Pierre Hermé Pastries (Revised Edition) by Pierre Hermé

  • Blancmange

    from Pierre Hermé Pastries Pierre Hermé Pastries by Pierre Hermé

    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: ground almonds; almond extract; gelatin sheets; heavy cream; mangoes; strawberries; red currants; raspberries; blackberries
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Notes about this book

  • breadesky on April 15, 2015

    Apple Strudel, level of apples seems off.

  • breadesky on March 19, 2015

    it's been noted in many reviews that the recipes have conversion errors. When using Eggs, measure the weight. I made the Eclairs and 5 large US eggs were more then 250grams. Not sure about the 1.5lb fondant either.

Notes about Recipes in this book

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Reviews about this book

  • Huffington Post

    ...for every classic dessert or confection ... he presents an imaginative offspring in which flavor or texture or form (or several of these) are elevated. Fascinating and beautiful.

    Full review

  • Serious Eats

    It's an aspirational pastry book, one look at the recipes and it's clear that this book caters to only the most ambitious of bakers, those with the wherewithal and drive (and plenty of spare time)...

    Full review