507711655-Opera-Patisserie-Cedric-Grolet-1

Preheat the oven to 285°F (140°C). Put the almonds and vanilla onto
a baking sheet and toast in the oven for 20 minutes. In a saucepan,
heat the superfine sugar and ⅔ cup (165 g) of water to 230°F
(110°C). Add the almonds and vanilla, chopped into small pieces.
Mix, caramelize at 330°F (165°C), then let cool on a piece of
parchment paper. When cool, transfer to the bowl of a food
processor and blend coarsely.
OTHERS
LEMON GEL
2 cups (500 g) lemon juice
¼ cup (50 g) superfine sugar
1 tablespoon (8 g) agar powder
In a saucepan, heat the lemon juice to boiling, then add the
superfine sugar mixed with the agar powder. When cool, mix in the
food processor.
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RASPBERRY PRESERVES
1 cup (250 g) frozen raspberries
¾ cup (150 g) superfine sugar
1¼ teaspoons (5 g) pectin NH
2 teaspoons (10 g) lemon juice
In a saucepan, heat the raspberries with half the superfine sugar.
Stir in the second half of the sugar mixed with the pectin NH. Boil for
1 minute, then add the strained lemon juice. Mix and transfer to a
vacuum-sealed bag.
MERINGUE
6 large (200 g) egg whites (¾ cup plus 1 tablespoon)
¾ cup plus 3 tablespoons (180 g) superfine sugar