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ABRAMS BOOKS - Grolet Cedric Grolet

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288 pages

English

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The latest French patisserie cookbook from award-winning French pastry chef Cedric Grolet Opera Patisserie marks the entrance of the most talented pastry chef of his generation, Cedric Grolet, into the world of boulangerie-patisserie. This book coincides with the opening of his new shop in the Opera district in the heart of Paris. Far from the haute couture pastries designed at palace hotels, with Opera Patisserie, Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to .clairs, the book features 100 fully illustrated desserts we all love. Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it's time for viennoiseries and breads; at 11 a.m., it's pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it's time for the final batch of bread.Opera Patisserie is the indispensable book for every pastry lover!

Sujets

Cakes

Cake

Cake (gâteau)

Informations

Publié par	ABRAMS BOOKS
Date de parution	06 octobre 2020
Nombre de lectures	40
EAN13	9781647002411
Langue	English
Poids de l'ouvrage	14 Mo

Informations légales : prix de location à la page 0,1555€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Photograph taken at the InterContinental Paris Le Grand.
PREFACE
There are two questions I m often asked:
What is your favorite cake?
And what is he really like , CEDRIC ?
The first one is easy, it s a cr me caramel. C dric s is too, by the way. A word of advice: Never leave a dish of cr me caramel lying around, we ll finish it off together.
The second one is much harder. He is a little of everything, and there are many facets to the way he presents himself to the world.
THE CEDRIC I KNOW, IS:
- Straightforward
This is what best defines him.
- Sincere
Like this book, I think, and definitely like our relationship.
- Gourmand
Even if it shows more on me than on him! (Laughs.)
- Trustworthy
Like a brother. It was a no-brainer for me to choose him as my son s godfather.
- Passionate
He even made a trompe l oeil of it! Our famous sculpted passion fruit.
- Unifying
Because Cedric s strength today is the team that he has built and kept around him. At its core is eight years of loyal service, thousands of cakes, and just as many laughs.
- Respectful
Able to listen to the strengths and weaknesses of others, he is very much attuned to them, every day, all of the time.
- Generous
He s given me an unimaginable place to shine by his side.
- Hardworking
We have a saying above our office that sums up our philosophy: Work hard in silence and your work will make the noise.
- Lucky
But this luck didn t appear out of thin air; he made it himself from scratch.
- Creative
He is called the Pastry Chef 2.0 because he doesn t invent anything but pushes existing cakes further.
And, final, CRAZY , because it s mad to work with him every day!
What binds us together is an immense, real, and growing friendship. It is an honor and pride for me to write the preface for OPERA PATISSERIE , for one of the most important people in my life.
I ve kept it simple. You and I don t like complicated things.
Thanks for everything, C dric Grolet
P.S. You won t remember this, but I wrote to you nine years ago to tell you that it was my dream to work with you.
Photograph taken at the InterContinental Paris Le Grand.
Photograph taken at the InterContinental Paris Le Grand.
Photograph taken at the InterContinental Paris Le Grand.
OPERA PATISSERIE.
With this book, I m turning a page. Fruits , my first book, was a book of persnickety recipes, fancy patisserie requiring technique, precision, and excellence. OPERA PATISSERIE marks my entry into a new world, that of the bakery-patisserie. More radical, the new way of baking that I describe in this book aims to get as close as possible to the product. The desserts and creations that I include in this book contain neither preservatives nor colorants. I wanted to remove as many steps as possible in their production to get as close as possible to the product, its texture, freshness, and taste. The breads, like the pastries, have been designed so that anyone can make them easily at home. The frozen fruits, which are made with very little sugar and churned at the last minute, make you feel like you are eating actual fruits. The other recipes, whether sweet entremets, cookies, or desserts prepared at the last minute, always focus on a single flavor to bring out its full potential. At the time of its release, Fruits encapsulated a resolutely modern technicality and the patisserie of the future. OPERA PATISSERIE is the patisserie of yesterday and today, taking a step backward to get back to basics. The most important thing for me now is to seek authenticity.
This reflects my new approach as a pastry chef: Going back to the bare bones. With my team, we are constantly working on new recipes and calling things into question to seek the purest taste, while respecting seasonality.
The simplification of my patisserie also involves a reduction of resting and freezing times to finally be able to enjoy an in the moment tasting.
I ve been aware of my need to emancipate myself from what I have been doing at Le Meurice for several years. It s not a question of changing for the better, but of working on another angle and creating a different universe. What could be more obvious than the idea of opening a new establishment? A new creative space that will allow me to show consumers a new way of looking at pastry, a way that is more pure and raw.
The opening of a new store is completely in line with the release of this book, one with the same name and philosophy.
THIS NEW PLACE IS OPERA PATISSERIE
OPERA PATISSERIE : A cake that is both legendary and fantastic. But the word also conjures up a particular Parisian atmosphere, full of music, art, and beauty. And finally, it is a place steeped in history. I wanted to create a patisserie in the image of all that Opera represents to me and, more broadly, in the collective imagination. Like the recipes in the book, in this store I will offer patisserie that is closer to the people. Cakes, pastries, bread - there are so many recipes that everyone knows but that have not yet been updated. My approach is not so much revamping these recipes but refining them to restore them to their original authenticity. My aim is that, simply by tasting a croissant, a customer can savor French know-how, enhanced by a modern and refined technique. This means making a limited number of recipes, but making them in the best way possible: at the last minute and in front of the customer, so that they gain a sensory experience beyond the taste. Watching the pastry chef at work, the customer becomes as close as possible to the textures and odors, and therefore completely immersed in the identity of the place. The work you have in your hands is the guarantor of this identity. The recipes are simple, but effective. They are organized into chapters that reflect the rhythm of the day and respect, hour by hour, what will be served in my store. At 7 a.m., the breakfast pastries are ready; at 11 a.m., the French pastries. At 3 p.m., the desserts and frozen fruits are prepared while you wait for an afternoon snack. With 5 p.m., comes the day s last batch of bread.
OPERA PATISSERIE represents a turning point for me and allows me to develop a new experience. Whether it s the book or the establishment, my approach remains the same: Break the rules and question everything to create something new, unprecedented, and surprising.
7 A.M. BREAKFAST PASTRIES
11 A.M. FRENCH PASTRIES
BITES TO GO
3 P.M DESSERTS
FROZEN FRUIT
5 P.M END OF BAKING
7 A.M.
CROISSANTS
PAIN AU CHOCOLAT
RAISIN ROLLS
STAR PALMIER
RASPBERRY ROLLS
LATTICED APPLE PASTRIES
KOUIGN-AMANN
APPLE TURNOVER
APRICOTS WITH PINE NUTS
PUFF PASTRY BRIOCHE FLAN TARTS
ALMOND HEDGEHOG
SEEDED ROLLS
LEMON ROLLS
PUFF PASTRY CROWN
XL MADELEINE
PRALINE BRIOCHE
SAVOY CAKE
POWDERED KUGELHOPFS
PANCAKES
YOGURT CAKE
MARBLED CHOCOLATE VANILLA CAKE
CROISSANTS
Makes 15 croissants
Preparation time: 40 minutes
Cooking time: 15 minutes
Resting time: 1 hour 30 minutes plus 2 hours
For the croissant dough
7 cups (1 kg) cake flour
1 large (50 g) egg
(3 tablespoons)
(45 g) cake yeast, or 5 teaspoons active dry yeast
(dissolved in milk or water)
1 tablespoon (18 g) salt
cup (100 g) superfine sugar
1 tablespoon (20 g) honey
5 tablespoons (70 g) unsalted
butter, at room temperature
1 cups (14 ounces/400 g) unsalted dry butter
(84% fat content)
For the egg wash
9 large (150 g) egg yolks ( cup)
1 tablespoon (15 g) whipping cream
For the croissant dough
Make a croissant dough following the directions on this page , using 1 cups (420 g) of water.
For the egg wash
In a bowl, whisk together the egg yolks and cream.
For assembly
Cut the croissant dough into triangles with a base of 2 inches (7 cm) and a length of 13 inches (35 cm). Roll the triangles over themselves from the base to the point to make the croissants. Let rise for 2 hours at 80 F (26 C).
For finishing and baking
Preheat the oven to 350 F (175 C). Place the croissants on a baking sheet lined with parchment paper and use a brush to lightly coat with the egg wash. Bake in the oven for 15 minutes.
Remove the croissants from the oven and let cool on a rack.
PAIN AU CHOCOLAT
Makes 12 pains au chocolat
Preparation time: 40 minutes
Cooking time: 15 minutes
Resting time: 1 hour 30 minutes plus 1 hour 30 minutes
For the croissant dough
7 cups (1 kg) cake flour
1 large (50 g) egg
(3 tablespoons)
(45 g) cake yeast, or 5 teaspoons active dry yeast
(dissolved in milk or water)
1 tablespoon (18 g) salt
cup (100 g) superfine sugar
1 tablespoon (20 g) honey
5 tablespoons (70 g) unsalted
butter, at room temperature
1 cups (14 ounces/400 g) unsalted dry butter
(84% fat content)
36 (3 -inch) chocolate sticks
For the egg wash
9 large (150 g) egg yolks ( cup)
1 tablespoon (15 g) whipping cream
For the croissant dough
Make a croissant dough following the directions on this page , using 1 cups (420 g) of water.
For the egg wash
In a bowl, whisk together the egg yolks and cream.
For assembly and baking
Cut the dough into 8 by 2 -inch (20 by 7-cm) rectangles. Place a stick of chocolate close to the edge of the base of the rectangle, roll up about inch (2 cm), add another stick on top, roll up again inch (2 cm), and repeat a third time to make the pain au chocolat. Let rise at 80 F (26 C) for about 1 hour 30 minutes.
Preheat the oven to 350 F (175 C). Place the pains au chocolat on a baking sheet lined with parchment paper and use a brush to lightly coat with the egg wash. Bake in the oven for 15 minutes. Remove from the oven and let cool on a rack.
RAISIN ROLLS
Makes 12 rolls
Preparation time: 2 hours
Cooking time: 15 minutes
Resting time: 1 hour 30 minutes plus 3 hours 50 minutes
For the puff pastry brioche dough
7 cups (1 kg) cake flour
3 tablespoons (25 g) salt
cup (120 g) superfine sugar
(40 g) organic cake yeast, or
1 tablespoons active dry yeast
(dissolved in water or milk)