After the international success of Fruits and Opéra, Cédric Grolet launches a new recipe book for fine pâtisserie: Fleurs. In it, he wanted to pay tribute to his mother, “who told me that with a simple flower you can conquer the world. For me, there is nothing more elegant than the piping of a flower. Piping a cream, a ganache, or a meringue brings an aesthetic and gustatory balance to a dessert ”, explains the popular chef. By forming curves, scrolls, and petals, I try to draw a different flower each time to transform a simple cake into a gift. Flowers are an endless playground for a pastry chef. They are symbols of life, elegance, and purity, they allow you to play with colors, shapes, and ingredients. They are extremely inspiring, and I wanted to make them edible!” he adds.
Available in French at Books For Chefs, he goes further in the art of piping, playing with the presentations , the quality of the ingredients, and details of the recipes. Fleurs brings together more than 80 recipes made with almost no material, no complicated ingredients, as Grolet himself explains, “they just require patience and a helping hand”. What they have in common is that they are original and also use components that respect the seasons, since it is always the raw materials that guide his creativity. Following this logic, the book is divided into four chapters, each one dedicated to a season: Fleurs de Printemps (lilac, camélia, citron vert, etc.), Fleurs d’été (cherry, strawberry, apricot, etc.), Fleurs d’ automne (yuzu, pistachio, peanut,etc.), and Fleurs d’hiver (coffee, cookies, Noël). In addition to the recipes, the book also includes an annex section with basic recipes, product index, and biographies.