I chilled everything, froze half my butter, used shortening, played with pastry flour, and experimented with lemon juice. I stopped short of consulting the stars before I embarked on each tart-related endeavour. He literally calls it Perfect Tart Dough. And I can see why.

Author:Mugar Mazil
Country:Antigua & Barbuda
Language:English (Spanish)
Published (Last):23 July 2012
PDF File Size:15.2 Mb
ePub File Size:3.7 Mb
Price:Free* [*Free Regsitration Required]

Is probably the most talked about dessert cookbook of after reading through a number of tweets from the food community. Inside the book There is substance behind this hype. The tantalizing photographs by Laurent Fau mesmerizes and possibly motivate the reader to bake something from this book. The latter worked for me. It is based on the traditional soft choux pastry but it is filled with his signature flavor, Ispahan, a mixture of rose, raspberry and litchi.

I made a batch of these for one of my recent dinners and my guests were swooning over this. The soft yet crunchy from the craggy pearl sugar and chopped almonds, choux meets the ethereally creamy, fruity filling of rose mascarpone custard with chunks of litchi and fresh raspberries to make one explosive flavor. His version has a combination of salted white chocolate squares, pistachio cheesecake and dotted with poached sour cherries within.

The best part it does not require a lengthy baking time like traditional cheesecakes do. Only the crust and the pistachio cheesecake layer is really the parts that needed to be baked. Otherwise, the remaining layer of pistachio and cream cheese mousse is sets in the refrigerator. It is a lot of work but if you want an extraordinary chocolate cake, this is worth the time, effort, and the pound and a third or so worth of excellent chocolate.

In all, if you admire Mr. It can be a beautiful coffee table tome but in my opinion it is a lot more than that. Related Posts via Taxonomies.


Les Macarons Mogador de Pierre Hermé

PH10 Patisserie — Pierre Herme. See each listing for international shipping options and costs. To ask other readers questions about Ph 10please sign up. Is it worth 7 regular pastry books? Sergio Coimbra studied photography in New York and Brazil before creating Studio SC in the heart of S o Paulo—a unique studio dedicated to chefs, food experts, and food photography.


PH 10 Patisserie Pierre Herme



Pierre Hermé’s Perfect Tart Dough


Related Articles