Opera Patisserie

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Playing with colors, shapes, and ingredients, the chef finds flowers are an infinite source of inspiration. From croissant to mille-feuille, from tarte tatin to éclairs, the book features 100 fully illustrated desserts we all love. 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. There Grolet largely leaves behind the trompe l’oieil showmanship of his earlier Fruitand demonstrates command of classic baker’s artistry, even as he employs it in fresh and elegant ways.

By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. The Chef’s signature Mango Flower offers a contrasting burst of winter sun, while sharing cakes are pure indulgence. Taking fruit as a starting point, the book, published in French, delves into the personal style of this chef which has made him worthy of worldwide fame. Cédric Grolet is simply the most talented pastry chef of his generation—he was named World’s Best Pastry Chef in 2018.Today, the renowned pastry chef’s first pâtisserie outside of Paris, overlooking Hyde Park, is a true feast for the senses. 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.

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. After the international success of Fruits and Opéra, Cédric Grolet launches a new recipe book for fine pâtisserie: Fleurs. It tasted like nothing cause way to less sugar but had a texture like someone froze a Gummy bear due to the extremely high amount of Agar-Agar. Opt for a curated selection of signatures, including petite viennoiserie, an exquisite Waffle Flower or slice of French toast, followed by fresh fruit perfection. Mimetic desserts that replicate the original and pristine presentations in which every detail has been studied are two of his hallmarks.Cocoa connoisseurs are well served too, with the showstopping Chocolate Paris Brest Flower and chocolate-meets-caramel notes of the Chouquette Entremet, beautifully boxed to take home. 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. Discover more than 80 recipes for cakes, tarts, and entremets, presented by season, in a wide range of edible flowers.