Hello, Good News! If you are a fan of French pastry, you probably have heard of Cedric Grolet, the award-winning pastry chef who creates stunning desserts that look like real fruits, nuts, and flowers. His creations are not only beautiful, but also delicious, with complex flavors and textures that showcase his mastery of the art of pastry.
But did you know that you can also make some of his recipes at home? Yes, you read that right. In this article, we will show you how to recreate some of his signature desserts, such as the lemon, the hazelnut, and the rose. We will also share some tips and tricks from the chef himself, as well as some of his books and online classes where you can learn more about his techniques and philosophy. So get ready to impress your family and friends with these amazing Cedric Grolet recipes!
How to Make the Lemon by Cedric Grolet
What You Need
The lemon by Cedric Grolet is one of his most iconic desserts. It looks like a real lemon, but when you cut into it, you discover a layer of lemon gel with lemon segments and mint, a layer of yuzu whipped ganache, and a layer of vanilla financier cake. The shell is made of white chocolate and cocoa butter, sprayed with yellow colorant to mimic the appearance of the fruit.
To make this dessert, you will need the following ingredients:
- For the lemon gel: 250 g of lemon juice, 100 g of sugar, 4 g of agar-agar, 2 lemons (zest and segments), and some fresh mint leaves.
- For the yuzu whipped ganache: 300 g of white chocolate, 200 g of heavy cream, 50 g of yuzu juice (or lemon juice), and 4 g of gelatin.
- For the vanilla financier: 125 g of almond flour, 125 g of icing sugar, 125 g of butter, 50 g of flour, 4 egg whites, and 1 vanilla bean.
- For the coating and decoration: 200 g of white chocolate, 200 g of cocoa butter, yellow food colorant spray, neutral glaze (or apricot jam), and gold powder.
How to Make It
Here are the steps to make the lemon by Cedric Grolet:
- Make the lemon gel: In a small saucepan, bring the lemon juice and sugar to a boil. Add the agar-agar and whisk well. Cook for 2 minutes over medium heat. Transfer to a bowl and let it cool slightly. Add the lemon zest and segments and chopped mint leaves. Mix well and pour into half-sphere silicone molds (about 4 cm in diameter). Refrigerate until set.
- Make the yuzu whipped ganache: Chop the white chocolate and place it in a heatproof bowl. In a small saucepan, bring the heavy cream and yuzu juice to a boil. Add the gelatin (previously soaked in cold water) and whisk well. Pour over the white chocolate and let it sit for a few minutes. Then whisk until smooth and emulsified. Transfer to a piping bag and refrigerate until firm.
- Make the vanilla financier: Preheat the oven to 180°C/350°F. In a small saucepan, melt the butter over low heat until it turns brown and nutty. Set aside to cool slightly. In a large bowl, whisk together the almond flour, icing sugar, flour, and vanilla seeds. Add the egg whites and whisk until smooth. Gradually add the brown butter and whisk until well combined. Pour the batter into a baking sheet lined with parchment paper (about 1 cm thick). Bake for 15 minutes or until golden. Let it cool completely on a wire rack.
- Assemble the dessert: Unmold the lemon gel half-spheres and stick two halves together to form a sphere. Repeat with the remaining gel spheres. Pipe some yuzu whipped ganache on top of each gel sphere. Cut out circles of vanilla financier (about 5 cm in diameter) using a cookie cutter. Place one financier circle on top of each ganache sphere. Freeze until firm.
- Coat and decorate the dessert: Melt the white chocolate and cocoa butter together in a microwave or over a double boiler. Stir until smooth and homogeneous. Transfer to a spray bottle or an airbrush gun. Spray a thin layer of yellow colorant over each frozen dessert sphere. Let it set for a few minutes. Then spray a thin layer of white chocolate-cocoa butter mixture over each sphere to create a velvety texture. Let it set for a few minutes. Brush some neutral glaze or apricot jam over each sphere to create a shiny effect. Sprinkle some gold powder over each sphere to create some contrast. Refrigerate until ready to serve.
How to Make the Hazelnut by Cedric Grolet
What You Need
The hazelnut by Cedric Grolet is another stunning dessert that looks like a real hazelnut, but when you crack it open, you find a layer of hazelnut praline cream, a layer of hazelnut dacquoise cake, and a crunchy hazelnut core. The shell is made of milk chocolate and cocoa butter, sprayed with brown colorant to create a realistic effect.
To make this dessert, you will need the following ingredients:
- For the hazelnut praline cream: 200 g of hazelnut praline paste (or homemade by blending roasted hazelnuts and caramel), 100 g of milk chocolate, 100 g of heavy cream, and 4 g of gelatin.
- For the hazelnut dacquoise: 100 g of hazelnut flour, 100 g of icing sugar, 30 g of flour, 4 egg whites, and 40 g of sugar.
- For the crunchy hazelnut core: 50 g of roasted hazelnuts, 50 g of feuilletine (or crushed crepes dentelles), and 50 g of milk chocolate.
- For the coating and decoration: 200 g of milk chocolate, 200 g of cocoa butter, brown food colorant spray, and some whole roasted hazelnuts.
How to Make It
Here are the steps to make the hazelnut by Cedric Grolet:
- Make the hazelnut praline cream: Chop the milk chocolate and place it in a heatproof bowl. In a small saucepan, bring the heavy cream to a boil. Add the gelatin (previously soaked in cold water) and whisk well. Pour over the milk chocolate and let it sit for a few minutes. Then whisk until smooth and emulsified. Add the hazelnut praline paste and whisk until well combined. Transfer to a piping bag and refrigerate until firm.
- Make the hazelnut dacquoise: Preheat the oven to 180°C/350°F. In a large bowl, whisk together the hazelnut flour, icing sugar, and flour. In another bowl, whisk the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and whisk until stiff peaks form. Gently fold in the dry ingredients with a spatula. Transfer to a piping bag fitted with a round nozzle. Pipe small circles (about 4 cm in diameter) onto a baking sheet lined with parchment paper. Bake for 10 minutes or until golden and crisp. Let them cool completely on a wire rack.
- Make the crunchy hazelnut core: Chop the roasted hazelnuts and place them in a small bowl. Add the feuilletine and mix well. Melt the milk chocolate in a microwave or over a double boiler. Stir until smooth and glossy. Add to the hazelnut-feuilletine mixture and mix well. Spoon small balls (about 2 cm in diameter) onto a baking sheet lined with parchment paper. Refrigerate until set.
- Assemble the dessert: Unmold the crunchy hazelnut balls and stick two halves together to form a sphere. Repeat with the remaining balls. Pipe some hazelnut praline cream on top of each crunchy sphere. Place one dacquoise circle on top of each cream sphere. Freeze until firm.
- Coat and decorate the dessert: Melt the milk chocolate and cocoa butter together in a microwave or over a double boiler. Stir until smooth and homogeneous. Transfer to a spray bottle or an airbrush gun. Spray a thin layer of brown colorant over each frozen dessert sphere. Let it set for a few minutes. Then spray a thin layer of milk chocolate-cocoa butter mixture over each sphere to create a velvety texture. Let it set for a few minutes. Place one whole roasted hazelnut on top of each sphere to create a stem effect. Refrigerate until ready to serve.
How to Make the Rose by Cedric Grolet
What You Need
The rose by Cedric Grolet is a delicate and elegant dessert that looks like a real rose, but when you peel off the petals, you find a layer of rose confit, a layer of lychee whipped ganache, and a layer of raspberry sponge cake. The petals are made of white chocolate and cocoa butter, colored with red and green colorants to create a realistic effect.
To make this dessert, you will need the following ingredients:
- For the rose confit: 200 g of rose water, 100 g of sugar, 4 g of agar-agar, and some fresh or dried rose petals.
- For the lychee whipped ganache: 300 g of white chocolate, 200 g of heavy cream, 50 g of lychee puree (or canned lychees), and 4 g of gelatin.
- For the raspberry sponge cake: 125 g of raspberries, 125 g of sugar, 125 g of butter, 50 g of flour, 4 egg whites, and some red food colorant.
- For the coating and decoration: 200 g of white chocolate, 200 g of cocoa butter, red and green food colorant sprays, and some fresh or dried rose petals.
How to Make It
Here are the steps to make the rose by Cedric Grolet:
- Make the rose confit: In a small saucepan, bring the rose water and sugar to a boil. Add the agar-agar and whisk well. Cook for 2 minutes over medium heat. Transfer to a bowl and let it cool slightly. Add some fresh or dried rose petals and mix well. Pour into half-sphere silicone molds (about 4 cm in diameter). Refrigerate until set.
- Make the lychee whipped ganache: Chop the white chocolate and place it in a heatproof bowl. In a small saucepan, bring the heavy cream and lychee puree to a boil. Add the gelatin (previously soaked in cold water) and whisk well. Pour over the white chocolate and let it sit for a few minutes. Then whisk until smooth and emulsified. Transfer to a piping bag and refrigerate until firm.
- Make the raspberry sponge cake: Preheat the oven to 180°C/350°F. In a small saucepan, cook the raspberries and sugar over low heat until soft and jammy. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside to cool slightly. In another small saucepan, melt the butter over low heat until it turns brown and nutty. Set aside to cool slightly. In a large bowl, whisk together the flour and some red food colorant to create a pink hue. Add the egg whites and whisk until smooth. Gradually add the brown butter and raspberry puree and whisk until well combined. Pour the batter into a baking sheet lined with parchment paper (about 1 cm thick). Bake for 15 minutes or until golden. Let it cool completely on a wire rack.
- Assemble the dessert: Unmold the rose confit half-spheres and stick two halves together to form a sphere. Repeat with the remaining confit spheres. Pipe some lychee whipped ganache on top of each confit sphere. Cut out circles of raspberry sponge cake (about 5 cm in diameter) using a cookie cutter. Place one cake circle on top of each ganache sphere. Freeze until firm.
- Coat and decorate the dessert: Melt the white chocolate and cocoa butter together in a microwave or over a double boiler. Stir until smooth and homogeneous. Transfer to a spray bottle or an airbrush gun. Spray a thin layer of green colorant over each frozen dessert sphere to create a base layer. Let it set for a few minutes. Then spray thin layers of red colorant over each sphere to create a gradient effect from dark to light, mimicking the natural coloration of roses. Let it set for a few minutes. Carefully peel off some petals from each sphere to create an open rose effect. Sprinkle some fresh or dried rose petals over each sphere to create some contrast. Refrigerate until ready to serve.
A Table Breakdown of Cedric Grolet Recipes
If you are curious about how Cedric Grolet recipes compare with each other in terms of difficulty, time, cost, and taste, here is a table breakdown that summarizes some of his most popular desserts:
| Dessert | Difficulty | Time | Cost | Taste |
|———|————|——|——|——-|
| Lemon | Medium | 3 hours | $$ | Tangy, refreshing, and minty |
| Hazelnut | Hard | 4 hours | $$$ | Nutty, creamy, and crunchy |
| Rose | Hard | 5 hours | $$$ | Floral, fruity, and light |
| Apple | Medium | 3 hours | $$ | Crisp, juicy, and spicy |
| Pistachio | Easy | 2 hours | $ | Earthy, sweet, and moist |
| Chocolate | Easy | 2 hours | $ | Rich, decadent, and smooth |
FAQs about Cedric Grolet Recipes
Where can I find Cedric Grolet recipes?
There are several sources where you can find Cedric Grolet recipes. One of them is his official website, where he posts some of his recipes with step-by-step photos and videos. Another source is his Instagram account, where he shares some of his creations and tips with his followers. You can also find some of his recipes in his books, such as Fruits, Opéra, and Boutique Hotel. Finally, you can also enroll in some of his online classes, such as MasterClass and Skillshare, where he teaches some of his techniques and secrets.
What are the tools and equipment that I need to make Cedric Grolet recipes?
To make Cedric Grolet recipes, you will need some basic tools and equipment that are commonly used in pastry making, such as a mixer, a whisk, a spatula, a piping bag, a cookie cutter, a baking sheet, a silicone mold, a thermometer, a knife, and a cutting board. You will also need some specific tools and equipment that are essential for creating his signature effects, such as a spray bottle or an airbrush gun for coating the desserts, a food colorant spray for coloring the shells, a neutral glaze or an apricot jam for creating a shiny effect, and a gold powder for creating some contrast.
What are the ingredients that I need to make Cedric Grolet recipes?
The ingredients that you need to make Cedric Grolet recipes depend on the specific dessert that you want to make. However, some of the common ingredients that are used in most of his recipes are chocolate (white, milk, or dark), cocoa butter, heavy cream, gelatin, sugar, butter, flour, eggs, and vanilla. You will also need some fruits (fresh or puree) that match the flavor of the dessert that you want to make, such as lemon, yuzu, lychee, raspberry, rose water, apple, pistachio, etc.
How long does it take to make Cedric Grolet recipes?
The time that it takes to make Cedric Grolet recipes varies depending on the complexity and the number of steps involved in each recipe. Generally speaking, most of his recipes take between 2 to 5 hours to make from start to finish. However, some of his recipes may require more time for setting or freezing the different layers or components of the dessert. Therefore, it is advisable to plan ahead and prepare some of the elements in advance if possible.
How difficult are Cedric Grolet recipes?
Cedric Grolet recipes are not easy to make. They require a lot of skill, precision, patience, and creativity to achieve the desired results. Some of his recipes are more difficult than others because they involve more steps or techniques that are challenging to master. For example, making the hazelnut or the rose by Cedric Grolet is harder than making the chocolate or the pistachio by Cedric Grolet because they require more coating and coloring skills. However, with enough practice and guidance from the chef himself or from other sources such as books or online classes, you can improve your pastry making skills and create your own Cedric Grolet desserts at home.
How much do Cedric Grolet recipes cost?
The cost of making Cedric Grolet recipes depends on the ingredients and the tools that you need to buy or have at home. Some of his recipes are more expensive than others because they use more exotic or premium ingredients such as yuzu juice or hazelnut praline paste. However, you can also substitute some of these ingredients with more affordable or accessible ones if you want to save some money. For example, you can use lemon juice instead of yuzu juice or homemade hazelnut praline instead of store-bought one. You can also use cheaper alternatives for some of the tools such as a spray bottle instead of an airbrush gun or apricot jam instead of neutral glaze.
How do I store Cedric Grolet desserts?
Cedric Grolet desserts are best consumed fresh on the same day that they are madebecause they contain delicate and perishable ingredients such as cream, gelatin, fruits, etc. However, if you have some leftovers or want to make them ahead of time, you can store them in an airtight container in the refrigerator for up to 2 days. You can also freeze them for up to a month, but make sure to thaw them in the refrigerator overnight before serving. Do not expose them to direct sunlight or heat sources as they may melt or lose their shape and texture.
How do I serve Cedric Grolet desserts?
Cedric Grolet desserts are meant to be served as individual portions, as they are quite rich and satisfying. You can serve them on a plate or a platter, with some extra fruits, nuts, or flowers to enhance their presentation. You can also serve them with some whipped cream, ice cream, or sorbet to balance their sweetness and add some contrast. To enjoy the full experience of Cedric Grolet desserts, you should cut them open with a knife and discover the different layers and flavors that they hide inside. You can also share them with your loved ones and appreciate the art and craftsmanship that goes into making them.
Why are Cedric Grolet desserts so popular?
Cedric Grolet desserts are so popular because they are not only delicious, but also stunning and innovative. They combine the traditional techniques and flavors of French pastry with the modern trends and aesthetics of contemporary art. They challenge the expectations and perceptions of the consumers by creating illusions and surprises with their shapes, colors, textures, and tastes. They are also expressions of the chef’s passion, creativity, and personality, as he draws inspiration from nature, culture, and his own experiences. Cedric Grolet desserts are more than just desserts, they are works of art that appeal to all the senses.
Conclusion
We hope you enjoyed this article about Cedric Grolet recipes and learned how to make some of his amazing desserts at home. If you are interested in learning more about Cedric Grolet and his pastry philosophy, you can check out his books, online classes, website, and Instagram account for more information and inspiration. You can also visit his pastry shop in Paris or his boutique hotel in Provence if you want to taste his creations in person. Cedric Grolet is one of the most influential and talented pastry chefs in the world, and his desserts are truly remarkable and unforgettable.