Desserts by Pierre Hermé by Pierre Hermé and Dorie Greenspan

  • Apricot packets

    from Desserts by Pierre Hermé Desserts by Pierre Hermé by Pierre Hermé and Dorie Greenspan

    • Categories: Dessert
    • Ingredients: apricots; lemons; Earl Grey tea; ricotta cheese; honey; orange flower water; store-cupboard ingredients
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Notes about this book

  • Eat Your Books

    2002 James Beard Award Nominee, 1999 International Association of Culinary Professionals (Cookbook of the Year), 2001 Gourmand World Cookbook Award (Cookbook of the Year)

    See Recipe Girl's take on Meyer lemon loaf from this cookbook.

Notes about Recipes in this book

  • Sweet tart dough

    • Melanie on May 29, 2014

      This dough is pretty much perfection. Instructions are detailed. Makes enough dough for 3-4 tarts, excess pastry can be frozen for later use.

  • Lemon cream

    • Melanie on May 29, 2014

      This lemon cream is perfect - will make again despite the effort required.

  • French toast with blueberry sauce

    • metacritic on January 08, 2022

      Fantastic (and pretty complex) rendition of French toast. The whole composed dish works gorgeously. The individual parts are terrific, too, and I love the addition of orange flower water to a classic French toast recipe.

  • Rice tart imperatrice

    • Melanie on May 29, 2014

      I made this recipe because I had the ingredients at hand and it looked interesting - it's a rice pudding tart with peppered strawberries to decorate. I thought this was ok - preferred the base to the topping - but would make alterations if trying again.

  • Coconut loaf cake

    • SpatulaCity on January 01, 2024

      Lovely loaf cake with some tropical flair. The cake itself is dense and I appreciate that it is not overly sweet. I wish weights would have been included because measuring the coconut by volume was slightly tricky (do you compress it like you would brown sugar?) and I’m not sure if I wound up using too much? While I thought I had ground the coconut down to a powder, there were still small bits that provided a pleasant texture and made you know you were enjoying coconut. Recipe calls for regular milk which seemed like a missed opportunity - why not Coconut Milk? Maybe next time. Would be tasty with tropical add-ins as well - small chunks of pineapple, banana, chopped macadamia nuts, etc.

  • Chocolate-nut loaf

    • ashallen on August 11, 2019

      I didn't care for this cake. The texture was on the dry side - I'd underbake it as much as possible were I to make it again. The chocolate flavor was too mild (for me). The recipe does not call for salt - I added 1/4 tsp and it still didn't seem sufficient. And the nuts had an unpleasantly chewy texture.

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  • ISBN 10 0316357200
  • ISBN 13 9780316357203
  • Published Mar 04 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Little, Brown & Company

Publishers Text

1999 IACP Award Winner! -- Cookbook of the Year!

The first cookbook in English by the greatest French pastry chef. Pierre Herme is acknowledged to be the greatest pastry chef in France, and at long last he divulges his recipes for more than one hundred divinely delicious and stunning desserts - many surprisingly easy to prepare. There are cakes, cookies, tarts, sweets for special occasions, and traditionally holiday creations. His chapter on dessert fundamentals, such as perfect tart dough, buttercream, and meringue, will prove indispensable for any baker.

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