Chocolate Desserts by Pierre Hermé by Pierre Hermé and Dorie Greenspan

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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)

Notes about Recipes in this book

  • Chocolate and hazelnut dacquoise

    • fprincess on October 22, 2015

      This is a bit of work but this is truly a spectacular dessert. Elegant and delicious. Picture: http://forums.egullet.org/topic/144209-dinner-2013-part-1/?p=1908040

  • 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.

  • 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.

  • 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.

  • 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%.

  • 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.

  • 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.

  • The concorde

    • kemgcodice on July 08, 2020

      Relatively simple to make. My daughter asks for this every year for her birthday and has done for the past 10 years or so. The discs freeze well and so can be made in advance. I use a hairdryer to unmold.

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

Publishers Text

The award-winning duo of master pastry chef Pierre Herme and Dorie Greenspan re-team to unveil the secrets of sumptuous chocolate desserts.

The greatest pastry chef from the land of great pastry delivers a dazzlingly delicious collection of recipes, all featuring the most intoxicating ingredients: chocolate.

From cakes, cookies, and tarts to puddings, candies and breathtaking truffles, these 100 desserts range from simple confections to multipoint showstoppers. Blending chocolate tastes, textures, and temperatures only a master chef knows how, Pierre Herme surpasses himself in this spectacular luscious collection.



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