What they have in common is that they are original and also use components that respect the seasons, since it is always the raw materials that guide his creativity.

The Magazine of Haute Pâtissere is a biannual magazine, published by Books For Chefs, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. Sa démarche artistique commence sur une feuille blanche où il matérialise ses idées pour élaborer des pâtisseries à la frontière de la sculpture. After the international success of Fruits and Opéra, Cédric Grolet launches a new recipe book for fine pâtisserie: Fleurs. By forming curves, scrolls, and petals, I try to draw a different flower each time to transform a simple cake into a gift.For a deliciously different start to the day, Cédric Grolet puts his spin on breakfast at The Berkeley Café. Following this logic, the book is divided into four chapters, each one dedicated to a season: Fleurs de Printemps (lilac, camélia, citron vert, etc.

Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. For further information on the nature of the review controls, as well as the possibility of contacting the author of the review please consult our CGU. A showcase of pâtisserie perfection, Goûtea fuses the French tradition of sweet snacking and the best of British afternoon tea.Today, the renowned pastry chef’s first pâtisserie outside of Paris, overlooking Hyde Park, is a true feast for the senses. Cédric Grolet is simply the most talented pastry chef of his generation—he was named World’s Best Pastry Chef in 2018. An experienced chef can read between the lines but this book was written in haste and barely proof-read. Choose from three re-imaginations of the classic Saint Honoré which all cater for 70 or more guests: a tall and tierred creation, a showstopping single tierred cake or stunning number-shaped delights, all available in either decadent vanilla or chocolate. Catching the eye with its glossy mahogany shell, a chestnut illusion cake pairs velvety cream with crisp hazelnut and a rich blackcurrant centre.

The new collection, to eat in or take away, is dedicated to comfort (food) and joy with flavours of hazelnut, chocolate and vanilla. From croissant to mille-feuille, from tarte tatin to éclairs, the book features 100 fully illustrated desserts we all love. The French cookbook Opera Pâtisserie marks the entrance of the most talented pastry chef of his generation, award winner Cédric Grolet, into the world of boulangerie-pâtisserie. If you would like to know the lead time of a specific product, please do not hesitate to contact us.In addition to the recipes, the book also includes an annex section with basic recipes, product index, and biographies. Grolet updates a classic couronne by using a laminated dough that is formed into a pull-apart ring of spiraled buns. Cédric Grolet is simply the most talented pastry chef of his generation--he was named World's Best Pastry Chef in 2018. The tasting experience at Cédric Grolet's Counter, which is divided with two sets of four seats either side, is available Friday - Sunday. He fashions trompe l’oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings.

Fleurs brings together more than 80 recipes made with almost no material, no complicated ingredients, as Grolet himself explains, “they just require patience and a helping hand”.

By wrapping the results in hypermodern culinary craft, Grolet took a tradition of trompe l’oeil fruit dating back to 12th century Sicily and made it new. Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. After joining Le Meurice as sous chef in 2012, Cédric Grolet rapidly rose through the ranks and introduced the world to his sweetly styled Fruits and Flowers, through his own boutiques and bestselling books. This lushly photographed book presents the pastries that Cedric Grolet offers at the patisserie he recently opened a few blocks from Paris’s famed opera house. For an up-close-and-personal look at the innovation behind the art, take a front row seat at the Chef's Counter for a tasting menu of six sweet and two savoury courses.