- Page 4 and 5: Photograph taken at the InterContin
- 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 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 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