507711655-Opera-Patisserie-Cedric-Grolet-1

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LEMON ROLLSMakes 10 rollsPreparation time: 1 hourCooking time: 25 minutesResting time: 1 hour 30 minutes plus 3 hoursFor the croissant dough7⅔ cups (1 kg) cake flour1 large (50 g) egg (3½ tablespoons)¾ (45 g) cake yeast, or5 teaspoons active dry yeast(dissolved in milk or water)1 tablespoon (18 g) salt½ cup (100 g) superfine sugar1 tablespoon (20 g) honey5 tablespoons (70 g) unsaltedbutter, at room temperature1¾ cups (14 ounces/400 g) unsalted dry butter (84% fat content)¼ cup (75 g) starterFor assemblingSuperfine sugarFor the lemon cream6 sheets (19 g powdered) gelatin2¼ cups (550 g) lemon juiceZest of 4 lemons10½ large (180 g) egg yolks (¾ cup)
¾ cup plus 3 tablespoons (180 g) superfine sugar3 tablespoons (50 g) custard powder⅓ cup (50 g) all-purpose flour2½ tablespoons (25 g) potato starch¼ cup (60 g) cocoa butter7 tablespoons (100 g) unsalted butter¼ cup (60 g) mascarpone cheeseFor the croissant doughMake a croissant dough following the directions on this page using1¾ cups (420 g) of water.For the lemon creamSoak the gelatin in cold water. In a saucepan, heat the lemon juiceand zest. Mix the egg yolks, superfine sugar, custard powder, flour,and potato starch, and pour over the lemon juice. Boil for 2 minutes,add the cocoa butter, and mix. Stir in the drained gelatin, then thebutter, and finally the mascarpone. Mix and cool rapidly. Pour thelemon cream over parchment paper, roll up to form a ¾-inch (2-cm)-diameter cylinder, hold it in place with adhesive tape, and freeze for1 hour.For assembly and finishingUsing a rolling pin, roll out the dough to a thickness of ⅛ inch (3.5mm) and cut out 8 by 20-inch (20 by 5-cm) rectangles. Cut thefrozen lemon cream into 2-inch (5-cm)-long tubes. Place each tubeon a dough rectangle and roll up. Let rise for about 2 hours. Preheatthe oven to 350°F (175°C).Place each roll in a 2½-inch (6-cm)-diameter greased-and-sugaredcircle. Bake in the oven for 25 minutes. Remove the pastries fromthe oven and roll in superfine sugar.
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Photograph taken at the InterContin
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THE CEDRIC I KNOW, IS:- Straightfor
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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 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
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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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