LEMON Shaped Dessert - Recipe by Cedric Grolet

2024 ж. 22 Мам.
109 237 Рет қаралды

0:00 Introduction
0:23 POACHED LEMONS
4:01 Lemon Gel
7:16 Yuzu Whipped Ganache
12:17 Velvet Spray
LEMON Shaped Dessert - Recipe by Cedric Grolet
Cedric Grolet is one of the most well-known pastry chefs around the world, also entitled the best pastry chef of the world last year. His view of desserts is different than what we are used to in pastry and although the taste is important to him as well, what impresses is for sure the design of his desserts.
He is the one who took the idea of fruit desserts a step forward and created cakes that actually look like the fruit they represent, but they are not only fruits. They are complex pieces containing sponges, ganaches, mousses and various glazes. I find them to be more technical than any dessert I have made before, even though the taste shines as well, relying more on the natural flavor of the fruit, and less on sugar.

Пікірлер
  • Just ate this dessert on a Disney Cruise just last week! The executive chef explained the process but I really wanted to see the process in more detail, so very much appreciated!

    @MissLadyMeringue@MissLadyMeringue4 жыл бұрын
    • Thank you for your kind words i m glad this helped.

      @-PastryWorkshop-@-PastryWorkshop-4 жыл бұрын
  • Wow! Trenk you!❤️

    @user-ow6os3kv2n@user-ow6os3kv2n2 жыл бұрын
    • You're welcome 😊

      @-PastryWorkshop-@-PastryWorkshop-2 жыл бұрын
  • WOUUUUUU WHAT AN INCREDIBLE TECHNIQUE....THANK YOU SO MUCH

    @hectorrocha5829@hectorrocha582910 ай бұрын
    • Glad you like it!

      @-PastryWorkshop-@-PastryWorkshop-9 ай бұрын
  • Wow this whole process takes hours to complete. Such an amazing video & result!

    @monicamuniz9482@monicamuniz9482 Жыл бұрын
    • Thank you very much!

      @-PastryWorkshop-@-PastryWorkshop- Жыл бұрын
  • They are so beautiful, i would keep them a couple days before eat them haha

    @medygv6907@medygv69078 ай бұрын
  • thanks for share!

    @lennyargolo7025@lennyargolo7025 Жыл бұрын
    • My pleasure!

      @-PastryWorkshop-@-PastryWorkshop- Жыл бұрын
  • طوب

    @user-ib8lc2nb2u@user-ib8lc2nb2u2 жыл бұрын
  • @VladislavPetersburg@VladislavPetersburg8 ай бұрын
  • What bloom gelatine do you use for whipped ganache? Thanks

    @eimon8405@eimon8405Ай бұрын
  • 👌👌😍

    @ayshenahmedova5774@ayshenahmedova57742 жыл бұрын
  • it's neat how the velveting spray creates the 'pores' of the lemon skin, making it look more realistic. I swear for a second when you were making the lemon gel, I could smell the lemons! lol. I'm not sure how I'd like mint with my lemon. I am a big lemon meringue pie fan. It was my favorite pie as a child.

    @libby6494@libby64942 жыл бұрын
    • I totally agree!

      @-PastryWorkshop-@-PastryWorkshop-2 жыл бұрын
  • Hi. This looks amazingly tasty. How many « lemons » would your recipie yield? I will make it this weekend. Thank you.

    @edouarddalphond5018@edouarddalphond5018 Жыл бұрын
    • You can find the amount of lemons in grams in the recipe. Thank you!

      @-PastryWorkshop-@-PastryWorkshop- Жыл бұрын
  • ❤️❤️❤️

    @efteniemihaela9958@efteniemihaela99584 жыл бұрын
    • ♥️♥️♥️

      @-PastryWorkshop-@-PastryWorkshop-4 жыл бұрын
  • thanks for the lesson. What do you spray on at the end from the red nozzle for attaching the leave ?

    @steffendransfeld1760@steffendransfeld1760 Жыл бұрын
    • Cooling spray

      @-PastryWorkshop-@-PastryWorkshop- Жыл бұрын
  • Amazing hope your channel reaches 10k soon

    @gitanjalibanik4542@gitanjalibanik45423 жыл бұрын
    • Thank you so much 😀

      @-PastryWorkshop-@-PastryWorkshop-3 жыл бұрын
  • Do you have a link for the mould? I can’t find the 4cm one you mention

    @euanscott202@euanscott2022 жыл бұрын
    • professional.silikomart.com/eng/

      @-PastryWorkshop-@-PastryWorkshop-2 жыл бұрын
  • Can I use water base air brush colors for the velvet effect !?

    @nohayoussef629@nohayoussef6292 жыл бұрын
    • No, the velvet effect is created thru cocobutter.

      @-PastryWorkshop-@-PastryWorkshop-2 жыл бұрын
  • Hello, whats os the temperatura of the White Chocolate/ Cocoa butter mixture?

    @anafelippe7361@anafelippe73612 жыл бұрын
    • Check video at min 13.00 Also you can find this info in the recipe: (Velvet spray - or velvet coating - is a mix of equal quantities of white chocolate and cocoa butter, melted together to a certain temperature, depending on the use. When dipping the lemons, not more than 30C and when spraying around 40-45C.)

      @-PastryWorkshop-@-PastryWorkshop-2 жыл бұрын
  • thanks for the recipe. Can I use gelatine powder with the same method instead of agar agar?

    @La-PastaratuarPasta@La-PastaratuarPasta Жыл бұрын
    • No, it wont have the same texture!

      @-PastryWorkshop-@-PastryWorkshop-10 ай бұрын
    • @@-PastryWorkshop- yes chef😊 i tried. didn't work..thanks..

      @La-PastaratuarPasta@La-PastaratuarPasta10 ай бұрын
  • Can I know the name and where I can buy the silicon mould for make the lemon the one you use at 9:00 minutes?

    @Becks-xv9zy@Becks-xv9zy Жыл бұрын
    • professional.silikomart.com/eng/

      @-PastryWorkshop-@-PastryWorkshop- Жыл бұрын
    • You can buy actual lemon molds to make life easier.

      @teddy7555@teddy75555 ай бұрын
  • welcome! How are you all? I wish you good luck and more success I want to ask you, can yuzu juice be replaced with lemon juice that I can't have

    @aishaskitchen3667@aishaskitchen36672 жыл бұрын
    • Yes you can!

      @-PastryWorkshop-@-PastryWorkshop-2 жыл бұрын
    • @@-PastryWorkshop- thank you very much

      @aishaskitchen3667@aishaskitchen36672 жыл бұрын
  • where can I get that mold to finish the sphere?

    @maximilianoalvarez631@maximilianoalvarez63111 ай бұрын
    • It is a Silikomart mold!

      @-PastryWorkshop-@-PastryWorkshop-10 ай бұрын
  • The Lemon segments are the pulp of the lemon that you used to make the lemon curd with the flesh?

    @DonLopeChannel@DonLopeChannel7 ай бұрын
    • Yes, the lemon segments are the lemon pulp!

      @-PastryWorkshop-@-PastryWorkshop-5 ай бұрын
  • Is it possible to replace agar agar with gelatin?

    @zGh-fh5hu@zGh-fh5hu2 жыл бұрын
    • I do not recommend, it has different proprieties.

      @-PastryWorkshop-@-PastryWorkshop-2 жыл бұрын
  • May I ask which spraying gun / airbrush you are using?

    @jan9105@jan91054 жыл бұрын
    • Hi Jan. I m using Dedra air brush and spraying gun for velvet effect, such as Swiss Krea.

      @-PastryWorkshop-@-PastryWorkshop-4 жыл бұрын
  • Ce mult m-am bucurat sa aflu ca ești romanca! Când am făcut acest desert acum ceva vreme am urmărit videoclipul tău și apoi pe cel al lui Bruno Albouze. Normal ca al tău mi-a plăcut cel mai mult! Am făcut 2 variațiuni ale acestui desert, una originala, iar a doua cu tema tropicala, însă tot in forma de lămâie. Felicitări pt ceea ce faci, te imbratisesz, m-am abonat cu drag! 🌺🥰

    @CookandtravelwithDenisa@CookandtravelwithDenisa Жыл бұрын
    • Multumesc mult! Suna bine varianta tropicala! Ma bucur mult ca video-ul ti-a fost de folos!

      @-PastryWorkshop-@-PastryWorkshop- Жыл бұрын
  • Anybody knows where I can buy a silicone mold like that online?

    @mariaching7370@mariaching73702 жыл бұрын
    • shop.silikomart.com/en/home

      @-PastryWorkshop-@-PastryWorkshop-2 жыл бұрын
    • AliExpress

      @jessicalugay25@jessicalugay257 ай бұрын
  • Is there a replacement to the gelatin?

    @aroosajkhan@aroosajkhan2 жыл бұрын
    • You cant replace gelatin in this recipe

      @-PastryWorkshop-@-PastryWorkshop-2 жыл бұрын
  • How many people is this recipe for?, thanks

    @USILUI@USILUI5 ай бұрын
  • Does anyone know if these are served at room temperature or refrigerated?

    @teddy7555@teddy75557 ай бұрын
    • Refrigerated always!

      @-PastryWorkshop-@-PastryWorkshop-5 ай бұрын
  • When my lemons defrosting on the fridge and ready for it, water comes out from then, why this is happening ?

    @omarquilianogalea9067@omarquilianogalea90672 жыл бұрын
    • It is most likely condesation. Check the temperature inside your fridge.

      @-PastryWorkshop-@-PastryWorkshop-2 жыл бұрын
  • Hello mam, what is sugar A and sugar B?

    @sayontinisengupta1473@sayontinisengupta1473 Жыл бұрын
    • It just goes in the recipe in different steps.

      @-PastryWorkshop-@-PastryWorkshop- Жыл бұрын
  • Can sheets of gelatin be used instead of powder? Would the amount be the same?

    @jenniferrivera8627@jenniferrivera86272 жыл бұрын
    • pastry-workshop.com/introduction-to-pastry-gelatin-despre-gelatina/

      @-PastryWorkshop-@-PastryWorkshop-2 жыл бұрын
  • 💓🙏🌻👏👏👏😘

    @robertamartellotti3611@robertamartellotti3611 Жыл бұрын
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