Desserts by Pierre Hermé by Pierre Hermé and Dorie Greenspan

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  • Genoise

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

    • Categories: Cakes, large; Dessert
    • Ingredients: eggs; all-purpose flour; store-cupboard ingredients
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  • Meringue batter

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

    • Categories: Cookies, biscuits & crackers; Dessert
    • Ingredients: eggs; store-cupboard ingredients
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  • Ladyfinger batter

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

    • Categories: Cookies, biscuits & crackers; Dessert
    • Ingredients: eggs; all-purpose flour; store-cupboard ingredients
    show

  • Flourless chocolate cake batter

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

    • Categories: Cakes, large; Dessert
    • Ingredients: dark chocolate; cocoa powder; eggs; store-cupboard ingredients
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  • Perfect tart dough

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

    • Categories: Pies, tarts & pastries
    • Ingredients: butter; all-purpose flour; store-cupboard ingredients
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  • Sweet tart dough

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

    • Categories: Pies, tarts & pastries
    • Ingredients: butter; almonds; all-purpose flour; store-cupboard ingredients
    show

  • Cinnamon dough

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

    • Categories: Pies, tarts & pastries
    • Ingredients: butter; almonds; ground cinnamon; dark rum; all-purpose flour; store-cupboard ingredients
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  • Inside-out puff pastry

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

    • Categories: Pies, tarts & pastries
    • Ingredients: white vinegar; all-purpose flour; butter; store-cupboard ingredients
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  • Crème anglaise

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

    • Categories: Mousses, trifles, custards & creams
    • Ingredients: heavy cream; vanilla beans; eggs; store-cupboard ingredients
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  • Vanilla pastry cream

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

    • Categories: Mousses, trifles, custards & creams
    • Ingredients: vanilla beans; eggs; butter; store-cupboard ingredients
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  • Vanilla buttercream

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

    • Categories: Frostings & fillings
    • Ingredients: vanilla beans; eggs; butter; store-cupboard ingredients
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  • Lemon cream

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

    • Categories: Mousses, trifles, custards & creams
    • Ingredients: lemons; eggs; butter; store-cupboard ingredients
    show
  • Twenty-hour apples

    Twenty-hour apples

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

    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: apples; butter; oranges; store-cupboard ingredients
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  • Strawberry juice

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

    • Categories: Beverages / drinks (no-alcohol); Dessert
    • Ingredients: strawberries; store-cupboard ingredients
    show

  • Chocolate sauce

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

    • Categories: Sauces for desserts
    • Ingredients: dark chocolate; crème fraîche; store-cupboard ingredients
    show

  • Chocolate glaze

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

    • Categories: Sauces for desserts
    • Ingredients: heavy cream; dark chocolate; butter; crème fraîche
    show

  • Transparent glaze

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

    • Categories: Sauces for desserts
    • Ingredients: Oetker clear glaze; lemons; oranges; vanilla beans; mint
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  • Simple syrup

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

    • Categories: Sauces for desserts
    • Ingredients: sugar; store-cupboard ingredients
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  • Egg wash

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

    • Categories: Sauces for desserts
    • Ingredients: eggs; store-cupboard ingredients
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  • Deep chocolate cream

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

    • Categories: Sauces for desserts
    • Ingredients: dark chocolate; eggs; heavy cream; store-cupboard ingredients
    show

  • Raspberry coulis

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

    • Categories: Sauces for desserts
    • Ingredients: raspberries; store-cupboard ingredients
    show

  • Deep chocolate cream with raspberry coulis

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

    • Categories: Mousses, trifles, custards & creams; Dessert
    • Ingredients: dark chocolate; eggs; heavy cream; store-cupboard ingredients; raspberries
    show

  • French toast with blueberry sauce

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

    • Categories: Dessert
    • Ingredients: strawberry juice; blueberries; eggs; orange flower water; vanilla beans; bread
    show

  • Gourmandise

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

    • Categories: Dessert
    • Ingredients: pineapple; store-cupboard ingredients; oranges; tapioca; heavy cream; coconut milk; limes; marmalade
    show

  • Strawberry-rhubarb soup

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

    • Categories: Soups; Dessert
    • Ingredients: rhubarb; strawberry juice; store-cupboard ingredients; strawberries; whipping cream; ice cream
    show

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

  • 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.

  • Lemon cream

    • Melanie on May 29, 2014

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

  • 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.

  • 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.

  • 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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