Opera Patisserie

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He combines gourmet recipes with the artistry of piping to create original cakes and tarts in the shape of flowers.

The Chef’s signature Mango Flower offers a contrasting burst of winter sun, while sharing cakes are pure indulgence.Piping a cream, a ganache, or a meringue brings an aesthetic and gustatory balance to a dessert ”, explains the popular chef. If you would like to know the lead time of a specific product, please do not hesitate to contact us. His creations usually start from a sketch, a drawing, that Cédric Grolet uses as a starting point to then try to turn into reality.

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

Grolet updates a classic couronne by using a laminated dough that is formed into a pull-apart ring of spiraled buns. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. The tasting experience at Cédric Grolet's Counter, which is divided with two sets of four seats either side, is available Friday - Sunday. After the success of his books Fruit: The Art of Pastry and Opera Pâtisserie , French pastry sensation Cédric Grolet has brought out a new book of haute-cuisine pastry entirely devoted to flowers. Catching the eye with its glossy mahogany shell, a chestnut illusion cake pairs velvety cream with crisp hazelnut and a rich blackcurrant centre.Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH).

From croissant to mille-feuille, from tarte tatin to eclairs, the book features 100 fully illustrated desserts we all love. To find out more view our Cookie Policy, continued use of this site indicates you have accepted this policy. 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. Véritables fils conducteurs de sa pâtisserie haute couture, les fruits y sont travaillés pour révéler leur essence et leur puissance.Somewhat uncommonly for a book that also qualifies as showcase for imagination, this work also includes step-by-step photo sequences illustrating the creation of dramatic decorative flourishes, most often intricate piping that suggests petals. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. 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. 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.