OPERA PATISSERIE
Product ID: 295730175
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The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book coincides with the opening of his new shop in the Opéra district in the heart of Paris. Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, 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 . clairs, 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. Opéra Pâtisserie is the indispensable book for every pastry lover! Review: Indeed great book from great pastry chef with great recipes - I believe there is a misconception in understanding EU standards vs US, so let’s be clear that if the French/Spanish/Italian recipes mention cake flour especially in laminated doughs they always refer to T45 (FR) or 00(IT) flour with high content of protein. But NOT the regular cake flour we usually refer to that has a standard protein content of 8-10%. So in the recipe of Cedric his flour is T45 that has a minimum of 12% protein content. Second thing, you may not laminate the dough the same date you start making it, the best to wait 12/24hrs in the fridge at 2 degrees Celsius or in the freezer, but never exceed 4 degrees Celsius. Unless you have a 10+ years of professional experience working with laminated doughs and you have proper environment. Lamination is all about temperature and humidity. You lose ether of these aspects, you will end up with unpleasant results. So yes, this recipe book is probably for the experienced chefs that has a good understanding of lamination process. It’s not easy to get to where Cedric’s croissant quality is, but still possible with multiple attempts. Hope now I was able clear up a negative reviews on his brilliant recipe book. Best regards farhadelights.us Review: Waste of money - Do they waste your money on thos book, just few pages only making some sense and 90% is just to fill the book as a book only 😂
| Best Sellers Rank | #540,556 in Books ( See Top 100 in Books ) #4,805 in Food, Drink & Entertaining (Books) |
| Customer Reviews | 4.4 out of 5 stars 244 Reviews |
T**R
Indeed great book from great pastry chef with great recipes
I believe there is a misconception in understanding EU standards vs US, so let’s be clear that if the French/Spanish/Italian recipes mention cake flour especially in laminated doughs they always refer to T45 (FR) or 00(IT) flour with high content of protein. But NOT the regular cake flour we usually refer to that has a standard protein content of 8-10%. So in the recipe of Cedric his flour is T45 that has a minimum of 12% protein content. Second thing, you may not laminate the dough the same date you start making it, the best to wait 12/24hrs in the fridge at 2 degrees Celsius or in the freezer, but never exceed 4 degrees Celsius. Unless you have a 10+ years of professional experience working with laminated doughs and you have proper environment. Lamination is all about temperature and humidity. You lose ether of these aspects, you will end up with unpleasant results. So yes, this recipe book is probably for the experienced chefs that has a good understanding of lamination process. It’s not easy to get to where Cedric’s croissant quality is, but still possible with multiple attempts. Hope now I was able clear up a negative reviews on his brilliant recipe book. Best regards farhadelights.us
I**N
Waste of money
Do they waste your money on thos book, just few pages only making some sense and 90% is just to fill the book as a book only 😂
M**S
Fabulous Book - for the professional chef
A great book, no doubt about it Cedric is up there amongst the best, follow him on Tik Tok. However as a home cook, the recipes and processes are not clear and not detailed enough. In saying that a very nice coffee table book.
A**Q
Stunning Book, But Not Practical for Cooking
This book is visually beautiful – elegant design, high-quality print, and gorgeous photography. It works wonderfully as a decorative piece or a coffee table book for anyone who loves French pastry. However, when it comes to actually using it in the kitchen, it falls short. Some recipes don’t work as expected, and the instructions can be confusing unless you already own the rest of the series. There are great tips and interesting content, but it feels more like a pastry theory guide than a practical cookbook. If you’re looking for something to admire and browse through, it’s lovely. If you’re looking for a step-by-step baking companion, this probably isn’t it.
W**S
Livro Excelente
Livro Excelente
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