507711655-Opera-Patisserie-Cedric-Grolet-1

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PUFF PASTRY CROWNServes 8Preparation time: 3 hours 30 minutesCooking time: 25 minutesResting time: 1 hour plus 1 hour 30 minutesFor the dry butter with citrus1⅓ cups (10½ ounces/300 g) unsalted dry butter (84% fat content)Zest of 3 limesZest of 3 lemonsZest of 1 grapefruitZest of 1 orangeFor the puff pastry brioche7⅔ cups (1 kg) cake flour3 tablespoons (25 g) salt⅔ cup (120 g) superfine sugar⅔ (40 g) organic cake yeast, or1½ tablespoons active dry yeast(dissolved in water or milk)9 large (450 g) eggs (1¾ cupsplus 1½ tablespoons)⅔ cup (150 g) whole milk2¼ cups (4½ sticks/500 g) unsalted butterFor the dry butter with citrus
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Photograph taken at the InterContin
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THE CEDRIC I KNOW, IS:- Straightfor
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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 68: In an electric stand mixer, mix the
Page 71: turn off the heat and leave the cak
Page 74: temperature (about 75°F/24°C) for
Page 77: Preheat the oven to 350°F (175°C)
Page 80: The previous day, make a brioche do
Page 83: thick. When the first side is cooke
Page 87 and 88: MARBLED CHOCOLATE VANILLACAKEServes
Page 89 and 90: 11 A.M.FRENCH PASTRIESDIVORCÉSCITR
Page 92 and 93: DIVORCÉSMakes 10 divorcésPreparat
Page 95 and 96: CITRUS BABAMakes 6 babasPreparation
Page 97: Whip the soft vanilla cream to a Ch
Page 101 and 102: CLAFOUTISServes 8Preparation time:
Page 106 and 107: FRUIT BASKETSServes 6Preparation ti
Page 109 and 110: SACHER CAKESServes 8Preparation tim
Page 112 and 113: WHITE FORESTSMakes 10 cakesPreparat
Page 114: For the crispy fleur de sel sponge
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2¼ cups (600 g) pastry creamFor th
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FRAMBOISIER CAKEServes 6Preparation
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For the vanilla creamMake the raspb
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(¾ cup plus 1 tablespoon)⅓ cup p
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1½ tablespoons (25 g) custard powd
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TROPÉZIENNEServes 10Preparation ti
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MARVELOUS CHOC’Makes 10 cakesPrep
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For the meringueIn the bowl of an e
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PRALINE SUCCESSMakes 15 praline suc
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separate bowl, whip the buttercream
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3½ tablespoons (25 g) all-purpose
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CHESTNUT BASKETSMakes 16Preparation
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(Agrimontana)2 cups (500 g) chestnu
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CITRUS FLOWERSMakes 16Preparation t
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leaves, sage, mint, flower honey, g
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For assembly6 passion fruitsFor the
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- Flavors1 cup (200 g) pure cocoa p
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ÉCLAIR RELIGIEUSESMakes 8Preparati
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For the fondant icingIn a saucepan,
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For the sweet doughMake a sweet dou
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Using a rolling pin, roll it out to
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¼ cup (60 g) lemon juiceFor assemb
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BLACKBERRY PUFFServes 10Preparation
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For the pastry creamMake a pastry c
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Serves 12Preparation time: 50 minut
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BASQUE CAKEServes 8Preparation time
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TIRAMISU OPERAServes 6Preparation t
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1 tablespoon (12 g) superfine sugar
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Use silicone molds in the shape of
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3½ tablespoons (25 g) all-purpose
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CHOCOLATE TRIANONServes 10Preparati
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In a bowl, mix the hazelnut praline
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CUSTARD IN CHOCOLATEMOUSSEServes 8P
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HEALTHY SEEDED GALETTEMakes 2 galet
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second circle, so that it does not
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For the puff pastry brioche doughMa
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For finishing and bakingCut the dou
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Egg moldsFor the hazelnut pralinePr
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For assembly and finishingFresh ras
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WAFFLE BARSServes 6Preparation time
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For the hazelnut financiersIn the b
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⅔ cup (150 g) whipping cream1¾ c
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COCONUT HEARTSServes 8Preparation t
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RASPBERRY LUNETTESServes 8Preparati
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XXL CHOCOLATE COOKIEServes 6Prepara
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COCONUTTART KAFFIR LIMESFIGSKIWIFRU
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⅔ cup (80 g) confectioners’ sug
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CARAMELIZED RICE CRISPSServes 6Prep
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MELON GRANOLAServes 6Preparation ti
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Prepare a simple syrup following th
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For the strawberry sorbetThe previo
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For the quinoa tuile2 large (100 g)
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SALTED CHOCOLATEServes 6Preparation
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In a saucepan, heat the milk with t
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For the mango chipsPreheat the oven
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For the chestnut gel3 candied chest
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GRAPEFRUIT MARIGOLDSServes 6Prepara
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FOREST PEPPER COCONUTServes 6Prepar
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BLACK RICE CHERRYServes 6Preparatio
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VANILLA BUBBLESServes 6Preparation
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For assemblyIn the bottom of a bowl
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cover with the rest of the pearl su
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3 large (100 g) egg whites(⅓ cup
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FRESH APRICOTSServes 8Preparation t
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PINEAPPLEServes 8Preparation time:
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BANANASServes 8Preparation time: 30
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CHERRIESServes 8Preparation time: 3
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LIMESServes 8Preparation time: 30 m
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COCONUTServes 8Preparation time: 30
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KAFFIR LIMESServes 8Preparation tim
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FIGSServes 8Preparation time: 30 mi
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KIWIFRUITServes 8Preparation time:
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FRESH MANGOESServes 8Preparation ti
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PASSION FRUITServes 8Preparation ti
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PEACHESServes 8Preparation time: 30
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PEARSServes 8Preparation time: 30 m
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APPLESServes 8Preparation time: 30
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END OF BAKINGFRENCH TRADITIONFRENCH
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Divide into eight 5¾-ounce (160-g)
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For the caramel sauceIn a saucepan,
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1 tablespoon (18 g) salt½ cup (100
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1 cup packed (220 g) light brown su
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setting, gradually adding the eggs
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CREAMSPASTRY CREAM4 sheets (13 g po
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3⅔ cups (500 g) hazelnuts1 cup (2
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1⅔ cups (200 g) confectioners’
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—CUSTARD POWDERA starch-based pow
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A powder used as an emulsifier, it
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kneaded.—LINEUse dough to line a
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—AIRBRUSH GUNA kitchen utensil th
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—SILICONE SPATULAA spatula made o
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YOGURT CAKEMARBLED CHOCOLATE VANILL
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JOHOR COFFEECARAMELIZED RICE CRISPS
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ALPHABETICAL INDEXAALMOND HEDGEHOGA
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JJOHOR COFFEEKTART KAFFIR LIMESKIWI
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WAFFLE BARSWHITE FORESTSXXL MADELEI
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GRANDMA ROSE’S TARTE TATINOLD-FAS
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CARAMELIZED RICE CRISPSCHERRIESCOCO
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CCinnamon, groundCherryCherry, Boir
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Fromage blancGGelatin massGelatin,
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OOlive oilOatsOrangeOrange juiceOra
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StarterStarter, liquidStrawberryStr
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Photo taken at the InterContinental
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wrote his first book, Fruit, which
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Thank you to Neolith, who accompani
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Cillero & De MottaDistributed in No
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