Opera Patisserie

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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.

Discover more than 80 recipes for cakes, tarts, and entremets, presented by season, in a wide range of edible flowers. The new collection, to eat in or take away, is dedicated to comfort (food) and joy with flavours of hazelnut, chocolate and vanilla.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. Mimetic desserts that replicate the original and pristine presentations in which every detail has been studied are two of his hallmarks. Piping a cream, a ganache, or a meringue brings an aesthetic and gustatory balance to a dessert ”, explains the popular chef. Enjoy a tasting menu of seasonally shifting masterpieces - six sweet and two savoury courses - sip champagne and watch showstopping creations come to life.

With 130 recipes featuring 45 fruits—citrus, berries, wild and exotic fruits, and even nuts—every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. This one-of-a-kind dining experience places guests at the pass, giving a rare window into the kitchen – and the techniques and flair of the pastry chefs.Following this logic, the book is divided into four chapters, each one dedicated to a season: Fleurs de Printemps (lilac, camélia, citron vert, etc.

From croissant to mille-feuille, from tarte tatin to eclairs, the book features 100 fully illustrated desserts we all love. 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.

Cédric Grolet is simply the most talented pastry chef of his generation—he was named World’s Best Pastry Chef in 2018. The most acclaimed pastry chef today, living in Paris and under the command of another emblematic French cuisine figure, Alain Ducasse, finally presents a book that goes over his creative mood.