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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6
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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