Description

Cédric Grolet – Teaches Fruits Nuts Flowers 2023

SKILLS THAT TAKE YOU TO A WHOLE OTHER LEVEL.

Turn natural ingredients into realistic desserts with celebrated chef Cédric Grolet. Explore his techniques through respect and love for nature. Find your passion and recreate it in your pastry shop or even at home!

LEMON: Yuzu Ganache, Lemon Marmalade Insert, Yellow Coating, Green Coating.

ROYAL GALA APPLE: Apple Ganache, Gala Apple Insert, White Coating, Yellow Coating, Red Coating, Crystal Topping.

THE HAZELNUT CHILD: Hazelnut Ganache, Creamy Hazelnut Caramel, Hazelnut Praline, Hazelnut Crisp, White Coating, Hat Coating, Hazelnut Coating.

PISTACHIO: Pistachio Ganache, Pistachio Gel, Pistachio Praline, Pistachio Crisp, White Coating, Green Coating, Red Coating.

RASPBERRY ROSE: Vanilla Ganache, Sweet Dough, Vanilla Financier Filling, Raspberry Gel, Red Coating.

VANILLA ST. HONORE: Filo Dough, Almond Cream, Choux Dough, Caramel, Vanilla Chantilly, Vanilla Pastry Cream, Creamy Caramel.

BROWSE LESSONS

Lesson 1: Cédric’s Journey
Lesson 2: Cédric’s Pastry Philosophy
Lesson 3: RASPBERRY ROSE
Lesson 4: Vanilla Financier
Lesson 5: Raspberry Gel
Lesson 6: Sweet Dough
Lesson 7: Coating and Decoration
Lesson 8: St. Honore Dough
Lesson 9: Almond Cream
Lesson 10: ST. HONORE: Choux
Lesson 11: Decoration Caramel
Lesson 12: Vanilla Chantilly
Lesson 13: Pastry Cream
Lesson 14: Creamy Caramel
Lesson 15: VANILLA ST. HONORE
Lesson 16: Lemon Ganache
Lesson 17: Candied Lemon
Lesson 18: Lemon Marmalade
Lesson 19: LEMON
Lesson 20: Apple Ganache
Lesson 21: Gala Apple Insert
Lesson 22: Crystal Topping
Lesson 23: APPLE
Lesson 24: Pistachio Ganache
Lesson 25: Pistachio Gel
Lesson 26: Pistachio Praline
Lesson 27: Pistachio Crisp
Lesson 28: PISTACHIO
Lesson 29: THE HAZELNUT CHILD
Lesson 30: Creamy Hazelnut Caramel
Lesson 31: Hazelnut Praline
Lesson 32: HAZELNUT

Proof Content

Sale page: https://mypastryclass.com/products/cedric-grolet-1
Archive: https://archive.ph/wip/Nkfq8