507711655-Opera-Patisserie-Cedric-Grolet-1

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—MICROPLANE ®A grater that is used to obtain very fine zest or to finely grate hardcheeses.—MIXING BOWLA hemispherical bowl, often made of stainless steel, that is used incooking and pastry baking to mix ingredients. The shape facilitatesthe use of a whip, beaters, or whisk.—OFFSET SPATULAA utensil with a blade of varying length, it ends in a round or straightend and can be used to fold foods without damaging them or tocover – in other words, to cover a cake with an even coat of amixture.—PARCHMENT PAPERPaper coated with a thin layer of silicone that can be used in hightemperatures and provides a nonstick surface without using a fat.—PARING KNIFEA small knife with a short, pointed blade. Its sharp, smooth blade canbe used to cut, peel, trim, or carve various foods.—PASTA MACHINEMachine with two cylinders through which dough is passed tolengthen or thin it out.—PASTRY BAGA flexible, waterproof cone-shaped bag at the end of which a tip canbe inserted.
—SILICONE SPATULAA spatula made of silicone that can be used to gently stir mixturescontaining, for example, the soft peaks of egg whites. It can also beused to scrape all the mixture out of a bowl.—SILPAT ® BAKING MATA silicone mat used to cook or freeze. Available in specialty stores.Other brands of silicone mat can also be used.—TIPThe end piece that can be inserted at the end of a pastry bag. Thereare different types: plain, round, fluted, with or without teeth, etc.They allow for a more precise decoration using many different typesof mixtures.
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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
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MERINGUE SOUFFLÉSServes 6Preparati
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directions on this page. Pour it ov
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For the marigold sorbetIn a saucepa
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For the coconut foamIn a container,
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For the black rice pastePreheat the
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3½ large (60 g) egg yolks (¼ cup)
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COLORFUL RHUBARBServes 6Preparation
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DILL RASPBERRIESServes 6Preparation
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few filled raspberries and finish w
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apricot halves from the freezer. Ad
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neutrose and heat to boiling. Trans
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an immersion blender, then churn in
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with an immersion blender, and refr
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For assemblyPut the lime sorbet int
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For assemblyPut the coconut sorbet
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For assemblyTransfer the sorbet to
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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
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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
Page 380 and 381: —BRUNOISE (CUT INTO)Cut food into
Page 382 and 383: SOFTEN BUTTERWorking room temperatu
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
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