507711655-Opera-Patisserie-Cedric-Grolet-1

Recommendations

Info

APPLESServes 8Preparation time: 30 minutesResting time: 2 hours plus 2 to 3 hoursFor the apple shells8 Gala apples, unpeeledFor the apple sorbet⅔ cup (125 g) superfine sugar¼ cup plus 2 teaspoons(65 g) glucose powder½ teaspoon (2 g) super neutrose1 cup (250 g) Granny Smith apple juice1 tablespoon (15 g) Manzana ®apple liqueurFor the apple shellsCut off the top of the apples at three-quarters of their height. Using aspoon, hollow out the inside, removing the pits and a little flesh, andset aside. Freeze the apple shells and tops for 2 hours.For the apple sorbetHeat ¾ cup plus 2 tablespoons (210 g) of water in a saucepan. Mixthe superfine sugar with the glucose powder and super neutrose,then sprinkle into the saucepan. Heat to boiling and transfer to acontainer. Refrigerate for 2 to 3 hours. When cool, add the GrannySmith apple juice, the Manzana, ® and the reserved flesh, then mix
with an immersion blender. Churn in an ice cream maker for 10 to 15minutes, then transfer to a cold bowl and freeze for about 2 hours.For assemblyWhen the sorbet has frozen, transfer to a pastry bag fitted with alarge 1-inch (24-mm) plain tip, then fill the frozen apple shells. Serveimmediately.
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 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
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 331: immersion blender to blend. Refrige
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 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
Page 380 and 381: —BRUNOISE (CUT INTO)Cut food into
Page 382 and 383: SOFTEN BUTTERWorking room temperatu
Page 384 and 385: —MICROPLANE ®A grater that is us
Page 387 and 388: Preface by Yohann CaronIntroduction
Page 389 and 390: OLD-FASHIONED APPLE TARTRHUBARB CRU
Page 391 and 392: PEACHESPEARSAPPLES5 P.M. - End of b
Page 393 and 394: CRISPY EGGSCROISSANTSCUSTARD IN CHO
Page 395 and 396: PRALINE SUCCESSPUFF PASTRY BRIOCHE
Page 397 and 398:
INDEX BY RECIPE TYPE- PastriesAPPLE
Page 399 and 400:
PUFF PASTRY BRIOCHE FLAN TARTSSAVOY
Page 401 and 402:
INDEX BY RECIPE TYPEAAgarAloe veraA
Page 403 and 404:
Coconut, shreddedCoconut milkCoconu
Page 405 and 406:
LLemonLemon confitLemon juiceLemon
Page 407 and 408:
Potato starchPraline, hazelnutPrali
Page 409 and 410:
Vinegar, white distilledWWilliamine
Page 411 and 412:
BIOGRAPHYCédric Grolet, who has be
Page 413 and 414:
ACKNOWLEDGMENTSThank you to my chef
Page 416 and 417:
CREDITS—COLLECTION DIRECTORAlain
Page 418:
The publisher warmly thanks Francin
show all

507711655-Opera-Patisserie-Cedric-Grolet-1

Create successful ePaper yourself

Delete template?

Save as template?