507711655-Opera-Patisserie-Cedric-Grolet-1

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SEEDED ROLLSMakes 10 rollsPreparation time: 1 hour 30 minutesCooking time: 17 minutesResting time: 1 hour 30 minutes plus 3 hours 10minutesFor the croissant dough7⅔ cups (1 kg) cake flour1 large (50 g) egg (3½ tablespoons)1 tablespoon (18 g) salt½ cup (100 g) superfine sugar¾ (45 g) cake yeast, or 5 teaspoons active dry yeast(dissolved in milk or water)1 tablespoon (20 g) honey5 tablespoons (70 g) unsaltedbutter, at room temperature1¾ cups (14 ounces/400 g) unsalteddry butter (84% fat content)For the pastry cream8 sheets (26 g powdered) gelatin3¾ cups (900 g) whole milk⅓ cup plus 1½ tablespoons (100 g) whipping cream4 vanilla beans¾ cup plus 3 tablespoons (180 g) superfine sugar3 tablespoons (50 g) custard powder⅓ cup plus 1 tablespoon (50 g) all-purpose flour10½ large (180 g) egg yolks(¾ cup)
¼ cup (60 g) cocoa butter7 tablespoons (100 g) unsalted butter¼ cup (60 g) mascarpone cheeseFor the seed mixture¾ cup (120 g) flaxseeds⅔ cup (90 g) sunflower seeds½ cup (70 g) pine nuts⅓ cup (55 g) black sesame seeds⅓ cup (55 g) white sesame seeds5 teaspoons (25 g) chia seedsFor the croissant doughMake a croissant dough following the directions on this page, using 1¾ cups (420 g) of water.For the pastry creamSoak the gelatin in cold water. In a saucepan, heat the milk with thecream. Halve the vanilla beans lengthwise, scrape out the seeds,and add the seeds and pods to the saucepan to infuse for 20minutes. In a bowl, whisk the superfine sugar, custard powder, flour,and egg yolks until pale. Pass the hot milk-cream-vanilla mixturethrough a conical sieve, then pour it over the egg yolk mixture.Return to a clean saucepan and cook over medium heat, whiskingconstantly, for 2 minutes, until thick. Remove from the heat and addthe cocoa butter, then the drained gelatin, butter, and finally themascarpone. Use an immersion blender to mix, then cool rapidly inthe refrigerator for about 30 minutes.For assembly and finishingRoll out the dough to a thickness of ⅛ inch (3.5 mm) and into arectangle, then use an offset spatula to spread the pastry cream overthe top. Mix all the seeds together. Sprinkle the seed mixture overthe dough, then roll tightly into a cylinder. Freeze for 20 minutes.Cut the semifrozen cylinder into 1½-inch (4-cm) slices, place them ingreased cake rings, cover with a cloth, and let rise for 2 hours at
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Photograph taken at the InterContin
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THE CEDRIC I KNOW, IS:- Straightfor
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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
Page 59: decorate it like a hedgehog.
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
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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
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For assemblyTransfer the mango sorb
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churn in an ice cream maker for 10
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10 to 15 minutes, then transfer to
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Wiliamine, ® and reserved flesh, t
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with an immersion blender. Churn in
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FRENCH TRADITIONMakes 8 baguettesPr
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FRENCH TOASTMakes 8 toastsPreparati
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BASIC RECIPESDOUGHSBRIOCHE DOUGH7
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In an electric stand mixer fitted w
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2 cups (250 g) all-purpose flour1 c
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2 cups (250 g) all-purpose flourIn
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In a saucepan, heat the milk, then
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Preheat the oven to 285°F (140°C)
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GLOSSARYINGREDIENTS—AGARA natural
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—PILONCILLO SUGARAlso known as pa
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—BRUNOISE (CUT INTO)Cut food into
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SOFTEN BUTTERWorking room temperatu
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—MICROPLANE ®A grater that is us
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Preface by Yohann CaronIntroduction
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OLD-FASHIONED APPLE TARTRHUBARB CRU
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PEACHESPEARSAPPLES5 P.M. - End of b
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CRISPY EGGSCROISSANTSCUSTARD IN CHO
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PRALINE SUCCESSPUFF PASTRY BRIOCHE
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INDEX BY RECIPE TYPE- PastriesAPPLE
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PUFF PASTRY BRIOCHE FLAN TARTSSAVOY
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INDEX BY RECIPE TYPEAAgarAloe veraA
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Coconut, shreddedCoconut milkCoconu
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LLemonLemon confitLemon juiceLemon
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Potato starchPraline, hazelnutPrali
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Vinegar, white distilledWWilliamine
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BIOGRAPHYCédric Grolet, who has be
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ACKNOWLEDGMENTSThank you to my chef
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CREDITS—COLLECTION DIRECTORAlain
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The publisher warmly thanks Francin
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