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.
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TABLE OF CONTENTS
meet cédric grolet
baking tools & equipment
ingredients
gelatin & 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
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TABLE OF CONTENTS
BONUS RECIPES
sugar brioche
Brioche Dough
chocolate cookies
chouquette
Choux Dough
Vanilla Pastry Cream
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 Pastry Cream
Vanilla Chantilly
Creamy Caramel
Assembly
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MEET
CÉDRIC GROLET
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
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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
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BAKING TOOLS &
EQUIPMENT
It’s not necessary to have all of the baking tools &
equipment 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 baking tools
& equipment 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!
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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 We have students from over 140 countries, from big
to waste your time and money searching for items to small, industrial to developing; each country has
from the list when you may already have a handy everything you need to succeed in pastry.
substitution in your very own kitchen, so make sure to
watch the class before you go shopping! Now you have exclusive access to PastryConnect,
so not only can you discover even more information
All of the equipment you may need can be found at about baking tools & equipment for this class, but you
supermarkets and local or online pastry shops in can also share your findings with other students!
most countries. For specific items that aren’t available
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ENROLL THE CLASS TO GET FULL ACCESS.
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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!
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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.
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LEMON
Experience awe and amazement as you fall into the first fruit-based lesson - THE
LEMON. Discover how it all started for Cédric; the seasons, nature, the family, and
childhood. Great ideas come from deep inside you, from your unique nature and
experiences — and everyone should embrace their own!
Learn how to make one of the most popular desserts in the world. Every single bite
will make you say WOW! Discover how to make the special coating so magical and
thin and keep the heart of the lemon acidic. This dessert is like no other because the
lemon tastes REAL; it doesn’t taste like a cake; it tastes like fruit. And that’s the only
vision Cédric believes in - real natural flavors.
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Lemon Ganache
Experience awe and amazement as you fall into the first fruit-based lesson - THE
LEMON. Discover how it all started for Cédric; the seasons, nature, the family, and
childhood.
Candied Lemon
Great recipes call for handmade ingredients. Learn to make your own candied lemons
and instead of the usual excessive candied sweetness, elevate the lemon’s natural
acidity and respect the pure flavor.
Lemon Marmalade
Watch how Cedric makes a zero-waste recipe from fruit. In this lesson, we use the
complete lemon: the skins, the segments, the heart, the juice, and the leftover bits.
Learn how to work with seasonal fruits and create beautiful textures every single time.
Decoration
Learn how to make one of the most popular desserts in the world. Discover how to
make the special coating so magical and thin and keep the heart of the lemon acidic.
This dessert is like no other because the lemon tastes REAL.
ENROLL THE CLASS TO GET FULL ACCESS.
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ROYAL GALA APPLE
Cédric shares his approach to preserving the fruit’s real juices and natural flavors.
Why is Cédric so different? Because he uses natural fruit at every stage of a recipe.
No purees or preservatives, just pure fruit with freshly squeezed juices and chopped
pieces. Every step is handmade and respects what nature has given us.
This fruit looks like a jewel - and we know why. For the first time, Cédric shares the
recipe and techniques for his glossy finish. This recipe wasn’t used in pastry until he
brought it from the savory world into his own kitchen. Since then, he hasn’t found
a better recipe to top fruit that combines so many advantages in one: completely
translucent, odorless, long-lasting, no sugar, extreme shine, and protection for the
dessert.
Everyone loves this fruit; get the softest bite into this magical recipe with no gluten
and no sponge, just 100% apple. Serve this dessert morning, noon, and night — the
time is always right!
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Apple Ganache
Cédric shares the basics as we’ve never seen them before. Learn how to cook creme
anglaise, but this time add a refreshing twist with apple juice. Get tips on cooking,
resting time, and storage.
Gala Apple Insert
Cédric shares his approach to preserving the fruit’s real juices and natural flavors. He
uses natural fruit at every stage of a recipe. No purees or preservatives, just pure fruit
with freshly squeezed juices and chopped pieces.
Crystal Topping
Cédric shares the recipe and techniques for his glossy finish. Since then, he hasn’t
found a better recipe to top fruit that combines so many advantages in one: completely
translucent, odorless, long-lasting, extreme shine, and protection for the dessert.
Decoration
Learn the simplest way to make chocolate decorations, and finish this luxury APPLE
recipe. Everyone loves this fruit; get the softest bite into this magical recipe with no
gluten and no sponge, just 100% apple.
ENROLL THE CLASS TO GET FULL ACCESS.
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RASPBERRY ROSE
This RASPBERRY ROSE should feel like it has just been picked from the field this
morning with a wet, dusty touch that whispers, “Try me!” Learn Cedric’s glamorous
way of coating and unleash the guilty pleasure of the Soft Vanilla Ganache, which
brings simplicity, and acidic raspberry to the character and is bound together by a
barely noticeable crispy Sweet Dough. True perfection!
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Vanilla Ganache
The first FLOWER of this class starts with a Vanilla Ganache. Take your vanilla
knowledge to the next level, and discover how to choose vanilla types depending on the
ingredients in your recipe. Learn how to create silky textures in your piping ganache.
Vanilla Financier
A magical feeling will envelop you when you take your first bite of this dessert! In
this lesson, you’ll discover when to use Financier and when to use Almond Cream in
desserts.
Raspberry Gel
Cedric shows us his grandmother’s technique for preserving fruit with his own added
twist! This entirely natural approach has become one of the main techniques in his
career. Learn how to adjust the recipe according to different types of fruits and berries.
Sweet Dough
The key to the perfect dough is learning to develop and use your senses to assess
the dough. Learn to flawlessly perfect every step of making the dough: selecting the
ingredients, following the temperature, feeling the texture, and observing the outcome.
Coating and Decoration
Learn Cedric’s glamorous way of coating and unleash the guilty pleasure of the Soft
Vanilla Ganache, which brings simplicity, and acidic raspberry to the character and is
bound together by a barely noticeable crispy Sweet Dough. True perfection!
ENROLL THE CLASS TO GET FULL ACCESS.
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VANILLA ST. HONORE
Cédric says all chefs make choux differently, but the key to success is to start with
the right recipe, which he passionately shares with you. He shows you how to train
your senses so you can use only your hands and eyes to make this choux.
Imagine you get a crispy caramel on top of the puffs AND a creamy caramel on the
inside. Heaven!
Cédric is all about sharing theory and creating a meaningful experience for you and
your customers. He shares his approach to tasting, saying ‘people will never say
again that it’s too sweet, too fat or too heavy.’ He explains how he goes through the
evolution of his pastry every year, and after this class, you will have a new passion.
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St. Honore Dough
Make this “feuilletage” in 15 minutes instead of 2 days with a new technique that
Cedric discovered on his travels! It’s time efficient, crispy, and lasts over time, which we
can’t say about the classic feuilletage that gets soggy quickly.
Almond Cream
Cedric shares how to make small 500g portions of this recipe so you can replicate it
at home, despite making over 50kg weekly in his shops. Learn how to achieve flawless
textures when working with smaller portions.
St. Honore: Choux
Cédric shows you how to train your senses so you can use only your hands and eyes
to make this choux. Embrace the tips he gives about haute couture piping and how to
prevent your choux pastry from losing its shape in the oven.
Decoration Caramel
Cedric’s goal is for us all to make caramel so thin that when people bite the choux,
they instantly want another bite. Learn how to add an extra shine to your caramel
decorations.
Vanilla Chantilly
Cédric is all about pastry passion! He unleashes a special chantilly recipe that lasts
over time and will go perfectly with the choux. Learn how to control textures when
whipping a chantilly.
Pastry Cream
With this St. Honore recipe, he wants to respect traditions while adding a modern twist,
so you’ll be delighted and surprised when you take a bite! It’s a classic you love, but this
special touch makes it a whole new experience.
Creamy Caramel
Imagine you get a crispy caramel on top of the puffs AND a creamy caramel on the
inside. Heaven! Make this creamy caramel with Cédric and learn a two-step cooking
technique that will make it even softer.
Decoration
Cédric is all about sharing theory and creating a meaningful experience for you and
your customers. He explains how he goes through the evolution of his pastry every
year, and after this class, you will have a new passion.
ENROLL THE CLASS TO GET FULL ACCESS.
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PISTACHIO
Imagine replicating the Sicilian pistachio: floral, aggressive, roasted, and intense.
Learn how to make desserts without molds and widen the horizons of your
variations! The XXL PISTACHIO is a masterpiece: an aerated mousse, indulgent
pistachio praline, fluid gel, a hint of fleur de sel, and a millimeter-thin coating that
ties everything together. Be original and stand out from the crowd with your pastry
knowledge from this class!
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Pistachio Ganache
Cédric explains how he makes nut pastes with a perfect texture and says, “I don’t want
to teach you how to make ganaches without defects. I teach you the opposite,” and
that’s when we know this pastry chef is different.
Pistachio Gel
Learn how to make desserts without molds and widen the horizons of your variations!
You’ve already learned how to make an aggressive Pistachio Ganache with pieces. It’s
time to balance it with a smooth and feminine Pistachio Gel.
Pistachio Praline
What’s better than eating pistachio? Pistachio Praline! PISTACHIO dessert won’t have
a sponge, and there is no better way to replace the sponge than with a praline texture.
Discover how to control your textures by playing with temperatures.
Pistachio Crisp
For Cedric, it’s always about balance and texture. Creating character through a recipe
is a passionate approach to pastry; get inspired by Cédric’s every move because you’ll
love your experience when making it yourself.
Decoration
The XXL PISTACHIO is a masterpiece: an aerated mousse, indulgent pistachio
praline, fluid gel, a hint of fleur de sel, and a millimeter-thin coating that ties everything
together. Stand out from the crowd with your pastry knowledge from this class!
ENROLL THE CLASS TO GET FULL ACCESS.
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THE HAZELNUT CHILD
Demonstrating an all-time favorite from his pastry shop, Cédric shares the recipe for
The Hazelnut Child and his hack for pleasing children and adults with this updated
version of the nut.
This recipe will change your pastry skills forever. Bite it, taste it, and bring out your
inner child. You won’t need to be reminded of a special memory from your past. It
will come bursting out of you as this natural nut taste explodes in your mouth. Let’s
play! Let’s get excited! Let’s create pastry hand in hand with Cédric!
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Hazelnut Ganache
Demonstrating an all-time favorite from his pastry shop, Cédric shares the recipe for
The Hazelnut Child and his hack for pleasing children and adults with this updated
version of the nut. Start this lesson with tips and tricks for Hazelnut Ganache.
Creamy Hazelnut Caramel
This dessert is the most extraordinary dessert you will make. We can’t believe how
lucky we are to taste this hazelnut recipe; prepare to be wowed by the caramel you
discover in the middle. Learn to create emotions with your pastry.
Hazelnut Praline
Learn to make your own Hazelnut Praline and Hazelnut Crisp—the real crunchy one
that children love. This assembly brings many steps, surprises, and textures. Make a
tangy, elastic texture at the end and realize your childish dream.
Decoration
This recipe will change your pastry skills forever. Bite it, taste it, and bring out your inner
child. You won’t need to be reminded of a special memory from your past. It will come
bursting out of you as this natural nut taste explodes in your mouth.
ENROLL THE CLASS TO GET FULL ACCESS.
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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
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