507711655-Opera-Patisserie-Cedric-Grolet-1

Recommendations

Info

OOlive oilOatsOrangeOrange juiceOrange zestPPassion fruitPassion fruit pulpPaste, almondPaste, almond-raspberryPaste, almond-strawberryPaste, chestnutPaste, hazelnutPeachPeach, whitePeach juicePeach pulpPeanutsPectin NHPepperPepper, forestPepper, SarawakPepper, verbenaPineapplePineapple, Boiron® pulpPineapple juicePine nutPistachioPistachio, groundPear, BartlettPear, ConferencePear pulp
Potato starchPraline, hazelnutPraline, rosePumpkin seedQQuinoa, blackQuinoa, redQuinoa, whiteRRaisinRaspberryRaspberry juiceRhubarbRumRum, darkRice, black venereRice, basmatiRice, carnaroli whiteRice, darkRosemary, groundSSageSalt, GuérandeSeedsSeed pasteSemolina wheatSesame seed, blackSesame seed, toastedSesame seed, whiteStabilizer
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 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: LLemonLemon confitLemon juiceLemon
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?