When France's premier pastry chef comes out with a cookbook,
one must have it!
Again, Pierre Herme comes out with an excellent cook book
with over one hundred recipes devoted to the thing we love
most... chocolate! Chocolate Desserts by Pierre Herme displays
his innovative, sophisticated expertise. One will find that
every recipe is balanced between textures, sweetness, sourness,
and rich chocolate flavors.
The chapters are divided into cakes, cookies, tarts, custards,
candies, frozen desserts, and chocolate drinks. No matter
what skill level, these chapters included a range of simple,
but delicious, desserts to complex, professional level desserts.
For example, his "Moist and Nutty" brownies are a delectable
version of the all-American favorite that is easy for starters.
However, for those who want a little bit more of a challenge,
I recommend the chocolate-filled mille-feiulle, which is made
out of an "inside-out" caramelized puff pastry and decadent
chocolate pastry cream.
His recipes also have a range of the "classics" and those
with a modern flair. His Chocolate Eclairs, Gateau Saint-Honore,
Cinnamon Savarin au Rhum, chocolate macaroons, chocolate sorbet,
chocolate mousse, and Linzer Tart are a few examples of the
classics with his personal touch. However, some recipes such
as the Nutella Tart, Pistachio Waffles with Chocolate Cream,
Chocolate Rice Pudding with Caramelized Rice Krispies, and
Warm Chocolate Croquettes in Cold Coconut-Milk Tapioca Soup
shows the versatility of Pierre Herme. All the recipes include
some history or personal references in an introduction before
the recipe, and most have beautiful accompanying photography.
At the end of the book is a glossary of terms, equipment,
and ingredients. These notes are a great source of information.
Using the best ingredients, such as Plugra butter and Valrohna
chocolate, is highly recommended to maximize the flavors.
This is more than a coffee table book. This is a book which
has recipes that are technically sound and that have real
flavor! After reading through this book, one will mistake
oneself for being in a real French patisserie!