Pour the milk mixture over theblanched egg yolks. Return to the heat until it reaches 175°F (80°C).While it is hot, add the chestnuts with the chestnut paste. Refrigeratefor about 3 hours. Blend with an immersion blender, then churn tomake the ice cream. Transfer to a cold bowl and freeze for between12 and 24 hours, depending on use.For the hazelnut pasteUsing a food processor, blend the hazelnuts, confectioners’ sugar,and fleur de sel until smooth.For the chestnut gelRinse the candied chestnuts in cold water. Using the milk and eggyolk, make a crème anglaise (without the sugar) following the
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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
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For the seed cream2½ cups (240 g)
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PISTACHIO GALETTEMakes 2 galettes;
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SUGAR BRIOCHEMakes 3 briochesPrepar
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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 274 and 275: 1½ teaspoons (6 g) fleur de selFor
Page 277 and 278: TART MANGO LEAVESServes 6Preparatio
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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Page 316: an immersion blender, then churn in
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Page 322: For assemblyPut the lime sorbet int
Page 325: For assemblyPut the coconut sorbet
Page 328: 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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