Chocolate Desserts by Pierre Hermé by Pierre Hermé and Dorie Greenspan

Notes about this book

Notes about Recipes in this book

• Chocolate and lemon madeleines

  • fprincess on May 11, 2011

    These are fine but I did not feel that the cocoa powder really added to the recipe. I prefer regular lemon madeleines.

• Suzy's cake

  • fprincess on September 29, 2011

    A classic chocolate cake and maybe the easiest recipe in this book. It's almost as good as the chocolate cake that my mom used to make.

• Chocolate macarons

  • fprincess on January 30, 2012

    Another updated macaron recipe from Pierre Herme says to heat the oven the 180C. (No need to adjust the temperature) Also, instead of leaving the oven door ajar (which I cannot do on my oven anyway), his updated instructions state to "Bake the macarons for 12 minutes, during which time rapidly open the door twice."

  • fprincess on April 25, 2012

    I made this recipe again. For my first attempt I used 100 g egg whites as specified in the recipe (which corresponded to 3 large eggs) and the batter was extremely thick and very hard to pipe. This time I used one more egg white and the batter was too thin. Next time, I need to use 3.5 egg whites... For the filling I use the chocolate ganache from the same book. I find that 1/2 batch is exactly the right amount to fill a full batch of macarons.

• Bittersweet chocolate cream ganache

  • fprincess on April 25, 2012

    This is the ganache that I used for the chocolate macarons. It's wonderful and has the right consistency once it cools down. I used Valrhona Caraibe 66%.

• Nutella tart

  • Melanie on June 03, 2012

    I've made this tart twice and it is one of my favourite desserts, hasn't failed to impress anybody that has tried it so far. The tart shell requires about 5 hours to make and rest (before baking) - so make sure you start in advance (or prepare the tart base ahead of time). There are a couple of errors in the recipe (corrected by Dorie Greenspan online) - the filling only requires 100g butter and you need approximately 1/2C toasted hazelnuts for the top (versus stipulated 200g and 1C respectively). I have tried this warm and at room temp and prefer room temp.

Reviews about this book

• ISBN 10 0316357413
• ISBN 13 9780316357418
• Published May 02 2002
• Format Hardcover
• Language English
• Countries United States
• Publisher Little, Brown & Company

Publishers Text

Other cookbooks by this author

• Around My French Table: More Than 300 Recipes from My Home to Yours
• Baking: From My Home to Yours
• Baking with Dorie app
• Baking with Julia: Savor the Joys of Baking with America's Best Bakers
• The Cafe Boulud Cookbook: French-American Recipes for the Home Cook
• A Chef's Tale: A Memoir of Food, France and America
• Desserts by Pierre Hermé
• A Fine Kettle of Fish
• In the Kitchen and on the Road with Dorie
• Larouse des Desserts (French Edition)
• Larousse de los Postres (Larousse Desserts)
• Larousse des desserts
• Macaron (French Edition)
• Macarons
• Pancakes: From Morning to Midnight
• Paris Patisseries: History, Shops, Recipes
• Paris Sweets: Great Desserts from the City's Best Pastry Shops
• Paris Sweets: Great Desserts from the City's Best Pastry Shops
• La Pâtisserie de Pierre Hermé (Spanish Ed.)
• The Patisserie of Pierre Hermé
• PH10: Antologia Pierre Herme / Pierre Herme Anthology (Spanish Edition)
• ph10 pâtisserie
• Pierre Herm Pastries (Revised Edition)
• Pierre Hermé Pastries
• Plaisirs sucrés
• Sweet Times: Simple Desserts for Every Occasion
• Waffles from Morning to Midnight
• Waffles from Morning to Midnight
• Waffles from Morning to Midnight