Flowers by Cédric Grolet

  • Bouquet (page 15)

    from Flowers Flowers by Cédric Grolet

    • Categories: Frostings & fillings; Mousses, trifles, custards & creams; Pies, tarts & pastries; Dessert; Spring
    • Ingredients: whipping cream; fresh ginger; ginger vinegar; white couverture chocolate; gelatin powder; rose water; superfine sugar; agar powder; xanthan gum; unsalted butter; ground hazelnuts; eggs; bread flour; potato starch; raspberries; raspberry juice; glucose powder; pectin NH; crystallized rose petals; ground almonds; cocoa butter; white chocolate; red food coloring
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  • ISBN 10 237945082X
  • ISBN 13 9782379450822
  • Published Jun 28 2022
  • Format Hardcover
  • Page Count 356
  • Language English
  • Countries United States
  • Publisher Ducasse Edition

Publishers Text

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.

A bouquet of flowers is traditionally presented as a gift. Through this book, the chef wanted to give an extra dimension to this gift by making it edible. Playing with colors, shapes, and ingredients, the chef finds flowers are an infinite source of inspiration. He combines gourmet recipes with the artistry of piping to create original cakes and tarts in the shape of flowers. The recipes are simple and can be made with minimal equipment—a pastry bag and tip is sufficient. All that is required is patience and skill. Guided by illustrated, step-by-step directions, you will be able to express your own creativity brought to life through the ingredients, whether a Chantilly cream or a ganache. By piping uniform curves, you will be able to shape a flower, one that is different each time. Discover more than 80 recipes for cakes, tarts, and entremets, presented by season, in a wide range of edible flowers. The rest is up to you!

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