507711655-Opera-Patisserie-Cedric-Grolet-1

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FIGSServes 8Preparation time: 30 minutesResting time: 2 hours plus 2 hoursFor the fig shells8 figsFor the fig sorbet1 fig leaf10 fresh round Bordeaux figs(1 pound 2 ounces/500 g)3 tablespoons (60 g) lavender honey2¼ teaspoons (10 g) glucose powder½ teaspoon (3 g) super neutroseFor the fig shellsCut the tops off the figs at three-quarters of their height. Also trim thebase so that the figs can stand upright. Using a spoon, hollow outthe inside by removing a little of the flesh and set aside. Freeze thefig shells and tops for 2 hours.For the fig sorbetInfuse the fig leaf in ¾ cup plus 1½ tablespoons (200 g) boiling waterfor 20 minutes, pass through a conical sieve, then heat to 105°F(40°C) with the honey. Add the glucose powder and super neutrose,and boil for about 1 minute. In a mixing bowl, add the whole freshfigs with the reserved flesh. Pour the syrup over, then use an
immersion blender to blend. Refrigerate for 2 hours. Churn in an icecream maker for 10 to 15 minutes, then transfer to a cold bowl andfreeze for about 2 hours.For assemblyPut the fig sorbet into a pastry bag fitted with a Saint-Honoré tip.Pipe it into the fig shells and replace the tops. Serve immediately.
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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
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RASPBERRY CRISPServes 6Preparation
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CEREAL BARSServes 8Preparation time
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FINANCIERSServes 6Preparation time:
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VANILLA CHOUQUETTESServes 8Preparat
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CREAM TARTFor the brioche dough3¾
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For the coconut pralinePreheat the
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Fresh raspberriesConfectioners’ s
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3 P.M.DESSERTSJOHOR COFFEECARAMELIZ
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JOHOR COFFEEServes 6Preparation tim
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For assemblyIn an electric stand mi
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2 teaspoons (10 g) egg whiteFor ass
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For the dried melon tuile2½ tables
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STRAWBERRY ICE POPSServes 6Preparat
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HONEY CORALServes 6Preparation time
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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
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
Page 313: neutrose and heat to boiling. Trans
Page 316: an immersion blender, then churn in
Page 319: with an immersion blender, and refr
Page 322: For assemblyPut the lime sorbet int
Page 325: For assemblyPut the coconut sorbet
Page 328: For assemblyTransfer the sorbet to
Page 334: maker for 10 to 15 minutes, then tr
Page 337: For assemblyTransfer the mango sorb
Page 340: churn in an ice cream maker for 10
Page 343: 10 to 15 minutes, then transfer to
Page 346: Wiliamine, ® and reserved flesh, t
Page 349 and 350: with an immersion blender. Churn in
Page 354 and 355: FRENCH TRADITIONMakes 8 baguettesPr
Page 357 and 358: FRENCH TOASTMakes 8 toastsPreparati
Page 362 and 363: BASIC RECIPESDOUGHSBRIOCHE DOUGH7
Page 364 and 365: In an electric stand mixer fitted w
Page 366 and 367: 2 cups (250 g) all-purpose flour1 c
Page 368: 2 cups (250 g) all-purpose flourIn
Page 371 and 372: In a saucepan, heat the milk, then
Page 373 and 374: Preheat the oven to 285°F (140°C)
Page 376 and 377: GLOSSARYINGREDIENTS—AGARA natural
Page 378 and 379: —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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