Fruit: The Art of Pastry by Cédric Grolet

  • Bergamot pebbles (page 19)

    from Fruit: The Art of Pastry Fruit by Cédric Grolet

    • Categories: Cakes, small; Frostings & fillings; Mousses, trifles, custards & creams; Afternoon tea; Dessert; Cooking for a crowd
    • Ingredients: eggs; confectioner's sugar; ground almonds; egg whites; superfine sugar; citrus bergamot juice; agar powder; bergamot oranges; Earl Grey tea leaves; cream cheese; fromage blanc; lemons; glucose; gold luster dust; kappa carrageenan; white couverture chocolate; cocoa butter; yellow food coloring
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  • ISBN 10 2841239888
  • ISBN 13 9782841239887
  • Published Mar 19 2019
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries France
  • Publisher Ducasse Edition

Publishers Text

Cédric Grolet is simply the most talented pastry chef of his generation—he was named World’s Best Pastry Chef in 2018. Food & Wine called his work “the apotheosis of confectionary creation.” 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. They are absolutely unforgettable, both to look at and, of course, to eat.
 
This lush cookbook presents Grolet’s fruit-based haute-couture pastries like works of art. The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination—he begins the creation of each dessert by drawing. 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.

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