507711655-Opera-Patisserie-Cedric-Grolet-1

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Photograph taken at the InterContinental Paris Le Grand.
PREFACEThere are two questions I’m often asked:“What is your favorite cake?”“And what is he really like, CEDRIC?”The first one is easy, it’s a crème caramel. Cédric’s is too, by theway. A word of advice: Never leave a dish of crème caramel lyingaround, we’ll finish it off together.The second one is much harder. He is a little of everything, and thereare many facets to the way he presents himself to the world.
Page 6 and 7: THE CEDRIC I KNOW, IS:- Straightfor
Page 8 and 9: Photograph taken at the InterContin
Page 10 and 11: Photograph taken at the InterContin
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
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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
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3½ tablespoons (25 g) all-purpose
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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
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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 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 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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