30 DAYS OPEN PURCHASECédric Grolet trained at Fauchon and became head pastry chef at Le Meurice in Paris at the age of 26. In 2018 he was named the world's best pastry chef, and this book followed the year after.
What he is known for is fruit that is not fruit. A thin shell of chocolate, spray-painted with cocoa butter until it looks exactly like a lemon or a hazelnut, filled with confit, ganache or mousse made from the same ingredient. Whole, it looks like something you have just picked. Cut open, it is a dessert.
The idea itself is not new. Sicilian nuns were shaping marzipan fruit, frutta martorana, as early as the twelfth century. Grolet, however, has turned it into something entirely his own, and the result has been copied by every pâtisserie with an Instagram account.
The book contains 130 recipes covering 45 fruits, arranged into seven families. Foreword by Alain Ducasse, no less!
Format: Hardback
Number of pages: 336
Language: English
First published: 2019
