Posted 20 hours ago

Opera Patisserie

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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. Dark, glossy chestnuts give way to hidden blackcurrant centres, mango flowers pack a refreshing tropical punch, and the Bûche de Noël is served with a festive flourish. 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. For a deliciously different start to the day, Cédric Grolet puts his spin on breakfast at The Berkeley Café. Stay sharp with a larger-than-life ‘Lemon’, revealing a cream cheese ganache and lemon curd centre, while the indulgent Vanilla Flower and Pistachio Cookie offer a fresh twist on classic flavours.A showcase of pâtisserie perfection, Goûtea fuses the French tradition of sweet snacking and the best of British afternoon tea. 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).

The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Cédric Grolet is simply the most talented pastry chef of his generation--he was named World's Best Pastry Chef in 2018. From croissant to mille-feuille, from tarte tatin to éclairs, the book features 100 fully illustrated desserts we all love. I am a confectioner living in Vienna and was very disappointed, after trying out some of the recipes, nothing was really good.

Fleurs brings together more than 80 recipes made with almost no material, no complicated ingredients, as Grolet himself explains, “they just require patience and a helping hand”. 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.

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