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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
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Photograph taken at the InterContin
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The opening of a new store is compl
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7 A.M. BREAKFAST PASTRIES11 A.M. FR
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CROISSANTSMakes 15 croissantsPrepar
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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 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
- Page 118 and 119: 2¼ cups (600 g) pastry creamFor th
- Page 121 and 122: FRAMBOISIER CAKEServes 6Preparation
- Page 123: For the vanilla creamMake the raspb
- Page 127: (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
- Page 178:
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
- Page 202 and 203:
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
- Page 249 and 250:
XXL CHOCOLATE COOKIEServes 6Prepara
- Page 251:
COCONUTTART KAFFIR LIMESFIGSKIWIFRU
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⅔ cup (80 g) confectioners’ sug
- Page 257 and 258:
CARAMELIZED RICE CRISPSServes 6Prep
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MELON GRANOLAServes 6Preparation ti
- Page 264:
Prepare a simple syrup following th
- Page 267:
For the strawberry sorbetThe previo
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For the quinoa tuile2 large (100 g)
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SALTED CHOCOLATEServes 6Preparation
- Page 275:
In a saucepan, heat the milk with t
- Page 278:
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
- Page 297 and 298:
VANILLA BUBBLESServes 6Preparation
- Page 299:
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)
- Page 358:
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