507711655-Opera-Patisserie-Cedric-Grolet-1

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Preface by Yohann CaronIntroduction by Cédric GroletSummary7 A.M. – PastriesCROISSANTSPAIN AU CHOCOLATRAISIN ROLLSSTAR PALMIERRASPBERRY ROLLSLATTICED APPLE PASTRIESKOUIGN-AMANNAPPLE TURNOVERAPRICOTS WITH PINE NUTSPUFF PASTRY BRIOCHE FLAN TARTSALMOND HEDGEHOGSEEDED ROLLSLEMON ROLLSPUFF PASTRY CROWNXL MADELEINEPRALINE BRIOCHESAVOY CAKEPOWDERED KUGELHOPFSPANCAKES
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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
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maker for 10 to 15 minutes, then tr
Page 337: For assemblyTransfer the mango sorb
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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 384 and 385: —MICROPLANE ®A grater that is us
Page 388 and 389: YOGURT CAKEMARBLED CHOCOLATE VANILL
Page 390 and 391: JOHOR COFFEECARAMELIZED RICE CRISPS
Page 392 and 393: ALPHABETICAL INDEXAALMOND HEDGEHOGA
Page 394 and 395: JJOHOR COFFEEKTART KAFFIR LIMESKIWI
Page 396 and 397: WAFFLE BARSWHITE FORESTSXXL MADELEI
Page 398 and 399: GRANDMA ROSE’S TARTE TATINOLD-FAS
Page 400 and 401: CARAMELIZED RICE CRISPSCHERRIESCOCO
Page 402 and 403: CCinnamon, groundCherryCherry, Boir
Page 404 and 405: Fromage blancGGelatin massGelatin,
Page 406 and 407: OOlive oilOatsOrangeOrange juiceOra
Page 408 and 409: StarterStarter, liquidStrawberryStr
Page 410 and 411: Photo taken at the InterContinental
Page 412 and 413: wrote his first book, Fruit, which
Page 414: Thank you to Neolith, who accompani
Page 417 and 418: Cillero & De MottaDistributed in No
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