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Opera Patisserie
Essential Recipes for French Pastry
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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.
Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Cédric 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 éclairs, 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 Pâtisserie is the indispensable book for every pastry lover!
Includes color photographs
Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Cédric 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 éclairs, 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 Pâtisserie is the indispensable book for every pastry lover!
Includes color photographs
Praise for Opera Patisserie
Challenged to innovate, and hoping to shake things up . . . when the fork plunged in, concentric layers of cake, cream and silky fruit purée were revealed, a flavor bomb of heightened color, texture and taste. 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.
Wall Street Journal
About the Author
Cédric Grolet is one of the world's most acclaimed pastry chefs and was named World's Best Pastry Chef. He serves as executive pastry chef at Le Meurice Alain Ducasse in Paris and is the creative force behind the internationally renowned Cédric Grolet pâtisseries. Known for his revolutionary trompe-l'œil fruit creations, technical precision, and visually stunning desserts, Grolet has helped redefine contemporary French pastry. He is the bestselling author of Fruit: The Art of Pastry, Opéra Pâtisserie, and Flowers.
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