Cedric Gro Let

TEACHES FRUITS, NUTS, FLOWERS
CÉDRIC GROLET
TEACHES YOU
to create the world’s best pastry at home! He shares
his complete pastry vision represented by 3 families:
Fruits, Nuts, and Flowers.
2
TABLE OF CONTENTS
meet your instructor
equipment & machinery
tools & utensils
ingredients
gelatin and gelatin mass
Gelatin Strength
Gelatin Mass Proportions

Gelatin Mass Process
Recalculating the Bloom
Replacing Gelatin Powder with Gelatin Leaves
lemon
Lemon Ganache
Lemon Marmalade Insert
Candied Lemon
Yellow Coating
Gold Coating
Assembly
royal gala apple

Apple Ganache
Gala Apple Insert
White Coating
Yellow Coating
Red Coating
Crystal Topping
Assembly
raspberry rose
Vanilla Ganache
Sweet Dough
Vanilla Financier Filling
Raspberry Gel
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TABLE OF CONTENTS
Red Coating
Assembly
vanilla st. honore

Filo Dough
Almond Cream
Choux Dough
Caramel
Vanilla Chantilly
Vanilla Pastry Cream
Creamy Caramel
Assembly
pistachio
Pistachio Ganache
Pistachio Gel
Pistachio Praline
Pistachio Crisp
White Coating
Green Coating
Red Coating
Assembly
the hazelnut child

Hazelnut Ganache
Creamy Hazelnut Caramel
Hazelnut Praline
Hazelnut Crisp
White Coating
Hat Coating
Hazelnut Coating
Assembly
4
TABLE OF CONTENTS
BONUS RECIPES
sugar brioche
Brioche Dough
chocolate cookies
chouquette
Choux Dough
Assembly
marble cake flower

Chocolate Sweet Pastry
Chocolate Cake Mix
Vanilla Cake Mix
Dark Chocolate Cake Ganache
White Chocolate Cake Ganache
madeleine
natural mille feuille
Filo Dough
Vanilla Chantilly
Creamy Caramel
Assembly
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6
MEET YOUR
INSTRUCTOR
Chef Cédric spent his childhood discovering baking

in his grandparent’s hotel kitchen. Back then, he didn’t
even know he was working; he was just having fun
and, they say, that’s how you know you’ve found your
passion!
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Pastry really matters if it
brings back memories from the
past, and at the same time,
creates a new memory for the
future.
Cédric Grolet
8
After years of education, Chef Grolet left his home shops, La Pâtisserie du Meurice in Paris and Cédric
in the Auvergne region and headed to Paris to work Grolet Opéra, which represent the FRUITS concept,
and study at Fauchon, a new school and company. and a third shop in London that combines the FRUITS
Working alongside 45 other talented pastry chefs, he & FLOWERS concept.
constantly asked himself, ‘How can I become even
better?’ After all, to become the best pastry chef in
the world, he first had to become the best in Fauchon!
He left Fauchon for a job at the five-star Parisian
hotel Le Meurice and his career truly soared, as he
climbed the ranks to a Pastry Chef position at 25.
His approach to this role showed his innovative,
hard-working personality. Chef wanted to make
memorable pastries for everyone, “I don’t want you to
just remember the dessert for an hour. I want you to
remember it for the rest of your life.”
He honed in on one of his specialties, trompe l’oeil fruit:
hyper-realistic recreations of lemons, mangos, nuts,
and more, rendered in elaborate entremet desserts.
From this, his first book, FRUITS, was born and was
such a runaway success that it was translated into
15 languages!
Searching for new opportunities to grow, he created
the FLOWER concept, from which another best-
selling book was born.
Since then, he has released another book, Opéra, and
has won many international awards, including, Best
Pastry Chef in France seven times and Best Pastry
Chef in the world twice. In the world! Twice! Amazing!
Today Chef Cédric Grolet operates three pastry
9
EQUIPMENT
& MACHINERY
It’s not necessary to have all of the equipment and

machinery outlined here. Step one is always to watch
your class first and then decide what’s essential for you
to have. Below we have outlined all of the equipment and
machinery we use at PastryClass with specifications,
possible substitutions, and pictures, so you have a
good understanding of the requirements and possible
variations in pastry production. This will help you
make an educated decision about whether you need to
purchase anything extra for your collection!
10
Please don’t feel the need to rush out and purchase locally, google the product’s name and scroll through
new equipment right away; all of the tools and the suppliers in the results to find the one that suits
potential substitutions you will need are outlined your delivery area.
in each of the classes you take. We don’t want you
to waste your time and money searching for items We have students from over 140 countries, from big
from the list when you may already have a handy to small, industrial to developing; each country has
substitution in your very own kitchen, so make sure to everything you need to succeed in pastry.
watch the class before you go shopping!
Now you have exclusive access to PastryConnect,
All of the equipment you may need can be found at so not only can you discover even more information
supermarkets and local or online pastry shops in about equipment and machinery for this class, but
most countries. For specific items that aren’t available you can also share your findings with other students!
11
Freezeer Refrigerator Blast Freezeer
Any brand, size, or configuration will work. For Any brand, size, or configuration will work for Any brand or size will work. A Blast Freezer (or
best freezing results and safe storage, the optimal this class. The safe temperature for storing food Shock Freezer or Blast Chiller) can speed up the
temperature is -18°C or colder. 1-2 empty shelves products in the fridge is between 0-5°C. freezing process for faster, mass production. If
in your home freezer should be enough to practice. you are not working with large-scale production, a
If you’re in the pastry business, you can invest in a regular Freezer should work fine.
separate standing freezer.
Oven Microwave Heat Gun

Any home oven can accommodate baking of Any brand, size, or complexity works. If you don’t A heat gun is one of the tools we use in pastry that
all variations. A fan in your oven (convection) have a microwave, an alternative method is to heat actually comes from the construction industry!
is an advantage when cooking. At PastryClass, products in a double boiler. However, this could They can be found in any hardware store; all
we use both a Home Oven with Convection (by be challenging and may not result in the exact brands work the same. You can also use a regular
KitchenAid) and Commercial Convection Oven outcome intended by the instructor. hairdryer to achieve the same effect!
(Miwe Aero).
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Stove Precision Scale Kitchen Scale
Home, portable or commercial stoves—any type, A scale that allows you to measure the smallest Any scale of your choice will work.
brand, or variation— perform great. One-two quantities of ingredients, from 2 to 10 grams.
stovetops will be enough for these classes.
Food Processor Spray Booth Infrared Thermometer

There are many different food processor Required to protect your surroundings when you’re There are many different brands of infrared
brands available. Both a home food processor spraying oil or chocolate and to help minimize thermometers available on the market. At
(e.g., KitchenAid, Cuisinart, Breville, etc.) and a cleaning. We have made a custom stand with three PastryClass, we use ThermoWorks Infrared
commercial brand for production (e.g., Robot plastic walls, however, you can use a simple large and Etekcity. A pin thermometer can replace an
Coupe, Hobart, Omcan, etc.) will be suitable for cardboard box or a plastic container. infrared thermometer.
our classes. At PastryClass, we use KitchenAid &
Robot Coupe R2N.
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Spray Gun & Compressor Spray Gun Simple Spray Gun
There are many various brands of spray guns Cédric`s choice of spray gun is SATAjet 1000 B RP Another tool that comes from the construction
& compressors available on the market. At nozzle 3.0 0.6 l QCC reusable plastic cup. industry. The spray gun is affordable ($50-100) and
PastryClass, we use a no-brand spray gun (100ml, can be found in any hardware store (look in the
0.8mm nozzle) and a Makita brand compressor A commercial spray gun with a compressor can be paint section).
(1.5HP, 11L). replaced with a simple Spray Gun, see next graph.
If you’re using a Spray Gun to spray butter on There are many brands available (Bosch, Deport,
For the spray gun, we recommend selecting a pastry, it can even be replaced by a simple pastry Yattich, etc.), and they can have several names:
nozzle size from 0.7mm to 1.2mm and a cup size brush. Spray Gun, Control Spray, Paint Sprayer, Spray
± 100-120. For the compressor, we recommend Machine, etc.
1-1.5HP, starting from 8L. A commercial spray
gun with a compressor can be replaced with a At PastryClass, we use Wagner Control Spray. Try
simple Spray Gun, see next graph. If you’re using a to select a Spray Gun with 1.8-2.5mm nozzle size,
Spray Gun to spray butter on pastry, it can even be 400-600 watts, and any cup size.
replaced by a simple pastry brush.
Pin Thermometer Mixer Immersion Hand Blender

There are many different brands available on the At PastryClass, we use KitchenAid Stand Mixers There are many brands of hand blenders available
market. Pin thermometers can be bought as one of various models and sizes from 5 to 7 quarts. on the market. At PastryClass, we use a variety of
piece or with a wired connection. At PastryClass, However, there are many other great brands and Bamix blenders—from basic to professional—but
we use ThermoWorks Thermapen and Taylor sizes available on the market (Bosch, Cuisinart, you can choose from any other home brands (e.g.,
brands with ± 0.3°C / ± 0.5°C accuracies. The lower Kenwood, etc.) One-two mixers will be enough KitchenAid, Bosch, Cuisinart, etc.) or commercial
the accuracy rate, the more accurate temperature for these classes. You can use a hand mixer as a brands (e.g., Dynamic, Robot Coupe, Globe, etc.).
readings you will get. One is enough to practice for substitute for a stand mixer, but, it may be more One blender is all you need for this class.
the class. challenging to work with.
14
TOOLS & UTENSILS
It’s not necessary to have all of the tools and utensils

outlined here. Step one is always to watch your class first
and then decide what’s essential for you to have. Below
we have outlined all of the tools and utensils we use at
PastryClass with specifications, possible substitutions,
and pictures, so you have a good understanding of
the requirements and possible variations in pastry
production. This will help you make an educated
decision about whether you need to purchase anything
extra for your collection!
15
Please don’t feel the need to rush out and purchase locally, google the product’s name and scroll through
new equipment right away; all of the tools and the suppliers in the results to find the one that suits
potential substitutions you will need are outlined your delivery area.
in each of the classes you take. We don’t want you
to waste your time and money searching for items We have students from over 140 countries, from big
from the list when you may already have a handy to small, industrial to developing; each country has
substitution in your very own kitchen, so make sure to everything you need to succeed in pastry.
watch the class before you go shopping!
Now you have exclusive access to PastryConnect,
All of the tools you may need can be found at so not only can you discover even more information
supermarkets and local or online pastry shops in about tools and utensils for this class, but you can
most countries. For specific items that aren’t available also share your findings with other students!
16
Silicone Molds Pastry Rings Baking Trays
At PastryClass, we use various silicone molds of We recommend stainless steel, seamless pastry You will need at least two smaller baking trays. At
different shapes, sizes, and brands. You don’t have rings. We use pastry rings of various diameters PastryClass, we use no-brand custom made trays
to use exact molds demonstrated by the instructor; from 12cm to 20cm and heights from 4cm to 6cm. of 30x40x1.2cm and 40x60x1.2cm. The size of
be creative and find shapes you love by googling Feel free to choose any diameter you can find with your baking sheets doesn’t have to be exactly the
“cake silicone molds” and finding your favourite. a height of 4-7cm; the diameter and the height same, you can use whatever you can find on the
However, keep in mind that classic, smooth mold will determine the size of dessert you will create. market, as long as it fits inside your oven, fridge,
shapes are easier to work with, especially for You can also use various shapes; round, square, and freezer.
beginners. If you don’t have any molds yet, order triangle, etc. Each recipe will include its pastry ring
one by one and test them out. Each recipe will specification.
include its specific mold requirements.
Plastic Wrap Parchment Paper Wire Racks

(also known as cling film) It can be used to store (also known as baking paper rolls) These can be (also known as cooling racks or cookie racks) Find
food preparations “to touch” by tightly wrapping found in your local supermarket in various sizes the size that fits in your baking trays for visual
the food to avoid air circulation during storage and and colors. If you’re using parchment paper during satisfaction. You can also substitute it with oven
thus avoiding a change of texture. It can also be your baking, make sure it fits your baking tray. The racks or, in some cases, regular baking trays.
used to isolate any working surfaces from contact scissors is your friend if you want to adjust larger
with pastry products. Any type and size of plastic pieces of parchment paper.
wrap from your closest supermarket will work.
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Acetate Roll Pots Bowls
Acetate roll is widely used in pastry, and you At PastryClass, we use pots that range from 0.5 We recommend plastic bowls as your first choice
can easily find many various sizes and kinds. to 3 liters, depending on the quantity required in as they are the best option for the microwave,
They are mostly used for chocolate decorations the recipe. Any pots you already own will work lightweight, and widely available. We use plastic,
or to ensure the easy removal of a cake from a however if you decide to invest in new ones, try glass, and stainless steel bowls of various sizes.
pastry ring. At PastryClass, we use a commercial to select ones with 2 - 3 ply layering for even and One-two medium bowls will be enough for your
acetate roll of 4cm and 6cm height and 60-micron consistent heat distribution and to avoid burning class.
thickness, this thickness allows for good flexibility fluids. The base size to look for is 1 - 1.5 liters. One
of the acetate. pot is enough to practice for the class.
Piping Tips Zester Piping Bags

Each recipe will outline if a specific piping tip size Zesting is extracting essential oils from the top At PastryClass, we use three sizes of piping bags,
or shape is required. The piping tip family has skin of the fruit. Regular zesters of any brand 30cm, 45cm and 50cm. One pack of average size
thousands of options, however, very often, tip size and kind will work to practice the recipes. For piping bags will be enough to practice for your
or shape isn’t that important and you can use any decoration purposes, we use a regular lemon class.
tip you can find. For most applications, the basic zester widely available in any supermarket. For
tip size for bakers is around 8-10mm. Frequently, cooking purposes, we use a micro zester of
you can pipe without the tip, straight from the KitchenIQ brand.
piping bag.
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Silicone Mat Perforated Silicone Mat Guitar Sheets
(also known as silpat) One silicone mat is enough (also known as silpain) This is a silicone mat with (also known as plastic guitar sheets, chocolate
for the class, and any brand or size will work. In additional perforated aeration. One of any brand guitar sheets, or polyethylene/acetate guitar
most cases, parchment paper can be used as a or size will be enough to practice for your class. sheets) They usually come in 40x60cm size with
substitute. In most cases, parchment paper can be used as a various levels of thickness. They can be replaced
substitute. with parchment paper.
Turntable Plastic Containers Measuring Cups

Turntables are mostly used to ensure a smooth Our plastic containers are used for multiple Tall measuring cups are the best choice for
process when you’re making delicate decorations. purposes in class, such as stabilization, storage, blending as fluids are condensed by the narrow
At PastryClass, we use an electric Martellato cooling, etc. Any plastic container, no matter the walls of the cup. Avoid using very wide cups unless
Spinner, but there are many different brands brand, size, or shape, will suit the needs of the you are working with a large volume of fluids.
available online from low cost to high end, you can class in most cases, as long as the container isn’t We use no-brand plastic measuring cups of 0.5L,
even be creative and use an old record player, a being warmed up, it can be replaced by regular 1L, and 2L and glass measuring cups from Ikea
cake stand, or a manual turntable. glass bowls, baking trays with raised sides, cups, Vardagen of 0.5L and 1L. One-two measuring cups
and other tableware. will be enough to practice for your class.
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Offset Spatula Chocolate Tempering Spatula Silicone Spatula
At PastryClass, we use Silikomart offset spatulas (also known as a coating spatula, chocolate We use black spatulas from Muji and gray spatulas
in small (20cm) and medium (38cm) sizes. These spatula, or a chocolate scraper spatula) Mainly from Tovala, chosen only for visual appearance.
spatulas are firm and can hold heavy pastries, if used for chocolate tempering and bonbon making. Choose any brand of silicone spatula you can find.
required, without bending. Many brands supply We recommend choosing one with a blade size of One silicone spatula will be enough for your class.
firm offset spatulas (Oxo, Wilton, etc.). In most 12-16cm.
cases, when used to hold or carry desserts, it can
be replaced by a regular knife. One medium offset
spatula is enough to practice for your class.
Cake Stand Ladle Scissors

Any cake stand will work, even a plastic one. In
most cases, cake stands aren’t essential and can
be substituted if needed.
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Bread Knife Chef`s Knife Paring Knife
Freeze Spray Blow Torch Pastry Brush
Cutting Board Plastic Pastry/Dough Scraper Kitchen Tweezers
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Strainer Ruler Whisk
Rolling Pin Basic Set of Round Cutters Round Mini Cake Pan
22
INGREDIENTS
If it’s important to get a specific version of an ingredient,

that specification will be outlined in the recipe, e.g., ‘heavy
cream, 36%’ or ‘butter, 82%’, etc. If you can’t find the
exact ingredient, find the closest matching substitute.
It’s not necessary to get all of the ingredients for all of
the recipes; step one is always to watch your class first
and then decide what’s actually important for you to
have. Your instructor may inform you about possible
alternatives during the class. We don’t want you to
waste your time and money searching for items from
the list when you may already have a handy substitution
in your very own kitchen, so make sure to watch the
class before you go shopping!
23
Based on our experience, we know that all of the We have over five years of experience with students
ingredients you may need are accessible in every from over 140 countries, from big to small, industrial
country from supermarkets and local or online pastry to developing; each country has everything you need
shops. Some of the ingredients needed may be new to succeed in pastry. Look, and you will find!
to you, which is excellent. It’s a sign that this class is
a step up in your pastry development journey—take Now you have exclusive access to PastryConnect,
advantage of it and embrace learning to work with so you can not only discover even more information
new ingredients! about ingredients for this class, but you can also
share your findings with other students!
For specific professional items that aren’t available
locally, google the product’s name, scroll through the
results, and find one that suits your delivery area.
24
GELATIN &
GELATIN MASS
25
Gelatin Type & Strength Recalculating the Bloom:
The recipes in this Workbook are based on gelatin If you are using a different strength of gelatin powder,
powder of 180 bloom. you can recalculate the amount of gelatin mass in
the recipe. For example, if your gelatin powder is 250
Gelatin Mass Proportions: bloom instead of 200 bloom, you can divide those
numbers and find a coefficient: 200 ÷ 250 = 0.8.

In terms of proportions, all recipes are based on a
Therefore, if a recipe requires 50g of gelatin mass of
ratio of 1:6 (gelatin powder to water).
200 bloom, for a gelatin mass of 250 bloom, you will
require 40g of gelatin mass instead: 50g x 0.8 = 40g.

Gelatin Mass Process:
1. Prepare the gelatin powder and cold water in a ratio
of 1:6.
Replacing Gelatin Powder with Gelatin
2. Mix the powder and water and combine with a Leaves:
whisk. The amount of gelatin mass required by the recipe
3. In 15-20 minutes, the gelatin will set. will be the same, whether you use leaves or powder.
4. Use right away or store in an airtight container in For example, let’s look at a recipe that requires 56g of
the fridge. gelatin mass in the proportion 1:6. According to the
previous calculations, this will require 8g of gelatin
Gelatin mass can be prepared for one recipe or in bulk powder and 48g of water. That means you’ll need 8g
for several recipes at once. of leaves for the recipe. Leaves can be soaked in any
amount of cold water for 10-15 minutes, squeezed
and added to the recipe. Make sure to follow the

examples:
bloom calculations for the leaves as well.
If the recipe requires 56g of gelatin mass, divide 56g
by 7 = 8. Therefore, we need 8g of gelatin powder and
48g of water to create 56g of gelatin mass.
If the recipe requires 84g of gelatin mass, divide 84g
by 7 = 12. Therefore, we need 12g of gelatin powder
and 72g of water to create 84g of gelatin mass.
The reason we are always dividing by 7 is because the
gelatin mass proportion is 1:6. One part (gelatin) plus
six parts (water) altogether creates 7 parts.
26
LEMON
Yield: 15-20 pieces
Lemon Ganache
ingredients:
530g heavy cream, 36%
145g white couverture chocolate, 35%
28g gelatin mass
190g lemon juice
(893g total)
process:
1. In a saucepan, bring half of the cream to a boil, pour it over the chocolate and gelatin mass, and stir.
2. Slowly mix in the remainder of the cream and the lemon juice to a smooth ganache.
3. Refrigerate for 12-24 hours.
Lemon Marmalade Insert

ingredients:
500g lemon juice (#1)
50g sugar
8g agar agar
(optional) 2g xanthan gum
(optional) q.s. lemon juice (#2)
25g mint leaves, chopped
280g candied lemon (recipe below)
200g lemon segments
(1065g total)
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process:
1. In a saucepan, bring half of the lemon juice #1 to 40°C, then add the combined sugar and agar. Add the
remaining lemon juice #1.
2. Refrigerate for 24 hours.
3. Blend to a soft texture, add lemon juice #2 or xanthan gum if required.
4. Add the mint, candied lemon, lemon segments and combine.
Candied Lemon
ingredients:
q.s. skins of lemon
1000g water
500g sugar
150g glucose
(1650g total)
process:
1. Boil the lemon skins and change water 2-3 times.
2. Cook syrup with water, sugar and glucose. Bring syrup to a boil.
3. Turn off the heat and place lemon skins in the hot syrup, then cool down slowly at room temperature.
4. Heat up the syrup with lemon skins to 70°C once again, then cool down slowly at room temperature.
Repeat this step for 1, 2, 3 or more times depending on your preference and desired texture.
Yellow Coating
ingredients:
250g cocoa butter
3g oil soluble food color, yellow
(503g total)
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process:
1. In a saucepan, melt the cocoa butter to 45-50°C, pour it over the chocolate, and mix until smooth.
2. Add the food color.
Gold Coating
ingredients:
q.s. gold powder (gold dust)
q.s. alcohol (Isopropyl 70%-90% or any liquor)
process:
1.Combine gold powder with alcohol. Use the amount of alcohol just enough to fit in your spray gun.
Assembly
ingredients:
q.s. lemon leaves and stems (for decoration)
process:
1. Add the Lemon Marmalade Insert into a 4.5cm half-sphere mold (Pavoni AF002 or similar) and freeze
for a few hours to firm.
2. Whip the Lemon Ganache and pipe into the 5.3cm Lemon mold (Pavoni AF006S or similar).
3. Place the 4.5cm sphere insert in the middle and close the mold, then freeze.
4. Unmold the frozen cake, dip in the Yellow Coating at 40-45°C.
6. Spray with the Yellow Coating at 40-45°C, then spray with Neutral Glaze (Absolu Cristal, Valrhona) at
45-50°C, then spray with Gold Coating (optional).
7. Refrigerate for 24 hours before serving.
8. Decorate with lemon leaves.
30
ROYAL GALA APPLE
Yield: 15-20 pieces
Apple Ganache
ingredients:
50g sugar
100g egg yolks
20g gelatin mass
400g mascarpone, high fat
150g gala apple juice
(960g total)
process:
1. In a saucepan, bring the cream to a boil.
2. At the same time, mix the sugar and egg yolks until fully combined. Add the boiling cream to the egg mixture
and mix until smooth.
3. Add the mixture back to the pot and keep cooking for 1 minute while constantly stirring.
4. Take the pan off the heat and add the gelatin, mascarpone, and gala apple juice.
5. Blend until smooth.
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Gala Apple Insert
ingredients:
600g gala apple juice (#1)
60g sugar
10g agar agar
(optional) q.s. gala apple juice (#2)
600g gala apple, brunoised
(1276g total)
process:
1. In a saucepan, warm up half of the gala apple juice #1 to 40°C, add sugar with agar and bring to a boil.
2. Pour the mixture into the bowl and add the rest of the gala apple juice #1.
4. Blend the gel to achieve a soft texture.
5. Add xanthan gum or gala apple juice #2 if required.
6. Combine gel with apple pieces.
White Coating
ingredients:
300g cocoa butter
(600g total)
process:
1. In a saucepan, melt the cocoa butter to 45-50°C, pour over the chocolate and blend until smooth.
33
Yellow Coating
ingredients:
300g cocoa butter
(601g total)
process:
1. In a saucepan, melt the cocoa butter to 45-50°C, pour over the chocolate, and mix to a homogenous
texture.
Red Coating
ingredients:
300g cocoa butter
6g oil soluble food color, red
(606g total)
process:
1. In a saucepan, melt the cocoa butter to 45-50°C, pour over the chocolate, and mix until smooth.
34
Kappa (Crystal Topping)
ingredients:
500g water
75g sugar
50g glucose syrup
8g kappa carrageenan
(633g total)
process:
1. In a saucepan, combine all ingredients and bring to a boil.
2. Cook for 2 minutes and cool slightly.
Assembly
ingredients:
q.s. dark couverture chocolate, 70% (for decoration)
process:
1. Add the Gala Apple Insert into a 4.5cm half-sphere mold (Pavoni AF002 or similar) and freeze for a few
hours to firm.
2. Whip the Apple Ganache and pipe into the 5.5cm mold (Pavoni AF001 or similar).
3. Place the 4.5cm sphere insert in the middle and close the mold, then freeze.
4. Unmold the frozen cake and carve an apple shape.
5. Dip the frozen Apple dessert into Red, Yellow and White Coatings and then Kappa.
6. Refrigerate for 12 hours before serving.
7. Grind some dark chocolate in a mixer (or lightly melt the chocolate in a microwave) to achieve a flexible
texture to roll the chocolate stems. Decorate the Apple.
35
RASPBERRY ROSE
Yield: 5-10 pieces
Vanilla Ganache
ingredients:
8 vanilla beans
50g gelatin mass
(1158g total)
process:
1. In a saucepan, heat half of the cream.
2. Add the vanilla and allow to infuse for a few minutes.
3. Strain and pour over the chocolate and gelatin mass, and blend in the remaining cream.
4. Stir the ganache until smooth.
Sweet Dough
ingredients:
320g butter, 82%
200g icing sugar
70g hazelnut powder (hazelnut flour)
2g salt
120g whole eggs
530g bread flour (T65)
170g potato starch
(1412g total)
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process:
1. In a mixer fitted with a paddle attachment, combine the butter, sugar and starch.
2. Emulsify with the eggs, then add the flour, hazelnut powder and salt. Mix until the dough is smooth.
3. Refrigerate.
4. Roll the dough to a thickness of 2mm and cut a 14cm-diameter disks.
5. Place the dough over the 12cm-diameter tefal cake pans (Matfer, Exopan round mold #331202) upside down
on a rack.
6. Refrigerate for 6 hours before baking.
7. Bake at 165°C for 20-25 minutes.
Vanilla Financier Filling

ingredients:
270g icing sugar
80g almond powder (almond flour)
2g baking powder
15g invert sugar
100g all-purpose flour (T55)
170g butter, 82% (to make brown butter)
270g egg whites
10g vanilla beans
(932g total)
process:
1. Make brown butter and cool it to 30-40°C.
2. In the bowl of a mixer, combine dry ingredients, brown butter and vanilla until smooth.
3. Incorporate the egg whites and mix until the mixture becomes homogeneous.
38
Raspberry Gel
ingredients:
q.s. raspberries (for raspberry juice)
q.s. sugar (#1) (for raspberry juice)
600g raspberry juice (#1)
60g sugar (#2)
8g agar agar
(optional) raspberry juice (#2)
(671g total)
process:
1. Make the raspberry juice by placing raspberries and sugar #1 (optional) in a jar and baking at 100°C
for 45-60 minutes. Sieve the raspberries and scale 600g of the raspberry juice for this recipe.
2. In a saucepan, add the raspberry juice #1 and bring to a boil.
3. Add sugar #2 with agar and bring to a boil.
5. Blend to a soft texture, add raspberry juice #2 or xanthan gum if required.
Red Coating
ingredients:
250g cocoa butter
(508g total)
process:
39
Assembly
ingredients:
q.s. fresh raspberries
q.s. neutral glaze, Valrhona Absolu Cristal
process:
1. Pipe the Vanilla Financier Filling over the Sweet Dough and top with fresh raspberries.
2. Bake in an oven at 170°C for 10-15 minutes.
3. Pipe a layer of the Raspberry Gel and garnish with fresh raspberries.
4. Refrigerate for a few minutes.
5. Whip the Vanilla Ganache.
6. Using an electric turntable (optional) pipe the heart of the rose with the Vanilla Ganache, then switch to a
manual turntable and continue with the rest of the piping. Freeze.
7. Spray with the Red Coating at 35°C, then Neutral Glaze at 45°C.
40
VANILLA ST. HONORE
Yield: 5-10 pieces
Filo Dough
ingredients:
20-30g filo dough (phyllo dough) per unit
400g butter, 82%
200g honey
(620-630g total)
process:
1. Combine the butter and honey.
2. Make a filo pastry base with 10 filo sheets, apply the butter-honey mixture between each layer of filo. Cut a
14cm-diameter disks.
3. Place disks in the 12cm-diameter tefal cake pans (Matfer, Exopan round mold #331202) . Top with the same
sized pans.
4. Bake in a ventilated oven at 170°C for 13-15 minutes.
5. Remove the top pans and bake for 3-4 more minutes to caramelize the top.
Almond Cream
ingredients:
125g butter, 82%
125g sugar
125g whole eggs
(500g total)
42
process:
1. Combine the butter and sugar.
2. Add the almond powder.
3. Add the eggs, one at the time.
Choux Dough
ingredients:
200g water
200g milk
8g salt
16g sugar
185g butter, 82%
220g bread flour (T65)
360g whole eggs
(1189g total)
process:
1. In a saucepan, combine the water, milk, salt, sugar, and butter, bring to a boil, and cook for 1 to 2 minutes.
2. Add the flour, then mix on a medium heat until the dough separates from the side of the pan.
3. Place the dough in a mixer fitted with a paddle attachment.
4. Paddle the dough to cool down, then add the eggs, one at a time.
6. On a baking sheet covered with a Silpain, pipe choux balls with a 2cm diameter.
7. Cover the choux with oil spray and bake in a deck oven at 175°C for 30 minutes or in a convection oven
at 170°C for 20 minutes.
43
Caramel
ingredients:
200g sugar
50g water
200g isomalt
(450g total)
process:
1. In a saucepan, combine the sugar and water and heat until golden.
2. In another saucepan, heat the isomalt until fully melted.
3. Combine the two mixtures.
Vanilla Chantilly
ingredients:
4 vanilla beans
20g gelatin mass
20g sugar
(704g total)
process:
1. Heat part of the cream and vanilla, then add gelatin mass.
2. Combine with the mascarpone, sugar and the leftover cold cream.
3. Refrigerate for 12 hours, then sieve.
44
ingredients:
720g milk
4 vanilla beans
100g sugar
60g cornstarch
220g egg yolks
80g butter, 82%
120g gelatin mass
(1584g total)
process:
1. In a saucepan, combine the milk, cream, and vanilla, then bring to a boil.
2. Pour over the combined sugar, cornstarch, and egg yolks.
3. Return the mixture to the saucepan, bring to a boil and cook for 2 minutes.
4. Add the butter, gelatin mass, and mascarpone, then blend.
45
Creamy Caramel
ingredients:
240g glucose syrup (#1)
4 vanilla beans
150g sugar
3g fleur de sel
120g butter, 82%
75g milk, 3.25%
(1147g total)
process:
1. In a saucepan, heat the cream, glucose #1 and vanilla.
2. In another saucepan, heat the sugar and glucose #2 to a temperature of 185°C, then deglaze with the
hot cream mixture while stirring constantly.
3. Heat to a temperature of 105°C.
4. Remove from the heat, add the butter, salt and blend.
Assembly
1. Pipe the Almond Cream over the Filo Dough and bake again at 170°C for 6-7 minutes.
2. Choux inserts: fill the first half of the puffs with Creamy Caramel.
3. Decoration choux: Dip the second part of the puffs into the Caramel and stuff with the Vanilla Pastry
Cream.
4. Pipe the Vanilla Pastry Cream on top of the Almond Cream and place the choux inserts. Add more
Vanilla Pastry Cream and Creamy Caramel on top and smooth using an offset spatula.
5. Whip the Vanilla Chantilly.
6. Pipe the whipped Vanilla Chantilly in the shape of a flower using a St. Honore #104 nozzle (or similar).
7. Top with 2-3 small Decoration Choux balls.
46
PISTACHIO
Yield: 15-20 pieces
Pistachio Ganache
ingredients:
25g sugar
50g egg yolks
10g gelatin mass
150g pistachio paste
(935g total)
process:
1. In a saucepan, bring the cream to a boil. At the same time, mix the egg yolks with the sugar, slowly add
the boiling cream to the mixture, and mix until smooth.
2. Add the mixture back to the pot and cook for 2 minutes while continually stirring.
3. Take the pan from the heat and add the gelatin, mascarpone, and pistachio paste.
4. Mix to a homogenous texture.
Pistachio Gel
ingredients:
35g sugar
90g egg yolks
150g pistachio paste
2g xanthan gum
(777g total)
48
process:
1. In a saucepan, bring the cream to a boil.
2. Mix together the sugar and egg yolks. Add a little of the boiling cream to the egg mixture and mix until
smooth.
3. Add the mixture back to the cream and heat to 83°C.
4. Add the pistachio paste and mix to a homogenous texture.
5. Sieve and refrigerate for 12 hours.
6. Add the xanthan gum, and blend.
Pistachio Praline
ingredients:
500g pistachios
100g sugar
10g fleur de sel
(optional) q.s. grapeseed oil
(610g total)
process:
1. Roast the pistachios in the oven at 165°C for 15 minutes.
2. Make a dry, amber-colored caramel with the sugar.
3. Pour the caramel over the roasted pistachios, then add salt.
4. Cool down at room temperature for 1 hour.
5. Blend until it reaches a paste texture. Add grapeseed oil if required.
Pistachio Crisp
ingredients:
300g pistachio praline (recipe above)
400g pistachios, crushed
(700g total)
49
process:
1. Roast the pistachios in the oven at 165°C for 15 minutes.
2. Crush the pistachios and add them to the Pistachio Praline.
White Coating
ingredients:
300g cocoa butter
(600g total)
process:
1. In a saucepan, melt the cocoa butter to 45-50°C, pour over the chocolate and blend until smooth.
Green Coating
ingredients:
300g cocoa butter
3g oil soluble food color, green
(608g total)
process:
1. In a saucepan, melt the cocoa butter to 45-50°C, pour over the chocolate, and blend until smooth.
2. Add the food colors.
50
Red Coating
ingredients:
300g cocoa butter
1g oil soluble food color, blue
(603g total)
process:
Assembly
ingredients:
q.s. icing sugar
process:
1. Pipe 45g of Pistachio Gel into an egg-shaped mold (Silikomart SF041 or similar) and freeze.
2. Add 45g of Pistachio Crisp to an egg-shaped mold (Silikomart SF041 or similar) and place the frozen
gel on top.
3. Freeze the combined insert and cut in half.
4. Whip and pipe the Pistachio Ganache over the plastic wrap, place the frozen insert and wrap the plastic,
then freeze.
5. Dip the frozen Pistachio dessert into Green, Red and White Coating.
6. Allow coating to set and sprinkle with icing sugar.
7. Refrigerate for 12-24 hours before serving.
51
THE HAZELNUT CHILD
(CHILDREN’S HAZELNUT)
Yield: 15-20 pieces
Hazelnut Ganache
ingredients:
25g sugar
50g egg yolks
10g gelatin mass
225g hazelnut paste
(1010g total)
process:
1. In a saucepan, bring the cream to a boil. At the same time, mix the egg yolks with the sugar, slowly add
the boiling cream to the mixture, and mix until smooth.
2. Add the mixture back to the pot and cook for 2 minutes while continually stirring.
3. Take the pan from the heat and add the gelatin, mascarpone, and hazelnut paste.
4. Blend to a smooth texture.
5. Sieve and refrigerate for 24 hours.
53
Creamy Hazelnut Caramel
ingredients:
85g milk (#1), 3.25%
q.s. vanilla beans
160g sugar
120g butter, 82%
3g fleur de sel
(optional) q.s. milk (#2), 3.25%
500g hazelnut paste
(1463g total)
process:
1. In a saucepan, heat the cream, milk #1, glucose #1 and vanilla.
heated cream mixture while stirring constantly.
3. Heat to a temperature of 105°C.
4. When the caramel reaches 70°C, add the butter with fleur de sel and blend. Add milk #2 if required.
5. Allow the caramel to set in the fridge and then combine with the hazelnut paste.
Hazelnut praline
ingredients:
500g hazelnuts with skins
125g sugar
10g fleur de sel
(optional) q.s. grapeseed oil
(635g total)
54
process:
1. Roast the hazelnuts in the oven at 165°C for 15 minutes.
2. Make an amber-colored caramel with the sugar.
3. Pour the caramel over the roasted hazelnuts, then add salt. Cool down at room temperature for
15 minutes.
4. Blend until it reaches a paste texture. Add grapeseed oil if required.
Hazelnut Crisp
ingredients:
500g hazelnut praline (recipe above)
500g feuilletine
(1000g total)
process:
1. Combine the components.
White Coating
ingredients:
300g cocoa butter
(600g total)
process:
1. In a saucepan, melt the cocoa butter to 45-50°C, pour it over the chocolate and mix until smooth.
55
Dark Coating (Hat Coating)
ingredients:
300g cocoa butter
200g dark couverture chocolate, 70%
(602g total)
process:
1. In a saucepan, melt the cocoa butter to 45-50°C, pour it over the chocolate and mix until smooth.
Brown Coating (Hazelnut Coating)

ingredients:
500g cocoa butter
200g milk couverture chocolate, 40%
(1103g total)
process:
1. In a saucepan, melt the cocoa butter to 45-50°C, pour it over the chocolates and mix until smooth.
56
Assembly
ingredients:
q.s. Gianduja (substitute: hazelnut spread)
q.s. dark couverture chocolate, 70% (for decoration)
process:
1. Place the Hazelnut Crisp into a 4.5cm half-sphere mold (Pavoni AF002 or similar) and freeze.
2. Pipe the Gianduja and Creamy Hazelnut Caramel into a 4.5cm half-sphere mold (Pavoni AF002 or
similar).
3. Attach the two halves to create a sphere shaped insert and freeze.
4. Whip the Hazelnut Ganache and pipe into the 5.5cm mold (Pavoni AF001 or similar), place the 4.5cm
sphere insert in the middle and close the mold.
5. Freeze for several hours and then create a hazelnut shape using the leftover Hazelnut Ganache. Freeze
again for 15-30 minutes.
6. Meanwhile, turn over the base of the 4.5cm half-sphere mold (Pavoni Pavoduo AF002 or similar) and
using a plain #4 nozzle, create the Hazelnut Hat by piping little balls to cover the entire sphere. Freeze for
several hours.
7. Dip the frozen Hazelnut dessert into Brown and White Coatings.
8. Dip the frozen Hazelnut Hat into Dark and White Coating.
9. Attach the Hat to the Hazelnut using the Hazelnut Praline.
10. Grind some dark chocolate in a mixer (or lightly melt the chocolate in a microwave) to achieve a
flexible texture to roll the chocolate stems. Decorate The Hazelnut Child.
57
BONUS
RECIPES
58
SUGAR BRIOCHE
Brioche Dough
ingredients:
150g cake/pastry flour (T45)
150g T65 (bread flour)
1g salt
40g caster sugar
10g fresh yeast
165g whole eggs
150g butter, 82% (#1)
30g whole milk
q.s. butter, 82% (#2)
q.s. brown sugar
(696g total)
process:
1. In a mixer fitted with a hook, combine all ingredients except the butters and brown sugar, and mix at
speed 1 for 35 minutes.
2. Dice the butter into small cubes, add to the mixture, and mix at speed 2 for 8 minutes.
3. Refrigerate to rest for 24 hours.
4. Cut the dough into 100g portions, roll into balls, and let rise at room temperature for approximately 2
hours.
5. Place the balls in a 12cm-diameter mold, add small cubes of butter, and sprinkle some brown sugar on
top.
6. Bake at 170°C for 14 minutes.
59
CHOCOLATE COOKIES
Chocolate Cookies
ingredients:
150g butter, 82%
180g brown sugar
50g muscovado sugar
8g fleur de sel
2g baking soda
150g chocolate chips
3 vanilla pods, split and scraped
65g whole eggs
(908g total)
process:
1. Combine the butter, sugars, fleur de sel, and baking soda and mix to a homogenous texture.
2. Add the flour, chocolate chips, vanilla, and eggs and mix until the dough comes together.
3. Divide the cookie dough in portions of approximately 100g, shape into balls, and place them on a baking
sheet lined with a Silpat® (or baking paper).

4. Bake at 165°C for 7 minutes, then take the baking sheet temporarily from the oven.
5. Using a metal ring, reinforce the round shape of the cookies and place them back in the oven for 2 more
minutes.
toppings of your choice:

Creamy Caramel
Praline
Caramelized Nuts
60
CHOUQUETTE
Choux Dough
ingredients:
125g water
125g milk, 3.25%
5g salt
10g caster sugar
115g butter
230g whole eggs
200g brown sugar
(950g total)
process:
1. In a saucepan, combine the water, milk, salt, sugar, and butter and bring to a boil. Cook for 1 to 2 minutes.
2. Add the flour and stir over low heat until the dough forms a ball and comes away from the side of the
saucepan.
3. Add the dough to a stand mixer fitted with a paddle, mix until the steam has released, then add the eggs,
one at a time.
4. Cool down at room temperature, then refrigerate for 2 hours.
5. Using a round piping tip, pipe balls of approximately 4-5cm in diameter on a baking sheet lined with a
Silpain®.
6. Top with brown sugar and bake at 175°C for approximately 30 minutes.
61
ingredients:
400g milk, 3.25%
2 vanilla pods, split and scraped
125g egg yolks
110g caster sugar
35g milk powder
45g butter, 82%
(877g total)
process:
1. In a saucepan, combine the milk, cream, and vanilla, bring to a boil and whisk.
2. At the same time, combine the egg yolks, sugar, and milk powder until smooth.
3. Sieve the cream mixture over the egg mixture and mix.
4. Return the mixture to the saucepan, bring to a boil, and cook for approximately 2 minutes until the
mixture thickens.
5. Add the butter and mascarpone, mix until smooth.
6. Refrigerate.
Assembly
1. Make a little hole in the bottom of the cooled Chouquette.
2. Fill with the Vanilla Pastry Cream.
62
MARBLE CAKE FLOWER
Chocolate Sweet Pastry

ingredients:
115g butter, 82%
110g icing sugar
1g Guérande salt (or alternative)
65g whole eggs
35g potato starch
50g cocoa powder
(631g total)
process:
1. In a mixer fitted with a paddle, mix the butter, icing sugar, hazelnut powder, and salt.
2. Emulsify with the eggs, then add the flour, potato starch, and cocoa powder. Mix until the dough reaches
a homogenous texture.
3. Refrigerate.
4. Roll out the dough to a thickness of 3mm and cut out a 30cm-diameter disk.
5. Line a 20cm-diameter mold.
6. Cut off the excess dough using a knife.
63
Chocolate Cake Mix
ingredients:
270g icing sugar
2g baking powder
15g invert sugar
60g cocoa powder
170g brown butter
270g egg whites
(982g total)
process:
1. Sieve the dry ingredients, add to the bowl of a mixer fitted with a paddle, and mix with the brown butter
until smooth.
2. Incorporate the lukewarm egg whites.
Vanilla Cake Mix

ingredients:
270g icing sugar
2g baking powder
15g invert sugar
270g egg whites
170g brown butter
10g vanilla pearl
(932 total)
64
process:
1. Sieve the dry ingredients, add to the bowl of a mixer fitted with a paddle, and mix with the brown butter
and vanilla pearl until smooth.
2. Incorporate the lukewarm egg whites.
combined process:
1. Using both cake mixes, pipe 2 levels of alternating straight lines.
2. Using a wooden skewer, zigzag across the alternating lines to create a marble effect.
3. Bake at 170°C for 30 minutes.
Dark Chocolate Cake Ganache

ingredients:
80g invert sugar
145g dark couverture chocolate, 70%
50g butter, 82%
(505g total)
process:
1. One day ahead, in a saucepan, add the cream and bring to a boil.
2. Pour the hot cream over the chocolate and invert sugar, emulsify, and incorporate the butter.
3. Pass through a sieve.
4. Leave at room temperature for 12 hours.
65
White Chocolate Cake Ganache
ingredients:
4g vanilla pearl
30g glucose syrup
80g butter, 82%
(639g total)
process:
1. One day ahead, in a saucepan, add the cream and vanilla pearl and bring to a boil.
2. Pour the hot cream over the chocolate and glucose syrup, emulsify, and incorporate the butter.
3. Pass through a sieve.
4. Leave at room temperature for 12 hours.
piping:
1. Place each ganache in a piping bag and put these two bags in another one with a St. Honore 104
piping tip.
2. Pipe the ganache in a “back and forth” motion, to cover the entire cake with intertwined ribbon loops.
66
MADELEINE
ingredients:
250g butter, 82%
185g whole eggs, room temperature
75g milk, 3.25%, lukewarm
5g vanilla pearl
165g sugar
15g baking powder
40g Béton honey (or alternative)
(985g total)
process:
1. In a saucepan, heat the butter to make brown butter.
2. At the same time, combine the eggs, milk, vanilla, and sugar and whisk.
3. Sieve the flour and baking powder and mix into the egg mixture.
4. Stir in the brown butter, then stir in the honey.
5. Place the dough in a madeleine mold and bake at 200°C for 3 minutes.
6. Rotate the mold 180 degrees and bake for 1 more minute.
7. Leave the mold in the oven for 4 more minutes after turning off the oven.
67
NATURAL MILLE FEUILLE
Filo Dough
ingredients:
15–20g filo dough per unit
200g butter, 82%
100g honey
(315–320g total)
process:
1.Combine the butter and honey.
2. Make a filo pastry base using 5 sheets: apply the butter-honey mixture between each layer of pastry,
except on the two outer sides.
3. Cut into strips of 3x20cm.
4. Place between two Silpats® and bake at 210°C for 10 minutes.

ingredients:
400g milk, 3.25%
2 vanilla beans
125g egg yolks
110g sugar
35g milk powder
45g butter, 82%
(877g total)
68
process:
1. In a saucepan, combine the milk, cream, and vanilla, bring to a boil and whisk.
2. At the same time, combine the egg yolks, sugar, and milk powder until smooth.
3. Sieve the cream mixture over the egg mixture and mix.
4. Return the mixture to the saucepan, bring to a boil, and cook for approximately 2 minutes until the
mixture thickens.
5. Add the butter and mascarpone, mix until smooth.
6. Refrigerate.
Vanilla Chantilly
ingredients:
20g sugar
4 vanilla beans, split and scraped
20g gelatin mass
(704g total)
process:
1. Heat some of the cream with the sugar and vanilla.
2. When the mixture is hot, stir, sieve, and pour over the remaining combined ingredients.
3. Using a hand blender, blend the Chantilly for a while.
4. Refrigerate.
69
Creamy Caramel
ingredients:
4 vanilla beans, split and scraped
3g fleur de sel
150g sugar
120g butter, 82%
75g milk, 3.25%, cold
(1007g total)
process:
1. In a saucepan, heat the cream, glucose #2, vanilla, and fleur de sel.
hot cream mixture while stirring constantly.
3. Heat to a temperature of 105°C, then pass through a sieve.
4. When the caramel reaches 70°C, add the butter and mix.
5. Loosen the caramel with the milk.
Assembly
1. Cover half of a Filo Pastry Base with Vanilla Pastry Cream and the other half with Vanilla Chantilly, then
add a thin layer of Creamy Caramel.
2. Add another sheet of pastry and repeat the previous process.
3. Top with a layer of Filo Pastry.
70
For me, there is nothing more
elegant than piping a flower.
My mother told me that with a
simple flower, you can conquer
the world.
Cédric Grolet
71

Cedric Gro Let

Uploaded by

Cedric Gro Let

Uploaded by

TEACHES FRUITS, NUTS, FLOWERS

Gelatin Mass Proportions

Recalculating the Bloom

Replacing Gelatin Powder with Gelatin Leaves

Lemon Marmalade Insert

royal gala apple

Vanilla Financier Filling

vanilla st. honore

Vanilla Pastry Cream

the hazelnut child

Creamy Hazelnut Caramel

Vanilla Pastry Cream

marble cake flower

Chocolate Cake Mix

Vanilla Cake Mix

Dark Chocolate Cake Ganache

White Chocolate Cake Ganache

Vanilla Pastry Cream

Chef Cédric spent his childhood discovering baking

Working alongside 45 other talented pastry chefs, he & FLOWERS concept.

constantly asked himself, ‘How can I become even

better?’ After all, to become the best pastry chef in

the world, he first had to become the best in Fauchon!

He left Fauchon for a job at the five-star Parisian

hotel Le Meurice and his career truly soared, as he

climbed the ranks to a Pastry Chef position at 25.

His approach to this role showed his innovative,

hard-working personality. Chef wanted to make

memorable pastries for everyone, “I don’t want you to

just remember the dessert for an hour. I want you to

remember it for the rest of your life.”

He honed in on one of his specialties, trompe l’oeil fruit:

hyper-realistic recreations of lemons, mangos, nuts,

and more, rendered in elaborate entremet desserts.

such a runaway success that it was translated into

Searching for new opportunities to grow, he created

the FLOWER concept, from which another best-

selling book was born.

Since then, he has released another book, Opéra, and

has won many international awards, including, Best

Pastry Chef in France seven times and Best Pastry

Chef in the world twice. In the world! Twice! Amazing!

Today Chef Cédric Grolet operates three pastry

It’s not necessary to have all of the equipment and

in each of the classes you take. We don’t want you

watch the class before you go shopping!

Now you have exclusive access to PastryConnect,

Oven Microwave Heat Gun

Food Processor Spray Booth Infrared Thermometer

Pin Thermometer Mixer Immersion Hand Blender

It’s not necessary to have all of the tools and utensils

in each of the classes you take. We don’t want you

watch the class before you go shopping!

Now you have exclusive access to PastryConnect,

Plastic Wrap Parchment Paper Wire Racks

Piping Tips Zester Piping Bags

Turntable Plastic Containers Measuring Cups

Cake Stand Ladle Scissors

Freeze Spray Blow Torch Pastry Brush

Cutting Board Plastic Pastry/Dough Scraper Kitchen Tweezers

If it’s important to get a specific version of an ingredient,

to you, which is excellent. It’s a sign that this class is

share your findings with other students!

For specific professional items that aren’t available

locally, google the product’s name, scroll through the

results, and find one that suits your delivery area.

the recipe. For example, if your gelatin powder is 250

numbers and find a coefficient: 200 ÷ 250 = 0.8.

require 40g of gelatin mass instead: 50g x 0.8 = 40g.

the fridge. gelatin mass in the proportion 1:6. According to the

previous calculations, this will require 8g of gelatin

amount of cold water for 10-15 minutes, squeezed

and added to the recipe. Make sure to follow the

by 7 = 8. Therefore, we need 8g of gelatin powder and

48g of water to create 56g of gelatin mass.

If the recipe requires 84g of gelatin mass, divide 84g